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dc.creatorSmigic, Nada
dc.creatorDjekic, Ilija
dc.creatorTomašević, Igor B.
dc.creatorStanišić, Nikola
dc.creatorNedeljković, Aleksandar
dc.creatorLuković, Verica
dc.creatorMiocinović, Jelena
dc.date.accessioned2018-12-14T15:12:29Z
dc.date.available2018-12-14T15:12:29Z
dc.date.issued2017
dc.identifier.issn0007-070X
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/523
dc.description.abstractPurpose - 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).en
dc.publisherEmerald Group Publishing Ltd, Bingley
dc.rightsrestrictedAccess
dc.sourceBritish Food Journal
dc.subjectOrganic fooden
dc.subjectConventional fooden
dc.subjectPasteurized milken
dc.subjectRaw milken
dc.titleOrganic and conventional milk - insight on potential differencesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТомашевић, Игор Б.; Миоциновић, Јелена; Луковић, Верица; Дјекиц, Илија; Смигиц, Нада; Недељковић, Aлександар; Станишић, Никола;
dc.citation.volume119
dc.citation.issue2
dc.citation.spage366
dc.citation.epage376
dc.citation.other119(2): 366-376
dc.citation.rankM23
dc.identifier.doi10.1108/BFJ-06-2016-0237
dc.identifier.rcubKonv_99
dc.identifier.scopus2-s2.0-85009822199
dc.identifier.wos000395590600013
dc.type.versionpublishedVersion


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