Tackling the future challenges of Organic Animal Husbandry - vTI

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! Agriculture and Forestry Research, Special Issue No 362 (Braunschweig, 2012) ISSN 0376-0723 Download: www.vti.bund.de/en/startseite/vti-publications/landbauforschung-special-issues.html Regarding FRAP method, no significant differences due to the production system were observed, nor for Assaf neither for Churra breed, although SES showed higher values for both breeds. Acknowledgements The work has been made possible by funding from the Ministry of Science and Innovation for the project number RTA-2010-00064-C04-03. References Bergamo, P., Fedele, E., Iannibelli, L., Marzillo, G. (2003). Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products. Food Chemistry, 82: 625-631. Cabiddu, A., Decandia, M., Addis, M., Piredda, G., Pirisi, A., & Molle, G. (2005). Managing Mediterranean pastures in order to enhance the level of beneficial fatty acids in sheep milk. Small Ruminant Research, 59, 169–180. Cervato, G., Cazzola, R., & Cestaro, B. (1999). Studies on the antioxidant activity of milk casein. International Journal of Food Science and Nutrition, 50, 291–296. Chen, J., Lindmark-Månsson, H., Gorton L., Åkesson B. (2003). Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods International Dairy Journal 13, 927–935 de Renobales M., Amores G., Arranz J., Virto M., Barrón L.J.R., Bustamante, M.A. Ruiz de Gordoa J.C. Nájera A.I., Valdivielso, I., Abilleira, E., Beltrán de Heredia, I., Pérez-Elortondo F.J., Ruiz, R., Albisu, M., Mandaluniz N. (2012). Part-time grazing improves sheep milk production and its nutritional characteristics. Food Chemistry 130, 90–96 Focant, M., Mignolet, E., Marique, M., Clabots, F., Breyne, T., Dalemans, D., & Larondelle, Y. (1998). The effect of vitamin E supplementation of cow diets containing rapeseed and linseed on the prevention of milk fat oxidation. Journal of Dairy Science, 81(4), 1095–1101. Havemose, M. S., Weisbjerg, M. R., Bredie, W. L. P., Poulsen, H. D., & Nielsen, J. H. (2006). Oxidative stability of milk influenced by fatty acids, antioxidants and copper derived from feed. Journal of Dairy Science, 89, 1970–1980. Lindmark-Månsson, H., & Åkesson, B. (2000). Antioxidative factors in milk. British Journal of Nutrition, 84, S103–S110 Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan,J., Deemer, F. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. Journal of Agricultural and Food Chemsitry, 50, 3122-3128. Revilla, I., Lurueña-Martínez, M. A., Blanco-Lopez, M. A., Viñuela Serrano, J., Vivar-Quintana, A. M., Palacios, C.,. (2009). Changes in ewe’s milk composition in organic versus conventional dairy farms. . Czech Journal of Food Sciences, 27(SPEC. ISS.), S263-S266. Rodríguez-Nogales, J.M., Vivar-Quintana, A.M. & Revilla, I. (2007). Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes’ milk: A chemometric study. Journal of Dairy Science, 90, 3187-3196. Taylor, M. J., & Richardson, T. (1980). Antioxidant activity of skim milk: Effect of heat and resultant sulfhydryl groups. Journal of Dairy Science, 63, 1783–1795. 236
Abstract RAHMANN G & GODINHO D (Ed.) (2012): Tackling the Future Challenges of Organic Animal Husbandry. Proceedings of the 2 nd OAHC, Hamburg/Trenthorst, Germany, Sep 12-14, 2012 Differences between organic and conventional ewe’s milk cheese during the ripening process ISABEL REVILLA 1 , CARLOS PALACIOS 2 , ANA MARIA VIVAR QUINTANA 3 1 Area de Tecnología de Alimentos, Universidad de Salamanca, Spain, eMail: irevilla@usal.es. 2 Area de Producción Animal. Universidad de Salamanca. Facultad de Ciencias Agrarias y Ambientales. Salamanca. Spain. Email: carlospalacios@usal.es 3 Area de Tecnología de Alimentos, Universidad de Salamanca, Spain, eMail: avivar@usal.es Previous studies have shown that fat macroelements in milk were unaffected by the change of production system from conventional to organic however the fatty acid composition and microelements are affected. Since sheep’s milk is used for the production of cheese and there are no references about it, the aim of this work was to study the evolution of physico-chemical, colour and textural characteristic of ewe’s milk cheese of two breeds during the ripening process and to determine the influence of production system organic vs conventional on them. Results showed that freshly made organic cheese had higher values of dry extract, fat acidity, hardness and yellow colour and lower values of pH. At the end of the maturation these cheese maintained higher values of fat acidity and were yellower and darker than conventional ones. Key words: Ewe’s milk, cheese, quality, colour, texture, ripening. Introduction Differences between organic and conventional systems are based on the origin of the feed that the animals have and their conditions of husbandry (Council Regulation (EC) No 834/2007). However, there are other implicit factors as well as the productive system such as breed, seasonality and ripening that may influence on dairy products and make difficult the differentiation between organic and non organic product (Sundrum, 2001). Previous studies have shown that fat, protein and lactose percentages in milk were unaffected by the change of production system from conventional to organic (Bergamo et al., 2003, Revilla et al., 2009) although other studies found significant differences in macroelements (Zervas et al., 2000; Vicini et al.,2008). The greatest differences between non organic and organic systems have been found in the fat and fatty acids composition (Bergamo et al., 2003, Collomb et al. 2008) since the composition of the fat in milk is fundamentally determined by feeding of animals (Revilla et al., 2009). Thus, differences between non-organic and organic milk have been found using macro and micro elements (Gabryszuk et al., 2008) but no references have been found for cheese. Sheep’s milk is used almost exclusively for the production of cheese, so the aim of this work was to study the evolution of physico-chemical, colour and textural characteristic of ewe’s milk cheese of two breeds (Castellana and Churra) during the ripening process and to determine the influence of production system organic vs conventional on them. Material and methodology Bulk tank ewe’s milk from flocks of two local breeds (Castellana and Churra) and two production systems (organic and conventional) all of them from the same geographical area (Zamora, Spain) 237
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Sonderheft 362 Special Issue Tackli
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Landbauforschung vTI Agriculture an
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Foreword Organic animal husbandry s
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Introduction RAHMANN G & GODINHO D
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Abstract RAHMANN G & GODINHO D (Ed.
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Discussion RAHMANN G & GODINHO D (E
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Factors Plant Height (cm) RAHMANN G
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348 Herwart Böhm (Hrsg.) (2011) Op
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