PT  - JOURNAL ARTICLE
AU  - Čuboň, Juraj
AU  - Foltys, Vladimír
AU  - Haščík, Peter
AU  - Kačániová, Miroslava
AU  - Ubrežiová, Iveta
AU  - Kráčmar, Stanislav
TI  - The raw milk quality from organic and conventional agriculture
DP  - 2014 Nov 3
TA  - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
PG  - 25--30
VI  - 56
IP  - 5
AID - 10.11118/actaun200856050025
IS  - 12118516
AB  - In the experiment the parameters of milk quality from organic and conventional dairy farm were analyzed. The number of somatic cells was 219. 10&lt;sup&gt;3&lt;/sup&gt;.ml&lt;sup&gt;-1&lt;/sup&gt; in the organic milk and 242. 10&lt;sup&gt;3&lt;/sup&gt;.ml&lt;sup&gt;-1&lt;/sup&gt; 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 (336.10&lt;sup&gt;3&lt;/sup&gt;.ml&lt;sup&gt;-1&lt;/sup&gt; in organic milk in December, respectively 336.10&lt;sup&gt;3&lt;/sup&gt;.ml&lt;sup&gt;-1&lt;/sup&gt; in conventional milk in November). The total bacteria count was higher in organic milk (86.10&lt;sup&gt;3&lt;/sup&gt; CFU.ml&lt;sup&gt;-1&lt;/sup&gt;) than conventional (51.10&lt;sup&gt;3&lt;/sup&gt; CFU.ml&lt;sup&gt;-1&lt;/sup&gt;) likewise the number of coliform bacteria. Number of coliform bacteria was by conventional milk under 1000 CFU.ml&lt;sup&gt;-1&lt;/sup&gt; for all samples. The highest number of coliform bacteria in organic milk was achieved in February (1000 CFU.ml&lt;sup&gt;-1&lt;/sup&gt;). We found higher content of fat (4.23 g.100g&lt;sup&gt;-1&lt;/sup&gt;) and protein (3.41 g.100g&lt;sup&gt;-1&lt;/sup&gt;) by organic milk in comparison with the conventional milk (4.11 g.100g&lt;sup&gt;-1&lt;/sup&gt;, resp. 3.39 g.100g&lt;sup&gt;-1&lt;/sup&gt;). 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&lt;sup&gt;-1&lt;/sup&gt;) correspond with higher technological quality of organic milk.