Drinking organic milk has more health benefits than drinking non-organic, a study has suggested.
The research was presented to the Soil Association's annual conference in Newcastle.
It showed organic milk has higher levels of vitamin E, omega 3 essential fatty acids and antioxidants, which help beat infections.
But nutritionists said people who drank non-organic milk would be getting these nutrients from other sources.
The research was carried out by a team from the Danish Institute of Agricultural Research, which is part of the University of Newcastle's Quality Low Input Food (QLIF) Congress.
Milk was tested from cows who were farmed organically and conventionally.
The study found cows farmed organically produced milk which was, on average, 50% higher in Vitamin E than conventionally produced milk.
Higher levels of omega 3 essential fatty acids, which are believed to help provide protection from coronary heart disease, were also found in organic milk.
The researchers suggest it also provides as much beta carotene as a portion of vegetables, such as brussel sprouts.
Patrick Holden, director of the Soil Association, added: "This new research adds to a growing body of evidence proving the health benefits of organic food.
Dr Anne Nugent, of the British Nutrition Foundation, said: "It is important to note that there were no differences highlighted between the two milks for some of the major nutrients that milk provides, such as calcium and vitamin B12.
"It is important to encourage people to continue to consume milk and milk products - whether they choose organic or regular milk will be a matter of personal preference and choice."
She added: "The main dietary sources of vitamin E are fat spreads; for beta carotene it is fruit and vegetables, and for omega 3 fats cereal and cereal products, meat and meat products and also fish.