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Brodziak A, Wajs J, Zuba-Ciszewska M, Król J, Stobiecka M, Jańczuk A. Organic versus Conventional Raw Cow Milk as Material for Processing. Animals (Basel) 2021; 11:ani11102760. [PMID: 34679781 PMCID: PMC8532914 DOI: 10.3390/ani11102760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 01/10/2023] Open
Abstract
Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.
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Affiliation(s)
- Aneta Brodziak
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (A.B.); (J.K.); (M.S.); (A.J.)
| | - Joanna Wajs
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (A.B.); (J.K.); (M.S.); (A.J.)
- Correspondence: ; Tel.: +48-814456836
| | - Maria Zuba-Ciszewska
- Institute of Economics and Finance, Faculty of Social Sciences, The John Paul II Catholic University of Lublin, Racławickie 14, 20-950 Lublin, Poland;
| | - Jolanta Król
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (A.B.); (J.K.); (M.S.); (A.J.)
| | - Magdalena Stobiecka
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (A.B.); (J.K.); (M.S.); (A.J.)
| | - Anna Jańczuk
- Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (A.B.); (J.K.); (M.S.); (A.J.)
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Bai Y, Zhang B, Zhang X, Zhao S, Qie M, Wang Q, Zhao Y, Guo J. Discrimination between organic and conventional raw and UHT milk by fatty acid profile in Inner Mongolia,China. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yang Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
- Institute of Quality Standard & Testing Technology for Agro‐Products Key Laboratory of Agro‐product Quality and Safety Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Bin Zhang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang 471023 China
| | - Xin Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro‐Products Key Laboratory of Agro‐product Quality and Safety Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Mengjie Qie
- Institute of Quality Standard & Testing Technology for Agro‐Products Key Laboratory of Agro‐product Quality and Safety Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Qian Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
- Institute of Quality Standard & Testing Technology for Agro‐Products Key Laboratory of Agro‐product Quality and Safety Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro‐Products Key Laboratory of Agro‐product Quality and Safety Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Jun Guo
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
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Zhu D, Kebede B, McComb K, Hayman A, Chen G, Frew R. Milk biomarkers in relation to inherent and external factors based on metabolomics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Unger AL, Bourne DE, Walsh H, Kraft J. Fatty Acid Content of Retail Cow's Milk in the Northeastern United States-What's in It for the Consumer? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4268-4276. [PMID: 32208686 DOI: 10.1021/acs.jafc.9b07390] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The fatty acid (FA) composition and content of whole milk (3.25% fat) from organic, omega-3 (n-3) FA fortified, and conventional retail brands available in the northeastern U.S. were assessed monthly via gas chromatography. Among the retail labels, organic milk stood out as it contained a distinct and more healthful FA profile, consistently comprising a higher content of unique bioactive FAs (short-chain FAs, odd- and branched-chain FAs, vaccenic acid, and conjugated linoleic acids) per serving, particularly during the warm season. The total content of saturated FAs did not differ by retail label. While organic and n-3 fortified milk contained a similar content of total n-3 FAs, the proportion of individual n-3 FAs differed significantly (organic milk: 18:3 n-3; n-3 fortified milk: 20:6 n-3) as a result of the production system and process, respectively. Overall, per serving, the FA profile of organic milk may provide added nutritional and health benefits.
