摘要：Background: Among milk products, ice cream is growing in popularity. Mares milk instead of cows milk can be used to make ice cream due to its low fat content and balanced amino acid , vitamin and mineral composition. Objective: The purpose of this study was to develop new methods of making ice cream and study the nutritive and biological value of mares milk-based ice cream. Materials and Methods: Amino acid and vitamin composition levels were quantified using the Shimadzu LC-20 Prominence liquid chromatography system equipped with fluorometric and spectrophotometric detectors. Mineral composition was detected by Inductively-Coupled Mass-Spectrometry (ICP-MS). Ice cream samples were produced in the following proportions: Sample 1, 100% mares milk (MM-100); sample 2, 40% MM and 60% cows milk (MM-40); sample 3, 30% MM and 70% cows milk (MM-30). Results: The fat contents of MM-100, MM-40 and MM-30 were 2.1, 7.3 and 8.5%, respectively. The carbohydrate content decreased from 26.0 g in MM-100 to 22.7 g in MM-40 and to 21.2 g in MM-30. Protein content of MM-100 was slightly lower than those of the MM-40 and MM-30 ice creams; however, no differences were found among the three types of ice creams in ash content. Using both mares and cows milk in ice cream mixtures resulted in increased mineral content in MM-40 and MM-30 in comparison with MM-100. Thus, combination of mares and cows milk enriched the ice cream with methionine, glycine, histidine, proline, threonine and valine. Conclusion: These findings suggest a beneficial role of mares milk in making ice cream with low-fat content.
