We are all used to drinking milk from Holstein cows. They are after all the most common type of dairy cattle found around the world and are used by almost every major milk producer in the world. However, did you know that cow’s milk from Jersey cows is naturally higher in nutrients and vitamins, typically producing milk that has higher protein content and fat content? As a direct result of this difference in fat and protein content, Jersey milk also tends to taste rich and creamy – more so than regular fresh milk. Here are some special things about Jersey Milk that you might not know about.

Where Jersey Milk Comes From?

Jersey milk comes from a Jersey cow, which is typically brown in colour, and appears smaller and leaner in size than a Holstein cow. Jersey cattle originated in the channel islands, but are now found around the world, where their milk is prized for its rich and creamy taste, and higher nutritional values. Having a higher protein and fat content, along with a rich and creamy taste, means that Jersey milk can have different preferred uses and applications than fresh milk from Holstein cows.

Where Is Jersey Milk Often Used?

For starters, Jersey milk works very well with coffee, especially in a speciality coffee shop setting where the milk is steamed or frothed to create your favourite milk-based coffees such as a cappuccino, or latte, or flat white. Having a higher protein content means that during the frothing process, the barista can easily develop a thicker, more velvety froth that pairs well with the espresso shot.

Ever had a really good latte where the milk is rich and creamy and perfectly frothed? That’s what we are talking about. Jersey milk is also a great choice for making high-quality premium ice cream. Ice cream is often judged on how rich and creamy the end product is, it, therefore, makes sense that ice cream is made from a milk product that is naturally richer and creamier doesn’t it?

Why Isn’t Jersey Milk More Common?

Unfortunately, Jersey milk isn’t as common as you think, as the volume of milk produced by each Jersey cow is typically lower than that of a Holstein cow, which means that there aren’t many milk producers who utilise Jersey cattle for mass milk production.

In fact, Jersey milk is more often than not produced by smaller-scale producers or boutique producers who can appreciate the product, while most mega-scale producers prefer the yield obtained from a Holstein cow for use as regular fresh milk. Due to the relatively small volumes available, Jersey milk is considered to be a premium milk product around the world. At Greenfields, however, Jersey milk was introduced as a premium substitute for regular fresh milk, for those of you who want to enjoy a richer and creamier product with higher protein values.

Check out Greenfields Jersey Milk at a supermarket near you today.

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