Organic Milk Production and Dairy Farming Constraints and Prospects under the Laws of the European Union

SIMPLE SUMMARY: Consumers are increasingly choosing organic farming products. Such behavior is mainly dictated by the conviction that organic farms do not use pesticides or antibiotics, and that animals are provided with the best living conditions. This review discusses issues related to the comparison between organic and conventional dairy cattle housing systems in terms of welfare assessment, breed selection, and product quality. It has been shown that cows kept in organic systems usually have better welfare compared to conventional breeding. However, it is worth bearing in mind that conventional farms can also provide better animal welfare through, for example, the use of pasture grazing, which is voluntary in conventional farming, but mandatory in organic farming. The pasture feeding of cows has been shown to affect the taste of milk, but regarding consumer preference, this is a personal preference. Reducing the use of antibiotics in ecology has a positive impact on the technological quality of milk; it is also an additional incentive to use preventive measures to reduce the incidence of mastitis. In the future, it is expected that the proportion of land that is unsuitable for the production of crops for human consumption will increasingly be used for cow grazing. ABSTRACT: In recent years, there has been rapid development in organic farming. When choosing organic livestock products, consumers are guided by the conviction that animals are provided with the highest welfare standards and access to pasture. The purpose of this article was to trace the principles of organic farming prevailing in the EU with regard to milk production and cattle breeding. The principles of organic production are universal and their application is not limited to certified farms. Organic certification is intended to assure the consumer of the quality and method of production. Due to additional requirements imposed by law, organic cows are usually kept in better welfare conditions compared to conventional cattle, but this is not the rule. The altered taste and texture of organic milk and its products compared to conventional products mainly depends on the presence of pasture greens in the cows’ diet. Therefore, milk from conventionally kept, pasture-grazed cows may have similar characteristics and composition. Organic farms tend to have lower milk yields compared to conventional farms due to the lower consumption of concentrate feed. In the future, it is expected that the proportion of land that is unsuitable for the production of crops for human consumption will increasingly be used for cow grazing.