study had two primary objectives, to evaluate any difference between organic
and conventional milk quality and milk composition and to determine consumer
preferences for organic and conventional milk. The objectives were achieved and
results were gathered for each objective.
results obtained showed that the different production systems i.e. organic and
conventional dairy farming effected milk composition. Two composition
parameters protein and lactose showed significant differences between organic
and conventional milk. The organic milk showed to have a significantly lower
content of protein and lactose compared to conventional milk. This could have
resulted from the feeding composition which varies between organic and
conventional farming systems. There was no significant differences found
between the other composition parameters fat, solids, and added water.
microbial results gathered showed that the different production systems organic
and conventional dairy farming had no significant effect on the microbial
quality of the milk. There was no significant differences found in the four
bacterium tested for in the organic and conventional milk.
higher TBC, Enterobacteriaceae, and
Coliforms were found in conventional milk. However, there was no significant
differences between these. Higher E. coli
counts were found in organic milk but this result was insignificant. The
different effects on milk quality could most likely be related to the farm
management practices for example hygiene management and nutrient management.
sensory test was based on the hedonic scale method of testing and the various
parameters were taken into consideration and the results were statistically
analysed. The sensory evaluation of pasteurised organic and conventional milk
also showed no significant hedonic differences between the two products with
regards to preferences.
it can be concluded that there is no significant differences in the microbial
quality of organic and conventional milk, with only minor differences between
the milk composition.