Organic Milk Quality in the Netherlands : Distinguishable from conventional milk?

A.J.T.M. Hospers-Brands, G.J.H.M. van der Burgt

Research output: Contribution to conferenceConference paperAcademic


Recent studies have indicated possible positive interactions between organic animal production and, particularly, and various vitamins. As possible distinguishing quality parameters for organic milk, the differences between organic and conventional milk in Netherlands for fatty acid composition and vitamins were investigated in milk samples form supermarkets at several points in time. We have also investigated possible differences in taste and two alternative analytical parameters (bio-photons and bio-crystallisations) because a single quality parameter, like poly-unsaturated fatty acids (PUFA), hardly reflects organic intentions to produce quality in a more holistic way being an inherent reflection of proper agricultural practices. These two alternative parameters try to relate to the hypothesis stating that the structure (the ‘order’) of food is just as important to human health as the material composition (Bloksma et al, 2008).
Original languageEnglish
Publication statusPublished - 2009
Externally publishedYes
EventTowards improved quality in organic food production -
Duration: 21 Jan 200923 Jan 2009


ConferenceTowards improved quality in organic food production


  • milk
  • organic foods
  • milk composition
  • unsaturated fatty acids
  • linoleic acid
  • crystallography
  • luminescence
  • comparative research
  • omega-3 fatty acids

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