Possibilities of organic milk production in Serbia
2010
Popovic-Vranjes, A., Faculty of Agriculture, Novi Sad (Serbia) | Grubacic, M., Faculty of Technology, Banja Luka (Bosnia and Herzegovina) | Pejanovic, R., Faculty of Agriculture, Novi Sad (Serbia) | Kralj, A., Faculty of Agriculture, Banja Luka (Bosnia and Herzegovina) | Kasalica, A., Institute for Dairy, Belgrade (Serbia) | Miocinovic, D., Institute for Dairy, Belgrade (Serbia) | Niketic, G., Institute for Dairy, Belgrade (Serbia)
According to the performed research, the following can be concluded: Based on the comparative tests on the content of fatty acids important for human health (omega 3, omega 6 and arachidonic acids) in milk and products from the markets of Italy, Austria and Slovenia, and from conventional production from Serbia, a higher quality of some products from conventional production was determined. Raw milk from organic production was richer in the content of fat and dry matter in comparison to raw milk from conventional production, while in regard to other parameters, no differences were noticed. Larger number of bacteria present in organic milk in comparison to conventional milk shows that the level of hygiene in the process of milk production has to be higher. Smaller number of somatic cells in organic milk in comparison to the number in conventional milk shows that the health condition of cow udders in organic production is better. Milk production on smaller farms in the area of Fruska Gora (Serbia) can serve as a model for the organic production of autochthnous cow breeds with consuming pasture during whole year, thus making a good balance between plant and animal production.
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