Productkwaliteit zuivel: verschil tussen biologisch en gangbaar = Dairy product quality : difference between organic and regular

B.A. Slaghuis, J. de Wit

Research output: Book/ReportReportProfessional

Abstract

In each season of 2006 six samples organic and six samples regular milk and cheese were investigated for fatty acid composition, biophotones and crystallisation degree. Significant differences were found between organic and regular milk and cheese for polyunsaturated acids, omega-3-fatty acids and for CLA. For biophotones only seasonal influences were found. The crystallisation degree was only significant different for ecological and regular milk.
Original languageDutch
Place of PublicationLelystad
PublisherAnimal Sciences Group
Number of pages14
Publication statusPublished - 2007

Publication series

NameRapport / Animal Sciences Group, Wageningen UR
PublisherAnimal Sciences Group
No.23
ISSN (Print)1570-8616

Keywords

  • dairy farming
  • milk products
  • milk
  • organic farming
  • organic foods
  • unsaturated fatty acids
  • linoleic acid
  • comparative research

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