Milk from cows without silage feed
Healthy hay Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) comes from cows that are fed exclusively on fresh grassland feed, hay and grain. In the past, this healthy milk was also called silage-free or hard cheese-suitable milk.
In our area cooperative farmers and selected subcontractors deliberately refrain from feeding silage and other fermenting feed, as these have a negative impact on some milk properties, including the famous Alpine cheese.
The term hay milk
The name was introduced in 2004 by ARGE Heumilch, an association of Austrian farmers, milk processors and marketers. It was precisely defined under which conditions the production is to be carried out and summarized in so-called “Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. Regulativ“. Compliance is controlled by independent, state-accredited bodies. Products with the hay milk logo comply with these regulations.
Hay milk Farmers from Since 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. undertake to comply with the criteria of the ÖPUL measure “silage waiver”.
Special features of hay milk
According to a study by the University of Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. Resources and Applied Life Sciences Vienna, fresh milk products are about twice as high in omega-3 fatty acids and conjugated linoleic acids (CLA) as conventional dairy products.
Omega-3 fatty acids are among the polyunsaturated fatty acids that the human body can not produce itself. Since they are vital, they have to be fed with food. In addition, hay contains fewer Clostridium spores.
Hay milk in cheese production
Due to its composition, hay milk is preferably used for cheese production.
For cheeses, no additives or preservatives have to be used due to the nature of the hay milk.
Certain types of cheese, such as the Austrian Emmentaler or the origin-protected mountain (alpine) cheese and alp cheese, may only be made from hay milk according to the Austrian Food Codex.