TY  - CONF
ID  - orgprints9641
UR  - http://orgprints.org/9641/
A1  - Baars, Ton
TI  - Methodenvergleich zur Beurteilung der Milchqualität
Goetheanistische Betrachtung, Geschmack, Analytik und Bakteriologie

Y1  - 2007///
N2  - The process of spontaneous degradation of milk at 20oC was compared with other analytical quality parameters in milk. Biodynamic milk showed a higher oxidation of the milk fat and a longer renneting time. Conventional milk often tasted better. There is a correlation between several hygienic parameters in milk (germ count, etc) and the quality of degradation. However, the total germ count could not explain all differences and the question was raised if biodynamic milk might have a better resistance to degradation due to a specific bacterial flora or other defence mechanisms in the bio-dynamic milk.
AV  - public
KW  - Lebensmittelqualität
KW  -  Rind
KW  -  Verarbeitung
KW  -  Goetheanismus


ER  -