Recent research led by a team of food scientists at the West Pomeranian University of Technology in Poland has unveiled compelling evidence that horse milk can be a superior ingredient for making ice cream. The study, published in PLOS ONE, demonstrates that ice cream made with horse milk not only matches but in some aspects surpasses traditional cow milk ice cream. This revelation comes as part of a broader exploration into the nutritional and sensory benefits of horse milk.
In their study, the researchers created four distinct varieties of ice cream using horse milk, each incorporating different bacterial cultures. The first batch included yogurt bacteria, the second featured inulin, a probiotic fiber, the third used lacticaseibacillus rhamnosus, and the fourth contained lactiplantibacillus. The results were assessed based on overrun, melting characteristics, and protein content. All samples displayed similar qualities in these metrics, indicating that horse milk can be successfully used in ice cream production.
The sensory evaluations by 60 volunteers revealed that the horse milk ice cream was creamy and visually appealing, with an overall pleasant taste and texture. Notably, the sample containing yogurt bacteria and inulin had a slightly acidic flavor, but the other varieties were well-received. The addition of inulin was found to enhance the viability of live lactic acid bacteria in the ice cream, boosting the probiotic content to levels exceeding therapeutic amounts.
Horse milk, often used in various cultures for centuries, is noted for its unique composition. It is richer in beneficial enzymes and proteins compared to cow milk and has a lower fat content. These attributes contribute to its potential health benefits, including better tolerability for individuals with cow milk allergies and a closer composition to human milk.
The implications of this research extend beyond mere taste and texture. By incorporating horse milk into ice cream, manufacturers can offer a product with enhanced nutritional profiles and probiotic benefits. This advancement is poised to introduce horse milk products to Western markets, where they may appeal to consumers seeking healthier or alternative dairy options.
The findings highlight the potential for horse milk to not only diversify the dairy industry but also to offer new opportunities for product innovation. As more consumers become aware of the benefits of horse milk, its integration into various food products could become more prevalent, potentially reshaping traditional dairy consumption habits.
