Milk Fatty Acids in Organic and Grassfed Dairy Production Webinar

The slides are available as a pdf handout here. Zoom in on the file to see the details!

About the Webinar

Recently, specific unsaturated fatty acids such as omega-3’s and conjugated linoleic acid (CLA) have garnered interest due to their beneficial human health effects, from improving brain health to fighting cancer. Because of these exciting developments, interest in and demand for food containing these and other beneficial fatty acids has increased. One such food of interest is organic and grassfed dairy products, which have been found in some cases to have higher amounts of these fatty acids compared to conventional milk. In this webinar we will discuss how the growing interest in milk fatty acids is relevant to organic and grass dairy producers and industry personnel. We will cover the ‘basics’ of how fatty acids are produced in ruminants, and review recent research on the differences in milk fatty acid content of organic, grassfed, and conventional milk. We will also discuss the consumer perception of and demand for these products, and how this new information is relevant to farmers. The intended audience is dairy producers, consultants, and other industry personnel.

About the Presenter

Elle Andreen is a Support Scientist at the USDA Agricultural Research Service’s Pasture Systems and Watershed Management Research unit in University Park, PA, working in grazing dairy research.

Published January 8, 2020

This is an eOrganic article and was reviewed for compliance with National Organic Program regulations by members of the eOrganic community. Always check with your organic certification agency before adopting new practices or using new materials. For more information, refer to eOrganic's articles on organic certification.