Nutritional Value and Technological Suitability of Milk Produced in Intensive and Traditional Systems in 3 Regions of Eastern Poland

Barłowska, Joanna; Chabuz, Witold; Król, Jolanta; Szwajkowska, M.; Litwińczuk, Zygmunt

doi:10.15193/zntj/2012/83/122-135

Cited by 7 publications

(10 citation statements)

References 14 publications

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“…Organic milk coagulated faster and was therefore more suitable for cheese production. These findings are consistent with the results obtained by Barłowska et al [199] in conventional milk production. The authors indicated that green forage in the diet of cows reduced the rennet coagulation time.…”

Section: Technological Qualitysupporting

confidence: 94%

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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Section: Technological Qualitysupporting

confidence: 94%

Organic versus Conventional Raw Cow Milk as Material for Processing

Brodziak

Wajs

Zuba‐Ciszewska

et al. 2021

Animals

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“…According to Barłowska et al (2012) the highest content of basic components was found in milk obtained from cows in the Beskid Niski region, which the authors explain by both the breed of cows and the greater diversity of botanical composition of pastures.…”

Section: Discussionmentioning

confidence: 99%

“…According to Barłowska et al (2012), in case of whey proteins, it was found that their content was higher in milk obtained from cows in mountainous regions, which the authors explain by both inter-breed differences and the botanical composition of the basic feed, which was green fodder from permanent greenlands suited to cultivation. Botanical and weight analyses of collected samples of pasture vegetation showed that in the Bieszczady and Beskid Niski regions there was a significantly higher proportion of herbs and weeds, compared to the lowland region.…”

Section: Discussionmentioning

confidence: 99%

“…The results of studies carried out, among others, on dairy cows using pasture indicate better technological parameters of the milk obtained from them and a higher content of components beneficial to human health such as whey proteins, polyunsaturated fatty acids including CLA (conjugated linoleic acid) and fat-soluble vitamins (Barłowska et al, 2012). Variation in the botanical composition of greenland feed suited to cultivation may also be relevant.…”

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confidence: 99%

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Comparison of the Quality of Mountain Sheep Milk Obtained from Animals Kept on a Natural and Organic Mountain Pasture

Kawęcka¹,

Radkowska

2023

Annals of Animal Science

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The purpose of this study was to evaluate the quality of mountain sheep milk obtained from animals kept on mountain pastures: natural and organic. The experimental procedure was conducted under production conditions, during annual grazing of mountain sheep on two mountain pastures in the region of the Polish Carpathians: on organic pasture certified for organic farming and natural mountain pasture belongs to the National Park. This study showed greater plant species diversity in the organic mountain pasture, but its yielding was lower than that of the natural pasture. The green growth of the natural pasture was characterised by lower dry matter and fibre content but contained more total protein. The type of pasture did not affect the basic composition of the milk of mountain sheep, while differences were found in terms of acidity, alcohol number, fatty acid profile of fat and milk protein fractions. Milk obtained from sheep grazed on organic pasture was characterized by a higher proportion of medium chain fatty acids, as well as polyunsaturated fatty acids, and also essential unsaturated fatty acids, both linoleic acid, αlinolenic acid, γ-linolenic acid and arachidonic acid. In milk originating from the natural mountain pasture, a higher proportion of monounsaturated fatty acids, docosahexaenoic acid and the CLA c9-t11 isomer was found. The composition of milk protein fractions varied according to the location of grazing: milk from sheep grazing on natural pasture had a higher content of whey fractions, important for consumer health, milk from organic pasture had a higher content of κ-casein, of greatest importance in dairy processing technology.The floral composition of the pasture had an influence on the quality of sheep milk in relation to the fatty acid profile of fat and protein fractions of milk, which is important in terms of both the health-promoting and technological aspects of the raw material and may affect the quality of products made from it.

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“…It should be noted that the specific character and difficult environmental conditions of mountain areas where food products are produced have been recognised by the European Commission for several years, by their introduction of the quality term 'mountain product' (Regulation EU 2012). Studies show that milk and dairy products produced in mountain areas are distinguished by their sensory profile, physicochemical parameters and, above all, higher content of health-promoting nutrients ( Zan et al 2006;Fedele 2008;Chion et al 2010;Barłowska et al 2012;Matras et al 2014;Rutkowska et al 2015). This is primarily due to the greater botanical diversity of pastures (Collomb et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

Barłowska

Pastuszka

Rysiak

et al. 2018

Int J of Dairy Tech

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The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers.

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Nutritional Value and Technological Suitability of Milk Produced in Intensive and Traditional Systems in 3 Regions of Eastern Poland

Cited by 7 publications

References 14 publications

Organic versus Conventional Raw Cow Milk as Material for Processing

Organic versus Conventional Raw Cow Milk as Material for Processing

Comparison of the Quality of Mountain Sheep Milk Obtained from Animals Kept on a Natural and Organic Mountain Pasture

Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

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