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Pasture feeding conventional cows removes differences between organic and conventionally produced milk.

journal contribution
posted on 2023-05-03, 16:46 authored by Heike Schwendel, Timothy Wester, Patrick Morel, Bertram Fong, Michael Tavendale, Craig Deadman, Nicola Shadbolt, Donald Otter
Perceptions of production methods for organic and conventional milk are changing, with consumers prepared to pay premium prices for milk from either certified organic or conventional grass-fed cows. Our study investigated whether chemical composition differed between milk produced by these two farming systems. Sampling was conducted on two farms sets, each comprised of one organic and one conventional farm. All farms applied year-round pasture grazing. Milk samples were collected throughout the milking season and analysed for free oligosaccharides, fatty acids, major casein and whey proteins, and milk fat volatiles. Fatty acids were influenced by breed and fertilizer application. Oligosaccharides differed between farming systems, with causes presently unknown, while farm set was the dominant influence factor on protein composition. Factors identified in this study influencing milk composition are not exclusive to either farming system, and pasture feeding conventional cows will remove differences previously reported for organic and conventionally produced milk.

History

Rights statement

© 2017 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Food Chemistry

ISSN

0308-8146

Citation

Schwendel, B. H., Wester, T. J., Morel, P. C. H., Fong, B., Tavendale, M. H., Deadman, C., Shadbolt, N. M., & Otter, D. E. (2017). Pasture feeding conventional cows removes differences between organic and conventionally produced milk. Food Chemistry, 229, 805–813. doi:10.1016/j.foodchem.2017.02.104

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