Search results for "Organic milk"

showing 3 items of 3 documents

Legume grain-based supplements in dairy sheep diet: Effects on milk yield, composition and fatty acid profile

2016

With the aim to find protein sources that are free of genetically modified organisms, the effects of legume grain-based concentrates, used as alternatives of a mixed concentrate feed containing soybean, were evaluated on sheep milk production. Twelve lactating ewes were divided into four groups, fed hay and, according to a 4 × 4 Latin square design, supplied with 800 g/day of a commercial mixed concentrate feed (MCF) containing maize and soybean, or the same amount of isoprotein concentrates consisting of chickpea (CH), faba bean (FB), or pea (PE) mixed with barley. The ewes ingested more of the concentrates with legume grains than the MCF (702, 702, 678 vs 587 g/day DM for CH, FB, PE and M…

0301 basic medicineSettore AGR/19 - Zootecnica SpecialeLinoleic acidpeafaba beansheep milk03 medical and health scienceschemistry.chemical_compoundAnimal sciencemilk fatty acidLatin squareCaseinchickpeaSettore AGR/18 - Nutrizione E Alimentazione AnimalesoybeanOrganic milkSheep milkLegumechemistry.chemical_classification030109 nutrition & dieteticsChemistry0402 animal and dairy sciencefood and beveragesFatty acid04 agricultural and veterinary sciences040201 dairy & animal scienceAgronomyHayorganic milkAnimal Science and Zoologychickpea; faba bean; milk fatty acids; organic milk; pea; sheep milk; soybean; Animal Science and Zoology; Food ScienceFood Science
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Influence of Culture Medium on Multiplication of Lactic Bacteria Isolated From Organic Milk in Order to Obtain Biomass

2014

Abstract This paper aims to establish direct and predictive methods (statistical) the possibility of obtaining lactic bacteria Lactobacillus delbrueckii var. bulgaricus in higher amounts by using culture medium enriched with carbohydrates in different percentages, for using these in obtaining organic products. The results led to the selection of MRS culture medium enriched with 1% glucose, 2% lactose and 3% maltose as a substrate in order to use multiplication of lactic bacteria isolated from organic milk, collected from organic farms in the area of Sibiu, Romania.

Organic productbiologybusiness.industryfood and beveragesSubstrate (chemistry)BiomassMaltosebiology.organism_classificationBiotechnologychemistry.chemical_compoundchemistryLactobacillusOrganic farmingFood scienceLactoseOrganic milkbusinessManagement of Sustainable Development
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Is it all about the price? : reasons for the small market shares of organic meat and meat products in Austria

2016

Austria is one of the leading countries in the world when it comes to organic farming. A closer look at the development of the market shares of different product categories reveals however, that some segments of organic products seemed to be constantly preferred while others were neglected by Austrian consumers over the past years: According to market statistics the categories “meat & poultry” and “ham & sausages” have the lowest market shares of organic fresh produce while at the same time, organic milk and organic eggs have the highest market shares. Since all of those organic products – milk, eggs as well as meat and meat products – are food of animal origin, for which the same organic c…

luomuruokaOrganic MeatPrice PremiumOrganic MilkluomutuotteetOrganic EggsOrganic Market in AustriahinnatkananmunatItävaltakulutuslihamaito
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