Study links milk farm chemical input to nutrient kick

Lower input non-organic and organically produced milk has been found to contain significantly higher levels of beneficial fatty acids, vitamins and antioxidants compared to higher chemical use sources, a new UK study claims.

The findings, partly produced by Newcastle University-based organic researcher the Nafferton Ecological Farming Group, will further fuel the debate over the respective health benefits of milk sources to product quality.

Scientists from the Danish Institute for Agricultural Science cooperated on the study as part of an ongoing European project into low input food production, particularly related to animal health and welfare.

'Desirable' fatty acids

The report, which looked at variable input, organically certified and non-organic sustainable farming practices in the contrasting regions of South Wales and the North-East of England, established a link between nutrient presence and farming types.

According to the study, higher levels of 'desirable' fatty acids like CLA9, omega-3 and linolenic acid and the antioxidants/vitamins vitamin E and carotenoids were found in low input non-organic and organic milk.

Lower input farming, relates to the reduced use, and possible complete elimination, of chemical-based fertilizers, insecticides, and herbicides in the food supply.