The raw milk quality from organic and conventional agriculture

Abstract 'A UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS SBORNIK MENDELOVY ZEMEDELSKE A LESNICKE UNIVERZITY V BRNE THE RAW MILK QUALITY FROMORGANIC AND CONVENTIONAL AGRICULTURE Number 5,2008 2003). The milk fat is produced mainly from acetic acid. Acetic acid is produced in the rumen. The optimal production ofaceticacidoccurs by 18-20 %fibre content in feedingration (2/3 in the structural form). It means at least 3 kg of fibre in the forage (Sommer and Gallo; 2000). Ellis et al. (2006)analyzedfatty acid composition of organic and conventional milk. Organic milk had a higher proportion of polyunsaturated to monounsaturated fatty acids than conventional milk and contained aconsistentlylower n-6 : n-3 faty acids ratio compared with conventional milk. The milkproteins are formed in the mammary gland epithelium and consist of casein and whey proteins (Sommer, Gallo, 2000). The forage proteins quantitatively and qualitatively influence the content of milk proteins mainly at the beginning of lactation. The important factors are microbial proteins synthesis in the rumen, content of the nondegradable proteins in rumen and energy of feeding rations (Valent, 1995). The content of essential amino acids in the milk is 2048.8 mg.lOO ml-' and nonessential 3 25 emands of consumers for an organic prodincreased and create new market for agriproducts mainly in Western Europe and anic farming is defined as form of agriculthe aim to create integrated, human, entally sustainable agricultural production he main advantages of organic farming arket price for such products are higher, which they are produced involves less inse.of land and better protection of environ- (jduction of grass as fodder in North Slovafar the most important use of organic land importantmilk production. . kquality is influenced by many factors. tibility, metabolite blood concentration ssin the mammary gland are affected by t of easy degradable carbohydrates, firotelns in feeding rations (Kolosta et al., fatcontentvaried between 2.33 and 5.25% and Zeman,2004). But in the ewe's milk is 3-7.24%(Sustovaetal.,2005,Gaj duseket al., J. Cubon, v. Foltys, P. Hascik, M. Kacaniova, I. Ubreziova, S.Kracrnar Received: June 10, 2008 {)N, J., FOLTYS, v. HASCIK, P.,UBREZroV A, 1.,KRACMAR, S.:The raw milk quality from organic Onventional agriculture. Actauniv. agric. et silvic. Mendel. Brun., 2008, LVI, No.5, pp. 25-30 eexperiment the parameters of milk quality from organic and conventional dairy farmwereanaThe number of somatic cells was 219. 10 3.ml1in the organic milk and 242. 10 3.ml1 in the connal milk. It seems that conditions of organic farming could be able to have apositive effect Ith of mammary gland. We found the highest number of somatic cells at the end of the year 3.ml-1in organic milk in December,respectively336.103.ml-' in conventional milk in Novemhe total bacteria count was higher in organic milk (86.103CFU.ml-1) than conventional (51.103 -I) likewise the number of coliform bacteria. Number of coliform bacteria was by convenmilk under 1000 CFU.ml-1 for all samples. The highest number of coliform bacteriain organkwas achievedin February (l000 CFU.ml-I). We found higher content offat (4.23g.100g-1) and (3.41g.100g-1) by organic milk in comparison with the conventional milk (4.11g.100g-1,resp. .100g-1). The higher content of protein and fat in organicmilk and the higher protein content in ntianal milkwere determined in December. The heat resistancewas determined by 96 %ethaquiredto coagulationof 2 ml of milk. The conventional milk has significantlylower heat resist1.38ml) than