Fewer days open and shorter calving intervals. In times past, Jersey milk was best known for its higher fat content. Today, the well above average protein content makes Jersey milk a very valuable product. High solids content makes Jersey milk very suitable for cost-effective manufacturing of dairy products . It is ideal for cheese making in that it contains a higher than average percentage of casein protein .
Casein protein is a major determinant in cheese yield.
Jersey milk meets and surpasses industry standards for high cheese yielding potential and desirable manufacturing properties. The innate and unique characteristics of Jersey milk have proven valuable in successful niche and specialty marketing projects. Markets have been developed for Jersey cheeses and yogurts in British Columbia, Alberta and Ontario. Dairy producers looking for extra profit would be well advised to consider Jerseys and their high solids milk. Multiple component pricing is favourable to all producers with a high solids herd.