Quality of Fresh and Stored Mares’ Milk

Grażyna Czyżak-Runowska, Poznań University of Life Sciences
Jacek Wójtowski, Poznań University of Life Sciences
Alicja Niewiadomska, Poznań University of Life Sciences
Maria Markiewicz-Keszycka, Technological University Dublin

Document Type Article

Mljekarstvo 68 (2), 108-115 (2018)


Mares’ milk has unique health benefits associated with its favourable chemical composition (Uniacke - L owe et al., 2010; Salimei and Fantuz, 2012; Čagalj et al., 2014; Pieszka et al., 2016). As such it has been proposed for the treatment of skin, respiratory and gastrointestinal disorders (Chiofalo et al., 2006; Foekel et al., 2009; Zava et al., 2009). The consumption of raw milk poses a risk for consumers, due to its possible contamination with pathogenic microorganisms. Even though mares’ milk contains a very low number of total bacteria, consumers should be aware that it might be a source of pathogenic microorganisms (Verraes et al., 2014)