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

Cermanová, Ivana; Hanuš, Oto; Roubal, Petr; Vyletělová, Marcela; Genčurová, Václava; Jedelská, Radoslava; Kopecký, Jaroslav; Dolínková, Alena

doi:10.11118/actaun201159060081

Cited by 5 publications

(7 citation statements)

References 29 publications

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“…The TAMB counts of the OM were determined between 5.58-5.76 Log CFU/mL by Man et al (2004) . Results were generally higher than those reported by Man et al (2004) , Cermanová et al (2011) and Kouřimská et al (2014) . The TAMB count is affected by many factors such as storage conditions and containers, udder health, milking equipments and processes, the quality of the water used in the farm, environmental effects ( Chye et al , 2004 ; Millogo et al , 2010 ) and magnitude of farm ( Kouřimská et al , 2014 ).…”

Section: Resultscontrasting

confidence: 77%

“…The average of coliform counts in conventional milk was higher than that of organic milk. Similarly, Cermanová et al (2011) found the higher ( p <0.01) coliform count of the CM (2.58 Log CFU/mL) compared to the OM (1.48 Log CFU/mL). In this study, the results were higher than those reported by Cermanová et al (2011) .…”

Section: Resultsmentioning

confidence: 70%

“…Similarly, Cermanová et al (2011) found the higher ( p <0.01) coliform count of the CM (2.58 Log CFU/mL) compared to the OM (1.48 Log CFU/mL). In this study, the results were higher than those reported by Cermanová et al (2011) . On the other hand, Kouřimská et al (2014) reported that coliform counts of CM and OM were found as 2.68 Log CFU/mL and 2.65 Log CFU/mL, respectively and coliform count was not affected by production system and time ( p <0.05).…”

Section: Resultsmentioning

confidence: 70%

“… Cermanová et al (2011) reported that TAMB count was higher in the CM (4.66 Log CFU/mL) compared with the OM (4.31 Log CFU/mL). But this change was not statistically significant ( p <0.05).…”

Section: Resultsmentioning

confidence: 96%

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Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Ürkek¹,

Şengül²,

Erkaya³

et al. 2017

Korean Journal for Food Science of Animal Resources

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The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.

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Section: Resultscontrasting

confidence: 77%

Section: Resultsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 96%

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Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Ürkek¹,

Şengül²,

Erkaya³

et al. 2017

Korean Journal for Food Science of Animal Resources

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“…Other studies have, however, shown the opposite conclusion. Higher SCC in organic milk was found by Nauta et al (2006) or Kuczynska et al (2012) while Toledo et al (2002), Olivo et al (2005), and Cermanova et al (2011) found a lower SCC in organic milk. These controversial findings may suggest that SCC could depend mainly on the hygiene and health status of dairy cows and not so much on the farming system.…”

Section: Resultsmentioning

confidence: 93%

Quality of cows' milk from organic and conventional farming

Kouřimská¹,

Legarová²,

Panovská³

et al. 2014

Czech J. Food Sci.

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Kouřimská L., Legarová V., Panovská Z., Pánek J. (2014): Quality of cows' milk from organic and conventional farming. Czech J. Food Sci., 32: 398-405.The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month period (June-May). A total of 2206 samples were collected of which 528 were organic. After raw milk was processed, sensory hedonic quality of 171 pairs of organic and conventional non-standardised pasteurised whole milk samples were evaluated using the pair comparison preference test. Four parameters in raw milk, free fatty acids, urea content, somatic cell count and coliform bacteria count, showed no significant differences between the two types of production. Significantly higher contents of protein, casein, lactose, and non-fat solids were detected in conventional milk, which also had a significantly lower freezing point. On the contrary, significantly higher contents of total mesophilic bacteria count and a higher percentage of samples with positive coliform bacteria count were found in organic milk samples. Sensory analysis of pasteurised milk showed no significant hedonic difference between organic and conventional samples.

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Organic versus Conventional Raw Cow Milk as Material for Processing

Brodziak

Wajs

Zuba‐Ciszewska

et al. 2021

Animals

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Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

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

Cited by 5 publications

References 29 publications

Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Prevalence and Comparing of Some Microbiological Properties, Somatic Cell Count and Antibiotic Residue of Organic and Conventional Raw Milk Produced in Turkey

Quality of cows' milk from organic and conventional farming

Organic versus Conventional Raw Cow Milk as Material for Processing

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