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Studies on the Composition of Organic and Conventional Milk Products

Antova , Ginka; Vasileva, Elka; Ivanova, Daniela and Kirilova, S. (2012) Studies on the Composition of Organic and Conventional Milk Products. In: Technical University of Moldova, Ministry of Education of the Republic of Moldova, Ministry of Agriculture and Food Industry of Moldova (Eds.) Proceeding of the International Conference “Modern technologies in the food industry - 2012”, Technical University of Moldova, Chişinău, Republic of Moldova, Chişinău, Republic of Moldova, II, pp. 219-224.

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The changes in the basic physicochemical characteristics and the lipid composition of Bulgarian organic and conventional dairy products (cow's yoghurt and cow's cheese) during the winter and summer period have been investigated. There were no significant changes in the basic physicochemical characteristics for organic and conventional milk products (fat content in dry matter, content of milk protein, dry matter, acidity, salt content) in the studied periods. Organic yoghurt has lower acidity in comparison with conventional yoghurt. Organic cheese is the only one with a degree of maturity (21.7% and 20.5%), corresponding to the regulated value in the Bulgarian state standards for cheese (not less than 14%). The lipids have identical fatty acid composition, dominated by saturated fatty acids (68.7% -74.5%) and that their content is higher in winter. During the summer period quantities of trans fatty acids in mono- (C18:1) and polyunsaturated fatty acids (C18: 2 and C18: 3) was higher than in winter. The content of tocopherols in the yoghurt fats is minimal, as their values in summer period is higher, such in the various trademarks cheese tocopherols not detected.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:organic and conventional dairy products, cow’s yoghurt, cow’s cheese, physicochemical characteristics, fatty acid composition, trans fatty acids
Agrovoc keywords:
Organic foods
Milk products
chemicophysical properties
trans fatty acids
Fatty acids
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Bulgaria > Other institutions
Related Links:http://www.scp-bg.com/wp-content/uploads/2013/05/Materialele-Conferin_ei-Moldova-Vol.-II.pdf
Deposited By: Ivanova, Prof. Daniela
ID Code:22695
Deposited On:05 Jul 2013 08:20
Last Modified:05 Jul 2013 08:20
Document Language:English
Refereed:Peer-reviewed and accepted
Additional Publishing Information:The financial support provided by National Science Fund (Project „Sustainable consumption in Bulgaria – changing patterns”).

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