The primary objectives of this study were to compare organic and non-organic milk quality, as well as to find out consumer preferences regarding organic and non-organic milk. These objectives were met and data was gathered to support each one.
The results revealed that different production methods, such as organic and conventional dairy farming, had different effects on milk composition. Both conventional and organic dairy farming affected the milk composition. There were significant differences in the composition parameters of organic and conventional milk, particularly for lactose and protein. Organic milk had a lower percentage of protein and lactose than conventional milk. The difference in the feed composition between conventional and organic farming systems could explain this. However, there were no significant differences between fats, solids and water. Microbial results from both conventional and organic dairy farming showed no difference in the milk’s microbiological quality. The four bacteria tested in organic milk did not show significant differences. However, there were higher TBC and Enterobacteriaceae in conventional milk. These were not significantly different. Organic milk had higher E.coli levels, but it was not significant.
These differences in milk quality may be due to farm management practices such as hygiene and nutrient control. The sensory test was performed using the hedonic-scale method of testing. All parameters were considered and statistical analysis was done to analyze the results. There were no significant differences between pasteurised organic and traditional milk in terms of preferences.
It is possible to conclude that there are no significant differences between organic and conventional milk’s microbial qualities, with very minor differences in the composition of the milk.
