Our 18-month nationwide study confirms that there are large and consistent differences in the fatty acid profile of organic and conventional milk and dairy products in the United States. Samples of organic and conventional whole milk from 14 dairy processors in seven regions were tested once a month for 18 months, producing by far the most extensive comparative survey ever conducted in the United States.
The key goal in this study was to estimate whether, and the degree to which, organic dairy products can improve health outcomes through changes in the fatty acid profile of milk.