Conserving Resources and Eating Tasty with Jersey Cow Milk Cheese

More than 40 percent of the milk production in the United Kingdom is used in the making of cheese. This necessarily calls for nutrient intense milk and it has been found that the smaller Jersey cows can in fact help in conservation of resources (land, water and fuel) while providing exceptional quality produce. Compared to Holstein products, Jersey cow milk cheese reduces greenhouse gas emissions and waste output to a great extent. Numbers suggest that the carbon footprint of a Jersey breed is 20 percent less than the normal Holstein breeds. The assessment now gives yet another reason for Jersey cow milk cheese lovers to serve their taste buds while being environment friendly!

Even the American Society for Animal Science suggest that Jersey cow milk cheese production lowers the impact on the environment and conserves the finite amount of resources available for the commercial production. The idea is simple. The lower the body mass of the animal, the lesser the maintenance it needs and greater the nutrient density of the fodder provided to it. This builds up subsequently in the Jersey cow milk cheese that tastes better than other derivatives. The water use in Jerseys is lower and there is more protein and fat in the milk. The savings are restricted to the diet and maintenance of the animals but these breeds are easier to be transported in bulk and lesser time is also required in processing it from the raw milk.

For Jersey owners, a major part of using the milk is in production and the product more in demand is the double cream cheese. When you have lesser resources to invest, processing a little more seems to be an affordable option. With its high demand in UK homes, the cheese though sells at an affordable price does have unlimited number of takers. In several cases, the primarily homemade facilities have transformed into full fledged commercial making units. Plain milk from Jersey cows are rich in butter fats and total solids and facilitate production of double cream cheese.

If pone argues that the number of animals to produce the same amount of product from Holstein cattle is more in case of Jerseys, numbers reflected in studies say that it doesn’t even cross 26 percent of what would have been required of the Holstein cattle. Further, even if the produce is smaller, the end product which is arrived at by churning the milk seems to be favorable in case of Jerseys. Being more nutrient dense, lesser quantity of milk is needed to arrive at the desired amounts of production.

Jersey cow milk cheese and its derivative, the double cream cheese is a regular necessity in UK homes. Cheese is taken along snacks, breakfast, whole meals, and even drinks. With less resource giving the desired results, consumption of Jersey cow milk cheese can in fact suggest contributing positively to the environment.

Get more information on: double cream cheese & Jersey cow milk cheese

Kirti S is a web enthusiast and a writer. Kirti has afforded his articles and write-ups autonomously and through various online forums.

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