Why Brown Swiss

The Milk for Quality plus Quantity

• Protein (casein)-to-Fat Ratio Ideal for Quality Cheese Production

• Higher Cheese Yield with 75-80% Breed Average Kappa Casein B/B

• Better Digestibility with 65-70% Breed Average Beta Casein A2/A2

• Naturally High in Long Chain Volatile Fatty Acids or VFAs

• Conjugated Linoleic Acid (CLA) Advantage

• Low Somatic Cell Score

The Cow for All Environments

• Strong Feet & Legs mean Great Mobility for Grazing or Confinement

• Well-Attached Udders that Last

• Aggressive at the Feed Bunk

• Superior Grazers

• Greater Heat Tolerance

• Longer Productive Herd Life

• Higher Salvage Value

• Frames with Substance

• Co-mingles with other Breeds

• Adaptable to All Dairy Set-ups

• Perfect Teat Placement for Robots

• Adapts Well to Climate Extremes or Altitude

• Dark Pigmentation of the skin around their eyes reduces susceptibility to pinkeye disease

• More Resistant to disease and problems from insects, particularly ticks

• Docile Temperament for Juniors to Handle

The Breed for Crossbreeding Genetics

• Most Profitable F1-Crosses with Holsteins

• Realize High Production and High Components

• Increase Fertility

• Less Calving Difficulties

• Greater Longevity

• Add Dairy Strength

• Maintain Frame
   

US Brown Swiss

The Contemporary Cow For Today's Milk Market