Abstract
The objective of the present study was to evaluate the physicochemical properties, presence of water and aflatoxin M1, as well as the effect of the time of year (dry or rainy season) to value the quality and safety of conventional and organic raw milk samples. Samples were collected of conventional (n = 12) and organic (n = 11) raw milk from Tizayuca, Hidalgo and from Tuxpan, Veracruz, respectively. Infrared spectrophotometry and other analytical techniques were employed, approved by the International Dairy Federation for the analysis of the physicochemical properties, the cryoscopy technique for the detection of water addition, and high performance liquid chromatography for the determination of aflatoxin M1. Results showed that there are no significant differences in the components of conventional milk in the season of the year, whereas in organic milk a significant difference (P 0.05) was observed in acidity during the seasons of the year (rainy and dry), as well as a decrease in the percentage of lactose in the dry season, with a significant difference (P 0.05). The means of the cryoscopic point of the milk samples complied with the limits established in the Mexican Official Norm (–0.530, –0.560°H) for milk and no effect was found of the time of year on this variable. Of the milk samples, 50% of the conventional milk and 54.55% of organic milk were above the maximum limits permitted for aflatoxin M1, established in Mexico (0.5 μg·Kg-1).
Highlights
Food quality and safety is a topic that concerns and interests the human population, the demand for varied, healthy and nutritious foods is increasingly more important [1]
In the samples taken in the months of June 2009, March and May 2010, values above the maximum indicated for this variable (1.9%) appeared
The minimum and maximum values of the percentage of acidity in organic milk were 1.3% and 2.0% with a standard deviation (SD) of 0.23 and a coefficient of variation (CV) of 14.25%, which indicates that the values, along with the mean (1.6%), are above the limits indicated by the NOM155, in addition to presenting high variation during the study
Summary
Food quality and safety is a topic that concerns and interests the human population, the demand for varied, healthy and nutritious foods is increasingly more important [1]. According to the Norm NOM243-SSAI-2010 [2] of Mexico, milk is the natural secretion of the mammary glands of healthy cows or of any other animal species, excluding the colostrum. There are presently two forms of milk production, conventional and organic. Conventional agriculture utilizes methods, techniques and inputs (pesticide and fertilizers) that can cause contamination and alteration of soil, water, biodiversity and environment. The organic products can be defined as derivates of a production system that utilizes natural inputs and prohibits the use of pesticides, synthetic fertilizers, antibiotics and transgenic substances [3], and have the characteristic of being more expensive than the conventional products. In Europe, the premium that the consumer pays for organic milk is 42% higher than that of conventional milk [4]
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