The Brown Swiss or American Brown Swiss is an American breed of dairy cattle. Brown Swiss cattle derive from the traditional triple-purpose Braunvieh ("Swiss Brown") of the Alpine region of Europe. Today's Brown Swiss has diverged substantially from the Braunvieh.
Brown Swiss milk production
The Brown Swiss was selectively bred for dairy qualities only, so its draft and beef capabilities were lost. Milk yield was measured in 2013 at 10231 kg (22600 lb) per year. The milk has about 4% butterfat and 3.5% protein and is suitable for making cheese.
Brown Swiss cattle
In the twentieth century the Brown Swiss became a world breed, with a global population estimated in 1990 at seven million head. It has been much used for cross-breeding and has influenced a number of modern breeds.
In English "Swiss Brown" refers to the original Braunvieh breed, as opposed to "Brown Swiss" for the American breed.
Brown Swiss cattle characteristics
The breed is light brown with a white muzzle. Brown Swiss castle have many positive traits. They are adaptable, good breeders, hardy and can live many years. While late maturing, cows can still produce at 12-15 years of age and have a docile temperament.
Brown Swiss are often crossed with other dairy and beef breeds helping to improve production and strength.