Organic Milk Samples Research Articles

Comparison of Chemical, Nutritional and Fatty Acid Composition of Organic and Conventional Milk Manufactured in Türkiye

Due to its polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA), milk plays a significant role in human nutrition. The purpose of this study was to ascertain the fatty acid composition of milk samples that were both conventional and organic. The commercial milk products were bought from several shops in the Türkiye city of Kayseri. From various retail establishments in the city, three different brands and three different lots within a brand were acquired. The t-test was used to assess the data. C14:0, C16:0, C18:0, and C18:1 fatty acids were the main ones found in milk. Organic milk showed a higher PUFA, but also lower levels of monounsaturated fatty acids (MUFA) and higher levels of saturated fatty acids (SFA). There was no difference between conventional and organic milk CLA concentration. Excess cholesterol in the diet has been increasingly acknowledged to cause atherosclerosis in recent years. As a result, dairy products with low cholesterol are more popular and advised. This study measured the fat and cholesterol content of conventional and organic milks. The percentage of milk fat in the conventional and organic samples was 3.34% and 2.73%, respectively. Organic and conventional milk had cholesterol ratios of 207.1 and 452.0 mg/100 g, respectively. The conventional and organic milk samples had 4% fat-corrected cholesterol concentrations of 303.5 and 541.28 mg/100g, respectively. Consequently, organic milk had a decreased cholesterol level (P

Türkiye’de Üretilen Organik ve Konvansiyonel Sütlerin Bazı Fizikokimyasal Özellikleri ile Yağ Asitleri Kompozisyonu ve Antioksidan Kapasitesinin Belirlenmesi

In this study, determination of effect of production systems (conventional and organic) and time of milk collection on some physicochemical properties, fatty acids and antioxidant capacity of conventional and organic raw milk in produced Turkey were aimed. In this research, the milk samples was collected from nine conventional farms and nine organic farms at bimonthly years for one year. Fatty acid composition, antioxidant capacity, total phenolic matter, dry matter, fat, protein, ash, titratable acidity (lactic acid %) and pH values of organic and conventional milk were investigated. According to results of this research, the mean values of conventional and organic milk samples respectively for dry matter, fat, protein, ash, specific gravity, acidity and pH was determined as 12.06-11.97%, 3.67-3.50%, 3.33-3.34%, 0.67-0.66%, 1.0381-1.0381 g mL-1, 0.18-0.16% and 6.67-6.73, respectively. Conjugated linoliec acid proportions changed between 1.39% and 2.87% in organic milk, between 1.67% and 2.96% in conventional milk. Consequently, the farm production type did not have effects on the milk compassion (dry matter, fat, protein and ash), fatty acid composition, EC50 and total phenolic compounds. On the other hand, the significant variations in the fat, protein, fatty acid proportions, EC50, inhibition and total phenolic compound values were determined as regarding time of milk collection.

Chemometric authentication of the organic status of milk on the basis of trace element content

The objective of this study was to develop a method for authenticating organic milk samples in North Spain on the basis of its trace mineral composition. Fourteen elements in 98 samples were determined by inductively coupled plasma mass spectrometry. Although concentrations of Co, Cr, Cu, I, Se and Zn where statistically higher in conventional milk and As in organic, none of these elements by itself was able to discriminate between organic and conventional milk. The chemical data was examined by principal component analysis and cluster analysis, revealing a natural separation between organic and conventional milk. In a second step, several supervised pattern recognition techniques were used to construct mathematical models for predicting the type of milk (organic or conventional) based on the metal content. The results proved that the model constructed using the artificial neural network is capable of correctly identifying the type of milk in almost 95% of cases.

Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey.

The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.

Organic and conventional milk – insight on potential differences

PurposeThe purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market.Design/methodology/approachRaw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference.FindingsResults of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p<0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is “more white” compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference.Research limitations/implicationsA limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed.Originality/valueThis study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain – at receipt at dairy plant (raw milk) and perceived by consumers (final product).

Quality of cows' milk from organic and conventional farming

The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month period (June&amp;ndash;May). A total of 2206 samples were collected of which 528 were organic. After raw milk was processed, sensory hedonic quality of 171 pairs of organic and conventional non-standardised pasteurised whole milk samples were evaluated using the pair comparison preference test. Four parameters in raw milk, free fatty acids, urea content, somatic cell count and coliform bacteria count, showed no significant differences between the two types of production. Significantly higher contents of protein, casein, lactose, and non-fat solids were detected in conventional milk, which also had a significantly lower freezing point. On the contrary, significantly higher contents of total mesophilic bacteria count and a higher percentage of samples with positive coliform bacteria count were found in organic milk samples. Sensory analysis of pasteurised milk showed no significant hedonic difference between organic and conventional samples.

Presence of synthetic antioxidants in organic and conventional milk

Samples of conventional ( n = 11) and organic ( n = 81) milk, both raw and heat-treated, were analysed for the presence of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, dodecyl gallate, propyl gallate and octyl gallate) to verify whether those labelled as “organic” corresponded to EU Regulations on the use of additives in such products. The analysis detected only the antioxidant BHT and its aldehyde BHT–CHO in all 11 conventional milk and in 18 of 81 organic milk samples. The investigation highlights the importance of strict control of organic dairy production, since synthetic antioxidants added to feedstuff to prevent rancidity can be transferred to milk.

Analysis of Norwegian milk and infant formulas for ochratoxin A

Samples of organic cow's milk, conventional cow's milk, and cow's milk-based infant formulas were analysed for the occurrence of ochratoxin A by means of an HPLC method. The detection limit was 10ng/l. Ochratoxin A was detected in 6 out of 40 conventional cow's milk samples (range 11–58ng/l), and in 5 out of 47 organic milk samples (range 15–28ng/l). No ochratoxin A was detected in any of the 20 infant formula samples. The ochratoxin A levels in cow's milk found in this investigation are sufficient to cause a higher intake of ochratoxin A than the suggested TDI of 5ng/kg bw/ day, e.g. in small children who consume large quantities of milk.