Comparison of Chemical, Nutritional and Fatty Acid Composition of Organic and Conventional Milk Manufactured in Türkiye

Due to its polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA), milk plays a significant role in human nutrition. The purpose of this study was to ascertain the fatty acid composition of milk samples that were both conventional and organic. The commercial milk products were bought from several shops in the Türkiye city of Kayseri. From various retail establishments in the city, three different brands and three different lots within a brand were acquired. The t-test was used to assess the data. C14:0, C16:0, C18:0, and C18:1 fatty acids were the main ones found in milk. Organic milk showed a higher PUFA, but also lower levels of monounsaturated fatty acids (MUFA) and higher levels of saturated fatty acids (SFA). There was no difference between conventional and organic milk CLA concentration. Excess cholesterol in the diet has been increasingly acknowledged to cause atherosclerosis in recent years. As a result, dairy products with low cholesterol are more popular and advised. This study measured the fat and cholesterol content of conventional and organic milks. The percentage of milk fat in the conventional and organic samples was 3.34% and 2.73%, respectively. Organic and conventional milk had cholesterol ratios of 207.1 and 452.0 mg/100 g, respectively. The conventional and organic milk samples had 4% fat-corrected cholesterol concentrations of 303.5 and 541.28 mg/100g, respectively. Consequently, organic milk had a decreased cholesterol level (P