‘‘An Essential part
of the fabric of Island life’’

 

Pure Quality

The milk that we use is hugely important to the inherent quality of our products. The finer qualities of Jersey Milk are known throughout the world and the herd has unequalled heritage . Every cow is registered in the Jersey Island Herd book and has a name that traces it’s pedigree through both bull and heifer lines

Our Jersey cows are free range and have a natural lifestyle, this contributes to the quality of  the milk.

 

On average Jersey Milk delivers 20% more calcium and 18% more protein than standard milk. The higher protein and solids content improves the texture of all dairy products including ice cream and helps to give body and improved mouth feel without the need to resort to starches or other artificial thickeners

 

Herd Health

The Island herd is fortunate in maintaining an   outstandingly high herd health status.

 

Jersey is officially free from TB, Brucella and EBL.

 

BVD, IBR and Leptospirosis Hardjo are all tested through Biobest Labs for both the ‘hihealth

herdcare’ and CHeCS accredited free status schemes.

                     

 

All milking cattle are Johnes Disease monitored through CIS, with an exceptionally low

incidence recorded throughout all cattle in the island.

 

We genuinely believe our cows to be some of the healthiest not just in Europe, but probably

worldwide.     

 

Origins of the Breed

The Jersey breed of dairy cow originates from the Island of Jersey and it is quite distinct from all other breeds of livestock. Renowned for it’s beauty, ease of management and natural ability to produce rich creamy milk, the “ Jersey”  is a product of the Island, it’s soil, it’s climate, it’s people and their history. Legislation introduced by the States of Jersey in 1763 preventing the importation of cattle, has protected the pedigree nature of the Island herd. We can claim 250 years of pure quality.

 

The Jersey Herd Book was founded in 1866 by the Royal Jersey Agricultural and Horticultural Society (RJA&HS), whereby virtually all island herds became pedigree registered.

 

Breeding

Over the years farmers in Jersey have sought to breed healthy cows that produce top quality milk. This has resulted in Jersey cows being renowned for the quality of the milk they produce, which has long been recognised as being rich and creamy in texture and slightly yellow in colour.

 

Jersey cows are also renowned for their longevity, having on average five calves. A heifer (young female cow) starts breeding at the early age of 15 months, known as "a heifer-in-calf" and will carry the calf for 9 months before birth.

 

The Jersey cow's diet consists of grass during late spring and summer. This is supplemented with silage (picked grass), protein and nuts. Some cows wear a blue transponder around their necks, which controls their food intake in the milking parlour and in the fields.

 

A mature Jersey cow weighs approximately 450kg.

 

Milking

Depending on the season cows are milked two or three times a day through a parlour.

 

The herdsman will clean the udder and then put the milking machine onto the cow by placing under each teat a teat cup which is held onto the udder by vacuum.

 

The vacuum pulses on and off in the teat cup, mimicking the action of a calf sucking and the cow lets down her milk. Once the milk stops flowing through the metre, the machine senses that milking has stopped and automatically removes the milking clusters (ACR). The herdsman will spray the teats with an antiseptic combined with glycerine that stops any bacteria entering the udder and keeps the teats soft and supple. Once the warm milk has left the udder, it is filtered and weighed and then stored refrigerated below 5 degrees centigrade. At the end of each milking, all the parlour equipment is washed and sterilised.