Products.
Nutritional Facts
JERSEY MILK PROVIDES EXTRA BENEFITS
If an adult consumes one quart of average milk daily, he or she
will receive all the calcium, phosphorus, riboflavin, and fat necessary
to maintain good health.
They will also receive one half the protein, one third of the Vitamins
A, ascorbic acid and thiamin, and one fourth of the calories and minerals
needed except iron, copper, manganese and magnesium.
The preceding statement is made assuming a person consumes average
milk. Average U.S. milk is considered to be that which contains 3.69
percent milkfat and 3.21 percent protein. But, all milks are not alike.
It is well established that various breeds of cows produce milks of
different compositions.
Milk Composition. Compared to the other major dairy
breeds, Jersey milk contains the highest levels of both protein and
milkfat.
Jersey milk has over 18 percent more protein and 29 percent more
milkfat in a given amount of milk compared to the average of all breeds.
Calcium. Jersey milk also contains greater amounts
of milk’s important minerals, particularly calcium. Calcium
helps maintain strong bones and teeth. It prevents osteoporosis and
other nutritional deficiencies. Jersey milk contains over 20 percent
more calcium than other milks.
Vitamins. Milk is an excellent source of vitamins.
Jersey milk has been shown to contain more Vitamins A and Vitamins
B1 per liter than Holstein milk. In addition, Jersey milk has the
highest concentration of B2 (riboflavin) than milk produced by other
breeds.
What do these differences in milk mean for the consumer? When consumed
in liquid form, Jersey milk is more nutritious. It provides more
proteins and calcium than milk produced from any of the other dairy
breeds.
Jersey milk provides the most nutrition per given unit of volume.
If a person were consuming Holstein low fat milk, 9.64 ounces of milk
would need to be consumed in order to receive the same amount of nutrition
from consuming 8 ounces of Jersey milk.
Higher component levels make notable differences in the taste of
the milk. Consumer taste tests have been conducted comparing Jersey
and other higher solids milks to average and lower solid milks.
Consumers prefer the taste of Jersey and higher solids milk.
Even when all or part of the milkfat is removed, as in most milk sold
in the United State, consumers prefer Jersey milk. Skim or lowfat
Jersey milk still has the taste of whole milk due to its higher solids—not-fat
content.
Source: National All Jersey Milk Marketing Series
