THE CHANGE DYNAMICS OF THE BIOCHEMICAL COMPOSITION OF FROZEN SUMMER AND WINTER MARE’SMILK AT ITS STORAGE

   The article discusses the results of a study of the effect of the storage process on the quality of summer Mare's milk, in which there is a slight increase in acidity, an increase in the content of dry matter, sugar, and a decrease in the content of vitamin C. according to the author, it is recommended to produce products from frozen milk, since protein, phosphorus, calcium, and vitamin C remain at a high level during storage., dietary and therapeutic and preventive nutrition and determining the optimal timing of its use by evaluating the degree of oxidation of the fat component of the product. The aim of the study is to study the maximum possible shelf life of Mare's milk with the determination of the level of final, primary and intermediate products of lipid peroxidation, as well as the amount of peroxides in the dynamics of milk storage from 0 to 14 months. The paper uses organoleptic and physico-chemical research methods, as well as methods for estimating the amount of peroxide, the level of primary, secondary and final products of lipid peroxidation. The high efficiency of frozen Mare's milk production technology in the summer months is as follows: if necessary, conditions are created for the production of high-quality Mare's milk at any time of the year; Mare's milk produced in the summer and rich in nutrients from it, including protein, fat, phosphorus, calcium, vitamin "C", is richer than winter milking and prepared from it koumiss.

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