Relationship between production conditions and milk gross composition in ewe’s and goat’s organic and conventional farms in central Greece

Author:

Malissiova Eleni,Tzora Athina,Katsioulis Antonios,Hatzinikou Marina,Tsakalof Andreas,Arvanitoyannis Ioannis S.,Govaris Alexander,Hadjichristodoulou Christos

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference25 articles.

1. Arsenos G, Fortomaris P, Banos G, Zygoyiannis D (2003) Current practice and prospects of organic livestock production in Greece. Proceedings of the 1st workshop on “Socio-Economic Aspects of Animal Health and Food Safety in Organic Farming Systems”. UK: The University of Reading

2. Banati D (2011) Consumer response to food scandals and scares. Trends Food Sci Technol 22:56–60

3. Benbrook C, Butler G, Latif A, Leifert C, Davis D (2013) Organic production enhances milk nutritional quality by shifting fatty acid composition: a United States-wide, 18-month study. PLoS ONE 8(12):1–13

4. Butler G, Nielsen JH, Slots T, Seal C, Eyre MD, Sanderson R, Leifert C (2008) Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. J Sci Food Agric 88:1431–1441

5. Cadar M, Mireşan V, Lujerdean A, Raducu C (2012) Mammary gland histological structure in relation with milk production in sheep. J Anim Sci Biotechnol 45(2):144–148

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