the organic one (1.86 ml), Better heat stability by organic milk and higher content (144.29mg.100g-1) correspond with higher technological qualityof organicmilk. biological quality, fat, protein, heat stability, calcium J. Cubon, v. Foltys, P. HasUk, M. Kacdniovd, 1. Ubreziovd, S. Krdcmar 26 2173.7 mg.l00 ml-I(Kracmar et al., 2007). Mineral content of milk is about 0.7 %. The most important mineral element is calcium. The calcium content in milk is about 0.12 %. In the case of mastitis milk calcium decreased to 0.04 % (Vasil, 2000). Calcium in milk occurs in the two forms, as micelles and in soluble form. Casein micelles content nonsoluble calcium phosphates and holds micelle structure. The calcium content is important for milk processing (Iamrichova, 2001). The absorption of calcium is mainly in the two forms calcium compound. Calcium chlorine is dissociated to ions and amount of dissociated calcium is directed by vitamin D, parathormon and calcitonin. Calcium phosphor is very important for absorption too. Calcium content is about 0.12% and phosphor 0.10% (Kovacik,1997). The organic farming used primary on farm derived renewable resources. The organic farming is covered by Council Regulations 2092/91. This regulation sets out strictrequirements for agricultural products and foods produced in the EU or imported from third countries. Good health and welfare are important in the cow rearing. For the good health is important the outdoor rearing, cows have to be minimally150 days per yearon the pasture. For indoor rearing is important loose housing system, minimally 6m2 pre cow. Minimally 60%of dry matter of feeding ration has to be forage. Genetically modified organisms, their products and synthetic amino acids are forbidden. The cleaning and disinfection can minimallyeffect on environment and dairyproduction. The steam, hot water(85D C) orO.5% solution of nitrous acid or 0.5% solution of lye are preferred. Rayet al. (2006) analyzed the antimicrobial sensitivity of Salmonella from organic and conventional dairyfarms. The probabilityof appearance of Salmonella isolates with greater resistance to streptomycin (30.4%) and sulfamethoxazole (29.0%) was higheron conventionalfarms than organicfarms. The antibiotic resistance status needs to be monitored in the organic farms as well as conventional farms and production farms need to be evaluated. Although antibiotic resistance patterns may reflect the antibiotics used for mastitis prevention and treatment (Rajala-Schultz et al., 2004), convincing evidenceis lucking that the use of antibiotics for the treatment or prevention of mastitis has resulted in development of resistance to antibiotics (Hillerton and Berry, 2005).Roesch et al. (2006)studiedantibiotic resistance of udder pathogens in dairy cows from organic and conventional farms. Obvious differences in the percentage of antibiotic resistance are mainly species-related and differ in Streptococcus uberis, which exhibited significantly more single resistance (comparedwith no resistant) when isolated from cows kept on organicfarms (6/10 isolates) than on conventionalfarms (0/5isolates). The aim of this studywas to determine the effect of organicconditionson milkquality. In organicproduction are not used nondegradable detergents and in thisview wereanalyzedmicrobiological qualityof milk. MATERIAL AND METHODS In the experiment the organic milk quality parameters were analyzed. The milk samples from the followingfarms were analyzed: •Organic farm - Slovak Pinzgau cattle (approximately100 cows), •Conventional farm - Slovak Pinzgau cattle (approximately100 cows). Both fanns are situated in the south part of