Organic Farmers’ Milk Vs. Conventional Milk
This research shows that that organic farmers who let their cows graze as nature intended are producing higher quality milk. This Newcastle University study of milk quality is an effort towards minimizing the use of antibiotics in dairy production.
The study involved 25 farms across the United Kingdom (UK) and in two contrasting areas of the UK – South Wales and the Northeast. Three different farming systems were examined, including conventional high input, organically certified, and non-organic sustainable (low-input).
According to the report, “Milk composition is affected by production systems by mechanisms likely to be linked to the stage and length of the grazing period, and diet composition, which will influence subsequent processing, and sensory and potential nutritional qualities of the milk.”