Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59(6), 81-92 | DOI: 10.11118/actaun201159060081

Effect of organic farming on selected raw cow milk components and properties

Ivana Cermanová1, Oto Hanuš2, Petr Roubal3, Marcela Vyletělová2, Václava Genčurová1, Radoslava Jedelská2, Jaroslav Kopecký1, Alena Dolínková1
1 Agrovýzkum Rapotín, AgroResearch Rapotín, Výzkumníků 267, 788 13 Vikýřovice, Česká republika
2 Výzkumný ústav pro chov skotu Rapotín, Research Institute for Cattle Breeding Rapotín, Výzkumníků 267, 788 13 Vikýřovice, Česká republika
3 Výzkumný ústav mlékárenský, Praha, Dairy Research Institute, Prague, Ke Dvoru 12a, 160 00 Praha 6 - Vokovice, Česká republika

Organic dairying is an alternative for friendly exploitation of environment. This paper was focused on impacts of organic dairying on milk composition and properties. The conventional (C) cow milk was compared to organic (O) milk. Holstein bulk milk samples (BMSs) from winter and summer season in 4 C and 4 O (n = 32 and 32 BMSs; 2 years) herds were investigated. 6 herds were grazed and 2 C herds were not grazed. Mean O cow milk yield (MY, 305 lactation days) was 7037.3 ± 421.5 and C MY 7015.8 ± 1068.1 kg. Higher values (P < 0.05) in O milk had: log acetone (0.7321 > 0.6048); titration acidity (8.34 > 7.82 ml 0.25 mol.l-1 NaOH); alcohol stability (0.6 > 0.44 ml); time for enzymatic coagulation (150.75 > 115.03 second); whey protein (0.54 > 0.49%); fat/crude protein (1.2 > 1.15); milk fermentation ability (FAM) by titration (31.45 > 22.18 ml 0.25 mol.l-1 NaOH). Lower values (P < 0.05) in O milk had: solids-not-fat (8.64 < 8.73%); urea content (19.91 < 29.03 mg.100ml-1); electrical conductivity (3.66 < 4.08 mS.cm-1); whey volume (32.03 < 34.53 ml); crude protein (3.16 < 3.25%); casein (2.47 < 2.58%); non-protein nitrogen compounds (0.15 < 0.18%); urea nitrogen in non-protein nitrogen ratio (40.81 < 49.0%); casein numbers for crude protein and true protein (78.12 < 79.58 and 81.99 < 84.11%); coli bacteria count in normal and logarithm form (330.56 < 1502.92 CFU.ml-1 and 1.484 < 2.5823); actual yoghurt acidity (4.71 < 4.8). O cows suffered probably from lower energy and nitrogen compounds intake due to feeding under mentioned conditions. O milk could be a little better environment for yoghurt cultivation.

Keywords: organic dairying, cow, milk, fat, protein, somatic cell count, acetone, urea, citric acid, technological properties
Grants and funding:

This work was supported by projects NAAR (The National Agency for Agriculture Research) 1G58063 and MEYS (Ministry of Education, Youth and Sports) MSM 2678846201 and MSM 2672286101 and by the activities of the National Reference Laboratory for Raw Milk in Rapotín.

Received: May 16, 2011; Published: March 16, 2014  Show citation

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Cermanová, I., Hanuš, O., Roubal, P., Vyletělová, M., Genčurová, V., Jedelská, R., Kopecký, J., & Dolínková, A. (2011). Effect of organic farming on selected raw cow milk components and properties. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(6), 81-92. doi: 10.11118/actaun201159060081
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