Wpływ warunków przechowywania na zawartość kwasów tłuszczowych w liofilizatach mleka klaczy

Mare milk is different from cow milk and has three times lower fat content, and is a very good source of unsaturated fatty acids. The aim of the study was to characterise selected physicochemical and organoleptic properties, as well as fatty acids and PUFA contents in mare milk lyophilisates stored for 6 months at room and cooling temperature. The results show that the freeze-drying process increases the share of monounsaturated and polyunsaturated fatty acids and FFA but reduces the share of saturated fatty acids. Storage of lyophilizate in cooling temperature delays the organoleptic and fatty acid changes and also FFA increase for more than 2 months. Storage of lyophilisates at temperature of cooling should not be longer than 6 months.