In countries where the value of milk depends on the content of solids, the Jersey breed becomes important. For a 3% fat milk, the protein content goes between 2,5% and 3%. Compared to a 5% fat milk (usual in Jerseys) the protein ranges between 3,6% y el 5%. This means that every liter of milk has from 11 to 20 grams more protein that the milk with 3% fat and the nutritional value (not energy value) increases as well.
Among the so-called proteins there is casein, a milk component that determines the milk’s industrial yield. The Jersey is richer in casein, especially of the BB fraction. Since all the developed countries pay according to the nutritional value, the Jersey milk definitely has the higher value for the consumer and the industries, who save on transportation costs since there is a smaller water volume.

Milk Quality

Jersey Milk Yield

Let us analyze the casein content, a fundamental component for cheese making. It is estimated that casein is a 78% of the total content of protein in the milk. In the Jersey milk, it is 80,2%. Let's go through some examples of industrial yield measured in Kg and produced with 100kg of milk.

Expressed as percentages in relation to average milk, the Jersey breed yield offers the following:

• 23% more Cheddar Cheese
• 20% more Mozzarella Cheese
• 20% more Swiss Cheese
• 18% more Cottage Chesse
• 32% more Butter
• 10% more Powdered Milk
• 18% more Casein

In other words, with 20.000 Kg./day of Jersey milk you can produce 1176 Kg. of butter and 1888Kg. of powdered milk. For equal amounts of common milk 36.309 Kg./day would be needed to process.
On the other hand, liquid Jersey milk is more nutritive, provides with more calcium, more fat and more protein. This means that a 33% more common milk is tended to receive the same amount of nutricional elements.