AGRIS

Data provider:

Icon data provider

It is the biggest library of agricultural literature in Latvia, the deposit library of the UN Food and Agriculture Organisation and the national centre of the information systems AGRIS and CARIS.

Active (Data provider submitted metadata in the last calendar year)
Conference

Conference

The chemical composition of organic and conventional milk in Latvia  [2008]

Zagorska, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology; Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology;

Access the full text

According to the data in literature, when changing the agricultural system, animal keeping conditions and feed composition, the content of the product are influenced to a great extent. Therefore the aim of the present study was to investigate the chemical composition of Latvian organic milk. A total 55 samples of raw organic milk, 20 of raw transitional period from conventional to organic agriculture, 20 of raw conventional milk samples were collected from different regions of Latvia. The mean content of protein, fat and lactose in organic milk was calculated and compared with the data from Latvia's State Agency 'Agricultural data centre'. The concentration of calcium, thiamine and riboflavin compared to conventional milk samples and the data from literature. The data was processed using the SPSS software package SPSS 11.0. and MS EXCEL. The content of fat (4.98+-0.08%) and lactose (4.85+-0.04%) in organic milk samples was significant higher (p is less than 0.05). In 32% of organic milk samples the content of urea was for 29.6 mg kgE-1 lower than the minimum limit 150 mg kgE-1. The content of thiamin in organic milk samples was significantly lower (p is less than 0.05) in comparison with the data from literature and conventional milk. Statistically significant difference between the organic and conventional milk samples (p is less than 0.05) was found in the content of riboflavin. The concentration of separate nutrients, as fat, lactose, thiamin and ribofl
avin in organic milk is significant different compared with conventional milk.

Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
10
End Page:
14
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"The chemical composition of organic and conventional milk in Latvia"@eng
Other:
"Summary (En)"
"3 tables"
"2 fig., 15 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p.10-14"
Loading...

Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
2008
Start Page:
10
End Page:
14
Publisher:
LLU
ISBN:
978-9984-784-69-4
All titles:
"The chemical composition of organic and conventional milk in Latvia"@eng
Other:
"Summary (En)"
"3 tables"
"2 fig., 15 ref."
"3rd Baltic Conference on Food Science and Technology FOODBALT-2008. Conference proceedings, Straumite, E..- Jelgava (Latvia): LLU, 2008. Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008.- 978-9984-784-69-4.- p.10-14"