[show abstract][hide abstract] ABSTRACT: The goal of the scientific research was to establish the differences between fatty acid composition in conventional milk and milk produced according to the organic production principles. In the period between February and December in 2009, the samples of raw conventional milk were analysed using the gas chromographic method to determine the fatty acid composition. Conventional milk was produced at the farm with around 700 dairy cows of Holstein breed. The farm is located in the Vrbas municipality. Organic milk was sampled from ten smaller farms with 12 dairy cows of Simmental breed on the average, located in clean environment of Fruška Gora slopes (Grabovo settlement). The results of fatty acids content were processed with the statistical package (Statistica 9), and a significant differences were determined with t-test and shown as statistically significant (p<0.05) and highly statistically significant (p<0.01). Conventional milk had a higher content of the monounsaturated fatty acids in comparison with organic milk (p<0.05). In terms of polyunsaturated and omega-3 fatty acids content, organic milk was richer in comparison with conventional milk and these differences were statistically highly significant (p<0.01). The differences in the content of saturated and omega-6 fatty acids were not shown as statistically significant (p>0.05). The ratio of omega-6 to omega-3 in organic milk was lower than in conventional milk, which is crucial to human health. The differences in fatty acid composition between conventional and organic milk may result from different feeding practices, because the organic breeding of cows is primarily based on grazing, while the conventional breeding implies mixed ration.
[show abstract][hide abstract] ABSTRACT: The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology. In the trials two types of mesophilic starter culture and two types of rennet (animal and microbial) were used. The obtained cheese underwent two different ripening processes: with applied protective coating, and in a vacuum foil. The cheese chemical composition was analysed after 60 and 90 days of ripening. After that its sensory characteristics were also evaluated. The cheese analysis established that dry matter content - fat, ash, protein, total nitrogen, soluble and insoluble nitrogen, pH value, and coefficient of ripening in cheese with protective coating were higher when compared with the cheese packed in a vacuum foil during ripening. The analysis also established that the content of fat in dry matter in cheese, and the contents of water in fat-free matter, sodium-chloride, calcium, and acid based titration for the cheese with the applied protective coating were lower when compared with the relevant contents in cheeses in a vacuum foil during ripening. Trapist cheese manufactured using the FD-DVS CH-N 11 (CHR HANSEN, Denmark) starter culture, and Caglificio Clerici (Italy) animal rennet, achieved the highest quality grade. The cheeses with the applied protective coating had better sensory properties when compared with cheeses packed in a vacuum foil.