Organic milk contains higher levels of omega-3 fatty acids

A meta-analysis of 196 scientific studies indicates that organic milk contains, on average, 56% more omega-3 fatty acids and 41% more conjugated linoleic acid than conventional milk. These nutritional differences are primarily driven by cow feeding practices, specifically the proportion of grass and pasture in their diet.

Dietician Dalia Vaitkevičiūtė Petrauskienė notes that while organic labeling is a factor, consumers should also evaluate the full ingredient list, including sugar and salt content. Dairy products remain vital sources of complete proteins, calcium, phosphorus, B vitamins, and iodine. Different dairy items offer distinct benefits: cottage cheese is high in protein, fermented products like kefir contain live bacterial cultures, and hard cheeses are rich in calcium, though they may also contain higher levels of salt and fat.

Lithuanian healthy and sustainable nutrition recommendations suggest a daily intake of approximately 350–500 ml of milk or an equivalent amount of dairy products.