Volume 61 (2011) Issue: 2011 No#4

The effect of organic milk production on certain milk quality parameters

Author(s): Popović-Vranješ Anka, Savić Mila, Pejanović R, Jovanović S, Krajinović G

Keywords:conventional milk, fatty acids, organic milk, vitamins

In recent years there is growing interest of consumers for the consumption of organic milk, because of its favorable content of fatty acids that has a positive effect on human health. The aim of this study was to examine the content of fatty acids, vitamins A, C and
– tocopherol in milk which was obtained in different production systems, organic and conventional. The samples of conventional and organic milk were collected from farms located in Vojvodina, throughout all seasons. The prepared samples were analyzed using gas chromatography with mass spectrometry and high – performance liquid chromatography. The results proved that the milk produced in accordance with the principles of organic production had a higher content of polyunsaturated and omega-3 fatty acids compared with conventional milk (p<0.01) during the whole examination period, while the greatest differences were perceived in the pasture season. Also, organic milk had a higher content of vitamins A, C and
- tocopherol compared with the conventionally produced milk, although there was no statistically significant difference.