for people who love the littlest dairy goats
From another source, this was posted:
"It's the high allele's on their S1 Casein protein gene that causes the higher yield, softer curd and desired taste in goats. ND's just happen to be the one breed that carries the most A and B alleles on the that gene. Butterfat is not the cause, genetic allele's are."
Is this correct? I ask because my cheese production from milk is less when butterfat is down.