Fatty Acid, Retinol and Carotene Content of Organic Milk

Abstract: The milk takes the second place, after meat, as preferences in food consumption. Considering this, the concern of the producers for increasing the quantities to cover the needs on the market, is permanently growing. This food product is one of the cheapest sources of animal protein with biological high value. In what it looks the production, processing and the quality of organic agri-food products, they intensified at the international level in the last years, especially in European Union. The specialists straightened their attention on both organic farming management and the quality of the obtained products. The consumption of milk and dairy products certified as being organic is increasing, due to recent research that emphasized the benefic characteristics of these products for health. The aim of this paper is to investigate possible differences in organic milk compounds due to seasonal variations, as the nutritional benefic effect of organic milk is especially due to the cattle feeding systems.

Reference: Pentelescu, N.O. (2009). Fatty acid, retinol and carotene content of organic milk. ABAH Bioflux 1(1): 21-26.