Slovakia. The organic farm is in the system of organic agriculture and is under the organic control. Organic farmingin Slovakia is administeredby Councilregulations 2092/1991 ED. Bulk tank milk samples were obtained after cooling to the temperature of 4 DC - 8 DC in accordance with STN EN ISO 707. The bulk milk samples from morning and evening milk were sampled by methodicrequirementsfor rawcowmilk. The milksampleswere analyzedfrom May to February, two times per month and the results in given month were averaged. The milk samples were obtained by trained operatorfrom the SlovakAgriculturalUniversity. The samples were analyzed in the laboratory of the Slovak Agricultural Centre in Nitra and in the laboratoryof Department AnimalProducts Evaluation and Processing of Slovak Agricultural Universityin Nitra. In the rawmilkwere analyzed: • Somatic cell count (SCC) by disc cytometerFossomatic90, • Totalbacteria count by culture method on the culturemedium GTKAat30 DC (STNEN ISO 4833), •Content of fat, protein and lactose in milk by MilkoScan (g.100g-1), • heat stabilitywas determined by 96%ethanol (ml) requiredto coagulationof 2 ml of milk, •Calcium content by colorimetric method STN 57 0530. Results of observations were evaluated by t-test, statistical programStatgraphics. RESULTS AND DISCUSSION SCC was lower (219.103•ml-')in the organic milk than the conventional milk (242.103•ml-') but this difference was not statistically significant (table I). Kolosta (2002) presented higher content of somatic cells in the milk produced in the Slovakia 312.103, ml-', The lowest content of somatic cells in the organic milk was in the May 96.03•ml-Iand in the conventionalmilkwas in November79.10 3.mll• We found the highest number of somatic cells at the end of the year (336.10 3.mllin organic milk in December, respectively 336.10 3.ml1in conventional milk in November). These results were in the agreement with limits (400.103,ml-l)determined by the Council regulations 1662/2006. Kolosta and Golecky (2005) found only 139.10 3.ml1somatic cells in the milk of cows pastured plus grain feed 27 4Coliform organisms with lower fibre content. The content of fibre is the main factor affectingcontentof fat in milk(Sommer, 1997). The optimalfiber contentin the feed ration is 18-22%. The highestvariability of fat content was in organic milk (VOla =9.66). It could be caused by less balancedfeed ration in the year. Olesen et al. (1999) found similar results. They determined fat contentfrom 3.62to 4.22 %. Protein contentin the organicmilkwas 3041 % and in conventionalmilk 3.39%. In the organic milkwas the lover protein content in the August (3.18 %) and in the conventionalin the May (3.05 %) analogous to Foltys(1996).Olesenetal. (1999) found higherprotein content(3.153.25 %) in the organicmilk. The highestprotein content wasin Decemberfororganic milk (3.75 %) and conventionalmilktoo (3.65 %). The main effect on proteinmilkcontenthas feed energy(Sommer, 1999). Fat content was higher for organic milk in the winter (December 4.86 g.lOOg-I, January 4.5g.100g-1and February4.33g.100g-I). It seemsthat the high fat content is in relation to high fibre content in the feed ratios (up to 22 %) and it could decreased milk production. In the conventional milk was high fat contentin the November(4.62g.100g-l). Proteincontentin the organicmilkwas 3 Al g.lOOg-1 and in the conventional3.39g.100g-l.The lower protein contentin the conventionalmilkwas in the May (3.05g.100g-l)likewiseFoltys(1996). Content of lactose was in the organic milk 4.72 g.100g-1 and in the conventional 4.81 g.lOOg-l. The lowerlactose contentin the organicmilkwas in October and Novemberequally4.61 g.100g-1 and in the conventionalmilkin January (4.7g.lOOg-l). Foltys (1996) found out the lowerlactosecontentin the June (4.6g.lOOg-l). Contentof nonfatsolids was in the organic milk8.85g.100g-1 and in the conventionalmilk 8.92 g.100g-1• The lower content of nonfat solids in organic milk was in the October (8.63 g.100g-1) and the higher in the December (9.12 g.100g-1) . In the conventional milk was the lowest content of nonfatsolidsin the May (8.66g.100g1). 