Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXVI, Issue 1
Written by Carmen Daniela PETCU, Emilia CIOBOTARU-PÎRVU, Oana Diana OPREA, Oana Mărgărita GHIMPEȚEANU
With the development of the food industry, the products have undergone different phases of diversification, so today we meet products that did not exist yesterday or simply were not known, referring, for example, to "BIO", "ECOLOGICAL" or "ORGANIC" products. These can be defined as products of animal or vegetable origin, obtained without the use of chemicals or genetically modified components, which have not been exposed to irradiation, and as a result of their production, the environment has not suffered. In this study, we analyzed samples of dairy products represented by drinking milk, sour-batter milk, kefir, fermented cream, yogurt and fruit yogurt. A comparison was made between conventional products and ecological products of the same type, in terms of ingredients, and their nutritional value. To identify the different features of conventional or ecological dairy products, physico-chemical parameters such as fat content, carbohydrates, proteins, salt or other added substances were analyzed. Regarding the verification of the ecological products labeling, in all the analyzed samples it was found that the ingredients used come from the ecological agriculture, therefore respecting the labeling requirements. At the same time, these products were analyzed organoleptically, observing the appearance, colour, consistency, smell and taste. Analyzing the obtained results, it was found that the ecological products show some changes in the chemical composition and nutritional values. The salt level of the dairy products analyzed, although it is described on the label as part of the natural salt of raw milk, in the case of ecological products, the value obtained is lower, compared to that of conventional products. Ecological fruit yoghurts have a higher content of piece of fruit compared to conventional yogurts. In conclusion, some ecological products have a higher nutritional value compared to conventional dairy products, without registering statistically significant changes.
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