Efekat organske proizvodnje mleka na neke parametre kvaliteta mleka

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 α - 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 lt 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 α - tocopherol compared with the conventionally produced milk, although there was no statistically significant difference.Poslednjih godina raste interes potrošača za konzumiranje organskog mleka, zbog povoljnijeg sadržaja masnih kiselina koje imaju pozitivan efekat na zdravlje ljudi. Cilj ovog rada je bio da se ispita sadržaj masnih kiselina, vitamina A, C i α-tokoferola u mleku koje je dobijeno u različitim sistemima proizvodnje, organskom i konvencionalnom. Uzorci konvencionalnog i organskog mleka sakupljani su na farmama u Vojvodini tokom čitave godine. Analiza uzoraka je vršena primenom metoda gasne hromatografije i tečne hromatografije. Rezultati su pokazali da je mleko proizvedeno po principima organske proizvodnje tokom celog perioda praćenja imalo veći sadržaj polinezasićenih i omega-3 masnih kiselina u odnosu na konvencionalno mleko (p lt 0,01), s tim što su najveće razlike bile u sezoni paše. Sadržaj vitamina A, C i α -tokoferola bio je veći u organskom mleku od sadržaja u mleku iz konvencionalne proizvodnje, mada nije utvrđena statistička značajnost ovih razlika