The working group Hey Milk Austria – ARGE Heumilch Österreich
Since 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. The main production areas of hay milk are Vorarlberg, Tyrol, Salzburg and Styria.
The working group members annually deliver a total of 420,000,000 kg of fresh hay milk. This corresponds to around 15 percent of the total milk delivered in Austria. Across Europe, the share of hay milk in the total milk content is only 3 percent.
The ARGE Hay Milk is the number 1 in the production and marketing of hay milk. The purpose of this project is to:
- Preservation of silage-free cultivation
- Support for hay milk farmers, processors and marketers
- Increase of added value for all partners
- Securing jobs
- Production of high quality products
Hay Milk – The milk with the many benefits
Hay milk means pure nature
The production of hay milk is the most original form of milk production. She is adapted to the course of the four seasons. Dairy cows spend the summer on the local pastures and mountain pastures. There they can enjoy, in addition to fre
sh air and clear water, plenty of juicy Alpine herbs and grasses. And later in winter they are also offered top quality food. Sun-dried hay and mineral-rich cereal meal – nothing else.
Here is a very strict and controlled rule in hay milk: feed from silage (such as fermented grass or fermented corn) is guaranteed not in the feeding trough! The particularly gentle and extensive farming of hay milk farmers also has a positive effect on nature. It contributes significantly to protecting the environment and preserving biodiversity.
Hay milk means: more variety & more taste
Hay milk, very rich and special
Especially important for the high milk quality and the taste of hay milk is the great plant wealth. Almost 1,000 grasses and herb plants grow on the various meadows, pastures and mountain pastures in Austria. These green areas are a true gourmet paradise for the hay milk cows and provide the special basis for the high quality hay milk.
Examples include meadow foxtail, meadow fescue, meadow grass, white clover, cocksfoot, red clover, fencing, ribwort or dandelion, just to name a few. The nature provides a really varied diet. This not only tastes the hay milk cows, because the higher the species richness, the higher the flavor and quality of raw milk for other products.
Hay milk – a first-class raw material
Thanks to the natural feeding of the cows during the course of the year with fresh grasses and herbs in the summer and sun-dried hay in the winter, a very high quality is achieved in the milk production. This high-quality raw material is processed into various, high-quality dairy products and convinces with its excellent taste. Cheese masters therefore swear by hay milk.
Cheese can only be made without the addition of preservatives and intensive mechanical treatment if farmers consistently refrain from using fermented feed. In addition, the quality of raw milk is of particular importance for longer matured cheeses. Only a high-quality raw material can be used to produce high-quality cheese that is suitable for longer ripening (for example mountain cheese). Hay milk has this very property and is therefore the optimal raw material for many cheese specialties.
Hay Milk – good for body and soul
A study by the University of Natural Resources and Applied Life Sciences confirms that hay milk products are about twice as high in omega-3 fatty acids and conjugated linoleic acids (CLA) than normal, conventional dairy products. Omega 3 fatty acids are among the polyunsaturated fatty acids that our body can not produce itself.
Hay milk products should therefore be part of a nutritional plan as part of a balanced diet and a healthy lifestyle.Back to the cheese encyclopedia