Brown Swiss Characteristics

The Brown Swiss dairy breed originates from the Alps of Switzerland, due to its harsh climate and rocky terrain the breed is resistant to temperatures both hot and cold and are a hardy, resilient breed.

They have the second-highest milk yield annually of over 9,000 kg second only to the Holstein Friesian. Their milk is unique with longer-chain fatty acids and smaller fat globules in the cream ideal for cheese production and it contains an average of 4% butterfat and 3.5% protein.

The Brown Swiss is a large breed with an extremely docile temperament and large fluffy ears, it has a long gestation period and is very self-sufficient needing limited care or feed.

Brown Swiss Statistics

  • Their milk has the closest protein/fat ratio of any dairy cow.
  • They are renowned for their ability to improve production and strength traits when used for crossbreeding with dairy or beef cattle.
  • They are a very hardy, resilient, low maintenance breed with strength and hybrid vigour.
  • The bull is known for its early development and is capable fertile breeders from 12 – 24 months old.
  • They are a long-lived productive breed, with the cows reach maturity later than other cattle breeds and reaching their prime around their 5th lactation.
  • Brown Swiss have well-structured legs and hard, strong feet which assist their hardy nature and ability to produce until 12 – 15 years of age.

Breed Society: http://www.brownswiss.org/

 

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