Fatty acid, retinol and carotene content of organic milk

The milk takes the second place, after meat, as preferences in food consumption. Consideringthis, the concern of the producers for increasing the quantities to cover the needs on the market, ispermanently growing. This food product is one of the cheapest sources of animal protein with biologicalhigh value. In what it looks the production, processing and the quality of organic agri-food products, theyintensified at the international level in the last years, especially in European Union. The specialistsstraightened their attention on both organic farming management and the quality of the obtainedproducts. The consumption of milk and dairy products certified as being organic is increasing, due torecent research that emphasized the benefic characteristics of these products for health. The aim of thispaper is to investigate possible differences in organic milk compounds due to seasonal variations, as thenutritional benefic effect of organic milk is especially due to the cattle feeding systems.