2S omatic cells 3Totalbacteria count (lOOO.mll)(lOOO.mP) The raw milkqualityfrom organic and conventionalagriculture 6Convention 50rganicmilk 6Convention 50rganicmilk 6Convention milk milk milk 10 10 10 10 10 10 219 242 86 51 554 269 74.86 85.79 9.11 28.4 279.57 191.69 23.67 27.13 2.88 8.98 88041 60.62 34.22 35.53 10.61 56.02 50.46 71.37 ++ + Somaticke bunky; 3Celkovy pocet mikroorganizmov;4Koliformne mikroorganizmy,5Ekolo- "Konvencne mlieko fsomatic cells and total bacteria count inthe organic and convention milk. Pocet somatickych buniek, celkovy pocet mov a pocet koliformnych mikroorganizmov v ekologickom a konvencnom mlieku. more higher content of somatic cells in the milkofcows only pastured withThe conditions of organicfarming Iefor reach acceptable content of somatic se in organic farming is important good dwelfare of animals. acteria count was 86.103CFU.ml-1in orkand 51.103 Cf'Uvmll in conventionalmilk Totalbacteria count was under the limit100 .ml-Iin all samples (Council regulations ).Total number of bacteriain Slovak condigefrom 117.103CFU.ml-1(Kolosta,2002) to 1-1 (Hofericova,2003). In the 2004 had milk kia better microbiological quality (55045 % k-class Q, 40.28 %in the class 1 and 4.27% standard milk). In the 2005 microbiological haw milk increased because only 33.12 % e1 class and amount of nonstandard milk to 3.68%(Masar,2005). The microbiologiis based mainly on total number of bacresults of cited author indirectly correto our results. rof coliform bacteria in the organic milk FU.ml-1 and in the conventionalmilk269 Number of coliform bacteria in convenkin all samples was under the 1000.ml-1 eorganic milk was the highest number in ary (lOOO.mP). The European legislanot determine number of coliform bachumber of coliform bacteria in Slovak is TI000.ml1according to standard (STN .iThe number of coliformbacteriais an indiaecalcontamination. Fand chemical raw milk parameters are ih the Table II. Fat content in the organic .23%and in the conventionalmilk4.11 %. fat contentin organicmilkwas in the May in the conventionalmilkin the Mayand ually 3.7 %. The reason of the lower fat 45 %in the organic milk in the May was g of pasture season and young pasture 28 J. Cubon, v. Foltys, P. HasCik, M. KaCtiniovti, I. Ubreiiovti, S. Krticmar Calcium content was significantly higher in the organic milk (144.29 mg.100g-1) than in the conventionalmilk (130.66mg.Ioog-') (table III).Kolosta and Golecky(2005) determined lowercalciumcontent in the milk of pastured cows (125.48mg.l00gI). Heatresistance was significantlylowerin the conventional milk (1.38ml) in comparison with the organic milk (1.86 ml) (table III). The lower heat resistancewas in the November for both types of milk (organic0.8ml and convent milk 0.5ml).The changes of heat resistance are affected by calcium, magnesium and anions phosphorous acid balance(Kolosta et al.,2003). II: Chemical composition of organic and convention milk. Chemicke zloienie ekologickeho a konvencneho mlieka. IParameters nXs Sx v% t-test 2Fat "Organlc milk 10 4.23 0.41 0.13 9.66 (g.100g-1)- BConvention milk 10 4.11 0.28 0.09 6.79 3Protein "Organic milk 10 3.41 0.17 0.05 4.93 (g.100g1)- BConvention milk 10 