Organic Or Conventional Milk

This study had two primary objectives, to evaluate any difference between organic and conventional milk quality and milk composition and to determine consumer preferences for organic and conventional milk. The objectives were achieved and results were gathered for each objective.

The results obtained showed that the different production systems i.e. organic and conventional dairy farming effected milk composition. Two composition parameters protein and lactose showed significant differences between organic and conventional milk. The organic milk showed to have a significantly lower content of protein and lactose compared to conventional milk. This could have resulted from the feeding composition which varies between organic and conventional farming systems.

There was no significant differences found between the other composition parameters fat, solids, and added water. The microbial results gathered showed that the different production systems organic and conventional dairy farming had no significant effect on the microbial quality of the milk. There was no significant differences found in the four bacterium tested for in the organic and conventional milk. Nevertheless, higher TBC, Enterobacteriaceae, and Coliforms were found in conventional milk. However, there was no significant differences between these. Higher E. coli counts were found in organic milk but this result was insignificant.

The different effects on milk quality could most likely be related to the farm management practices for example hygiene management and nutrient management. The sensory test was based on the hedonic scale method of testing and the various parameters were taken into consideration and the results were statistically analysed. The sensory evaluation of pasteurised organic and conventional milk also showed no significant hedonic differences between the two products with regards to preferences.

Overall it can be concluded that there is no significant differences in the microbial quality of organic and conventional milk, with only minor differences between the milk composition.