In addition to raw milk, the milk composition affects our health. There are benefits of certain fatty acid groups in the reduction of asthma and allergies. These fatty acids are particularly common in milk produced in cows grazing in lush, fast-growing grass.

A cow “must eat green”, to get a favourable fatty acid composition in the milk. This is difficult in winter in many regions, when there is no fresh grass to be grazed. A solution can be the preservation of the summer milk surplus in the form of butter and cheese for the winter. The high milk fat quality from the summer can then be consumed in winter. With spring calvings, we could dry off the cows in the late winter and early spring, and this would reduce the amounts of winter milk produced and may help the cows and farmers to live in a more natural seasonal rhythm.

Foto: dairy cows grazing in between exclusion cages in Juchowo (Pl)