Studies on the Composition of Organic and Conventional Milk Products in Bulgaria

Antova G., Vasileva E., Ivanova D., Kirilova S., Studies on the Composition of Organic and Conventional Milk Products, International Conference „Modern technologies in food industry – 2012“, 1 – 3 November 2012, Chişinău, Republic of Moldova, Proceedings of the International Conference, Volume II, pp. 219 – 224, Ed. Tehnica-Info, 2012, ISBN 978-9975-80-646-6

Abstract: The changes in the basic physicochemical characteristics and the lipid composition ofBulgarian organic and conventional dairy products (cow’s yoghurt and cow’s cheese) during thewinter and summer period have been investigated. There were no significant changes in the basicphysicochemical 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 haslower 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 standardsfor cheese (not less than 14%). The lipids have identical fatty acid composition, dominated bysaturated fatty acids (68.7% -74.5%) and that their content is higher in winter. During the summerperiod 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 insummer period is higher, such in the various trademarks cheese tocopherols not detected.