Sustainable milk production has many benefits. The key aspects include better nutrition of dairy cattle, which affects the composition of milk, thus improving its nutritional value, as emphasized by the Polish Chamber of Milk, adding that this includes, among others, a higher concentration of omega-3 fatty acids, vitamins and minerals.
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Minimizing the use of antibiotics
An important aspect is also the complete exclusion or minimization of the use of antibiotics.
“Sustainable farms strive to minimize their use. It has already been said that the unique emphasis in sustainable milk production is on improving animal welfare. This translates into less stress and better living conditions for the animal. In turn, reduced stress in cows usually leads to higher milk quality because it affects the secretion of hormones that can affect the quality and composition of milk," notes PIM.
Applying organic and sustainable farming practices
According to the Chamber, the use of sustainable agricultural practices should also be considered an important area. Applying ecological and sustainable agricultural practices such as crop rotation, minimizing the use of chemicals and protecting biodiversity contributes to better soil and water health. A better environmental condition, in turn, affects the condition of cultivated plants, which in turn serve as animal feed, which indirectly affects the quality of milk. In turn, pollution reduction understood as limiting the use of pesticides and other chemicals reduces the risk of contamination of feed and water, which may affect the composition of milk, as noted by PIM.
Better sensory properties of milk
“Finally, taste and sensory properties, which is what is most important to most consumers. In fact, milk from farms that use sustainable practices often has better sensory properties, such as taste and smell. This is usually the result of better feed quality, but also increased welfare," the Chamber notes.
Therefore, sustainable agriculture can significantly improve the quality of milk, including influencing its nutrients. It also involves a higher level of safety for the consumer and better sensory properties. This makes it more attractive to conscious consumers, PIM concludes.
The material was produced as part of the "We have a cat for milk" program.
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