Comparison of Microbiological Quality of Milk Products From Organic and Conventional Production

Kukułowicz, Anita

doi:10.5604/01.3001.0012.7744

Cited by 5 publications

(8 citation statements)

References 7 publications

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“…The total bacterial count (TBC) is the second important parameter of milk hygiene. The number and types of microorganisms in milk immediately after milking are affected by milking hygiene (cleanliness of milking equipment and access to water) [70][71][72][73]. Total bacterial count is a good indicator for monitoring sanitary conditions during the production and handling of dairy products.…”

Section: Microbiological Qualitymentioning

confidence: 99%

“…Therefore, they recommended that producers of curd cheeses should lower the storage temperature of these cheeses to below 4 • C, which would minimize microbial growth and ensure the high quality of the cheese. In another Polish study by Kukułowicz [72] concerning pasteurized milk (2%) and dairy products (natural yoghurt, cream, cottage cheese, and ripened rennet cheese), whose main ingredient was pasteurized cow milk (58 products in total), Salmonella spp. bacteria were not found in any of the samples tested.…”

Section: Microbiological Qualitymentioning

confidence: 99%

“…Kouřimská et al [71] found no differences between products in terms of the number of coliforms in milk from organic and conventional farming. The presence of enterococci, filamentous fungi, and yeasts in the products may also be indicative of production hygiene [72,76]. Dairy products studied by Kukułowicz [72] (cream, cottage cheese, and ripened rennet cheese) contained Enterococcus sp.…”

Section: Microbiological Qualitymentioning

confidence: 99%

“…The presence of enterococci, filamentous fungi, and yeasts in the products may also be indicative of production hygiene [72,76]. Dairy products studied by Kukułowicz [72] (cream, cottage cheese, and ripened rennet cheese) contained Enterococcus sp. Faecal streptococci are microorganisms commonly found in dairy products due to their ability to survive in unfavourable conditions [78].…”

Section: Microbiological Qualitymentioning

confidence: 99%

See 3 more Smart Citations

Organic versus Conventional Raw Cow Milk as Material for Processing

Brodziak

Wajs

Zuba‐Ciszewska

et al. 2021

Animals

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Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

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Section: Microbiological Qualitymentioning

confidence: 99%

Section: Microbiological Qualitymentioning

confidence: 99%

Section: Microbiological Qualitymentioning

confidence: 99%

Section: Microbiological Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Organic versus Conventional Raw Cow Milk as Material for Processing

Brodziak

Wajs

Zuba‐Ciszewska

et al. 2021

Animals

View full text Add to dashboard Cite

show abstract

“…Similarly, Haskell et al (17) detected S. aureus at a higher level in raw poultry meat from conventional farms (27.4%) than in this meat from antibiotic-free farms (13%). Also in the case of dairy products, the percentage of S. aureus-positive samples was higher for the non-organic (44.8%) than for the organic products (31%) (30). There are also studies that demonstrated the complete absence of S. aureus in livestock raised in an ecology and welfare-promoting system (10).…”

Section: Contamination With Staphylococcus Aureusmentioning

confidence: 99%

Microbiological safety of food of animal origin from organic farms

Sosnowski

Osek

2021

Journal of Veterinary Research

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The organic food sector and consumer interest in organic products are growing continuously. The safety and quality of such products must be at least equal to those of conventional equivalents, but attaining the same standards requires overcoming a particular problem identified in organic food production systems: the occurrence of bacterial pathogens such as Salmonella, Campylobacter, Listeria monocytogenes, Staphylococcus aureus and pathogenic Escherichia coli. These food-borne microorganisms were detected in the production environments of such food. The prevalence of pathogenic bacteria in organic livestock and products may be higher, but may also be the same as or lower than in like material from conventional farms. Furthermore, the incidence of antimicrobial-resistant bacteria was more often detected in conventional than in organic production. The aim of this review was to present the recent information on the microbiological safety of food of animal origin produced from raw materials from organic farms.

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Being a product consumer during the COVID-19 pandemic: profile of the Polish consumer in the organic dairy market

Wojciechowska-Solis

Śmiglak-Krajewska

2022

BFJ

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PurposeThe purpose of this paper was to determine the profile of dairy product consumers in the organic market.Design/methodology/approachThe study was based on a survey questionnaire developed by the author and administered to a total of 1,108 respondents. The statistical analysis (including descriptive statistics, the analysis of the discriminative function and the Chi2 test was performed with the use of Statistica 13.1 PL. The respondents’ gender was the factor behind the differences in how they behaved.FindingsThe consumers indicated the channels they rely upon to find information on organic dairy products; in addition to trusting the opinions of their family members and experts, they also use web platforms. Further, they specified their preferred locations for buying favorite products during the pandemic: specialized organic food shops, large distribution chains and online stores.Practical implicationsThese outcomes will help in identifying target consumer segments and information channels for specific information and advertising messages. They also form an important resource for developing some potential strategies which the supply chain stakeholders could implement to promote organic consumption of dairy products.Originality/valueThis study identifies consumers’ preferred dairy products; motives for purchasing organic dairy products; barriers that consumers believe exist in the market; sources of knowledge about products purchased by consumers; and consumers’ preferred channels for purchasing organic dairy products. To the best of the author’s knowledge, this is the first study of dairy product consumers in the organic market in Poland.

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Comparison of Microbiological Quality of Milk Products From Organic and Conventional Production

Cited by 5 publications

References 7 publications

Organic versus Conventional Raw Cow Milk as Material for Processing

Organic versus Conventional Raw Cow Milk as Material for Processing

Microbiological safety of food of animal origin from organic farms

Being a product consumer during the COVID-19 pandemic: profile of the Polish consumer in the organic dairy market

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