3.39 0.17 0.05 5.04 4Lactose "Organic milk 10 4.72 0.11 0.03 2.28 (g.100g-1)- BConvention milk 10 4.81 0.08 0.02 1.60 5S olids "Organic milk 10 13.08 0.44 0.14 3.40 (g.100g-1)- BConvention milk 10 13.03 0.42 0.13 3.26 6Nonfatsolids 70rganic milk 10 8.85 0.17 0.06 7.96 (g.100g-1)- BConvention milk 10 8.92 0.18 0.06 2.05 IUkazovatel,2Tuk,3Bielkoviny, 4Lakt6za, 5Susina, 6Beztukova susina, 7Ekologicke mlieko, BKonvencne mlieko III: Heat stability and Calcium content inthe organic and convention milk. Termostabilita a obsah vtipnika v ekologickom a konvencnom mlieku. -Parameters 2Heatstability(ml) 'Calcium(mg.l00g-1) "Organic milk 5Convention milk 40rganic milk "Convention milk n 10 10 10 10 x1.86 1.38 144.29 130.66 s0.62 0.46 7.79 5.74 sx0.20 0.15 2.46 1.81 v% 33.33 33.33 5.40 4.39 t-test -++ IUkazovatd,2Termostabilita, 'Vapnik, 4Ekologicke mlieko, 5Konvencnemlieko SUMMARY The average total bacteria count was 88.10' CFU.ml-1in the organic milk and 51.103CFU.ml-1 in conventional milk. In accordance to Council regulations EU 2092/1991 in organic agriculture and the processing of nondegradable detergents can not be used because of environmental protection. Total bacteria count in organic milk in everysample is in accordance with Commission regulations 1662/2006EU and 284/2004. The milk for human consumption can be processed when containsmostly 100.103CFU.ml-1of totalbacteria count. Lowersomatic cells in organic milk (219.103.ml-l)shows thatconditionsof organicfarming are suitablefor health of mammary gland Highercalcium content 144.29 mg.l00g-1 and better heat resistant (1.86 ml) corresponded with higher technological quality of organic milk. In the organic milk was higherfat content (4.23g 100g-I),protein (3.41g.100g-1) and lower lactose content (4.72g.100g-1). The organic milk had Significantly higher content of calcium (144.29mg.l00g-1) and higher milk heat stability(1.38ml).Technological and chemicalparametersof organic milk are more suitablemainlyto cheeseproduction. It seems that better conditions for health state are in the organic farming and this could be one of the important factors for improvement of cow longevityin the future. .mikrobiologická kvalita, tuk,bielkoviny,termostabilita, vápnik The rawmilk qualityfrom organic and conventionalagriculture ACKNOWLEDGEMENTS 'Thearticle isresults of searchprojectVEGA1/4438/07. 29 HOFERICOVÁ, M., 2003: Kvalita surového kravského mlieka - rok 2002 podla výsledkov CL Examina. Mliekárstvo, Vol.34,p. 3. KOLOŠTA, M., 2002: Kvalita nakupovaného kravského mlieka na základe výsledkov Centrálneho laboratória.Mliekárstvo.Vol.33,p. 21-24. KOLOŠTA,M., GALLO,M., RAJČÁKOVÁ, L.,2003: Zmeny bielkovinovýchdusíkatýchlátok počas pasienkovej sezóny. Mliekárstvo. Vol. 34,p. 21-24. KOLOŠTA, M., GOLECKÝ, }.,2005: Zloženie mlíeka pri pasení dojníc na suchovzdorných datelínovýchporastoch. Mliekárstvo. Vol.36,p. 32. KOVÁČIK, J.,1997:Kvalita mliekaa jeho perspektivnevyužitie na produkciu vracionálnejvýžive Iudí, Mliekárstvo. Vol.28, p. 16-18. KRÁČMAR, S., BUŇKA, E,HOZA,1., ČECHOVÁ, L., VALÁŠEK,E, 2007: Changes in aminů acids composition of cows colostrums (duríngfirst 72 hour after parturition). Acta univ. agric. et silvie. Mendel. Brun. 55,1:81-94. ISSN 1211-8516. VASIL, M., 2000: Mastitidy dojníc aovplyvnenie kvality produkovaného mlieka - spósoby ríešenia nepriaznivého stavu. Slovenský chov. roč. 5. č, 4. s.50-5l. REFERENCE S missionRegulation(EC)No. 1662/2006 amendRegulation (EC)No, 853/2004 of the European ~rliament and of the Councillaying down specíchygienerulesfor food of animalorigin. ňcil regulations (EEC) 2092/1991 on organic toduction of agriculture products and