Member Article

Organic milk is cream of the crop

A new study by Newcastle University has proven that organic farmers who let their cows graze as nature intended are producing better quality milk.

The study found that grazing cows on organic farms in the UK produce milk which contains significantly higher beneficial fatty acids, antioxidants and vitamins than their conventional ‘high input’ counterparts.

Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study, said: “We have known for some time that what cows are fed has a big influence on milk quality. What is different about this research is it clearly shows that on organic farms, letting cows graze naturally, using forage-based diet, is the most important reason for the differences in the composition between organic and conventional milk.

“We’ve shown that significant seasonal differences exist, with nutritionally desirable fatty acids and antioxidants being highest during the summer, when the cows are eating fresh grass and clover.

“As a result, our future research is focusing on how to improve the nutritional composition of milk during the winter, when cows are kept indoors and fed mainly on conserved forage.”

The study, which involved Newcastle scientists working with the Danish Institute for Agricultural Science, is part of the ongoing cross-European Quality Low Input Food project into animal health and welfare, milk quality and working towards minimising the use of antibiotics in dairy production.

Gordon Tweddle, of Acorn Dairy in County Durham, a local supplier of organic milk, said: “We have believed for some time that organic milk is better for us and our customers tell us it tastes better. It is satisfying to have the scientific explanation as to why it is also nutritionally better.”

The study involved 25 farms across the UK in South Wales and the North East.

This was posted in Bdaily's Members' News section by Ruth Mitchell .