The raw milk quality from organic and conventional agriculture

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Peter Haščík¹  Juraj Čuboň¹  Iveta Ubrežiová²  Miroslava Kačániová³  Vladimír Foltys⁴  Stanislav Kráčmar⁵ 

[1] Katedra hodnotenia a spracovania živočíšnych produktov, Slovenská poľnohospodárska univerzita, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika;Katedra manažmentu, Slovenská poľnohospodárska univerzita, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika;Katedra mikrobiológie, Slovenská poľnohospodárska univerzita, Tr. A. Hlinku 2, 949 76 Nitra, Slovenská republika;Výskumný ústav živočíšnej výroby, Slovenské centrum poľnohospodárskeho výskumu, Hlohovská 2, 949 92 Nitra, Slovenská republika;Ústav potravinářského inženýrství, Univerzita Tomáše Bati ve Zlíně, nám. T. G.Masaryka 275, 762 72 Zlín, Česká republika;

关键词: microbiological quality;    fat;    protein;    heat stability;    calcium;   

DOI  :  10.11118/actaun200856050025

来源: DOAJ

【 摘 要 】

In the experiment the parameters of milk quality from organic and conventional dairy farm were analyzed. The number of somatic cells was 219. 103 . ml−1 in the organic milk and 242. 103 . ml−1 in the conventional milk. It seems that conditions of organic farming could be able to have a positive effect of health of mammary gland. We found the highest number of somatic cells at the end of the year (336.103 . ml−1 in organic milk in December, respectively 336.103 . ml−1 in conventional milk in November). The total bacteria count was higher in organic milk (86.103 CFU . ml−1) than conventional (51.103 CFU . ml−1) likewise the number of coliform bacteria. Number of coliform bacteria was by conventional milk under 1000 CFU . ml−1 for all samples. The highest number of coliform bacteria in organic milk was achieved in February (1000 CFU . ml−1). We found higher content of fat (4.23 g . 100g−1) and protein (3.41 g . 100g−1) by organic milk in comparison with the conventional milk (4.11 g . 100g−1, resp. 3.39 g . 100g−1). The higher content of protein and fat in organic milk and the higher protein content in conventional milk were determined in December. The heat resistance was determined by 96 % ethanol required to coagulation of 2 ml of milk. The conventional milk has significantly lower heat resistance (1.38 ml) than the organic one (1.86 ml). Better heat stability by organic milk and higher content of Ca (144.29 mg . 100g−1) correspond with higher technological quality of organic milk.

【 授权许可】

Unknown