Premium
Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms
Author(s) -
Brodziak Aneta,
Król Jolanta,
Litwińczuk Zygmunt,
Barłowska Joanna
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12462
Subject(s) - lactoferrin , lysozyme , food science , chemistry , antioxidant , fortification , bovine milk , bovine serum albumin , vitamin , vitamin e , certification , carotene , biochemistry , political science , law
The aim of the study was to determine differences in the status of selected bioactive whey proteins and lipophilic vitamins in milk obtained from certified organic farms as compared to conventional farms (using traditional and intensive production systems). Significant relationships were noted with regard to production system and individual bioactive milk compounds, that is β‐lactoglobulin, lactoferrin, lysozyme, vitamins A, D 3 and E, and β‐carotene ( P = 0.001) and bovine serum albumin ( BSA ) ( P = 0.016). Milk obtained from extensive farms, especially certified organic ones, was a valuable source of certain antioxidant compounds: β‐lactoglobulin (3.32 g/L), lactoferrin (123.8 mg/L), vitamin E (2.044 mg/L) and β‐carotene (0.257 mg/L) in the case of organic farms.