Jersey Cows Make Better Milk
17% more calcium
20% more protein
Jersey cows produce a higher-quality milk that is richer tasting, with a more full bodied flavor, that is better for you. Naturally.
Milk is about the best source of calcium going and is an excellent source of many vitamins, especially A, E and D, as well as magnesium and potassium. But milk from Jersey cows is naturally higher in essential nutrients, containing more vitamins overall—especially more Vitamins A and B1 per liter than Holstein milk. Jersey milk has the highest concentration of B2 (riboflavin) of any milk produced by other breeds.
It’s also been shown that milk from pasture-fed cows, like our High Lawn Jerseys, contains an array of antioxidants, more omega-3’s and a higher level of conjugated linoleic acid (CLA), a beneficial fatty acid believed to fight cancer, than cows that are not allowed to graze.
Jersey milk is not just better for you. All the higher component levels translate into taste: Consumer taste tests have been conducted comparing Jersey and other milks with higher solids to average- and lower-solids milks, and consumers prefer the taste of Jersey, higher-solids milk.
Even when all or part of the milkfat is removed, as in most milk sold in the United States, consumers prefer Jersey milk. Skim or low-fat Jersey milk still has the rich taste of whole milk due to its higher solids—not fat—content.
As required by law we have been fortifying our Fat Free and Low Fat milk with vitamin A. We also fortify our Fat Free, Low Fat and Whole milk with vitamin D3. There are several health benefits in vitamin D. Vitamin D plays a major role in the absorption of calcium and phosphorus. Vitamin D also:
• is essential to a healthy immune system
• helps regulate blood sugar levels
• helps lower blood pressure
• helps prevent disease
It’s all about the cows: A1 and A2 milk
Milk from Jersey cows is known to contain the A2 beta-casein protein—a variety of the beta-casein contained in milk solids. A2 mutated into A1 in certain breeds thousands of years ago; it is A1 that is found in milk from Holsteins and other high-producing western milk cows, while A2 predominates in Jersey, Guernsey and most Asian and African breeds. Increasingly, many believe that A2 is more easily digested than A1, and that the latter may be a potential source of the one-in-four cases of lactose intolerance in the U.S., and possibly other health issues, as well. You can read more about the difference between A1 and A2 milk here.
Jersey Milk, More Calcium
Jersey milk has on average 20% more calcium than most other milk, and the benefits of calcium are widely recognized. Calcium is essential in blood clotting, muscle contraction, nerve impulse transmission and bone and tooth formation. Calcium also plays a role in blood vessel contraction, which affects blood pressure.
Calcium is shed daily by the body and so must be consumed daily to replace and maintain appropriate levels. A consistent level of calcium in the body is needed for muscle contraction, blood vessel contraction and expansion, the secretion of hormones and enzymes, and transmission of messages through the nervous system. And adequate calcium and vitamin D intake over the course of a person’s life contributes to building and maintaining proper bone mass, helping to prevent osteoporosis.
Calcium from dairy products, in combination with a diet high in fruits and vegetables, can help both to keep blood pressure in check and prevent the absorption of dietary fat, contributing to a decrease in blood cholesterol.
In most studies that have looked at calcium and prevention of disease, milk was the major source of calcium. And along with calcium, milk contains potassium, magnesium, vitamin D, and vitamin A, though the extent to which these other components work with calcium to prevent undesirable conditions is not yet known.
According to the Mayo Clinic, there are studies that suggest that calcium, working with vitamin D, may provide further health benefits, possibly protecting against cancer and diabetes, but evidence is not yet definitive.
Jersey Milk, More Protein
The higher protein levels in Jersey milk offer many health benefits. Consuming higher amounts of quality protein has been linked to an array of positive outcomes, from greater muscle mass and lean tissue, to greater bone density and lowered risk of osteoporosis, to lower blood pressure.
Protein is vital for good brain function, providing building blocks of chemical messengers involved in a wide variety of activities including energy production, wakefulness, hunger and motivation. And the omega-3 fat DHA, carnosine, creatine, and vitamins D and B12 are nutrients critical to good brain function that are found only in animal source protein.
In terms of energy, the protein in milk breaks down to about 80% casein and about 20% whey. Casein is digested more slowly, providing your body with a steady supply of smaller amounts of protein for a longer period of time—such as between meals or while you sleep. Whey is known as a “fast protein” because it’s quickly broken down into amino acids and absorbed into the bloodstream—a good protein to consume after your workout. Chocolate milk, in fact, which provides a perfect balance of protein for muscle recovery, carbohydrate to replenish muscle glycogens, and water for hydration, is now widely consumed by athletes—including Olympian speed skater Apollo Ohno— post-workout. Visit Got chocolate milk to read more.