MORE could be done to improve the quality of organic milk supplied to processors which will safeguard processed product quality.
So said Somerset organic milk processor and cheese maker John Alvis speaking at the conference. Organic milk is generally collected in small volumes and has a higher risk of absorbing heat during storage and transport affecting quality.
Lower temperatures are one way of ensuring quality is not undermined, said Mr Alvis.
He also urged producers not to graze cows on mature root forage crops, such as kale, as it can taint the milk. "If in any doubt, organic milk suspected of taint is used for conventional cheese making. The taste and quality of organic cheese must remain constant."