Description
| - Impacts of organic farming (O) on cow milk quality as compared to conventional (C) were evaluated on some milk indicators (MIs). Total solids, whey volume, pH of milk fermentation ability (FAM-pH), FAM streptococci, FAM noble lactic acid bacteria, I and Cu were higher in C milk (P < 0.05). The alcohol stability (AS), titration acidity, curd firmness (CF), FAM titration acidity (FAM-T), Ca, P, Mg, K and Fe were higher in O milk. No differences were for pH, rennet coagulation time, curd quality, FAM lactobacilli and streptococci/lactobacilli, Na, Mn and Zn. In general, differences were a little more advantageous for O milk from technological and nutritional standpoint, because of AS (0.46 < 0.58 ml, C vs. O), CF (1.88 > 1.81 mm), FAM-T (27.3 < 33.8 ml of 0.25 mol.l-1 NaOH.100ml-1), FAM-pH (5.1 > 4.6), Ca (1172 < 1257 mg.kg-1), P (950 < 1004 mg.kg-1) and Mg (107.4 < 112.0 mg.kg-1) results. Both milk sources were in good quality. In: Folia Veterinaria, 2009, 52, 3-4, ISSN 0015-5748.
- Impacts of organic farming (O) on cow milk quality as compared to conventional (C) were evaluated on some milk indicators (MIs). Total solids, whey volume, pH of milk fermentation ability (FAM-pH), FAM streptococci, FAM noble lactic acid bacteria, I and Cu were higher in C milk (P < 0.05). The alcohol stability (AS), titration acidity, curd firmness (CF), FAM titration acidity (FAM-T), Ca, P, Mg, K and Fe were higher in O milk. No differences were for pH, rennet coagulation time, curd quality, FAM lactobacilli and streptococci/lactobacilli, Na, Mn and Zn. In general, differences were a little more advantageous for O milk from technological and nutritional standpoint, because of AS (0.46 < 0.58 ml, C vs. O), CF (1.88 > 1.81 mm), FAM-T (27.3 < 33.8 ml of 0.25 mol.l-1 NaOH.100ml-1), FAM-pH (5.1 > 4.6), Ca (1172 < 1257 mg.kg-1), P (950 < 1004 mg.kg-1) and Mg (107.4 < 112.0 mg.kg-1) results. Both milk sources were in good quality. In: Folia Veterinaria, 2009, 52, 3-4, ISSN 0015-5748. (en)
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