Son of Butch wrote:
Wendyfhdqs wrote:I have been using Jersey raw for years to make cheeses. But the milk I have been using is getting harder to get lately.
We have another raw milk source in the area that's a Holstein/Jersey cross.
Does anyone out there know about the fat and protein content of this kind of cross would generally be.
My guess is holstein/jersey milk will produce 10-12% less cheese per pound than straight jersey milk.
But that's just a guess.
Many factors go into making cheese. Cows milk is around 87% water. if looking at the butterfat part, one cow producing 4.5%F vs a cow producing 4.5%F. based on 20 lbs of milk at 3.5%F= .9 lbs and 20 lbs of milk at 3.5%F = .7 lbs or a reduction of about 8%. so "Son of Butch" is about right in his quote.
While milk fat in the cows milk are important qualities in making cheese they are affected by the breed and the cows diet. The protein part of the milk contains the caseins, (kappa casein, beta casein and beta lactoglobulin) which are the most important as they bind together and help in the solidification of the milk during the cheesemaking process.
A better explanation of the Casein's is from the Basic genomic test from GeneSeekCheese ProductionKappa casein
There are several forms of kappa casein – A, B and E – that are associated with milk protein and quality. These variants are related to renneting process for cheese production. Studies have also shown that cheddar cheese
yield can be up to 8% higher and mozzarella up to 12% higher with BB milk versus AA milk3. The E variant has an
adverse effect on cheese production.BB
: preferred result for cheese productionAB
: intermediate for cheese production.AA
: least favorable result for cheese production.Beta casein
Like kappa casein, there are several different forms of beta casein (A and B). Higher milk yield is associated with the A variant while higher protein and casein yields are associated with the B variant. Beta casein B is similar in effect to Kappa casein B.Beta lactoglobulin
has a significant effect on casein number and cheese yield. The B variant has higher casein and cheese yields.Beta lactoglobulin and Beta CaseinBB
: most favorable result for casein and cheese yield.AB
: intermediate result for casein and cheese yield.AA
: least favorable result for casein and cheese yield.
IF looking at breeds based on CM$ (Cheese Merit Dollars) the breeds that rank the highest are Holstein, "Red" breeds (Swedish Red and White, Norwegian Red, Red Dane, North American Red, and Finnish Ayrshire) and the Jersey breed.
Another breed that produces excellent milk for cheese making is the Normande which is from France and they have more of the desirable casein components in their milk which can yield up to 20% higher cheese yeild.