Aspectos físico-químicos e microbiológicos de leite orgânico e leite convencional

• Autor(a) principal: Jacinto, Lilian Mara Borges
• Data de Publicação: 2010
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/13000
• topic: Pecuária orgânica; Alimentos orgânicos; Segurança alimentar; Agricultura orgânica; Leite - Microbiologia; Química do leite; Organic milk; Organic foods; Food safety; Organic agriculture; CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA

The objective of this study was compare the physicochemical composition and microbiological quality of organic milk to conventional. It was collected 30 samples from 10 animals Gir (P.O.) and Girolando (1/4, ½ and 5/8), in differents months in lactation (between 2 and 5) in each of the properties during February, March and April. The Fazenda Felicidade used to produce organic milk and Fazenda Peroba, used to produce conventional milk, both are located in Ituiutaba, Minas Gerais. That samples were submitted to mesophilic count, determinacion of fat, protein and solids percentage, and were submitted too a somatic cell count. For the statistical analysis used the Student t test (p<0.05) between the means of each analysis. It concluded with this study, that organic milk had higher fat, solids and protein percentages, and no difference in mesophilic count and somatic cell count compared to the conventional milk.