Comparison of Chemical, Nutritional and Fatty Acid Composition of Organic and Conventional Milk Manufactured in Türkiye

Abstract

Due to its polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA), milk plays a significant role in human nutrition. The purpose of this study was to ascertain the fatty acid composition of milk samples that were both conventional and organic. The commercial milk products were bought from several shops in the Türkiye city of Kayseri. From various retail establishments in the city, three different brands and three different lots within a brand were acquired. The t-test was used to assess the data. C14:0, C16:0, C18:0, and C18:1 fatty acids were the main ones found in milk. Organic milk showed a higher PUFA, but also lower levels of monounsaturated fatty acids (MUFA) and higher levels of saturated fatty acids (SFA). There was no difference between conventional and organic milk CLA concentration. Excess cholesterol in the diet has been increasingly acknowledged to cause atherosclerosis in recent years. As a result, dairy products with low cholesterol are more popular and advised. This study measured the fat and cholesterol content of conventional and organic milks. The percentage of milk fat in the conventional and organic samples was 3.34% and 2.73%, respectively. Organic and conventional milk had cholesterol ratios of 207.1 and 452.0 mg/100 g, respectively. The conventional and organic milk samples had 4% fat-corrected cholesterol concentrations of 303.5 and 541.28 mg/100g, respectively. Consequently, organic milk had a decreased cholesterol level (P <0.01).

Keywords

• organic and conventional milk
• cholesterol
• PUFA
• CLA
• SFA

Ethical Statement

In this study, milk samples were obtained from the market; no live animals were used. Therefore, the use of experimental animals does not require an ethics committee approval document.

Türkiye'de Üretilen Organik ve Konvansiyonel Sütün Kimyasal, Besinsel ve Yağ Asidi kompozisyonunun Karşılaştırılması

Abstract

Süt, içeriğindeki konjuge linoleik asit (CLA) ve çoklu doymamış yağ asitleri (PUFA) nedeniyle insan beslenmesinde önemli bir rol oynar. Bu çalışmanın amacı hem geleneksel hem de organik olarak üretilen süt örneklerinin yağ asidi kompozisyonunu belirlemektir. Süt ürünleri, Türkiye'nin Kayseri şehrindeki çeşitli dükkanlardan satın alındı. Şehirdeki çeşitli perakende işletmelerinden, üç farklı marka ve bir marka içinde üç farklı partiden elde edildi. Verileri değerlendirmek için t-testi kullanıldı. Sütte bulunan başlıca yağ asitleri C16:0, C18:0, C14:0, ve C18:1'di. Geleneksel sütle karşılaştırıldığında, organik süt daha yüksek oranda çoklu doymamış yağ asidi (PUFA) gösterdi, ancak aynı zamanda daha yüksek seviyelerde doymuş yağ asidi (SFA) ve daha düşük seviyelerde tekli doymamış yağ asidi (MUFA) gösterdi. CLA ile geleneksel ve organik süt arasında bir fark görülmedi. Diyetteki aşırı kolesterolün son yıllarda giderek daha fazla ateroskleroza neden olduğu kabul edilmektedir. Sonuç olarak, düşük kolesterollü süt ürünleri daha popüler ve tavsiye edilmektedir. Bu çalışmada, geleneksel ve organik sütlerin yağ ve kolesterol içeriği ölçülmüştür. Geleneksel ve organik örneklerdeki süt yağı yüzdesi sırasıyla %3,34 ve %2,73'tür. Organik ve geleneksel sütün kolesterol oranları sırasıyla 207,1 ve 452,0 mg/100 g'dır. Organik ve geleneksel süt örneklerinin %4 yağ düzeltilmiş kolesterol seviyeleri sırasıyla 303,5 ve 541,28 mg/100 g'dır. Organik sütün kolesterol seviyesi daha düşük tespit edilmiştir (P <0,01).

Keywords

• organik ve konvansiyonel süt
• kolesterol
• PUFA
• CLA
• SFA

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