TY  - JOUR
AU  - Smigic, Nada
AU  - Djekic, Ilija
AU  - Tomašević, Igor B.
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miocinović, Jelena
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/523
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
VL  - 119
IS  - 2
SP  - 366
EP  - 376
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Smigic, Nada and Djekic, Ilija and Tomašević, Igor B. and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miocinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
volume = "119",
number = "2",
pages = "366-376",
doi = "10.1108/BFJ-06-2016-0237"
}

Smigic, N., Djekic, I., Tomašević, I. B., Stanišić, N., Nedeljković, A., Luković, V.,& Miocinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Smigic N, Djekic I, Tomašević IB, Stanišić N, Nedeljković A, Luković V, Miocinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Djekic, Ilija
AU  - Tomašević, Igor B.
AU  - Stanišić, Nikola
AU  - Nedeljković, Aleksandar
AU  - Luković, Verica
AU  - Miocinović, Jelena
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/587
AB  - Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Organic and conventional milk - insight on potential differences
VL  - 119
IS  - 2
SP  - 366
EP  - 376
DO  - 10.1108/BFJ-06-2016-0237
ER  - 

@article{
author = "Smigic, Nada and Djekic, Ilija and Tomašević, Igor B. and Stanišić, Nikola and Nedeljković, Aleksandar and Luković, Verica and Miocinović, Jelena",
year = "2017",
abstract = "Purpose - The purpose of this paper is to investigate if there is a difference in hygiene parameters of raw milk produced in organic and conventional farm of similar size. In parallel, the aim was to determine if there are differences in pasteurized organic and conventional milk samples delivered on the market. Design/methodology/approach - Raw milk samples were analyzed for aerobic colony count (ACC), somatic cell count (SCC), acidity, temperature, fat and protein content. On the other side, final products of organic and conventional pasteurized milk with 2.8 percent declared milk fat were analyzed for Raman spectroscopy, color change and sensorial difference. Findings - Results of raw milk analysis showed statistically significant differences in fat content, SCC, acidity, temperature and ACC (p  (lt)  0.05). It is of note that ACC for organic milk were lower for approx. 1 log CFU/ml compared to conventional milk samples. Pasteurized organic milk samples had a significantly higher L* value than those samples originating from conventional farms, indicating that organic is "more white" compared to conventional milk. According to the results of triangle test, with 95 percent confidence no more than 10 percent of the population is able to detect a difference. Research limitations/implications - A limitation of this research is the fact that good veterinary practices at farms, namely, animal health and adequate usage of medicine for treating the animals, animal welfare and animal feeding were not analyzed. Originality/value - This study analyzed potential differences in organic and conventional milk at two important production stages of the milk chain - at receipt at dairy plant (raw milk) and perceived by consumers (final product).",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Organic and conventional milk - insight on potential differences",
volume = "119",
number = "2",
pages = "366-376",
doi = "10.1108/BFJ-06-2016-0237"
}

Smigic, N., Djekic, I., Tomašević, I. B., Stanišić, N., Nedeljković, A., Luković, V.,& Miocinović, J.. (2017). Organic and conventional milk - insight on potential differences. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 119(2), 366-376.
https://doi.org/10.1108/BFJ-06-2016-0237

Smigic N, Djekic I, Tomašević IB, Stanišić N, Nedeljković A, Luković V, Miocinović J. Organic and conventional milk - insight on potential differences. in British Food Journal. 2017;119(2):366-376.
doi:10.1108/BFJ-06-2016-0237 .

Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena, "Organic and conventional milk - insight on potential differences" in British Food Journal, 119, no. 2 (2017):366-376,
https://doi.org/10.1108/BFJ-06-2016-0237 . .