Heritage Cow Milk Yield Conversion

Used in

• Chapter 8 The Cow, the Pig and the Hen
• Chapter 14 Milk into Cheese

The rows that check it

• 8 confirmed
• 1 amended
• 1 marked for safety

• M10 amended Safety Mascarpone: cream about 25 % fat to 85 to 90 °C; vinegar 20 to 30 ml/l; drain 20 to 24 h; eat within 3 days; about 700 g per litre
• A25 confirmed Breed yields 7,000–11,000 kg (Fleckvieh etc.), Dexter 2,000–3,500, are concentrate-fed; forage-only 3,250–7,000 kg, 6,000 kg baseline = 16 l/day
• A37 confirmed Half of 6,000 kg to cheese leaves ~4 t whey (100 kg milk → ~10 kg cheese + 90 kg whey); finishing pig drinks 10–15 l whey a day = about a third of its energy; a cheese cow's whey …
• M16 confirmed Cow on grass and hay 4,000 to 6,000 litres a year; goat 700 to 1,000
• M17 confirmed 10 litres of cow's milk to 1 kg hard cheese, 6 of ewe's; a cow's year as 200 kg cheese and 100 kg butter; cheese 3,000 to 4,000 kcal/kg and a week's calcium
• M18 confirmed Heritage breeds' BB kappa-casein gives up to a tenth more cheese (128 says 13 %); grass-fed fat softer and yellower
• M21 confirmed Butter is a phase inversion; the butter compound (diacetyl) made at 20 °C and destroyed at 30; churn at about 10 °C
• M36 confirmed Butter: cream ripened a day at 20 °C, chilled to 10; churn 15 to 40 min; wash at most a quarter of the cream volume; salt 15 to 20 g/kg; 10 litres of milk to half a kilogram
• M42 confirmed The wheel: 300 ml whey per 30 l at 32 °C; cook to 45 to 48 °C until the grains squeak; press at ten times the weight, turning at 1, 4 and 12 h; 3 kg; turn daily then twice weekly; …

In the Index

Wild food and game The cow Milk, butter and cheese Animal health