%0 Journal Article
%T Self and Foreign Substances in Organic and Conventional Milk Produced in the Eastern Region of Mexico
%A Rey Guti¨¦rrez
%A P. Rosell
%A S. Vega
%A Jes¨²s P¨¦rez
%A Acacia Ram¨ªrez
%A Marta Coronado
%J Food and Nutrition Sciences
%P 586-593
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.45076
%X <p class=\"MsoNormal\" style=\"text-align:justify;\">
	<span lang=\"EN-US\" style=\"line-height:1.5;\">The objective of the present study was to evaluate the physicochemical properties, presence of water and aflatoxin M1, as well as the effect of the time of year (dry or rainy season) to value the quality and safety of conventional and organic raw milk samples. Samples were collected of conventional (n</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\">=</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\">12) and organic (n</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\">=</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\"><span>11) raw milk from </span><!--?xml:namespace prefix = st1 /--><st1:city w:st=\"on\"><span>Tizayuca</span></st1:city><span>, </span><st1:state w:st=\"on\"><span>Hidalgo</span></st1:state><span> and from </span><st1:place w:st=\"on\"><st1:city w:st=\"on\"><span>Tuxpan</span></st1:city><span>, </span><st1:state w:st=\"on\"><span>Veracruz</span></st1:state></st1:place><span>, respectively. Infrared spectrophotometry and other analytical techniques were employed, approved by the International Dairy Federation for the analysis of the physicochemical properties, the cryoscopy technique for the detection of water addition, and high performance liquid chromatography for the determination of aflatoxin M1. Results showed that there are no significant differences in the components of conventional milk in the season of the year, whereas in organic milk a significant difference (P</span></span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\">&lt;</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\">0.05) was observed in acidity during the seasons of the year (rainy and dry), as well as a decrease in the percentage of lactose in the dry season, with a significant difference (P</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\">&lt;</span><span lang=\"EN-US\" style=\"line-height:1.5;\"> </span><span lang=\"EN-US\" style=\"line-height:1.5;\"><span>0.05). The means of the cryoscopic point of the milk samples complied with the limits established in the Mexican Official Norm (</span><span ?=\"\">¨C</span><span>0.530, </span><span
%K Self and Foreign Substances
%K Organic Milk
%K Mexico
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=31652