Mammals produce milk to nourish their offspring. This process, known as lactation, provides essential nutrients for the early growth and development of young mammals. Milk serves as the sole source of sustenance for newborns, containing a complex blend of proteins, fats, carbohydrates, vitamins, and minerals. This ensures the survival and robust start of life for mammalian young.
When and Why Mares Lactate
Female horses, known as mares, produce milk after giving birth to a foal. Lactation in mares is exclusively for the nourishment and growth of their young. Foals are entirely dependent on their mother’s milk for their initial weeks of life, as it provides all necessary nutrients for their rapid development.
Under managed conditions, mares typically lactate for a period ranging from three to six months following foaling. However, in wild environments, this lactation period can extend for over a year. Milk production generally peaks around 30 to 60 days postpartum, during which a mare can produce between 12 to 15 liters of milk daily.
Composition of Mare’s Milk
Mare’s milk possesses distinct characteristics. It typically appears clear and whitish, often described as having a sweeter taste than cow’s milk. Some descriptions even note a subtle coconut aftertaste or a faint smell of hay. This milk has a very high water content, averaging around 89.7%.
The nutritional profile of mare’s milk is particularly suited for a foal’s rapid growth. It contains a significantly lower fat content, typically around 1.21%, compared to cow’s milk, which is often above 3.6%. The fat globules in mare’s milk are also small. Protein levels are lower than in cow’s milk but comparable to human milk, averaging about 2.3%. Notably, mare’s milk is classified as an “albumin-type” milk, similar to human milk, due to its higher proportion of whey proteins (around 40-45%) and lower casein content (50-55%) compared to cow’s milk.
Mare’s milk is distinguished by its relatively high lactose content, often ranging from 6.37% to 6.95%, making it a primary energy source. It also provides a range of vitamins, including vitamin C and various B vitamins, along with essential minerals. Furthermore, mare’s milk contains a higher proportion of unsaturated fatty acids, such as linoleic and alpha-linolenic acids, when compared to cow’s milk.
Mare’s Milk for Human Consumption
Mare’s milk has a long history of human consumption, particularly in Central Asian countries such as Mongolia, Kazakhstan, Kyrgyzstan, Russia, and China. In these cultures, it is traditionally consumed as a fermented product known as kumis or airag, which is slightly alcoholic. The process involves fermenting raw mare’s milk, a practice deeply embedded in the nomadic heritage of these regions.
From a nutritional standpoint, mare’s milk is often compared to human milk due to their similar compositions, particularly in their protein and lactose profiles, and lower fat content. This similarity contributes to its digestibility, as it contains lower levels of casein and higher proportions of whey protein than cow’s milk. Its low allergenicity also makes it a potential alternative for individuals with cow’s milk protein allergies.
Beyond digestibility, mare’s milk is associated with other potential health benefits. It may assist with gastrointestinal issues and has been explored for its role in improving skin conditions like eczema and psoriasis. Compounds such as lysozyme and lactoferrin support the immune system.
However, its commercial production for human consumption remains limited compared to other dairy species. Mares produce smaller quantities of milk than cows and require milking multiple times a day, often six to eight times, making harvesting labor-intensive. Additionally, raw mare’s milk has a relatively short shelf life, posing challenges for distribution.