The transnational research project PhytoMilk has investigated how different parameters linked to forage affect the composition and quality of organic dairy milk ,e.g. species, pasture or silage, latitude and harvest time, storage time and silage preservation.
This project gives increased
knowledge about the nutritional and salutary
quality of organic milk. It aims at increasing the
knowledge of the relationship between production systems, environmental conditions
and milk properties. The official project title of PhytoMilk is "Potential improvement of the salutary effect of organic dairy milk by forage species and by supplementation."
Selected main outccomes of PhytoMilk
Recent research has shown that there is in facta number of ingredients in milk that may be salutary (healthy). Bioactive components are for example:
- Fatty acids: omega-3, omega-6, and CLA
- Vitamins: Carotenoids (vitamin A) and
Tocopherols (vitamin E)
Endogenous hormones and growth factors
Low content of Selenium in organic Nordic milk – very little in the soil
Organic milk different from conventional milk
Organic milk has a higher proportion of forages in the ration than conventional milk. Additionally, organic milk has a higher proportion of legumes and other herbs (not so much grass) than conventional. Knowledge of chemical and sensory characteristics is limited
Organic milk is more and differently affected by forage than conventional milk
Certification is required to protect consumers' interest and maintain a high credibility in (premium priced) organic
Basis for both farming management and dietary recommendations
There is a basis for farm,ing management and dietary resommendations both in forage and forage production, milk production, shelf stability and concerning bioactive components.