Very popular with homesteaders, JERSEY COWS account for about 7% of all cows in the United States. This is a smaller-sized dairy breed; most mature cows weigh about 900 pounds and stand around 4 feet tall at the withers. However, it's respected for producing a high quantity of milk relative to their size (about 16,000 pounds per year) that is particularly rich in butterfat (4.9%) and protein.
Though their total production is lower than that of Holsteins, their net return (or dollars of profit per cow per year) is higher thanks to their lower feed requirements and ability to stay productive for many years. According to the American Jersey Cattle Association, Jerseys naturally produce the highest quality milk for human consumption. "Compared to average milk, a glass of Jersey milk has greater nutritional value: 15% to 20% more protein, 15% to 18% more calcium, and 10% to 12% more phosphorous, and also considerably higher levels of an essential vitamin, B12." Jersey milk has more protein, calcium and other nonfat solids compared to other breeds.
Like the Guernseys, Jerseys come from an island, the Isle of Jersey, located in the English Channel between England and France. They were imported to the U.S. in the early 19th century.
Modern Jerseys may be of a wide range in color. "There is little preference today between the solid and broken colors although most breeders slightly prefer the cattle with an unbroken color pattern," according to the Oklahoma State University Department of Animal Science. "Most prefer the dark tongue and switch, but this is more a matter of an identification point than a point of discrimination." The color may vary from a light gray or mouse color to a very dark fawn or a shade that is almost black.
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