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, vol.16, no.6, pp.728-732, 2010 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 6
  • Publication Date: 2010
  • Journal Name: Bulgarian Journal of Agricultural Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.728-732
  • Keywords: Biochemical taste parameters, Milk, Organic, Season
  • Uşak University Affiliated: Yes

Abstract

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.