ASSESSMENT OF OXIDATION FACTORS FOR DRY MARE MILK DURING STORAGE

The relevance of the study is connected with prospects of using dry mare milk in children, dietary and preventive nutrition and determination of the optimal shelf-life by assessing the degree of oxidation of the fat component of the product. The aim of the research is to study the best possible shelf life of dry mare milk by determining the level of final, primary and intermediate products of lipid peroxidation and peroxide value in the dynamics of milk storage from 0 to 14 months. Organoleptic, physical and chemical methods of research, as well as methods for evaluating peroxide value, the level of primary, secondary and end products of lipid peroxidation have been used. It has been established that during storage of dry mare milk accumulation of lipid peroxidation products takes place testifying the oxidation of fat and thus the change of dry mare milk organoleptic characteristics. The assessment of lipid peroxidation products as one of the factors of spoilage of dry mare milk is used. The results of the survey make it possible to conclude that the maximum shelf life of dry mare milk obtained by means of freeze-drying may be in the range of 6-12 months depending on the storage conditions and vacuum packaging. The use of vacuum packaging that can extend the shelf life of dry mare milk without the use of antioxidants up to 12 months has been justified.