This page contains a Flash digital edition of a book.
“ So when you buy Jersey dairy products in Jersey, you know that they have been


produced by local Jerseys ”


Jersey Milk - Nutritional Facts


If an adult consumes one litre 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 of 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.K. milk is considered to be that which contains 3.7% milk fat and 3.2% 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 milk fat. Jersey milk has over 18% more protein and 29% more milk fat 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% 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 litre 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, they would need to consume 20% more in order to receive the same amount of nutrition from consuming 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 solids milks.


Consumers prefer the taste of Jersey and higher solids milk. Even when all or part of the milk fat is removed consumers prefer Jersey milk. Skim or low fat Jersey milk still has the taste of whole milk due to its higher solids not-fat content.


There really is no place like Holme!


Genuine Jersey Products are our speciality and we grow in season a variety of crops on site at Fauvic as well as sourcing from other local suppliers.


We grow tomatoes, salads, herbs, melons, cucumbers, peppers, beans, bedding plants etc and also produce freshly baked bread, cakes, patisseries and savouries daily together with our in house butcher for holmemade sausages plus local pork, lamb and beef when available.


Shop 858826 - Butcher 840757 - Cafe 858825 - Gardening - 856732 Opening Hours:


Monday to Friday 7.30am to 7.00pm Saturday and Sunday 7.30am to 6.00pm


Helping the Planet Page 79


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108