Comparative evaluation of quality composition, fatty acid profiles, and seasonal variability of kumys from mare’s milk

Kumys, a traditional fermented dairy product derived from mare’s milk, possesses unique nutritional properties with significant potential in the functional food market. This study presents a comparative evaluation the chemical composition, and fatty acid profiles of kumys obtained from Kazakh mare’s milk across two key regions in southern Kazakhstan (Almaty and Zhambyl) over five months of lactation (July to November). A total of 240 kumys samples were analyzed using MilkoScan FT1 for standard milk parameters and gas chromatography GC Shimadzu GC-2010 Plus for fatty acid profiling. Principal component analysis (PCA), ANOVA, and correlation analysis were applied to explore regional and seasonal variation. The results revealed significant differences in the composition between regions and across lactation months. Kumys from the Almaty region exhibited higher levels of protein (1.59% vs. 1.41%), lactose (5.68% vs. 5.12%), and solids-not-fat, while Zhambyl samples showed higher fat content (1.86% vs. 1.52%) and more favorable thrombogenic index (TI) values. Notably, linoleic acid (C18:2n6c) content increased by 28% from July (0.46 g/100g fat) to November (0.59 g/100g fat), and alpha-linolenic acid (C18:3n3c) increased by 21% over the same period.. The n-6/n-3 ratio improved significantly in autumn months, particularly in Zhambyl, suggesting enhanced health-promoting qualities. PCA distinguished samples based on both geographic and seasonal factors, with lactation stage having a more substantial impact on kumys composition than region. These findings underscore the importance of lactation month and regional pasture characteristics in shaping the nutritional value of kumys and provide a scientific basis for optimizing their production and valorization in the dairy sector.