Organic Milk & Dairy

What makes organic milk and dairy different?

Did you know that there’s a whole host of differences between the way that organic milk and dairy products are produced?

From animal welfare to additives and preservatives, food produced to organic standards must be certified by law, so you can be assured that the final product is one you can trust to meet these standards. 

Key differences between organic and non-organic milk include: 

• Animal welfare

• Antibiotic use 

• Diet - Grass-fed vs GM feed

• Fewer additives & preservatives

 

Animal welfare: 

Animal welfare is at the heart of organic agriculture.  

In fact, Soil Association’s welfare standards are the highest of any farming system in the UK! Organic cows are truly free-range; they must have plenty of space, access to pasture when weather conditions permit, and spend as much time outdoors as possible – conditions which help to reduce stress and disease.   

Learn more about welfare standards for organic cows.

 

Antibiotic use: 

Organic farming standards ban the routine use of antibiotics and wormers. Reducing stress and disease in dairy cows by giving them plenty of space and allowing them to behave naturally in a suitable environment means there is no need for preventative antibiotic use.

This helps minimise the risk of antimicrobial resistance and protect the effectiveness of these treatments for animal and human use. 

Diet: 

Organic animals must be fed a natural and organic diet. For cows, this means a grass-rich diet.

Most non-organic cows are fed with imported, genetically modified animal feed, which is prohibited under organic standards. Whilst non-organic cows are generally given more concentrated feed (on average a third more) to increase milk production, in organic systems, cows must be fed a minimum of 60% forage (grass-based diet).

This means that organic dairy has lower (on average 20%) yield, but it is more sustainable and helps to protect the animals’ health and welfare. 

 

Dairy products – Fewer additives and preservatives: 

The use of additives and processing aids is heavily restricted in organic products, and certified organic processed foods containing dairy must be made using methods that guarantee the organic integrity of the product.  

• Organic standards prohibit the use of toxic ingredients.

• GM ingredients, hydrogenated fats and controversial artificial colourings and preservatives are also banned under organic standards.

The organic standards for cows and dairy products are written to reflect the core principles of organic agriculture – that food production should use processes that do not harm the environment, human health, plant health or animal welfare.

Find out more about how products and ingredients from organic farms are better for the health of nature, of our planet and of ourselves.