Milk from mares, closer in composition to human milk than cow’s milk is, with lower fat and protein and higher lactose. It is traditionally fermented into koumiss in Central Asia, where the fermentation produces a lightly alcoholic, effervescent drink. It is also marketed in some regions as a specialty health food. Like all raw milks it carries microbial risks, so pasteurization or controlled fermentation is essential for safety. Its delicate composition makes it more perishable than cow’s milk, and collection hygiene is critical because mares are milked in small volumes over extended lactations.