Organic Production Enhances Milk Nutritional Quality by Shifting Fatty Acid Composition: A United States–Wide, 18-Month Study

Open Access

Peer-reviewed

Research Article

Charles M. Benbrook ,

* E-mail: cbenbrook@wsu.edu

Affiliation Center for Sustaining Agriculture and Natural Resources, Washington State University, Pullman, Washington, United States of America
⨯
Gillian Butler,

Affiliation School of Agriculture, Food and Rural Development, Newcastle University, Northumberland NE, United Kingdom
⨯
Maged A. Latif,

Affiliation Organic Valley/CROPP Cooperative/Organic Prairie, Lafarge, Wisconsin, United States of America
⨯
Carlo Leifert,

Affiliation School of Agriculture, Food and Rural Development, Newcastle University, Northumberland NE, United Kingdom
⨯
Donald R. Davis

Affiliation Center for Sustaining Agriculture and Natural Resources, Washington State University, Pullman, Washington, United States of America
⨯

Media Coverage of this Article

Found additional news media or blog coverage for the article? Please let us know.

Milk
Is the Subject Area "Milk" applicable to this article?

Thanks for your feedback.
Fats
Is the Subject Area "Fats" applicable to this article?

Thanks for your feedback.
Diet
Is the Subject Area "Diet" applicable to this article?

Thanks for your feedback.
Fatty acids
Is the Subject Area "Fatty acids" applicable to this article?

Thanks for your feedback.
Food
Is the Subject Area "Food" applicable to this article?

Thanks for your feedback.
Linoleic acid
Is the Subject Area "Linoleic acid" applicable to this article?

Thanks for your feedback.
Lactic acid
Is the Subject Area "Lactic acid" applicable to this article?

Thanks for your feedback.
Vegetable oils
Is the Subject Area "Vegetable oils" applicable to this article?

Thanks for your feedback.