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Reviewer Article

​Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review

Shaikh Adil, B.M. Mehta, Atanu H. Jana
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1Department of Dairy Technology, Parul Institute of Technology, Parul University, Vadodara-391 760, Gujarat, India.
Cite article:- Adil Shaikh, Mehta B.M., Jana H. Atanu (2022). ​Chemistry, Nutritional Properties and Application of Mare’s Milk: A Review. Agricultural Reviews. 43(3): 355-361. doi: 10.18805/ag.R-2232.

ABSTRACT

Mare’s milk has long been considered to have special nutritive and therapeutic properties in Mongolia and southern states of the former Soviet Union. It is now gaining popularity in some parts in Europe also. Mares’ milk is characterized by their unique nutritional profile. Therefore, interest has increased in the use of mare’s milk for human nutrition in the past several years, especially in France and Germany. As compared to many other mammal species, mare’s milk is highly appreciated for similarity to human milk in terms of chemical composition allowing its use as a substitute for mother’s milk in infant feeding. Mare’s milk also has been used for the treatment of certain human pathologies such as hepatitis, chronic ulcer and tuberculosis. This review dwells on the chemical composition, nutritional value and various health-promoting properties of mare’s milk.

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