RT Journal Article
SR Electronic
A1 Čuboň, Juraj
A1 Foltys, Vladimír
A1 Haščík, Peter
A1 Kačániová, Miroslava
A1 Ubrežiová, Iveta
A1 Kráčmar, Stanislav
T1 The raw milk quality from organic and conventional agriculture
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 56
IS 5
SP 25
OP 30
DO 10.11118/actaun200856050025
UL https://acta.mendelu.cz/artkey/acu-200805-0003.php
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.