Ireland has good reason to market its dairy produce as having better colour, flavour, nutritional value and appearance than products from other countries, new research findings suggest.
The research, carried out by scientists at Teagasc and the University College Cork based APC Microbiome Institute, found milk and dairy produce from grass and clover-fed cows has significantly greater concentrations of fat, protein and casein.
"In particular, milk from pasture-fed cows [grass or clover] has significantly higher concentrations of healthy fatty acids," said Tom O'Callaghan, PhD student at Teagasc and lead author on the study.
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