Mare's milk is a natural dairy product with nutritional components highly similar to human breast milk. It has attracted much attention due to its low allergenicity,high digestibility,and rich bioactive substances. This paper systematically reviewed the lactation patterns of mares,the basic nutritional components of mare's milk （such as protein,fat,lactose,minerals,and vitamins）,its active components（such as lactoferrin,lysozyme, and milk fat globule membrane proteins）,and their functional characteristics. Research showed that the ratio of casein to whey protein in mare's milk is close to that in human milk,and it has low allergenicity. 773 functional proteins have been identified in the milk fat globule membrane of mare's milk,which are closely related to immune regulation and cell metabolism. Fermentation technology can significantly enhance the nutritional value of mare's milk,reducing lactose content and generating metabolites such as antimicrobial peptides and organic acids,endowing it with functions such as regulating blood lipids and enhancing immunity. This paper also explored the development potential of derivative products such as acid mare's milk and mare's milk powder. In the future,it is necessary to strengthen the analysis of the mechanism of action of active components in mare's milk, optimize standardized production and processing technologies,and promote its development from a regional ethnic food to a high-value functional food industry,providing support for the development of China's characteristic dairy resources.

mare's milk  /  lactation regularity  /  nutritive value  /  functional activity