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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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Organic versus Conventional Raw Cow Milk as Material for Processing.

Aneta Brodziak1, Joanna Wajs1, Maria Zuba-Ciszewska2

  • 1Institute 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.

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|October 23, 2021
PubMed
Summary

Organic milk offers superior nutritional value, including more health-promoting compounds, compared to conventional milk. However, organic milk producers need support to improve hygienic quality for better processing and product safety.

Keywords:
bioactive compoundscheesemilkmycotoxinsorganic dairy productsproduction systemtechnological parametersyoghurt

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Area of Science:

  • Dairy Science
  • Food Quality and Safety
  • Sustainable Agriculture

Background:

  • Milk quality is crucial for processing and product safety.
  • Organic milk research is less extensive than conventional milk.
  • Conventional milk encompasses intensive and traditional systems.

Purpose of the Study:

  • Compare raw milk and product quality across intensive, traditional, and organic systems.
  • Evaluate hygienic, physicochemical, nutritional, and technological parameters.
  • Assess milk suitability for processing and final product quality.

Main Methods:

  • Comparative analysis of milk from different production systems.
  • Assessment of hygienic indicators (somatic cell count, bacterial count).
  • Evaluation of nutritional content (fat, protein, lactose, minerals, vitamins) and technological properties (rennet clotting, heat stability).

Main Results:

  • Organic milk shows higher levels of health-promoting compounds (vitamins, fatty acids, whey proteins, minerals).
  • Organic dairy products (cheese, yoghurt) also exhibit enhanced nutritional profiles.
  • Conventional milk (intensive, traditional) generally meets processing standards, but organic milk requires attention to hygienic quality.

Conclusions:

  • Organic milk is nutritionally superior, particularly in health-promoting substances, due to pasture-based farming.
  • Organic dairy products reflect the enhanced quality of organic milk.
  • Support for organic milk producers in Good Hygienic Practices is essential to address quality concerns and align with the European Green Deal.