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Affiliation(s)
- Allison L Unger
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont 05405, United States
| | - Dana E Bourne
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont 05405, United States
| | - Helen Walsh
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont 05405, United States
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, The University of Vermont, Burlington, Vermont 05405, United States
- Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Colchester, Vermont, United States
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Trace element concentration in organic and conventional milk: what are the nutritional implications of the recently reported differences? Br J Nutr 2016; 116:3-6. [DOI: 10.1017/s0007114516001616] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Tunick MH, Paul M, Ingham ER, Karreman HJ, Van Hekken DL. Differences in milk characteristics between a cow herd transitioning to organic versus milk from a conventional dairy herd. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12255] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Michael H. Tunick
- Dairy & Functional Foods Research Unit; Eastern Regional Research Center; Agricultural Research Service; US Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | - Moushumi Paul
- Dairy & Functional Foods Research Unit; Eastern Regional Research Center; Agricultural Research Service; US Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038 USA
| | | | | | - Diane L. Van Hekken
- Dairy & Functional Foods Research Unit; Eastern Regional Research Center; Agricultural Research Service; US Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038 USA
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Schwendel BH, Wester TJ, Morel PCH, Tavendale MH, Deadman C, Shadbolt NM, Otter DE. Invited review: organic and conventionally produced milk-an evaluation of factors influencing milk composition. J Dairy Sci 2014; 98:721-46. [PMID: 25497795 DOI: 10.3168/jds.2014-8389] [Citation(s) in RCA: 85] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 10/29/2014] [Indexed: 11/19/2022]
Abstract
Consumer perception of organic cow milk is associated with the assumption that organic milk differs from conventionally produced milk. The value associated with this difference justifies the premium retail price for organic milk. It includes the perceptions that organic dairy farming is kinder to the environment, animals, and people; that organic milk products are produced without the use of antibiotics, added hormones, synthetic chemicals, and genetic modification; and that they may have potential benefits for human health. Controlled studies investigating whether differences exist between organic and conventionally produced milk have so far been largely equivocal due principally to the complexity of the research question and the number of factors that can influence milk composition. A main complication is that farming practices and their effects differ depending on country, region, year, and season between and within organic and conventional systems. Factors influencing milk composition (e.g., diet, breed, and stage of lactation) have been studied individually, whereas interactions between multiple factors have been largely ignored. Studies that fail to consider that factors other than the farming system (organic vs. conventional) could have caused or contributed to the reported differences in milk composition make it impossible to determine whether a system-related difference exists between organic and conventional milk. Milk fatty acid composition has been a central research area when comparing organic and conventional milk largely because the milk fatty acid profile responds rapidly and is very sensitive to changes in diet. Consequently, the effect of farming practices (high input vs. low input) rather than farming system (organic vs. conventional) determines milk fatty acid profile, and similar results are seen between low-input organic and low-input conventional milks. This confounds our ability to develop an analytical method to distinguish organic from conventionally produced milk and provide product verification. Lack of research on interactions between several influential factors and differences in trial complexity and consistency between studies (e.g., sampling period, sample size, reporting of experimental conditions) complicate data interpretation and prevent us from making unequivocal conclusions. The first part of this review provides a detailed summary of individual factors known to influence milk composition. The second part presents an overview of studies that have compared organic and conventional milk and discusses their findings within the framework of the various factors presented in part one.
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Affiliation(s)
- B H Schwendel
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Tennent Drive, Palmerston North 4474, New Zealand.
| | - T J Wester
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - P C H Morel
- Institute of Veterinary, Animal and Biomedical Sciences, Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - M H Tavendale
- Animal Nutrition and Health, AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| | - C Deadman
- Fonterra Research Centre Palmerston North, Dairy Farm Road, Palmerston North 4442, New Zealand
| | - N M Shadbolt
- Institute of Agriculture and Environment, Massey University, Tennent Drive, Palmerston North 4474, New Zealand
| | - D E Otter
- Food and Bio-based Products, AgResearch Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
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Concentration of selected fatty acids, fat-soluble vitamins and β-carotene in late lactation mares' milk. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Delgadillo-Puga C, Sánchez-Muñoz B, Nahed-Toral J, Cuchillo-Hilario M, Díaz-Martínez M, Solis-Zabaleta R, Reyes-Hernández A, Castillo-Domíguez RM. Fatty acid content, health and risk indices, physicochemical composition, and somatic cell counts of milk from organic and conventional farming systems in tropical south-eastern Mexico. Trop Anim Health Prod 2014; 46:883-8. [PMID: 24715204 DOI: 10.1007/s11250-014-0581-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/18/2014] [Indexed: 11/28/2022]
Abstract
Organic agriculture and livestock farming is claimed to promote animal welfare and can offer animal products with better hygienic-sanitary quality, based on principles of health, ecology, fairness, and care. However, no clear advantages of organic milk (OM) versus conventional milk (CM) from tropical conditions are available. The aims of the study were to determine fatty acid profile, health-promoting (HPI) and thrombogenic (TI) indices, physicochemical composition, and somatic cell counts (SCC) of OM and CM in tropical south-eastern Mexico. Female cross-breed cows (400-600 kg) were employed. CM had larger values of saturated fatty acids (SFA) and polyunsaturated fatty acid (PUFA) (63.6 %; 4.57 %) than OM (61.48 %; 4.22 %), while OM resulted in a larger value of monounsaturated fatty acid (MUFA) (34.3 %) than CM (31.7 %). HPI and TI showed that OM was more favorable than CM. Milk production and physicochemical composition (PC) as well as density had no significant difference, while SCC was significantly lower in OM than in CM on a monthly basis. These results showed that OM promotes a healthful and balanced diet, and is already produced by sustainable ecologic technologies employing traditional agrosilvopastoral management, which is more environmentally friendly and promotes ecological resilience.
