Yogurt and Mare's Dairy Operational Group: Production of mare's milk yogurt and kefir rich in antioxidant compounds

The main objective of this project was to develop dairy products made with organically produced mare's milk from the Community of Madrid. These products expand the range of dairy products adapted and available to meet new consumer profiles, demands, and/or preferences. They also extend the shelf life of mare's milk where lipid oxidation is a problem. They also propose the use of plant extracts rich in antioxidant compounds to prevent it. This is a highly innovative approach, as these types of extracts are rarely incorporated into dairy products.

Various formulations of natural yogurts with no added sugar and no lactose have been developed in drinkable format, as well as yogurts enriched with antioxidant compounds with no added sugar and no lactose, and various formulations of kefir with no added sugar and no lactose. These products are completely new to the market, as no dairy derivatives made from mare's milk are currently available. Yogurts and kefir are considered functional foods, low in fat and without added sugar, and can therefore be part of a healthy and balanced diet that helps prevent certain diseases and promote a healthy lifestyle.

Their lower fat and cholesterol content can be used to reduce cholesterol intake and control cardiovascular disease. They have high added value because they are certified organic, climate-responsive, preserve forests and forest resources, contribute to the establishment of a quality and economically sustainable rural population, and are local products of the CM. These aspects are increasingly in demand by new consumer profiles.