Description:
In previous years several studies were performed to find discriminating factors between organic and conventional dairy products. Differences in fatty acid composition and vitamin content were found, however, in conventional dairy production these differences can be easily compensated through e.g. supplementation of the feed. In taste hardly any differences were found between organically and conventionally produced products.
Biodynamic milk discriminates from organic and conventional dairy production in the way that it is minimally processed, i.e. biodynamic milk is not homogenized prior to pasteurization. For both consumers (slow food movement and others) and farmers, the interest in minimally processed products is increasing. The reasons are diverse; more diversity in taste and expected health effects, especially related to immunology. Existing literature on this subject will be studied to find out what already is known on potential beneficial or harmful effects of less processed milk on health and taste. If this review gives implications of health effects a proposal to study these effects will be elaborated.
Research objectives:
To find methods to produce organic dairy with a higher nutritional value and a better taste, in order to increase the market.
Results and products:
Research report of literature survey
Research proposal for an intervention study
Acquisitions policy to find the financial resources for the project |
