SC - Re: Beestings--where do you get them?

[LrdRas at aol.com]

In a message dated 2/26/00 8:27:53 PM Eastern Standard Time, 
Mordonna22 at aol.com writes:

<< So, I'm guessing that third milking would be like 1 per cent... 
  Anyone know better?
  
  Anahita al-shazhiyya >>

The normal butter fat content of whole milk is around 4 per cent or so. Often 
times Holstein herds which are heavy milk producers often include a cow or 
two of other breeds that do not produce a lot of milk but produce milk that 
has a high fat content to blend with the Holstein milk to raise the butterfat 
content. 

Any farmer producing milk that was only 1 per cent butterfat would have an 
extremely difficult time, if not impossible, selling the milk to anyone. 
Whole milk is separated at the dairy into lesser fat content milk. The 
separated fat is used to produce butter and other byproducts of milk 
production. 

In the US, milk produced by cattle in the first few days after parturition is 
useless to sell and is kept separate to feed to the new born calves or 
barring that is usually discarded or fed to the pigs. It has an elevated 
protein content and has a flavor and texture that is very different from the 
milk produced later.

My previous response was not a reference to where it could be had in the US 
but rather in reference to the misinformation that was presented regarding 
it's butterfat content which does not decrease over time but rather increases 
to a normal level. The post was meant to convey the FACT that such 
information was easily attainable by a minimal research to anyone who had 
taken even a modicum of time to try rather than guess. With the resources 
available to all of us, guessing is hardly a viable option in many areas so 
far as I am concerned.

Ras