In Canada, each dairy component is sold at different prices for processing into different products. The challenge comes from the fact that milk has two components: butterfat (F) and nonfat milk solids (SNF), which includes proteins and other solids. More demand for butterfat (used to make butter, cheese and yogurt) means more SNF is also produced, which is needed much less.
The Jersey breed continues to be the champion in the production of milk with high percentages of fat and protein - the components that the producer is paid on. The Jerseys milk composition translates into the efficient manufacturing of the products that consumers want. Jersey milk will yield 31% more butter and 25% more cheese at a lower cost per pound of product.
Source: J. L. Capper and R. A. Cady, "A comparison of the environmental impact of Jersey compared with Holstein milk for cheese production", J. Dairy Sci. 95 :165–176, doi:10.3168/jds.2011-4360, © American Dairy Science Association, 2012
Since transportation to the processor is charged per hectolitre, a more nutrient-rich condensed product also results in lower transporting costs, which affects your monthly milk cheque. This also means that on-farm bulk tanks for new or expanding operations needn’t be as large and this reduces building and equipment costs.
View or download our 8-page brochure that talks about the efficient and profitable Jersey cow, breed progress, and why the Jersey breed is perfect for today's dairy operation.
JUST ADD JERSEYS
Perhaps the Jersey cow isn’t your breed of choice. It still might make sense to add a few to the herd to enhance the number of kgs of fat and protein delivered to get paid the optimum component price.
Compared to average pooled milk, a glass of Jersey milk has 18% more protein, 29% more milkfat and 20% more calcium. It is also especially rich in vitamins.