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Normande cows on high forage
feeding systems average between 14,000 and 15,000 lbs. of milk per lactation at
3.6% protein and 4.4% fat. Many cows produce more than 22,000 lbs. These results
do not reflect the genetic originality of the breed: more than 90% of the
individuals carry the B Kappa Caseine gene and 82% of AI Bulls have the BB
Genotype. The levels of casein beta and kappa in the milk are known to improve
the curdling quality of the milk for cheese manufacturing (speed and firmness of
gel). In addition, Normande milk presents favorable calcium/phosphate ratio and
casein miscella of small diameter, all of which result in yields of cheese 15 to
20% higher depending on the type of cheese made. As today's dairy industry and
market trends strongly favor and focus on cheese manufacturing, one can see the
immediate benefit of having Normande milk in the tank. |
For More Information Contact:
North American Normande Association
- 748 Enloe Road
- Rewey, Wisconsin
53580
800-573-6254
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- E-mail: <mwbeef4u@mhtc.net>
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North
American Normande Association 
