COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION
Journal Title: Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu - Year 2018, Vol 0, Issue 6
Abstract
The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.<br/><br/>
Authors and Affiliations
Anita Kukułowicz
Keywords
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- EP ID EP420635
- DOI 10.5604/01.3001.0012.7744
- Views 67
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