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Studies on the composition of organic and conventional milk products

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dc.contributor.author ANTOVA, Ginka
dc.contributor.author VASILEVA, Elka
dc.contributor.author IVANOVA, Daniela
dc.contributor.author KIRILOVA, Siika
dc.date.accessioned 2019-11-06T12:16:50Z
dc.date.available 2019-11-06T12:16:50Z
dc.date.issued 2012
dc.identifier.citation ANTOVA, Ginka, VASILEVA, Elka, IVANOVA, Daniela, KIRILOVA, Siika. Studies on the composition of organic and conventional milk products. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 221-226. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6233
dc.description.abstract The changes in the basic physicochemical characteristics and the lipid composition of Bulgarian organic and conventional dairy products (cow's yoghurt and cow's cheese) during the winter and summer period have been investigated. There were no significant changes in the basic physicochemical characteristics for organic and conventional milk products (fat content in dry matter, content of milk protein, dry matter, acidity, salt content) in the studied periods. Organic yoghurt has lower acidity in comparison with conventional yoghurt. Organic cheese is the only one with a degree of maturity (21.7% and 20.5%), corresponding to the regulated value in the Bulgarian state standards for cheese (not less than 14%). The lipids have identical fatty acid composition, dominated by saturated fatty acids (68.7% -74.5%) and that their content is higher in winter. During the summer period quantities of trans fatty acids in mono- (C18:1) and polyunsaturated fatty acids (C18: 2 and C18: 3) was higher than in winter. The content of tocopherols in the yoghurt fats is minimal, as their values in summer period is higher, such in the various trademarks cheese tocopherols not detected. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject milk products en_US
dc.subject cow’s yoghurt en_US
dc.subject cow’s cheese en_US
dc.subject physicochemical characteristics en_US
dc.subject trans fatty acids en_US
dc.title Studies on the composition of organic and conventional milk products en_US
dc.type Article en_US


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