Abstract
In order to review organic milk production, it is necessary first to consider the fundamental issues which surround it. The word ‘organic’ represents a principle for which there is no universally accepted interpretation and definition. This has led to confusion both inside and outside the organic movement. In order to avoid further confusion in the pages that follow, some basic explanations are necessary.
This chapter reviews the organic production of milk from a UK perspective; chapter 10 contains additional information on organic dairy products in the USA.
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© 1994 Springer Science+Business Media Dordrecht
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Duveen, M. (1994). Dairy products. In: Wright, S. (eds) Handbook of Organic Food Processing and Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2107-5_7
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DOI: https://doi.org/10.1007/978-1-4615-2107-5_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5877-0
Online ISBN: 978-1-4615-2107-5
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