QUALITY AND SAFETY OF ORGANIC AND CONVENTIONAL MILK

Abstract

Today little scientific data have been published endorsing the perception that organic and sustainable production systems will result in improved food quality. Some comparative investigations reveal no major differences between organic milk (OM) and conventional milk (CM); contradictory results on OM require more information of these products. The results on quality and safety of OM and CM are presented here, with the aim to compare the composition and microbiological parameters of productions. The survey did not reveal differences between physical, chemicals and microbiological parameters of samples from OM and from CM. An improvement of hygienic conditions of both kind of examined farms was suggested to the producers and implemented.