Why Brown Swiss?

QUALITY, MILK AND CHEESE

The milk produced by the Brown Swiss cows has extraordinary protein content, especially casein content. The best dairy breed for the k-casein BB and the most suitable for cheese making. The remarkable cheese yield and the special sensory features of the typical cheeses have been scientifi cally proved.
Evidence from cheese makers.

Protein

In addition to its high protein content (3.5%- 3.8%) the Brown Swiss breed milk is appreciated for its high casein content, which is about and over 2.8%. Further improved by selection, this feature has been always part of the genetic inheritance of the Brown Swiss breed.

K-Casein BB and Cheese Yield

The Brown Swiss breed is the best dairy breed for k-casein BB, which is the most suitable for cheese making.
The milk produced by the Brown Swiss cows is noted for a high frequency of the k-casein BB genotype (65% compared to 25% in the other dairy breeds). With equal protein content the frequency of this genotype gives a cheese yield which is 6 to 8 kg higher every 1,000 kg of milk.

The Scientifi c Evidence and the Practical Results

Scientifi c and practical evidence shows that the milk produced by the Brown Swiss cows gives an average cheese yield which is much higher than of the one of other dairy breeds.
Curd formation and other technical cheese making requirements allow a higher cheese quality, which can be appreciated also from the organoleptic point of view.

Milk Quality

The quality of the milk of the Brown Swiss breed is perfect for fresh consumption, for excellent yoghurt production or for the traditional processing to various cheeses of great quality.