The chemical composition of organic and conventional milk in Latvia

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

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

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 riboflavin in organic milk is significant different compared with conventional milk.

Afficher plus [+]

Mots clés AGROVOC

agricultura tradicional agriculture biologique agriculture traditionnelle aplicaciones del ordenador application des ordinateurs chemical composition composition chimique computer applications data processing farming systems lait latvia leche letonia lettonie milk organic agriculture organic foods procesamiento de datos recherche research traditional farming

Informations bibliographiques

Editeur

LLU

Pagination

p.10-14

D'autres materias

Systeme d'exploitation agricole; Agricultura organica; Aliment biologique pour homme; Composicion quimica; Traitement des donnees; Alimentos biologicos; Sistemas de explotacion; Investigacion

Langue

anglais

Note

Summary (En)

3 tables

2 fig., 15 ref.

ISBN

978-9984-784-69-4

Type

Conference; Summary

Source

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

Conférence

Baltic Conference on Food Science and Technology FOODBALT-2008, 3, Jelgava (Latvia), 17-18 Apr 2008

Sur AGRIS depuis: 2008-11-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://llufb.llu.lv/conference/foodbalt/2008/Foodbalt-Proceedings-2008-10-14.pdf http://llufb.llu.lv/conference/foodbalt/Foodbalt-Proceedings-2008.pdf

Consulter Google Scholar

Si vous remarquez des informations incorrectes dans cette référence bibliographique, veuillez nous contacter à l'adresse [email protected]