Physicochemical characteristics of organic milk produced in Tecpatán, Chiapas, Mexico
Keywords:
physicochemical analysis, spectrophotometry, fat, lactose, proteinAbstract
The objective of this research was to evaluate the physicochemical quality of organic milk produced in Tecpatan, Chiapas. Forty-eight milk samples were collected over a one-year period from three farms (F 1, 2 and 3) and a collecting tank (CT). The guidelines established in NMX-F-718-COFOCALEC-2017 were followed. The milk parameters were freezing point, acidity, pH, fat, protein, lactose, total solids, non-fat solids and casein. The results showed that farms 1 and 2 did not meet the minimum fat content (30 g/L) and casein (24 g/L) established in NMX-155-SFCI-2012. The quality of the milk did not show significant differences between the F and CT, but the quality did vary in the time of year in terms of freezing point, fat, protein, lactose and non-fat solids; with higher values in the dry season for fat, protein and non-fat solids. The quality of organic milk in Tecpatan is competitive at an international level; the values found in this study are comparable to those reported in other countries. The values obtained in this research can be the basis for a proposed Mexican standard for specifications on organic milk.
http://dx.doi.org/10.37114/abaagrof/2024.10
e2024-10
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