Organic versus Conventional Raw Cow Milk as Material for Processing
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Institute of Economics and Finance, Faculty of Social Sciences, The John Paul II Catholic University of Lublin, Racławickie 14, 20-950 Lublin, Poland
Author to whom correspondence should be addressed.
Academic Editor: Massimo Todaro
Received: 14 June 2021
Revised: 12 July 2021
Accepted: 13 July 2021
Published: 22 September 2021
Milk, alongside meat, is one of the basic animal materials of importance in food processing. Most of the world’s milk production is carried out in an intensive system focused on high productivity at the expense of quality. This system is dominant in highly developed countries, while milk production in developing and poorer countries is still carried out in a traditional manner, using silage. The popularity of certified organic milk has been increasing in European countries since the 1990s. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional, and organic, as material for processing. Research assessing the quality of organic milk and dairy products is much less extensive than for conventionally produced milk (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, particularly in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This stems from the fact that animals in organic farming are kept in the pasture. However, the hygienic quality of the raw milk raises some concerns, and organic milk producers should be supported in this regard, e.g., through consultancy and training. Importantly, milk production in traditional and organic systems is in line with the concept of the European Green Deal.