Assessing the Impact of Organic Feed on Dairy Cow Milk Quality at Green Valley Cooperative

Thesis Abstract

The quality of dairy milk is significantly influenced by feeding practices, which directly impact both nutritional content and consumer health perceptions. Recent shifts toward organic farming systems have heightened interest in the effects of organic feed on milk quality, yet empirical evidence remains limited within cooperative dairy settings. This study aims to assess the impact of organic feed on the physicochemical, microbiological, and sensory attributes of milk produced at Green Valley Cooperative, a leading dairy producer committed to sustainable practices. Specifically, the research seeks to compare milk quality parameters from cows fed exclusively organic feed with those receiving conventional diet, identify key factors mediating these effects, and evaluate consumer preferences associated with organic milk products. The study adopts a mixed-methods research design, integrating quantitative analytical assessments and qualitative stakeholder interviews to generate comprehensive insights. The population comprises 150 Holstein-Friesian dairy cows, with a stratified random sample of 60 cows (30 on organic feed and 30 on conventional feed) selected to account for age, lactation stage, and health status. Data collection involves collection of milk samples monthly over a six-month period, using standardized milk sampling protocols, and analyzing samples through proximate composition analysis, microbiological testing via plate counts, and sensory evaluation employing a hedonic scales with a trained panel of 15 evaluators. Additional data are gathered through structured interviews with farm managers and questionnaires distributed to 200 consumers to ascertain perceptions and preferences related to organic milk. The validity and reliability of instruments are confirmed through pilot testing and Cronbach’s alpha analysis, respectively. Data analysis employs descriptive statistics, independent t-tests to compare milk quality parameters, and multiple regression models to identify determinants of milk quality. Theoretical frameworks applied include the Organic Farming Theory and the Food Quality and Safety Model, providing a lens to interpret the influence of organic practices on milk attributes. It is anticipated that milk from cows fed organic diets will exhibit higher levels of omega-3 fatty acids, increased antioxidant content, and improved sensory scores, aligning with consumer preferences for healthier and natural products. Additionally, microbiological safety parameters are expected to meet or exceed industry standards. The findings are expected to fill the existing research gap regarding empirical data on organic feeding and milk quality within cooperative systems, contributing novel insights into how organic feeding practices influence product quality and consumer acceptance. The study’s contribution extends to informing sustainable dairy management strategies and developing guidelines for organic feed implementation in cooperative settings. The main conclusion affirms that organic feeding significantly enhances certain nutritional and sensory aspects of milk without compromising safety standards. Based on these findings, it is recommended that dairy cooperatives adopt comprehensive organic feeding protocols, invest in farmer education on organic practices, and promote consumer awareness campaigns to leverage the perceived health benefits of organic milk. Future research should explore longitudinal effects over extended periods and include broader geographical contexts to generalize findings across different dairy regions. This study thus advances the understanding of organic feeding systems' role in improving milk quality, fostering sustainable dairy industry practices, and aligning production with emerging consumer trends towards health and environmental consciousness.