Agriculture Reference
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higher conjugated linoleic acid (CLA) profile than conventionally raised milk cows
(Bloksma et al. 2008 ; Butler et al. 2009 ) which may be beneficial to human
health in their anti-carcinogenic and anti-atherogenic properties (Bauman and Lock
2006 ). However, some authors argue that this CLA difference is so small and that
organic milks are higher in non-desirable fatty acids (saturated and trans-fatty, which
are associated with coronary heart disease) that overall these “specialty labeled
milks are similar in nutritional quality, and wholesomeness to their conventional
counterparts” (O'Donnell et al. 2010 ). Research conclusions are also mixed as to
whether organic milk tastes better than conventionally raised milk products. Some
studies have found no significant difference in flavor between conventional and
organic milk, even though organic was described as creamier and consisting of a
more grassy taste than conventional milk (Bloksma et al. 2008 ). Others have found
flavor differences between pasture-raised cows that used organic practices (although
not certified organic) and conventional total mixed ration fed cow's milk (Croissant
et al. 2007 ).
Participant's also expressed concern about the welfare of the animals and
environmental concerns (e.g., free range). Many wanted to know that the cows were
treated ethically. One participant commented that “It's just that you want to feel like
you're doing something good with the products that you consume, you want to feel
like you are supporting something that doesn't do damage to the environment or do
horrible things to animals.” In fact, they felt the most ethical treatment of the cows
was to pasture them as much as possible, a viewpoint in-line with research which
found improved animal welfare with increasing time at pasture (Hernandez-Mendo
et al. 2007 ; Olmos et al. 2009 ). Participants indicated that locally produced milk was
also important because they felt a local producer would be held more accountable for
the quality of the product. In addition, they believed less fuel would be used due to
the close proximity of producer to consumer, thus contributing to the sustainability
of the product.
Other concerns included milk price and safety. These safety topics ranged, but
were mostly confined to additives and GMOs. Although the price of milk was a
concern for many participants in this study, it was rarely the very first attribute
mentioned as being most important in their milk purchase. In addition, when
asked by the moderator which product they would purchase if price were equal
between conventional milk and organic milk, participants all indicated they would
buy organic milk. For safety, most said they wanted pasteurized milk, although
discussions about raw milk (milk that has not been pasteurized or homogenized)
occurred in all but one focus group. In Michigan, all milk sold is required to be
pasteurized, but raw milk is still available directly from the farm by purchasing
a cow-share. Of those participants who currently drink raw milk, they indicated
that safety was not an issue because they visit and see the farm and how milk was
handled and processed. One participant who consumes raw milk said “(Raw milk)
is way more nutritious and we know the people that are producing it and so feel
safe, because we know where the source is.” Others were concerned about getting
sick from consuming non-pasteurized milk. One participant said, “I didn't want to
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