Beschreibung:
<jats:title>Summary</jats:title><jats:p>The degree of lactose hydrolysis and exogenous lactase activity of fermented mare's milk (<jats:styled-content style="fixed-case">MM</jats:styled-content>) mixed with cow's (<jats:styled-content style="fixed-case">CM</jats:styled-content>), sheep's (<jats:styled-content style="fixed-case">SM</jats:styled-content>) and goat's milk (<jats:styled-content style="fixed-case">GM</jats:styled-content>) was investigated. Moreover, the overall sensory desirableness of the novel products was also evaluated. A mixture <jats:styled-content style="fixed-case">MM</jats:styled-content> + <jats:styled-content style="fixed-case">CM</jats:styled-content>, or <jats:styled-content style="fixed-case">MM</jats:styled-content> + <jats:styled-content style="fixed-case">GM</jats:styled-content>, or <jats:styled-content style="fixed-case">MM</jats:styled-content> + <jats:styled-content style="fixed-case">SM</jats:styled-content> at a 1:1 ratio, significantly reduced the amount of contained lactose (<jats:italic>P</jats:italic> < 0.05). Fermented <jats:styled-content style="fixed-case">MM</jats:styled-content> + <jats:styled-content style="fixed-case">SM</jats:styled-content> mixture may be considered the product with the greatest potential consumer desirability. This particular product is preferable for patients with secondary lactose intolerance. Its additional advantage is connected with the predicted course of fermentation assessed on the basis of changes in <jats:styled-content style="fixed-case">pH</jats:styled-content>, the count of mesophilic <jats:styled-content style="fixed-case">LAB</jats:styled-content> and yeast as well as their survival rates during storage.</jats:p>