Organic Milk

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Phospholipid concentrations

In 2015 the Journal of Dairy Science published a study based on test samples which found that, when compared to conventional milk, organic milk had significantly higher concentrations of phospolidids (fat-containing strictures vital for brain function). [Source]

In 2016 The British Journal of Nutrition published a meta-analysis of 170 studies comparing the nutritional profiles of organic and conventional cow’s milk. The data showed that organic milk was significantly higher in CLA as well as omega-3 fatty acids. The researchers concluded that organic milk has a more desirable fatty acid profile than conventional milk. [Source]
In 2009 The Journal of Dairy Research published a study comparing organic and conventional cow’s milk. The samples of organic milk all showed higher concentrations of CLA. The authors noted that the organic diet of the cows, which includes fresh or dried forage, appears to have the greatest effect on CLA concentrations. [Source]

In 2013 the Public Library of Science published the first large-scale U.S. nationwide study comparing the fatty acid profiles of organic and conventional milk. The data showed that over 12 months organic milk contained 25 percent less omega-6 fatty acids and 62 percent more omega-3 fatty acids than conventional milk – providing a more optimal omega-3/omega-6 balance. [Source]
In 2006 the Journal of Dairy Science published a 12-month study in which milk samples were collected from dairy farms in the U.K. The data showed that the organic milk had higher portions of omega-3 fatty acids and lower portions of omega-6 fatty acids throughout the year. [Source]