Dexter milk vs Jersey milk

Liz D · Post by **Liz D** » Mon Nov 27, 2006 2:42 am

I have been milking and 'dairying' with my Dexters for the past 5 yrs, before that goats, and for the first time I am working with a friend's Jersey milk. I know that Jersey x Dexter is a popular cross in the States and so I posted this also on a US site. I am hoping that some of you with experience milking your Dexters can help me out. Here goes my observations and questions...my Dexters and the Jersey (who's milk I am working with) both have the same cream line on a gallon of milk...almost a litre. Sorry but I am of that unfortunate generation of Canadians who was schooled in Imperial and had metric foisted on me late in life...so now I work in half and half. The Jersey was on a dairy line and tested for 4.5%...I am guessing that my girls are similar. What is not similar is the cream. The Jersey cream, clots much more readily, overnight. Although the same separation occurs with the Dexters' milk in 24 hours it would take 3 or 4 days for me to have that thick clotting. The Jersey cream readily whips up to butter but doesn't re-integrate into the milk for cheese. The mid to next to milk cream will re-integrate but gives cheese a totally different curd.... Hence both have their plusses for me, depending on what i am doing. My friend (Jersey owner) is insisting that this is because the Jersey has more butterfat I think that this is because of the size of the butterfat globules - Jersey's being bigger and Dexter's smaller... emphasis on 'think'; I would really like input on this. Liz (who is really hoping that she is not the only person totally consumed by milk and milk foods! )

Duncan MacIntyre · Post by **Duncan MacIntyre** » Mon Nov 27, 2006 9:32 am

As so often happens it is tempting to make generalisations out of the results of one or two animals. This is very dangerous.

It also sounds as though the two cows you are comparing are on completely different systems - of the Jersey is machine milked and the Dexter hand milked there will be differences in the way the milk and cream will handle which are little to to with the breed or BF percentage. The only way to tell the butterfat level is to have it measured. I used to take morning and evening samples in to the local creamery and the helpful staff in the lab did the butterfats for me. They varied greatly with individual cows, eg morning and evening, according to feed, days on season etc. I have seen single readings in a cow of 6.25% but her average was only just over 4%. You also have to take quantity into account if working out a proper average - if 15 litres have been produced at 3.5% and 7.5litres at 4.5% the average is not 4%.

Some of the older breeders who relied on milk for a living may be able to input more. as they worked with substantial numbers. Older herdbooks even into 1080's, have the milk recording figures for some herds.

Duncan

Liz D · Post by **Liz D** » Mon Nov 27, 2006 3:18 pm

Thanks Duncan; You are right of course, about 'generalizations' and I apologize if it appears that I am doing that. Working with milk and turning it into cheese is a bit of a passion for me and my assumptions about the Bf content, are only because of the average yields of certain soft and hard cheeses over the years with my Dexters. Not very much information is available about 'Dexter' milk and it's various components and my not very scientific observations have led me to believe that I was averaging a little over 4% in the Bf department and so I was quite surprised at how different the Bf was in milk that I thought was similar in content. (That was probably clear as mud!) Milking Dexters are less common here in Canada than the UK and so I was hoping that someone could give me input about what I saw. Liz

forestblaze · Post by **forestblaze** » Mon Nov 27, 2006 8:40 pm

UK Dexter bulletin Feb 2002 no 148 pages 13 and 14 Dexter milk records ,National Milk Records1998 1999 . These yields are those given by our cows after the calves have had their fill .MILLIE -Dexter 2186kg fat 4.25 prot 3.77 3rd lactation. JENNY Jersey 2193kg fat 4 .22 prot 3.28 1st lactation .JOJO -Dexter 1585kg fat 3.63 prot 3 .00 1st lactation. COLA-Dexter 2569kg fat 3.63 prot 3.17 8th lactation.DULCIE -Dexter 2994kg fat 3.26 prot 3.35 11th lactation . We have been told by the NMR. that the fat globules in Dexter milk are smaller than those of commercial dairy cattle and are more easily digested and are lower in cholestrol so Dexter people perhaps you should throw away the semi skimmed and buy a milking stool . I have some great recipes if you are interested. regards Sue Osborne

Liz D · Post by **Liz D** » Mon Nov 27, 2006 10:31 pm

Thank you so much Sue! What fabulous information! So it isn't my imagination, the globules are truley smaller. I really wish more people would milk over here...don't suppose you would like to write an article for our bulletin? :p I think next year I'll look into the possibility of getting my girls' milk tested it is a little late in their lactation for a 'true' picture this year. I don't suppose you have a recipe for a good 'blue' up your sleeve do you? Thanks again, Liz

jim · Post by **jim** » Tue Nov 28, 2006 12:03 am

Sometime somewhere in someone's breed characteristics profile I've read that Dexter cream has smaller fat globules than other bovine breeds. Sorry I can't remember where I got the information but I have always assumed it was true. More like goat milk I believe they said. I blame that when the butter doesn't want to clump up very quickly. Never heard of goat milk butter but then what do I know! I would love to get your milk related recipes Sue.
Jim

Kathy Millar · Post by **Kathy Millar** » Tue Nov 28, 2006 6:04 am

I also recall reading that the Dexter milk is more "homogenized" than the milk from commercial breeds. Jim, are you managing to make butter anyways? What part of BC are you in?

marion · Post by **marion** » Tue Nov 28, 2006 8:55 pm

Hi Kathy, I made some butter from my Dexter milk in the spring and it formed quite quickly. Mostly, it doesnt get a chance to be butter; I just eat the cream by spoon from the top of the bottle :D (oink).....

forestblaze · Post by **forestblaze** » Wed Nov 29, 2006 2:53 pm

Liz this recipe is well worth trying DEXTER CREAM LIQUEUR with a little help from a Jersey perhaps, half pint cream, small tin of condensed milk, half mug of whisky or brandy, 2 teaspoons of coffee diluted in a little warm water. Mix all together until smooth and creamy, and enjoy. I will e mail you with more for your bulletin over the weekend. Best wishes Sue

Liz D · Post by **Liz D** » Wed Nov 29, 2006 6:10 pm

Thanks Sue; That's very generous. I look forward to hearing from you ... and that liquure sounds wickedly dangerous. Definate holiday menu item! Kathy when I make butter from Dexter milk,unless it is either the begining or the end of their lactation when the milk has a higher Bf content, I culture it slightly,or ripen the milk, so that it will churn more easily. Or I cheat and use the electric blender and then who care how long it takes, my arm doesn't notice!! :laugh: Liz

jim · Post by **jim** » Wed Nov 29, 2006 7:20 pm

We do manage to make butter but sometimes we wonder...
I have tryed a blender, making my own churn using a beater and custom made blades, but shaking the cream in a plactic jar with a few marbles added has been our only successful method.
Liz, would you mind sending us a copy of your bulletin?
TrueBlue Dexters is situated in the Kootenay Valley, at the foot of True Blue Mountain