Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Organic Milk and Conventional Milk from Chungnam and Jeonbuk, Korea

한국 충남 및 전북에서 생산된 유기우유와 일반우유의 이화학적 특성에 관한 연구

  • Ki, Kwang Seok (National Institute of Animal Science, Rural Development Administration) ;
  • Lim, Dong Hyun (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Seong Min (National Institute of Animal Science, Rural Development Administration) ;
  • Lim, Hyun Joo (National Institute of Animal Science, Rural Development Administration) ;
  • Park, Su Bum (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Tae Il (National Institute of Animal Science, Rural Development Administration) ;
  • Jeong, Seok Geun (National Institute of Animal Science, Rural Development Administration) ;
  • Baek, Kwang Soo (National Institute of Animal Science, Rural Development Administration) ;
  • Kwon, Eung Gi (National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Se Young (Department of Animal Husbandry, Cheonan Yonam College)
  • 기광석 (농촌진흥청 국립축산과학원) ;
  • 임동현 (농촌진흥청 국립축산과학원) ;
  • 박성민 (농촌진흥청 국립축산과학원) ;
  • 임현주 (농촌진흥청 국립축산과학원) ;
  • 박수범 (농촌진흥청 국립축산과학원) ;
  • 김태일 (농촌진흥청 국립축산과학원) ;
  • 정석근 (농촌진흥청 국립축산과학원) ;
  • 백광수 (농촌진흥청 국립축산과학원) ;
  • 권응기 (농촌진흥청 국립축산과학원) ;
  • 이세영 (천안연암대학 축산계열)
  • Received : 2014.11.25
  • Accepted : 2014.04.17
  • Published : 2015.06.30
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Abstract

This study was conducted to investigate the differences in the physicochemical properties of organic and conventional milk from Chungnam and Jeonbuk, Korea. The milk was collected from 10 organic and 10 conventional milk farms in February, March and August, and then analyzed for milk composition, minerals and fatty acids. Organic milk showed lower fat (p<0.01) and total solid (p<0.05), but higher phosphorous (p<0.01) content than conventional milk. However, there was no difference in the content of lactose or the somatic cell count. Organic milk showed lower (p<0.01) stearic acid and total saturated fatty acid content, but higher (p<0.01) total, mono-, and poly-unsaturated fatty acid content. These results showed that organic and conventional milks differ mainly in their fat and unsaturated fatty acid content. Due to increasing consumer interest in food safety and health, organic milk, which contains more beneficial fatty acids, might be preferred over conventional milk.

본 연구는 한국의 충남과 전북지역에서 생산되는 유기우유와 일반우유의 이화학적 성분분석을 통해 차이점을 구명하고자 수행하였으며, 각 지역에서 유기우유 및 일반우유 생산농가를 각각 5개씩 선정하여 3회(2월, 3월 및 8월) 우유를 채취하였으며, 일반성분, 무기물 및 지방산을 분석하였다. 유기우유의 유성분 중 유지방(p<0.01), 총 고형물(p<0.05), 유리지방산(p<0.01) 및 구연산(p<0.05)의 함량은 일반우유에 비해 유의적으로 낮았지만, 유단백질은 유의적으로 높았다(p<0.05). 유기우유의 유당, 우유 중 요소태 질소(MUN) 및 체세포수는 일반우유와 차이가 없었지만, MUN은 전북지역의 우유가 충남지역보다 높았다(p<0.05). 우유내 무기물 중 P의 함량만 유기우유에서 높았고(p<0.01), Ca, K, Mg, Zn 및 Fe의 함량은 차이가 없었다. 지방산 분석 결과, 우유내 지방산 중 함량이 높은 palmitic acid나 oleic acid에서는 유의적 차이가 없었지만, stearic acid와 총 포화지방산은 일반우유에서 높았다(p<0.01). 또한, 불포화지방산인 palmitoleic acid, linoleic acid, linolenic acid, eicosenoic acid, arachidonic acid는 유기우유에서 높았다(p<0.01). 따라서, 총 불포화지방산(p<0.01), 단일불포화지방산(MUFA, p<0.05) 및 고도불포화지방산(PUFA, p<0.01)의 함량도 유기우유에서 높게 나타났다. 본 연구결과, 한국의 충남 및 전북지역에서 생산되는 유기우유는 일반우유와 비교하여 지방함량 및 지방산 조성에서 많은 차이를 보였는데, 특히 유기우유는 건강에 유익한 고도불포화지방산의 함량이 높고, 소비자들은 식품의 안전성과 건강에 대한 관심이 커지기 때문에 앞으로 유기우유의 소비가 증대할 것으로 기대된다.

Keywords

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