
02/08/13, 04:23 PM
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Join Date: Nov 2003
Posts: 2,533
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I always had Jerseys. This is my first batch of Guernseys, and I'm not milking them yet.
Jersey's give a lot of milk and cream for their size. That's why they suffer so much from milk fever and Ketosis. I love Jerseys, but they are a hot house flower at calving. It seems like the Jersey breeders are trying to create a brown Holstein these past few years. More milk, less solids. Jerseys were always a butter cow. They have a nice clean cream line. Also, I notice not as much attention paid to disposition lately. I still have a soft spot for them.
Guernseys are hard to find. I've got 5 heifers right now. I intend to keep 2-3, depending on what law comes out of the legislature. I was lucky enough, and determined enough to find a dairy going out of business. Those cows and heifers FLEW out of that place! They still have a lot of Jersey heifers. Like you said, Jerseys are all over the place, but Guernseys are hard to come by.
Guernseys have about the highest % of the national herd testing positive for A2A2 milk, which was why I wanted them. Read "The Devil in the Milk" sometime. They give more milk than the Jerseys, and it's more for table milk. What I'm saying is the cream line isn't as solid. You might want to invest in a cream separator. Guernsey milk is better for cheese, because of the solids.
They seem to be calmer than Jerseys.
That's my take on it.
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