Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk

Authors

  • Togzhan Boranbayeva Kazakh National Agrarian Research University, Faculty of Engineering and Technology, Department of "Technology of Food Production and Food Safety", Abay str, 8, 050010, Almaty, Kazakhstan, Tel.: +7702 169 7035 Author https://orcid.org/0000-0002-1159-1200
  • Zhanna Dossimova Kazakh National Agrarian Research University, Reference Laboratory of Dairy Products, Abay str, 8, 050010, Almaty, Kazakhstan, Tel: +77074394182 Author https://orcid.org/0000-0002-8757-0617
  • Dulat Zhalеlov Kazakh national agrarian research university, Faculty of Engineering and Technology, Department of "Technology of Food Production and Food Safety", Abay str, 8, 050010, Almaty, Kazakhstan, Tel: +7777 188 3689 Author https://orcid.org/0000-0002-9688-2639
  • Ayazhan Bolat Kazakh National Agrarian Research University, Reference Laboratory of Dairy Products, Abay str, 8, 050010, Almaty, Kazakhstan, Tel: +77087583796 Author https://orcid.org/0000-0001-6263-9094
  • Aida Abzhaliyeva Kazakh National Agrarian Research University, Faculty of Veterinary Science, Department of "Veterinary Sanitary Expertise", Abay str, 8, 050010, Almaty, Kazakhstan, Tel: +77784099470 Author https://orcid.org/0000-0002-5462-8261
  • Maxat Toishimanov Kazakh National Agrarian Research University, Kazakhstan-Japan innovation center, Food and environment safety laboratory, Abay str, 8, 050010, Almaty, Kazakhstan, Tel: +77079193922 Author https://orcid.org/0000-0002-6070-4574

DOI:

https://doi.org/10.5219/scifood.52

Keywords:

mare’s milk, kumys, fatty acid, lactation, fermented dairy product

Abstract

Kumys, a traditional fermented dairy product derived from mare’s milk, possesses unique nutritional properties with significant potential in the functional food market. This study presents a comparative evaluation the chemical composition, and fatty acid profiles of kumys obtained from Kazakh mare’s milk across two key regions in southern Kazakhstan (Almaty and Zhambyl) over five months of lactation (July to November). A total of 240 kumys samples were analyzed using MilkoScan FT1 for standard milk parameters and gas chromatography GC Shimadzu GC-2010 Plus for fatty acid profiling. Principal component analysis (PCA), ANOVA, and correlation analysis were applied to explore regional and seasonal variation. The results revealed significant differences in the composition between regions and across lactation months. Kumys from the Almaty region exhibited higher levels of protein (1.59% vs. 1.41%), lactose (5.68% vs. 5.12%), and solids-not-fat, while Zhambyl samples showed higher fat content (1.86% vs. 1.52%) and more favorable thrombogenic index (TI) values. Notably, linoleic acid (C18:2n6c) content increased by 28% from July (0.46 g/100g fat) to November (0.59 g/100g fat), and alpha-linolenic acid (C18:3n3c) increased by 21% over the same period.. The n-6/n-3 ratio improved significantly in autumn months, particularly in Zhambyl, suggesting enhanced health-promoting qualities. PCA distinguished samples based on both geographic and seasonal factors, with lactation stage having a more substantial impact on kumys composition than region. These findings underscore the importance of lactation month and regional pasture characteristics in shaping the nutritional value of kumys and provide a scientific basis for optimizing their production and valorization in the dairy sector.

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2025-08-26

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Vol. 19 (2025): Scifood

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Copyright (c) 2025 Togzhan Boranbayeva, Zhanna Dossimova, Dulat Zhalеlov, Ayazhan Bolat, Aida Abzhaliyeva, Maxat Toishimanov (Author)

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Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk. (2025). Scifood, 19(1), 437-450. https://doi.org/10.5219/scifood.52

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