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| Antova , Ginka; Vasileva, Elka; Ivanova, Daniela; Kirilova, S.. |
| The changes in the basic physicochemical characteristics and the lipid composition of Bulgarian organic and conventional dairy products (cow's yoghurt and cow's cheese) during the winter and summer period have been investigated. There were no significant changes in the basic physicochemical 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 has lower 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 standards for cheese (not less than 14%). The lipids have identical fatty acid composition,... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2012 |
URL: http://orgprints.org/22695/7/22695.pdf |
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