Kiczorowska B; Samolińska W; Marczuk J; Winiarska-Mieczan A; Klebaniuk R; Kowalczuk-Vasilev E; Kiczorowski P; Zasadna Z. - - J Food Compost Anal 2017; 63: 157-63.
The aim of the study was to compare the chemical composition of milk produced in dairies. Based on the information provided by producers, the milk was divided into 4 groups according to the production system, i.e. traditional (T), organic (O), intensive (I), and intensive with additional eubiotic supplementation applied to cows’ diets (I+E) (Lactobacillus casei, Lactobacillus plantarum, and Saccharomyces cerevisiae). Only milk with a natural level of fat was analysed. The contents of fat, protein, dry matter, and fatty acids in the milk were determined. The analysed milk was characterised by similar contents of dry matter and a constant fat/protein ratio. The milk from groups O and I+E was characterised by higher protein and fat content (P<0.05). The milk from groups T, O, and I+E had a higher amount of unsaturated fatty acids (P<0.05), particularly 18- and 20- carbon acid, (P<0.05; P<0.01), than that in the milk of group I. The milk from groups T, O, and I+E had an improved PUFA/SFA ratio and was characterised by lower atherogenic and thrombogenic indices and a higher hypocholesterolemic/hypercholesterolemic ratio.
Keywords: Organic milk Conventional milk Probiotic additives Food analyses Food composition Nutritional value Fatty acid Quality lipid indices