REAL

Physicochemical quality of directly sold raw milk in Hungary

Jancsó, A. and Császár, G. and Varga, L. (2016) Physicochemical quality of directly sold raw milk in Hungary. Acta Alimentaria, 45 (3). pp. 347-353. ISSN 0139-3006

[img]
Preview
Text
aalim.2015.0016.pdf

Download (106kB) | Preview

Abstract

The importance of short food supply chains is increasing in the food sector, and direct selling is a promising alternative to commercial chains in dairy trade. Several channels and practices of direct raw milk sales exist in Hungary. Because short food supply chains in the Hungarian dairy sector have not yet been investigated in detail, we have little or no knowledge on the composition of directly sold raw milk. For this reason, a 9-month study was undertaken from June 2013 through February 2014, wherein directly sold raw bovine milk samples were tested for fat, protein, lactose, and solids-not-fat contents and for freezing point. A total of 21 direct sellers located in Budapest, Hungary were sampled twice a month. The results were compared to the official Hungarian raw milk quality data referring to the same period. The direct milk vendors involved in this study were found to sell raw milk with reduced levels of lactose and solids-not-fat and elevated freezing points, compared to the national raw milk data. The findings of this research underline the need for stricter regulations and control with respect to direct raw milk sales in the country.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 23 Sep 2016 08:14
Last Modified: 30 Sep 2017 23:16
URI: http://real.mtak.hu/id/eprint/39910

Actions (login required)

Edit Item Edit Item