MODERN DAIRY FARMING PRACTICES & MILK QUALITY: MYTHS & FACTS
Volume 78, Number 3 May/June 2007
Introduction
Today’s consumers can choose from a variety of cow’s milks, both conventionally produced and organically produced. Recently, demand for organic foods, including milk and other dairy products, has increased (1-3). Growth in the organic food market is attributed to perceived benefits to the environment and animal welfare, and the perception that organic foods are safer and more nutritious than conventionally produced foods (1-4). According to a report, Shopping for Health 2005, by the Food Marketing Institute and Prevention magazine (1), more than 80% of consumers who purchase organic products do so because of their perceived nutritional value.
However, organically produced foods, including milk and other dairy products, are not more nutritious or safer than conventionally produced products (3,5-7). According to a statement from the American Dietetic Association (5), “both organic and conventional farming supply nutritionally comparable foods.” The U.S. Department of Agriculture (USDA) makes no claims that organically produced food is safer or more nutritious than conventionally produced food (6). A scientific status summary issued by the Institute of Food Technology states that it is premature to conclude that either organic or conventional food systems are superior to the other with respect to safety or nutritional composition (3).
Regular and organic milk and milk products are equally safe and nutritious. The difference between these products is how they are produced on the farm.
All cow’s milk in the U.S, whether conventionally produced or organically produced, must adhere to strict government standards of quality and sanitation. All milk contains the same unique package of nutrients. The difference between conventionally produced and organically produced cow’s milk is how it is produced on the farm (4,8-10). Conventional dairy producers use industry-accepted best management practices to ensure that dairy cows are healthy by providing them with comfortable living conditions, nutritious diets, and good medical care. They also protect the environment by implementing practices that conserve natural resources and minimize the quantity of waste generated. Organic dairy foods must additionally meet the requirements of USDA’s National Organic Program (9,10). Since October 2002, USDA has allowed organic food manufacturers to label their products with a “USDA organic” seal if products are produced according to specific criteria (9,10). Milk bearing the “USDA organic” seal comes from dairy farms that meet all of the following criteria: cows are exclusively given feed grown without the use of pesticides or commercial fertilizers; cows are given periodic (unspecified) access to pasture and direct sunlight; cows are not treated with supplemental hormones; and cows have not been given certain medications to treat illness (9,10).
Although both production systems result in high quality, nutritious milk, some consumers believe that organically produced milk is superior to conventionally produced milk. To help educate health professionals about conventional dairy farming and allay myths or skepticism regarding this type of dairy farming, this Digest reviews typical practices on modern conventional dairy farms. Practices related to proper animal care and safeguarding the environment, as well as efforts to protect the safety and quality of cow’s milk and other dairy products, are discussed.
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