The relatively small Jersey cow (originally from the British Channel Island of the same name) produces special milk that is different in composition from the milk of the well-known dairy cows. The milk contains more proteins and natural fats. Additionally, the milk contains more carotene. The result is a creamy, rich milk that forms an ideal basis for a wide range of dairy products, for example, for creamy, mild yogurt and whole milk. Due to the high fat and protein content, the milk is perfect for use in a cappuccino, macchiato, or other coffee preparations.
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