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Johansson B, Persson Waller K, Jensen SK, Lindqvist H, Nadeau E. Status of vitamins E and A and β-carotene and health in organic dairy cows fed a diet without synthetic vitamins. J Dairy Sci 2014; 97:1682-92. [PMID: 24440269 DOI: 10.3168/jds.2013-7388] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2013] [Accepted: 11/10/2013] [Indexed: 11/19/2022]
Abstract
Synthetic vitamin supplementation is not consistent with organic production, so it is important to investigate whether dairy cows can maintain their health and production without synthetic vitamins being added to their diet. In basic dairy cow diets, provitamin A (β-carotene) and vitamin E are mainly found in pasture and in grass and legume silages, but the concentrations are highly variable. This study compared the vitamin status and health of cows without synthetic vitamin supplementation (NSV group) with control cows (CON group) fed synthetic vitamins according to Swedish recommendations (600 IU of vitamin E and 80,000 IU of vitamin A per cow per day) to investigate whether dairy cows can fulfill their requirements of vitamins A and E without supplementation with synthetic vitamins. Vitamin concentrations in blood plasma and milk, health, fertility, milk yield, and milk composition were measured in Swedish Holstein cows (n=28) during 2 complete lactations. All cows were fed a 100% organic diet containing grass-legume silage, cold-pressed rapeseed cake, peas, cereal grains, and minerals. Blood samples were collected from each cow 3 wk before expected calving, at calving, and 3 wk, 3 to 5 mo, and 7 to 9 mo after calving. Samples of colostrum were taken and milk samples were collected 4d after calving and at the same time as the 3 blood samplings after calving. The only difference in vitamin status between groups was found in colostrum in yr 1, when CON cows tended to have a higher concentration of α-tocopherol, and their β-carotene concentration was higher compared with NSV cows. The NSV cows tended to have more cases of mastitis than CON cows in yr 2. Within the NSV group, fewer cows were healthy and more cases of mastitis were observed in yr 2 than in yr 1. The groups did not differ in production parameters. In conclusion, the vitamin status in blood and milk of the studied cows indicated that cows in organic dairy production can fulfill their requirements of vitamins A and E without any supplementation of synthetic vitamins, except at the time around calving, when the requirements are high. However, the impaired health of NSV cows in yr 2 may indicate a long-term negative health effect in cows fed no synthetic vitamins.
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Affiliation(s)
- B Johansson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, 532 23 Skara, Sweden.
| | - K Persson Waller
- Department of Animal Health and Antimicrobial Strategies, National Veterinary Institute (SVA), 751 89 Uppsala, Sweden; Department of Clinical Sciences, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden
| | - S K Jensen
- Department of Animal Sciences, Aarhus University, 8830 Tjele, Denmark
| | - H Lindqvist
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, 532 23 Skara, Sweden
| | - E Nadeau
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, 532 23 Skara, Sweden
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Capuano E, Boerrigter-Eenling R, van der Veer G, van Ruth SM. Analytical authentication of organic products: an overview of markers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:12-28. [PMID: 23070660 DOI: 10.1002/jsfa.5914] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 08/15/2012] [Accepted: 09/11/2012] [Indexed: 05/10/2023]
Abstract
Consumers' interest in organic foods is increasing and so is the need for robust analytical tools for their authentication. This review focuses on the most promising biomarkers/analytical approaches that are available for the authentication of organic produce. Food products have been subdivided into two groups: foods of plant origin (crops) and foods of animal origin (meat, milk and dairy products, eggs and fish). For each food category the most suitable biomarkers are presented and their potential for authentication is discussed. In the light of current knowledge, it is unlikely that the authentication of organic food products can be attained by the measurement of a single marker. Analytical approaches based on the measurement of multiple markers and/or complex chemical or physical profiles/fingerprints supported by multivariate statistical analysis seem considerably more promising in this respect. For the development of robust classification models, well-designed experimental studies must be performed that rely on data sets that are both well balanced and of sufficient size to ensure that all relevant sources of variation for the target biomarkers are included in the reference database.
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Affiliation(s)
- Edoardo Capuano
- Cluster Authenticity and Nutrients, RIKILT - Institute of Food Safety, Wageningen UR, PO Box 230, NL-6700, AE, Wageningen, The Netherlands
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