Freeze-dried Mare's Milk

Modern freeze-dried technologies  allow preserving all the useful properties of fresh milk. Milk for production is supplied from pastures located in the ecologically clean foothills of the Zailiyskiy Alatau ( Tien Shan mountains ). In connection with the current situation in the world with the covid-19 pandemic, mare's milk is successfully used for the rehabilitation of patients who have undergone the disease. The positive effect of fresh mare's milk is noted in the prevention and post-rehabilitation of liver diseases. It has antibacterial, anti-inflammatory and immunomodulatory effects. Numerous reviews of consumers of mare's milk indicate its effectiveness in the treatment of diseases of the gastrointestinal tract and respiratory tract. Couple of facts about fresh mare's milk:   Mare's milk sugar is a highly active bifidogenic factor. This determines its indispensability in products for children and therapeutic and prophylactic food. Mare's milk contains about 40 biological components necessary for the human body: the most important vitamins - A, C, B1, B2, B6, B12, amino acids, elements and trace elements. In terms of the amount and composition of proteins, as well as the content of lactose, the mare approaches the female. It belongs to the milk of the albumin group - casein accounts for only 50-60% of the total amount of proteins in it. Therefore, when curdling mare's milk, it does not form a dense clot, the protein precipitates in the form of delicate small flakes. Proteins have a well balanced amino acid composition. Mare's milk contains the following proteins: alpha-lactalbumin, beta-lactalbumin, lactoferrin, serum albumin, lysozyme, immunoglobulin. Lysozyme and lactoferrin, which are components of the body's immune system, protect against pathogenic microorganisms and destroy them in the milk itself and the digestive system. Mare's milk fat contains essential fatty (linoleic and linolenic) acids, which are a factor in stimulating the immune system and nonspecific resistance of the body, thus blocking and destroying pathogenic bacteria, viruses and carcinogenic substances that enter the body. Milk fat has a low melting point - 21-23 ° C, and contains less saturated, but more unsaturated fatty acids than cow's milk fat. The amount of polyunsaturated fatty acids in it is almost 10 times higher than in cow's milk. Mare's milk contains 1.5 times more carbohydrates than cow's milk. The milk sugar in mare's milk is mainly represented by lactose, which is completely absorbed by the body. Mare's milk lactose is more easily broken down by enzymes in the human gastrointestinal tract than the carbohydrates in cow's milk.