Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Brodziak, Aneta; Król, Jolanta; Litwińczuk, Zygmunt; Barłowska, Joanna

doi:10.1111/1471-0307.12462

Cited by 29 publications

(60 citation statements)

References 32 publications

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“…The seasonal differences in the content of α-LA, β-LG and lactoferrin in milk were also obsereved. The highest level of these proteins (with regard to the feeding system, excluding group 3) was found in the summer, which corresponded well to the results of other studies (Wedholm et al, 2006;Litwińczuk et al, 2011;Brodziak et al, 2018). A larger share of industrial fodder in ration negatively affected the content of lysozyme in milk (r=-0.26 -summer; r=-0.28 -winter).…”

Section: Resultssupporting

confidence: 89%

“…Moreover, the share of industrial fodder and silage in the ration affected the growth of this protein fraction in milk. Similar tendencies were reported by Brodziak et al (2012;2018) and Mackle et al (1999). Mackle et al (1999), who showed that energy absorbed in the ration might affect the concentration of whey proteins in milk of cows, also including the serum proteins.…”

Section: Resultssupporting

confidence: 86%

“…centrates containing protein and protected amino acids (group 3) increased the share of casein in milk in comparison to milk of cows from group 2 (by 5 % in the winter -P<0.05 and 6 % in the summer -P<0.01) and group 1 (by 8 % in the winter -P<0.05 and 9 % in the summer -P<0.01). Confirmation of these results were outcomes of some other authors (Brodziak et al 2018;C ermanová et al, 2011;Król et al, 2008), who reported lower content of casein in milk of grazing cows.…”

Section: Resultssupporting

confidence: 84%

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Effect of the feeding system and the production season on the protein fraction content in milk

et al. 2019

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The objective of the present research was to analyse the protein fraction content in milk, with particular regard to whey proteins, in dependence on the cows’ feeding system (group 1 - extensive, 2 - semi-intensive, 3 - intensive) and production season (spring-summer and autumn-winter). Chemical analysis of the fodder was the base for calculation of energy and protein coverage of nutritional dose. A total of 1,133 milk samples were evaluated (550 in winter and 583 in summer). The milk samples were examined for the somatic cell count (SCC), the basic chemical composition, casein and whey proteins: α-lactalbumin, β-lactoglobulin, bovine serum albumin (BSA), lactoferrin and lysozyme. Higher content of crude protein, including casein, was noticed in milk obtained from cows coming from semi-intensive and intensive farms. However, milk taken from cows fed according to the group 1, which was based on fodder from permanent grasslands, had the highest concentration of major whey proteins - both in the summer (pasture and hay) and winter (hay and haylage) seasons. With the increase of silage and industrial fodder in the feed ration, the content of whey proteins - mainly β-lactoglobulin and lactoferrin - decreased, which was confirmed by the obtained negative correlation coefficients.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 84%

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Effect of the feeding system and the production season on the protein fraction content in milk

et al. 2019

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“…Conversely, other studies suggest due to the content of bioactive compounds, aroma and flavour characteristics from high biodiversity organic pastures with numerous species of grasses, legumes and herbs, organic dairy products have special health benefits (Bergamo, 2003;Brodziak et al, 2018;Ellis et al, 2007;Kuczyńska et al, 2012;Popović-Vranješ et al, 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

Organic milk supply in Poland: market and policy developments

Zuba‐Ciszewska

Kowalska

Manning

et al. 2019

BFJ

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Purpose Global demand for organic milk products gives an opportunity to Polish organic farmers and dairies to supply national, European Union and international milk markets. The purpose of this paper is to review the historic and contemporary changes in organic milk production and processing in Poland, in order to identify the main factors of influence and to propose the direction of future market and policy development in the sector. Design/methodology/approach In this study, secondary data from a range of literature sources and databases are analysed. The Lorenz’s concentration ratio is applied to the data derived to evaluate the degree of concentration of certified organic farms in the different regions of Poland and conclusions are drawn as a result. Findings Organic dairy farm operations in Poland are small scale and territorially dispersed. Although there is some evidence of growing supply concentration, Polish processors of organic milk face multiple barriers to development not least a lack of continuity of supplies. Whilst global markets are of interest, the development of alternative, innovative food networks in Poland that focus on provenance, integrity and promoting the special health benefits of organic milk would be of value to the sector, but further cooperation and integration is essential to take advantage of these market opportunities. Originality/value This research underpins the need for appropriate national policies in Poland for the development and actualisation of a dynamic organic milk supply system that delivers value to local, regional and international markets.

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“…Milk and dairy products are an important source of health-promoting substances in the human diet, including minerals and fat-soluble vitamins [ 1 , 2 , 3 , 4 , 5 ]. Vitamins are an important group of organic substances with high biological activity, essential for the growth and functioning of the body.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

Król

Wawryniuk

Brodziak

et al. 2020

Animals

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The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese.

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Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms

Cited by 29 publications

References 32 publications

Effect of the feeding system and the production season on the protein fraction content in milk

Effect of the feeding system and the production season on the protein fraction content in milk

Organic milk supply in Poland: market and policy developments

The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

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