Determination of Some Physicochemical Properties, Fatty Acid Composition and Antioxidant Capacity, of Organic and Conventional Milk in Turkey Produced

Authors

DOI:

https://doi.org/10.24925/turjaf.v6i4.452-459.1758

Keywords:

Organic milk, Conventional milk, Fatty acids, Antioxidant capacity, Physicochemical properties

Abstract

In this study, determination of effect of production systems (conventional and organic) and time of milk collection on some physicochemical properties, fatty acids and antioxidant capacity of conventional and organic raw milk in produced Turkey were aimed. In this research, the milk samples was collected from nine conventional farms and nine organic farms at bimonthly years for one year. Fatty acid composition, antioxidant capacity, total phenolic matter, dry matter, fat, protein, ash, titratable acidity (lactic acid %) and pH values of organic and conventional milk were investigated. According to results of this research, the mean values of conventional and organic milk samples respectively for dry matter, fat, protein, ash, specific gravity, acidity and pH was determined as 12.06-11.97%, 3.67-3.50%, 3.33-3.34%, 0.67-0.66%, 1.0381-1.0381 g mL-1, 0.18-0.16% and 6.67-6.73, respectively. Conjugated linoliec acid proportions changed between 1.39% and 2.87% in organic milk, between 1.67% and 2.96% in conventional milk. Consequently, the farm production type did not have effects on the milk compassion (dry matter, fat, protein and ash), fatty acid composition, EC50 and total phenolic compounds. On the other hand, the significant variations in the fat, protein, fatty acid proportions, EC50, inhibition and total phenolic compound values were determined as regarding time of milk collection.

Author Biographies

Bayram Ürkek, Gümüşhane University

Food Processing

Mustafa Şengül, Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, 25100 Erzurum

Gıda Mühendisliği Bölümü

Published

10.04.2018

How to Cite

Ürkek, B., & Şengül, M. (2018). Determination of Some Physicochemical Properties, Fatty Acid Composition and Antioxidant Capacity, of Organic and Conventional Milk in Turkey Produced. Turkish Journal of Agriculture - Food Science and Technology, 6(4), 452–459. https://doi.org/10.24925/turjaf.v6i4.452-459.1758

Issue

Section

Food Technologies