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KMID : 0380620150470030359
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.359 ~ p.363
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Physicochemical Properties of Organic Milk and Conventional Milk from Chungnam and Jeonbuk, Korea
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Ki Kwang-Seok
Lim Dong-Hyun
Park Seong-Min
Lim Hyun-Joo
Park Su-Bum
Kim Tae-Il
Jung Seok-Geun
Baek Kwang-Soo
Kwon Eung-Gi
Lee Se-Young
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Abstract
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This study was conducted to investigate the differences in the physicochemical properties of organic and conventional milk from Chungnam and Jeonbuk, Korea. The milk was collected from 10 organic and 10 conventional milk farms in February, March and August, and then analyzed for milk composition, minerals and fatty acids. Organic milk showed lower fat (p<0.01) and total solid (p<0.05), but higher phosphorous (p<0.01) content than conventional milk. However, there was no difference in the content of lactose or the somatic cell count. Organic milk showed lower (p<0.01) stearic acid and total saturated fatty acid content, but higher (p<0.01) total, mono-, and poly-unsaturated fatty acid content. These results showed that organic and conventional milks differ mainly in their fat and unsaturated fatty acid content. Due to increasing consumer interest in food safety and health, organic milk, which contains more beneficial fatty acids, might be preferred over conventional milk.
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KEYWORD
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organic milk, milk composition, mineral, fatty acid
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