Seasonal variations of biochemical taste parameters in milks from conventional and environment - Friendly organic farming

Cimen M., Yildirim N., DİKİCİ A., Kaplan O., Cikcikoglu Yildirim N.

Bulgarian Journal of Agricultural Science, cilt.16, sa.6, ss.728-732, 2010 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 6
  • Basım Tarihi: 2010
  • Dergi Adı: Bulgarian Journal of Agricultural Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.728-732
  • Anahtar Kelimeler: Biochemical taste parameters, Milk, Organic, Season
  • Uşak Üniversitesi Adresli: Evet

Özet

The aim of this study is to research the milk biochemical taste components in organic (ORG) and conventional (CON) systems for different season. In study, all data were investigated for all season of 2004. Milk fat levels in both groups for summer season were lower than any other season. Average milk fat values in ORG treatment were lower than the values of CON treatment in all season except winter period. Therefore, a decrease in fat percentage for organic milk can directly lead to taste loss. Similarly, total solid rates in conventional milks in spring period were more favorable than rates in organic milk for desired taste. However, the pH value in organic milk was more acceptable for required flavor in summer season.