High output - highest producing dairy sheep

Very fatty - 6 to 7% milk fat

Protein - 5.9%

Long lactation cycle - 7 to 8 months (220-240 days)

Milk is pure white in color.

Smallest fat globules.

Soft curd.

Goat milk is 10% lower in lactose.

Goat milk has twice the 

medium chains of fatty acids.

Late fall and winter milks have a higher

fat content than summer milk.

The fall milk from cows that have returned from their

spring and summer trip in the lpine mountains and valleys.

High output.

Rich milk.

Breed out of season.

Water - 83.5%

Dry Matter - 18.4%

Fat - 7.2%

Proteins (Casein) - 5.8%

Glucids (Lactose) - 4.8%

Salt and Minerals - .97%

Tolerates hot climate.

Fatty milk.

Low Production.

High protein.

Small fat globules.

Good output.

- Jersey -

Gernsy -

Ayshire -

Brown Swiss -

Holstein

eats 7 pounds of food

drinks 2 gallons of water

produces 6 pints of milk

eat 3 pounds of fooe

drink 1.5 gallons of water

produce 3 pints of milk

Comte

95% montebeliard

5% French Simmental

Butterfat 3.5%

Protein 3.2%

Lactation - 305 day average

Butterfat - 4%

Protein 3.5%

305 days lactation cycle

More lactation cycles than other breeds - 1.5 X more

Butterfat - 4%

Protein - 3.5%

Smallest fat globules of cow breeds

Butterfat - 5%

Protein - 3.8%

From Great Britain

High in Beta Carotene

Yellow hue to milk and cheese

Highest butterfat of dairy cows - 6%

Protein also highest - 4%

Largest fat globules.

High butterfat - 5.5%

High quality milk similar to Jersey

Long life span.

Rare breed.

Highest butterfat of goats - 4%

Protein - 4.2%

10 month lactation cycle

Butterfat - 3.2%

Protein - 3.6%

Butterfat - 2.6%

Protein - 3.4%

Highest Milk Production in Gallons of goat breeds

Considered the Holstein of goats

Butterfat - 2.8%

Protein - 3.3%

Breed used for Roquefort cheese.

Herd well and easily. Remain healthy in herds.

High fat and high protein.

Fresh milk unavailable October to February.

Used to make Manchego cheese.

Low milk production.

Very seasonal.

Lactation period is primarily April, May and June only.

Total absence of carotene.

Low milk production

Lactation period is 5 months/120-150 days

Very seasonal.

Unpasteurized milk used to make Idiazabal and Roncal cheese (DO cheeses)

Butterfat - 8%

Protein - 4.5%

Lactation period - 230-300 days

Higher in Calcium/lower in cholestrol.

PDO is Mozzarella di Bufala

Cow: 15 pounds of milk per pound of weight.

Goats: 13.85

Sheep: 2.78

Buffalo: 3.07

Bacterial

Yeast

Mold contaminants

Viruses

Bacteriophages (Phages)

Gas formers

Non-starter lactic acid bacteria

Animals

Environment

Human

E. coli

Salmonella

Listeria

Camphylobacter

Staphylococcus

Clostridium (indicator of poor sanitation)

Coliforms (also indicator of poor sanitation)

Escherichia coli.

Found in the guts of ruminant animals.

Grain caused cattle tummy to be a better home for e. coli

Associated with variety of food products including dairy.

Very hardy

Incubation up to 70 days

Found in environment: soil, water and some animals like poultry and cattle.

Is psychrotrophic (can survive in low temperatures equal to or less than 35f).

Also can tolerate high levels of acidity.

Most common hazard in cheese.

Zoonotic - transferred between humans and non humans.

Acid sensitive; therefore stomach acid will kill small doses.

50% of raw chicken in US has some salmonella.

Found in respiratory tract and on skin.

20% of people are carriers of staph in their nasal passage.

Has the ability to produce potent protein toxins.

Bacteria present in feed, water or bedding that can contaminate milk.

Bacteria produces butyric acid during fermentation which causes "late-blowing" defect in cheese: eyes, slits, cracks.

Can also cause abnormal flavor in cheese which causes spoilage.

Present in feces of animals and also in soil, water and vegetation.

Indication of poor sanitation procedures.