DEVELOPMENT AND OPTIMIZATION OF FREEZE-DRYING TECHNOLOGY FOR MARE'S MILK: COMPOSITION ANALYSIS, METHODS, AND PRODUCT YIELD

The article presents research on the development and optimization of technology for producing powdered dairy products from mare's milk using the freeze-drying method. The main objective of the study was to determine the optimal freeze-drying conditions to preserve the nutritional and biologically active components of the milk. The experiments included a detailed analysis of the physicochemical properties of mare's milk, including protein, fat, lactose, and mineral salt content. Various freeze-drying temperature regimes were studied to determine their impact on the yield and quality of the powdered milk.

The results showed that the optimal drying temperature is approximately 35°C, at which maximum powdered milk yield is achieved with minimal nutrient loss. The powdered milk yield was 67.14 grams from 600 grams of liquid milk. The obtained data were compared with existing literature, confirming the effectiveness of the selected method.

The article also discusses the technological parameters of freeze-drying and their impact on the quality of the final product. Based on the results, recommendations for optimizing the process of freeze-drying mare's milk were developed. Further research will focus on improving technological processes and increasing the yield of the finished product.