Composition of raw milk from sustainable production systems

Toledo, Patricia; Andrén, Anders; Björck, Lennart

doi:10.1016/s0958-6946(01)00148-0

Cited by 74 publications

(79 citation statements)

References 3 publications

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“…The average values are in accordance with other studies comparing organic and conventional milks (Toledo et al 2002;Bergamo et al 2003; Kuczynska et al 2012). These results between studies might be due to different breeds included in these experiments (Winter et al 2002;Kühn et al 2004) or to differences in nutrition of the cows whose milk was compared: high quality, coarsely chopped feed, provided in sufficient amounts available in organic farms (Zagorska & Ciprovica 2008).…”

Section: Resultssupporting

confidence: 89%

“…Our analysis also showed a higher lactose content in conventional and winter milk which is in line with the findings of Kuczynska et al (2012) but not in agreement with many previously published studies (Toledo et al 2002;Olivo et al 2005;Hanuš et al 2008b;Battaglini et al 2009). The content of lactose could be affected by the higher concentrations of sugar in cows' feeding (Zagorska & Ciprovica 2008) but according to Sutton (1989), only very small changes in lactose concentration occur in the response to diet.…”

Section: Resultssupporting

confidence: 78%

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Quality of cows' milk from organic and conventional farming

Kouřimská¹,

Legarová²,

Panovská³

et al. 2014

Czech J. Food Sci.

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Kouřimská L., Legarová V., Panovská Z., Pánek J. (2014): Quality of cows' milk from organic and conventional farming. Czech J. Food Sci., 32: 398-405.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-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.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 78%

Quality of cows' milk from organic and conventional farming

Kouřimská¹,

Legarová²,

Panovská³

et al. 2014

Czech J. Food Sci.

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“…The feed must be obtained from organic farming where the use of any artificial input is forbidden [23]. The chemical composition of organic and conventional dairy products has been analyzed and compared by many researchers [32,36] in order to support and prove the authenticity on the benefits of a natural livestock system. These studies showed that there are little or any differences in the compositional data.…”

Section: Introductionmentioning

confidence: 99%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

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“…Alimentos de origem orgânica apresentam, em média, mais sais minerais, antioxidantes, α-tocoferol, β-caroteno, vitamina C e fitonutrientes, entre outros (HEATON, 2001;FELSOT;ROSEN, 2004;CARIS-VEYRAT et al, 2004). Toledo et al (2002) analisaram leites crus orgânicos e convencionais no período de um ano, na Suécia, e não encontraram diferenças significativas para composição média entre os produtos, concluindo, porém, que esses resultados poderiam ser diferentes em outros países ou regiões.…”

Section: Introductionunclassified

Contribuição ao estudo das características físico-químicas e da fração lipídica do leite orgânico

Fanti

Almeida

Rodrigues

et al. 2008

Ciênc. Tecnol. Aliment.

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Nas últimas décadas, o interesse por alimentos puros vem crescendo, impulsionando o mercado a apontar soluções para os atuais problemas de saúde causados pelo alto consumo de alimentos contaminados por metais pesados, agrotóxicos, antibióticos e hormônios. Os alimentos provenientes de agricultura orgânica vêm se destacando como alternativa para uma alimentação saudável.Agricultura orgânica é um termo definido por padrões da IFOAM (International Federation of Organic Agriculture Movements) e toda produção e todo processamento de alimento orgâ-nico obedecem a um rigoroso conjunto de normas e diretrizes. Desta maneira, considera-se leite orgânico aquele produzido em sistema no qual é vedado o uso de agrotóxico sintético, antibióticos ou outros insumos artificiais tóxicos e organismos geneticamente modificados, visando à oferta de produtos saudáveis e de elevado valor nutricional (BRASIL, 2003).De acordo com os princípios da agricultura orgânica, a atividade animal deve estar, tanto quanto possível, integrada à produção vegetal, visando à otimização da reciclagem dos nutrientes (dejetos animais e biomassa vegetal), menor dependência de insumos externos (rações e volumosos) e potencialização de todos os benefícios diretos e indiretos advindos dessa integração (DAROLT, 2001). A alimentação dos bovinos e de outros animais deve ser realizada de acordo com as normas de agricultura orgânica e conter no mínimo 90% de alimentos orgânicos provenientes da fazenda. A produção de volumosos e AbstractOrganic milk is produced in an agro-system in which the use of synthetic livestock additives or other artificial inputs are forbidden. The objective of this work was to characterize the physicochemical composition and the profile of fatty acids and conjugated linoleic acid (CLA) in pasteurized whole milk, a product deriving from organic agriculture in Brazil. The organic milk was analyzed during the period of twelve months, and the results were compared with those of milk obtained from conventional production systems. The seasonality and the handling of the animals affected the chemical composition of the studied milk during the one-year period. The protein contents were higher in the organic milk, but the contrary was observed for the fat levels. The main fatty acids of the milk did not present significant differences during the seasons of the year, and in the milk studied. However, higher amounts of CLA were found in organic milk (2.8 times higher than in conventional milk). This is probably due to animal diets. Keywords: milk; organic; composition; conjugated linoleic acid. ResumoProdutos orgânicos consistem em uma alternativa para uma alimentação saudável. Considera-se leite orgânico aquele produzido em sistema no qual é vedado o uso de agrotóxico sintético ou outros insumos artificiais tóxicos e organismos geneticamente modificados, visando à oferta de produtos saudáveis e de elevado valor nutricional. Existem poucos dados disponíveis sobre leite orgânico na literatura, mas há indicações de que este apresenta maior teor nutriti...

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Composition of raw milk from sustainable production systems

Cited by 74 publications

References 3 publications

Quality of cows' milk from organic and conventional farming

Quality of cows' milk from organic and conventional farming

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Contribuição ao estudo das características físico-químicas e da fração lipídica do leite orgânico

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