Beyond traditional cow’s milk, other animal milks are gaining attention. Mare’s milk presents a distinctive profile. Its composition and potential applications for human health are subjects of growing interest.
Mares and Milk Production
Mares produce milk to sustain their young, foals. This milk is the sole source of nutrition for foals during their initial months of life, providing all necessary elements for their rapid growth and development. Mares lactate for three to six months under human management, though in wild settings, this period can extend for over a year.
Lactation is a demanding phase for mares, with milk production peaking 30 to 60 days after foaling. During this peak, a mare can produce between 12 to 15 liters of milk daily. The first milk, colostrum, is rich in immunoglobulins (antibodies) that provide essential passive immunity to newborn foals, as they are born without pre-existing defenses against disease.
Characteristics of Mare’s Milk
Mare’s milk has distinct characteristics that set it apart from other common animal milks. Its appearance is clear and whitish, often described as more watery than cow’s milk. The taste is sweeter, sometimes with subtle notes of coconut or hay, and it can have a slightly oily consistency.
Nutritionally, mare’s milk is low in fat, averaging 1-2%, which is significantly less than cow’s milk. It contains a higher proportion of polyunsaturated fatty acids, including beneficial omega-3 and omega-6 fatty acids. Mare’s milk is notably higher in lactose (a milk sugar) compared to cow’s milk. Its protein content is lower than cow’s milk but similar to human milk.
It features a high percentage of whey proteins (40-50% of its total protein) and a lower casein content, contributing to its digestibility. It also contains various vitamins, such as vitamin C, D, and B-group vitamins, along with minerals like calcium, phosphorus, magnesium, and potassium. Mare’s milk also includes enzymes like lysozyme and lactoferrin, which offer functional properties.
Mare’s Milk for Human Use
Historically, mare’s milk has been a dietary component in Central Asian and Eastern European cultures, often consumed as kumis. Kumis is produced by fermenting raw mare’s milk, resulting in a slightly sour, mildly alcoholic, and carbonated beverage. The fermentation process breaks down much of the lactose, which can make kumis more digestible for individuals with lactose sensitivities.
In contemporary applications, mare’s milk is gaining recognition for its potential health benefits and unique nutritional profile. It is considered a suitable alternative for individuals with cow’s milk protein allergy (CMA), as its composition resembles human milk and it has a lower casein content, which is often the allergenic protein in cow’s milk. Studies indicate that most children with CMA do not exhibit cross-allergic reactions to mare’s milk. Beyond allergies, mare’s milk may support gastrointestinal health, potentially aiding chronic ulcers and promoting balanced gut flora, attributed to its lysozyme and lactoferrin content.
Mare’s milk is also incorporated into cosmetic and pharmaceutical products. Its properties are explored for managing various skin conditions, including eczema, psoriasis, and atopic dermatitis. Its rich nutrient composition and immune-supporting components position it as a valuable dietary supplement. Mare’s milk is also being investigated for its potential role in supporting individuals with conditions like tuberculosis, hepatitis C, and immunodeficiencies.