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Herd of cows at Saint Saûveux. The Jersey is a British breed of small dairy cattle from Jersey, in the British Channel Islands. It is one of three Channel Island cattle breeds, the others being the Alderney – now extinct – and the Guernsey. The milk is high in butterfat and has a characteristic yellowish tinge.
Guernsey heifers in Saint Saviour, Guernsey. The Guernsey is a breed of dairy cattle from the island of Guernsey in the Channel Islands. It is fawn or red and white in colour, and is hardy and docile. Its milk is rich in flavour, high in fat and protein, and has a golden-yellow tinge due to its high β-carotene content.
Channel Island milk is a creamy, light-beige coloured cow's milk from the Jersey cattle and Guernsey cattle breeds. This variety of milk is commonly called Jersey milk and is also known as gold-top milk from the color of the bottle cap used to distinguish it.
Channel Island cattle is a collective name for the breeds of cattle developed in the Channel Islands located between England and France. The breeds which can be so described are the Jersey , the Guernsey and the Alderney .
Cattle raised for human consumption are called beef cattle. Within the beef cattle industry in parts of the United States, the term beef (plural beeves) is still used in its archaic sense to refer to an animal of either sex. Cows of certain breeds that are kept for the milk they give are called dairy cows or milking cows (formerly milch cows).
The different breeds that were crossed to form the Ayrshire are not exactly known. However, there is evidence that several breeds were crossed with the native cattle to create the breed. [68] Guernsey cows originated just off the coast of France on the small Isle of Guernsey. The breed was first known as a separate breed around 1700.
Each class is made up of cows of the same age and breed. The 7 breeds recognized by the PDCA are: Ayrshire, Brown Swiss, Guernsey, Red and White, Holstein, Jersey, and Milking Shorthorn. [2] The major points considered when evaluating dairy cows are divided into 4 major categories: Frame, Dairy Strength, Rear Feet and Legs, and Udder.
Typically, cows are milked every 12 hours, but for a show, showmen often "bag" the cow’s udder, meaning the cow may go 14–16 hours between milkings. Many showmen use a product called Final Mist, a spray applied to a sponge or towel and wiped onto the animal's ribs to give it a shiny appearance and highlight the ribs.