Jersey cow populations across the world are booming. Their cost-effectiveness, feed efficiency, good fertility, and high solids production make them highly desirable. In effect, it’s a cow built for the dairy industry of tomorrow.

But what makes Jersey milk so desirable for cheese and ice cream production? And what do Nordic genetics have to offer for American dairy farmers?

To learn more and get tips on how to get the most out of your Jersey cows, we invited a Jersey breeding expert and an American dairy farmer to the studio. They share their knowledge and explain why VikingJersey milk is favoured by American cheese and ice cream producers.

Guests:
Peter Larson, Senior Breeding Manager for VikingJersey at VikingGenetics
Tom Seals, Owner of Legendairy Farms, Oregon, and Board Director at Tillamook County Creamery

Host: 
Tomás De La Rosa