A new study has proven that organic farmers who let their cows graze are producing better quality milk.
Grazing cows produce milk which contains significantly higher beneficial fatty acids, antioxidants and vitamins than their conventional counterparts. During the summer months, one of the beneficial fats in particular, conjugated linoleic acid, was found to be 60 percent higher.
The study was part of the ongoing cross-European Quality Low Input Food project, which is examining animal health and milk quality, and is working towards minimizing the use of antibiotics in dairy production.
* Eurekalert May 27, 2008