QUALITY AND SAFETY OF ORGANIC AND CONVENTIONAL MILK


Submitted: 8 February 2013
Accepted: 8 February 2013
Published: 19 December 2008
Abstract Views: 631
PDF: 1045
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

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.

1.
Conte F, Agosta S. QUALITY AND SAFETY OF ORGANIC AND CONVENTIONAL MILK. Ital J Food Safety [Internet]. 2008 Dec. 19 [cited 2024 Mar. 28];1(2):37-40. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.2.37

Downloads

Download data is not yet available.

Citations


Similar Articles

You may also start an advanced similarity search for this article.