índícarsreferringthereto on agricultural products and dstuffs. S, K. A., INNOCENT, G., GROVE-WHITE, 0., lUPS, E,2006:Comparing the FattyAcid Compo- :tionofOrganic and ConventionalMilk. Journal of ry Science. Jun,Vol.89, p. 1938-1950. S, v. ,1996: Objectivity of Protein Content uation in Raw Milk of Caws. Journal of Farm imal Science. Vol.29; p. 85-95. ŮŠEK, S., KRÁČMAR, S., KUCHTÍK, r, JEK, E, 2003: Changes in basic composition of ep colostrums (duríngfirst 72 hours after partion).Acta univ. agric. et silvie. Mendel. Brun. 51, 2: 59.ISSN 1211-8516. RTON,J.E., BERRY, E.A., 2005: Treatingmasthe cow a tradition or an archaism. J. Appl. biol. Vol.98, p.1250-1255. SOUHRN Kvalitasurovéhokravského mliekazekologického a konvenčného polnohospodárstva Vprácisme porovnávalikvalitumliekazekologického a konvenčného chovu. Počet somatických buniek vekologickom mlieku bol 219.103•ml-la v konvenčnom 242.103•ml-I. Najvyšší počet somatických buniek vekologickom mlieku bol v decembri (336.10 3.mP) av konvenčnom mlieku vnovembri (336.103KTJ.mP). Celkový počet mikroorganizmov bol vekologickom mlieku 86.103KTJ.ml-1 av konvenčnom mlieku 51.10 3KTJ.mll• Počet koliforrnných baktériívekologickom mlieku bol 554 KTJ.ml-1a v konvenčnom mlieku 269. KTJ.mP. Počet koliformných baktériívo všetkých vzorkách konvenčněho mlieka bol pod 1000.ml-1a vekologickommliekusme zistilinajvyššiu hodnotu vmesiacifebruár(1000KTJ.ml-'). Priememýobsah tuku vekologickommlieku bo14,23 g.100g-1av konvenč nom 4,11g.100g-1•Najnižší obsah tuku vekologickommlieku sme zistilivmesiaci máj (3,4g.100g-l) av konvenčnom mliekuvmájiavauguste zhodne 3,7g.100g-1•Vekologickommlieku sme zistilipriemerný obsah bielkovín 3,41 g.100g-1a v konvenčnom 3,39g.100g-1•Vekologickom mlieku bol najnižšípodiel bielkovínvauguste 3,18g.100gla v konvenčnom vmáji 3,05 g.100g-1•Naopaknajvyšší podiel bielkovínvekologickom mlieku bol v decembri 3,75g.100g-1a v konvenčnom tiež vdecembrl 3,65g.100g-l•Termorezistencia bola v biomlieku signifikantnevyššia (1,86ml)v porovnaní skonvenčným mliekom (1,38 ml). Nížší počet somatických buniek vekologickom mlieku (219.10 3.mll) naznačuje, že pravidlá ekologického polnohospodárstva anariadenie rady EU 2092/1991 vytvárajú vhodné podmienky pre zdravotnýstav mlíečne] žlazy, čo je základnou podmienkou pre výrobu kvalitnéhomlieka. Vbiomlieku sme zistilivyšší celkový počet mikroorganizmov(86.103.ml-I),avšakich počet ani v jednom odbere nepresiahol hodnotu stanovenú Nariadením rady EU 1662/2006 (max. 100.10 3.mlI). Je možné konštatovať, že aj pri rešpektovaníprísnejších požiadaviekna čístíace adezíníekčné prostriedkyvekologickom polnohospodárstve sú vytvorené vhodné podmienky pre výrobu kvalitného biomlieka.Lepšia termostabilita(1,86ml) avyšší obsah vápnika (144,29 mg.l00gl)vbíomlieku naznačujú, že je vhodnejšie aj pre výrobu vysokotepelne spracovanýchvýrobkov a výrobu syrov. 30 J. Cubon, v.- Foltys, P. Hasc{k, M. Kacaniovd, 1. Uoreiioo«, S.Krdcma: Address doc.Ing. jura] Cubofi, esc., doc. Ing. Peter Hascik, PhD., Katedra hodnotenia a spracovania zivoeiSnych produktov, doc. Ing. MiroslavaKacaniova, phD. Katedramikrobiol6gie, doc. Ing. Iveta Ubreziova, esc., Katedra manazmentu, Ing. KIara Vavrlsfnova, esc., Katedra specialne] zootechniky, Slovenska polnohospodarska univerzita, Tr. A. Hlinku 2, 949 76 Nitra, Slovenska republika. e-mail: juraj.cubonesuniag.sk, Ing. Vladimir Foltys, PhD., Vyskumny ustav zivoeiSnej vyroby, Slovenske centrum polnohospodarskeho vyskurnu, Hlohovska 2, 949 92 Nitra, Slovenska republika, prof. Ing. StanislavKracmar, DrSc., Ustav potravinafskeho inzenyrstvi, Univerzita TomaseBati ve Zline, nam. T.G.Masaryka275, 762 72 Zlin, Ceska republika