Exploring Horse Milk Ice Cream: Viability Tests

A team of food scientists from West Pomeranian University of Technology in Poland has explored the potential of using horse milk as an alternative to cow milk for making ice cream. Their study, published on PLOS ONE, tested four different ice cream recipes using horse milk combined with various types of bacteria.

Typically, ice cream is made with cow's milk and cow's cream, resulting in a popular and globally enjoyed dessert. This research, however, experimented with replacing cow's milk with horse milk, then mixing it with cow's cream.

Horse milk has been consumed in various cultures for centuries, often touted for its potential health benefits. It is known to be more similar to human milk than cow's milk, and it is also easier for people with cow's milk allergies to digest. Additionally, horse milk contains unique enzymes and proteins not present in cow's milk and is lower in fat.

In their experiment, the scientists created four ice cream varieties, each using horse milk but with different bacterial additives: yogurt bacteria alone, yogurt bacteria plus inulin (a probiotic), a specific strain of bacteria called lacticaseibacillus rhamnosus, and another strain known as lactiplantibacillus.

Tests revealed that all four ice cream types had similar characteristics in terms of texture, creaminess, and protein content. According to feedback from 60 volunteers, the ice cream was well-received overall, though the batch containing both yogurt bacteria and inulin had a slightly acidic taste.