As milk, eggs and cheese are staple parts of our diet, many people have a particular interest in organic dairy produce.  According to the analysts Organic Monitor, the fastest growing organic sector is dairy produce.  Organic milk and yoghurt are the sectors reporting the highest growth.   The range of organic products is growing all the time and as well as milk, butter, ice-cream, yoghurts and cheeses, there are now a variety of flavoured organic milks and Greek-style organic yoghurts.

Research by the Danish Institute of Agricultural Research, found that milk from organically farmed cows has many health benefits; it was on average, 50% higher in Vitamin E, 75% higher in beta carotene, which is converted into Vitamin A in the body and two to three times higher in the antioxidants lutein and zeaxanthine.  Organic cow’s milk also has higher levels of omega 3 essential fatty acids - believed to provide protection from coronary heart disease.  Organic cheese is thought to be an even better source of omega 3 than milk.

Scientific research has shown strong links between food additives and various physical and mental disorders. Using organic dairy products reduces exposure to these harmful chemicals and additives.  Despite constant assurances that food additives are safe, The Food Standards Agency recently announced that 474 products for sale in the UK contain Sudan - a toxic dye that can contribute to an increased risk of cancer. In addition, non-organic animals ingest high levels of environmental pollutants and pesticides in the grass they eat and a 'substantial proportion' of UK animal feed imports contain GM material.

Animal welfare is a key issue for the producers of organic dairy products, animals roam freely, are fed organically and not given artificial supplements or antibiotics. As with all organic food production, food is produced with care for the environment.