http://orgprints.org/10625/ Effect of production system and geographic location on milk quality parameters A main reason for the rapid increase in organic food consumption is the perception that organic foods have a superior nutritional composition and/or convey health benefits. However, there is currently limited scientific knowledge about the effect of production systems on food composition. The study reported here compared fatty acid profiles and levels of fat soluble antioxidants in milk from organic and conventional production systems in 5 geographic regions in Europe (Wales, England, Denmark, Sweden and Italy). Levels of nutritionally desirable mono- and poly-unsaturated fatty acids (vaccenic acid, CLA, α-linolenic acid) and/or a range of fat soluble antioxidants were found to be significantly higher in organic milk. Butler, G. Stergiadis, S. Eyre, M. Leifert, C. Borsari, A. Canever, A. Slots, T. Nielsen, H.J. 2security eu_qlif_sub2 int_conf_2007qlif_2_food_quality_and_safety Effect of production system and geographic location on milk quality parameters 2007-03-11 Butler, G.; Stergiadis, S.; Eyre, M.; Leifert, C.; Borsari, A.; Canever, A.; Slots, T. and Nielsen, H.J. (2007) Effect of production system and geographic location on milk quality parameters. 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, March 20-23, 2007. application/pdf