Interest in organic foods is growing across the country as many foods, including dairy, now carry a “certified organic” seal. It’s the farming practices that make milk and other foods eligible for this status, not the product itself.
In order for milk to be labeled organic, it must meet some basic on-farm requirements. First, the cows cannot be treated with supplemental hormones or antibiotics. Next, the cow’s feed must be grown without the use of pesticides, commercial fertilizers or genetically-modified ingredients. And finally, cows that produce organic milk must have access to the pasture.
Many of these practices are also utilized by conventional dairy farmers, as all farmers make the welfare of their animals and environmental stewardship top priorities.
The milk itself has the same rigorous government safety standards, regardless of whether it is organic or regular milk. And, most milk, including organic milk, is delivered to stores within a few days of milking
Organic and regular milk are equally nutritious and wholesome. Check the nutrition label, and you’ll see that every 8-ounce serving offers the same amount of essential nutrients. In fact, the American Dietetic Association has declared that organically-produced food is not safer or more nutritious than conventionally-produced varieties. Research simply does not support a health advantage of organic over conventional milk.