Compared to Holsteins, what does the average Jersey cow produce more of per gallon of milk?

The average Jersey cow is known for producing milk that has a higher concentration of fat and total milk solids compared to Holsteins. Jerseys typically have milk that contains around 4.5% to 5.5% butterfat, while Holsteins usually average closer to 3.5% to 4% butterfat. This higher fat content not only increases the creaminess of the milk but also contributes to the overall total solids, which includes fats, proteins, and other components.

This unique characteristic of Jersey milk makes it particularly valuable for cheese production and other dairy products where higher fat content is desirable. The additional fat and solids can influence the processing and quality of dairy products, which is why Jerseys have a noted preference in certain markets.

In contrast, the other options—water and lactose, protein and skim milk, or butter and cream—do not encapsulate the distinctive advantage of Jerseys over Holsteins. While Jerseys do produce milk with slightly higher protein content, the standout feature that differentiates them is the overall increase in fat and total milk solids, making this the correct choice.