What is a Brown Swiss?
History
Most dairy historians agree that Brown Swiss cattle are the oldest of all dairy breeds. They were developed in the north-eastern part of Switzerland. Bones found in the ruins of Swiss lake dwellers date back to probably 4000 BC, and have some resemblance to the skeleton of today's Brown Swiss cow. Documentary evidence shows that the Benedictine monks residing at the Einsiedeln Monastery started breeding these cattle as early as approximately 1000 years ago.
The canton of Schwyz was the scene of most of the early improvement of the Brown Swiss, and in Switzerland the breed is often referred to as Schwyer or Brown Schwyzer. All the cantons in which the breeds originated are inhabited by German speaking people, and apparently large cattle were brought in from Germany to improve the cattle of Switzerland, which until about 1860 were often lacking in size. And for that fact the Swiss Brown is also known as Braunvieh.
Many people refer to Braunvieh as Brown Swiss and want to know the difference between the two. Brown Swiss dairy cattle were in fact developed from the Braunvieh beef cattle. Braunvieh was an extremely good milking beef breed and, many years ago, some animal breeders selected the best milking Braunvieh and began breeding these selected individuals for milk production. After many generations the dairy type was developed, and thus the Brown Swiss dairy cattle.
Switzerland, the native home of the Brown Swiss is a very rough and mountainous country with a total area of about 15,940 square miles. However, approximately 25 percent of the area is covered with rocks, lakes, rivers, snow-capped mountains, and glaciers, and there are only about eight million acres of productive land of which one half is used for hay and pasture. Switzerland has been noted as a cheese producing country for many years, and in the summer many of the dairy herds are taken into the mountainous regions and are grazed on the abundant pastures and meadows that result from the heavy rainfall.
A background of extreme terrain and weather has produced a cattle breed world renowed for many definitive characteristics. Today the Brown Swiss is the second largest dairy breed in the world with a reported over 8 million registered cattle and the world population estimated at over 14 million head.
Physical Characteristics
The Brown Swiss is light brown in colour with a creamy white muzzle and dark noze, dark-blue eye pigmentation which helps the breed to resist extreme solar radiation. Brown Swiss cattle have been bred horned and polled, when horned the horns are short and white growing dark towards the top. Brown Swiss are robust, a prolific breeder, long-lived, strong, adaptable, and very well-balanced in build with good hooves and limbs.
This breed has a double utility as they are used for dairy and beef purposes providing good milk and meat output.
Milk producers throughout the world are adding Brown Swiss to their herds daily, because of the good milk, protein, and butter fat production. Their correct feet and legs allow them to stay in the milking herd for more lactations than many other breeds.
The milk of the Brown Swiss cow is coveted by cheese makers. The volume of milk plus the protein produced by Brown Swiss makes the best milk for the fluid and cheese markets. Brown Swiss breeders benefit from the best fat-to-protein ratio of any of the dairy breeds for production of most cheeses.
Statistics
www.brownswissaustralia.com.au
www.ansi.okstate.edu
http://homepage.braunvieh.ch
http://browncow.ca
www.thecattlesite.com
Most dairy historians agree that Brown Swiss cattle are the oldest of all dairy breeds. They were developed in the north-eastern part of Switzerland. Bones found in the ruins of Swiss lake dwellers date back to probably 4000 BC, and have some resemblance to the skeleton of today's Brown Swiss cow. Documentary evidence shows that the Benedictine monks residing at the Einsiedeln Monastery started breeding these cattle as early as approximately 1000 years ago.
The canton of Schwyz was the scene of most of the early improvement of the Brown Swiss, and in Switzerland the breed is often referred to as Schwyer or Brown Schwyzer. All the cantons in which the breeds originated are inhabited by German speaking people, and apparently large cattle were brought in from Germany to improve the cattle of Switzerland, which until about 1860 were often lacking in size. And for that fact the Swiss Brown is also known as Braunvieh.
Many people refer to Braunvieh as Brown Swiss and want to know the difference between the two. Brown Swiss dairy cattle were in fact developed from the Braunvieh beef cattle. Braunvieh was an extremely good milking beef breed and, many years ago, some animal breeders selected the best milking Braunvieh and began breeding these selected individuals for milk production. After many generations the dairy type was developed, and thus the Brown Swiss dairy cattle.
Switzerland, the native home of the Brown Swiss is a very rough and mountainous country with a total area of about 15,940 square miles. However, approximately 25 percent of the area is covered with rocks, lakes, rivers, snow-capped mountains, and glaciers, and there are only about eight million acres of productive land of which one half is used for hay and pasture. Switzerland has been noted as a cheese producing country for many years, and in the summer many of the dairy herds are taken into the mountainous regions and are grazed on the abundant pastures and meadows that result from the heavy rainfall.
A background of extreme terrain and weather has produced a cattle breed world renowed for many definitive characteristics. Today the Brown Swiss is the second largest dairy breed in the world with a reported over 8 million registered cattle and the world population estimated at over 14 million head.
Physical Characteristics
The Brown Swiss is light brown in colour with a creamy white muzzle and dark noze, dark-blue eye pigmentation which helps the breed to resist extreme solar radiation. Brown Swiss cattle have been bred horned and polled, when horned the horns are short and white growing dark towards the top. Brown Swiss are robust, a prolific breeder, long-lived, strong, adaptable, and very well-balanced in build with good hooves and limbs.
This breed has a double utility as they are used for dairy and beef purposes providing good milk and meat output.
Milk producers throughout the world are adding Brown Swiss to their herds daily, because of the good milk, protein, and butter fat production. Their correct feet and legs allow them to stay in the milking herd for more lactations than many other breeds.
The milk of the Brown Swiss cow is coveted by cheese makers. The volume of milk plus the protein produced by Brown Swiss makes the best milk for the fluid and cheese markets. Brown Swiss breeders benefit from the best fat-to-protein ratio of any of the dairy breeds for production of most cheeses.
Statistics
- Feet and legs - Properly structured legs allies to strong, hard, black, well formed feet, that mean Brown Swiss cattle have few problems. No doubt this is one of the key qualities that enable many Brown Swiss to continue producing in the herd until they are 12-15 years of age.
- Brown Swiss milk possesses the closest protein:fat ratio of any dairy breed.
- Quiet Temperament - Dairymen, members of the association, all of whom have worked with a variety of breeds are completely unanimous in their praise of the docile temperament and inquisitive nature of these quiet cattle.
- Longevity - The characteristic longevity of the breed is very evident in the Brown Swiss. While the breed tends to be later maturing than other breeds, cows tend to reach their peak in 5th or later lactations. Some breeds find it difficult to reach this stage, while the strength of the Brown Swiss allows them to lead long productive lives.
- Strength & Hybrid Vigour - Brown Swiss cows are cattle of great substance and strength. The experience of having cows ‘go down’ with metabolic problems or any other reason is rare amongst Brown Swiss owners.
- Brown Swiss are renowned for their role when crossed with other dairy breeds or for that fact with beef breeds as well, in generally improving the production and strength of the parent breed. This is evident throughout the world from the tropics to the alpine regions.
- Brown Swiss bulls are noted for their scrotal and testicular development at a young age and are capable, fertile breeders at 12 to 14 months of age.
www.brownswissaustralia.com.au
www.ansi.okstate.edu
http://homepage.braunvieh.ch
http://browncow.ca
www.thecattlesite.com