WalnutCrest":2ca38kwp said:
You might be able to blame the yellow fat (and flavor of the fat) on the high butterfat content of the milk. I've long suspected they gene sequencing is the same / very similar.
You are correct. The yellow fat comes from two copies of the butterfat/protein gene. Guernsys do it to. The jersey association used to test for it but it got to be a waste of time as testing for components would tell you which cattle had it and which didn't.
