Comparing the cholesterol level of organic and conventional cow milk

Büyükkılıç Beyzi S.

5. International Eurasian Congress on Natural Nutrition and Healthy Life, Ankara, Turkey, 2 - 06 October 2019, pp.1-5

  • Publication Type: Conference Paper / Full Text
  • City: Ankara
  • Country: Turkey
  • Page Numbers: pp.1-5
  • Erciyes University Affiliated: Yes


In recent years, dietary excess cholesterol is widely accepted to induce atherosclerosis. Therefore, dairy products with low cholesterol levels are recommended and have more market. In this study, fat and cholesterol level were determined in organic and conventional milks. The commercial milk products were purchased from several stores located in the Kayseri city in Turkey. Three different brands and three different lots within a brand were purchased from several retail outlets in the city and in order to determine its relationship with cholesterol ratio; after determining the fat ratio, cholesterol levels were determined. The cholesterol level was determined by gas chromatography. T-test was used to compare the results. As a result, the fat ratios of the milk obtained from organic and conventional farms were found as 2.73% and 3.34%, respectively. The cholesterol ratio was 207.1 and 452.0 mg/100 g in the organic and conventional milk, respectively. The 4% fat-corrected cholesterol levels were 303.5 and 541.28 mg/100g respectively in the organic and conventional milk samples. As a result, the cholesterol level was lower in organic milk