Comparison of the Quality of Mountain Sheep Milk Obtained from Animals Kept on a Natural and Organic Mountain Pasture

Abstract The purpose of this study was to evaluate the quality mountain sheep milk obtained from animals kept on pastures: natural and organic. experimental procedure conducted under production conditions, during annual grazing two pastures in region Polish Carpathians: organic pasture certified for farming belonging National Park. This showed greater plant species diversity pasture, but its yielding lower than that pasture. sward characterised by dry matter fibre content contained more total protein. type did not affect basic composition sheep, while differences were found terms acidity, alcohol number, fatty acid profile fat protein fractions. Milk grazed a higher proportion medium chain acids, as well polyunsaturated also essential unsaturated both linoleic acid, α-linolenic γ-linolenic arachidonic acid. In originating monounsaturated docosahexaenoic CLA c9-t11 isomer found. fractions varied according location grazing: had whey fractions, important consumer health, κ-casein, greatest importance dairy processing technology. floral an influence relation milk, which is health-promoting technological aspects raw material may products made it.