Long-Term Maintenance of High Neutralizing Anti-SARS-CoV-2 Antibodies Titres in Mares' Milk and Offspring Serum After Pregnant Mares Immunization With SARS-CoV-2 Spike Protein. [PDF]
Roncaglia-Pereira VA +12 more
europepmc +1 more source
Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]
Worku LA +5 more
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Prediction of Nocturnal Foaling Using Ventral Tail Base Surface Temperature Recorded by a Wearable Device Attached to the Mare's Tail. [PDF]
Aoki T +7 more
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Effects of Mare Age and Number of Foalings on Body Morphometry, Udder Morphology, Milk Yield, and Milk Composition in Kushum Mares. [PDF]
Toishimanov M +13 more
europepmc +1 more source
Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases. [PDF]
Kocyigit E +2 more
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Effects of added exogenous hormones on lactation-related physiological functions of equine mammary epithelial cells. [PDF]
Li C +5 more
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Study on the Functionality of Mare's Milk
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Allergenicity of mare’s milk in children with cow’s milk allergy
Journal of Allergy and Clinical Immunology, 2000Cow's milk allergy is a common disease of infancy and early childhood. If the baby is not breast-fed, a substitute for cow's milk formula is necessary.The aim of this study was to investigate, in vitro and in vivo, the allergenicity of mare's milk in a population of selected children with severe IgE-mediated cow's milk allergy.Twenty-five children (17 ...
BUSINCO L. +8 more
openaire +3 more sources
Fat content and composition of mare’s milk
2006This review summarises knowledge on fat and fatty acid composition in mare milk. The fat content is very low in mare milk, generally comprised between 10 and 20 g/kg, but can sometimes be lower than 5 g/kg, with diets rich in concentrates. Milk fat strongly decreases during the first 2 - 3 months of lactation then remains stable or slightly decreases ...
M. DOREAU, MARTUZZI, Francesca
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Uses of mares’ milk in manufacture of fermented milks
International Dairy Journal, 2004Abstract Eight fermented milks (FM) were manufactured from mares’ milk by using: mares’ milk alone (FM1); a blend of mares’ milk and cows’ milk (FM2) or sheeps’ milk (FM3), at respective weight ratio of 70 to 30; mares’ milk fortified with sodium (Na)-caseinate (FM4) added at a level of 15 g kg −1 ; pectin (FM5) added at a level of 2.5 g kg −1 ; Na ...
DI CAGNO, RAFFAELLA +7 more
openaire +2 more sources

