Research Proves Organic Milk Really Is Better

The research by Newcastle University, in collaboration with the Danish Institute for Agricultural Science, shows that milk from organically-reared cows contains significantly higher beneficial fatty acids, antioxidants and vitamins than other milks. The content in Omega3 increases, for example, while the amount of undesirable Omega6 remains the same, giving a healthier balance between the two.

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

“We’ve also 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.”

Gordon Tweddle, of Acorn Dairy, adds, “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.”