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Posted: Wed Jun 11, 2008 12:25 am
by Minnie
I've been trying to find out information for myself and a couple of other people about Dexter milk.
There's been some discussion about A2 milk and I've heard the Dexters (all) are A2 cows. From what I've read there is no definitive proof that A2 milk is better than other milk? I know in Australia they can't label A2 milk to say it's healthier. Does anyone know about this in relation to Dexters?
As well I know the fat gobules are smaller in Dexter milk and I've heard that it's similar to goats milk, is/has anyone successfully made a good cheddar or brie (totally Dexter milk, not blended) with dexter milk? Is it like goats milk?
I've got the milking machine and the cattle and just need the bales and some organising before starting to milk and thought a bit more information would be really helpful.
My reason for milking is to make cheese and all our dairy products.
Regards
Vicki
Posted: Wed Jun 11, 2008 1:48 am
by wagra
Vicki, there were some excellent cheeses at the show after the 2nd Dexter Congress, which was held on the Gold Coast. Also some articles in various bulletins. If you email our relevant officers, they may be able to help you with contacts.
Margaret.
Posted: Wed Jun 11, 2008 5:35 am
by Minnie
Hi Margaret,
The expo last October in Macksville had a lovely cheddar from Small Cow Farm, but apparently it was a blend milk, not full Dexter.
I'm not sure that many people here really milk their dexters or make cheese... Australians per se aren't a country of preservers I'm afraid, too much good weather I think. :;):
I'll certainly look at getting some info from the groups.
But if anyone in the UK or other places has been cheesemaking I'd really appreciate their input with some of the hard cheeses and Dexter milk?
Thanks
Vicki
Posted: Wed Jun 11, 2008 2:03 pm
by Rutherford
It might not be the right sort of cheese, but look up Finger Lakes Dexter Creamery; I do know she only uses Dexter milk. She has spent some time investigating other activities on the same lines, and I am sure she would help you.
Beryl (Woodmagic)
Posted: Thu Jun 12, 2008 4:26 am
by Minnie
Hi Beryl,
Thank you very much!!
Kind regards
Vicki
Posted: Thu Jun 12, 2008 12:23 pm
by Pennielea
What is A2 milk please?
Posted: Thu Jun 12, 2008 2:53 pm
by Liz D
Hi Minnie; I use Dexter milk and I also use Jersey milk, sometimes in a blend if I am making a certain type of cheese, washed curd for instance, but each milk really has its own merits for certain types of cheese. Dexter milk has small fat globules, as you said, and this is what I use for cheese that will be aged; cheddar and parmesan for instance. The high fat content add flavour while smaller globules make it perfect for aging. The natural homogenization makes it very easy to work with and allows you to get the most yeild out of it without having to be terribly careful with your curds. So really Dexter milk is perfect for making hard cheese..... not so good for butter but that is where my jersey comes in! As for A1 and A2 status in Dexters, there is no hard and fast rule. The only person that I know that has had his cows tested, Gene on the US boards, had vvery mixed results in his herd. Hope this helps, I do love talking cheese 
Liz
Posted: Fri Jun 13, 2008 1:07 am
by wagra
Pennielea, A2 is about beta-casein. Just search 'A2 milk' and you will find heaps of information.
Margaret.
Posted: Fri Jun 13, 2008 9:48 am
by Kathleen
Hi Vicki,
I really dont think that anyone could claim that Dexters are all A2 (I am not doubting that you were told this - just that the information is strictly correct).
There are higher percentages of A2 in some breeds than others but this all comes down to genetics. In any case If you are really interested in only milking from A2 cows then I would suggest that you have your animals tested ... or purchase an animal that has already been tested.
Posted: Sun Jun 15, 2008 1:38 pm
by Pennielea
Thank you Margaret. I posted a reply the other day but it seems to be floating up there in the ether.
As you said an enormous amount of info. but at least I know now that it is a specialist subject. I have asked around producers and milk industry people here in N.Ireland and nobody has heard of it.
Does anybody know if any work has been done on this in the UK or if any labs here are testing for the gene?
Also when Bob Elliott identified the solution by looking at cattle in Iceland, the documents on the web say it was a Norse breed of cattle. Were these cattle in fact the 'Icelandic' breed?
Ian
Posted: Mon Jun 16, 2008 2:17 am
by Minnie
Hi Liz,
You have answered my overall question perfectly and told me just what I was wanting to know :D Thank you... now I'm really looking forward to milking our girls and in time (as it's all time 
) will let you know how I go.
I contacted Beryl's lady in the US who has referred me to her friend in Canada as well.
Hi Kathleen,
Yes totally agree about the A2, it was more a question that came up in our group (northern NSW) in Australia and ended up being posted to our newly formed forum www.dexter.com.au/forum/ (if anyone interested) I know a jersey dairy in Northern NSW was the first I heard about the A2 and they culled or separated their herd according to the results and sell milk as A2 milk. I don't think they can label it's healthier though, which apparently they'd like to do.
For me I believe the only way you could say an entire breed is A2 is to test them all, especially here where 'purebred' is graded from numerous breeds.
Liz, thanks again I can't believe how succinctly you answered exactly what I've been searching for!
Kind regards
Vicki
Posted: Mon Jun 16, 2008 6:49 am
by Rutherford
Liz and Minnie, whatever the science, I can say I have made many, many pounds of Dexter butter from my milk without difficulty; both by clotting first and by churning.
Beryl (Woodmagic)
Posted: Tue Jun 17, 2008 3:12 am
by Minnie
Hi Beryl,
Well I'll be giving it a go for the butter as well :D
Thank you
Vicki