Аннотация
The article addresses a topical issue in food biotechnology, namely the improvement of freeze-dried mare’s milk production technology and the development of a fermented milk beverage with an extended shelf life based on this product. The relevance of the study is determined by the high nutritional and biological value of mare’s milk, which contains highly digestible protein fractions, biologically active compounds, and polyunsaturated fatty acids. At the same time, the elevated content of unsaturated lipids makes milk fat susceptible to oxidative processes during storage, thereby necessitating the application of technological approaches aimed at product stabilization. The study specifies the technological stages of freeze-dried mare’s milk production, including preliminary pasteurization, cooling, deep freezing, primary drying under vacuum, and final drying until a residual moisture content of no more than 5% is achieved. A comparative analysis of safety parameters, chemical composition, and nutritional value of native and freeze-dried mare’s milk was performed. To enhance the oxidative stability of the lipid fraction, the incorporation of natural antioxidants – dihydroquercetin, αtocopherol, and γ-tocopherol – was investigated at technologically justified concentrations relative to the mass of the milk fat fraction. The results indicate that the use of dihydroquercetin and γ-tocopherol slows the accumulation of lipid peroxidation products during storage of dried mare’s milk. The most pronounced stabilizing effect was observed when these antioxidants were applied at a concentration of 2.0% of the fat fraction mass, as evidenced by lower peroxide values compared with the control sample. Based on native and reconstituted freeze-dried mare’s milk, a fermented milk beverage enriched with vitamins A and E and dihydroquercetin was developed. The use of the antioxidant complex makes it possible to extend the beverage shelf life to 25 days while preserving its organoleptic properties and nutritional value. The findings are of practical significance for the development of specialized dairy products based on traditional domestic raw materials and may be used in the creation of functional food products with enhanced resistance to oxidative deterioration.