The raw milk quality from organic and conventional agriculture
Juraj Čuboň | Vladimír Foltys | Peter Haščík | Miroslava Kačániová | Iveta Ubrežiová | Stanislav Kráčmar
In the experiment the parameters of milk quality from organic and conventional dairy farm were analyzed. The number of somatic cells was 219. 103 . ml−1 in the organic milk and 242. 103 . ml−1 in the conventional milk. It seems that conditions of organic farming could be able to have a positive effect of health of mammary gland. We found the highest number of somatic cells at the end of the year (336.103 . ml−1 in organic milk in December, respectively 336.103 . ml−1 in conventional milk in November). The total bacteria count was higher in organic milk (86.103 CFU . ml−1) than conventional (51.103 CFU . ml−1) likewise the number of coliform bacteria. Number of coliform bacteria was by conventional milk under 1000 CFU . ml−1 for all samples. The highest number of coliform bacteria in organic milk was achieved in February (1000 CFU . ml−1). We found higher content of fat (4.23 g . 100g−1) and protein (3.41 g . 100g−1) by organic milk in comparison with the conventional milk (4.11 g . 100g−1, resp. 3.39 g . 100g−1). The higher content of protein and fat in organic milk and the higher protein content in conventional milk were determined in December. The heat resistance was determined by 96 % ethanol required to coagulation of 2 ml of milk. The conventional milk has significantly lower heat resistance (1.38 ml) than the organic one (1.86 ml). Better heat stability by organic milk and higher content of Ca (144.29 mg . 100g−1) correspond with higher technological quality of organic milk.
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