Mills River Creamery exclusively uses Jersey cows, whose ancestry links back to the British Isle of Jersey near the coast of Normandy, France. Known for their smaller size and friendly demeanor, Jersey Cows are best known for the quality of their milk. Naturally high in butter fat, Jersey Milk is rich, creamy, and makes amazing foods from butter and ice cream to cheese and yogurt. Jersey cows are one of the best milk producers of all of the breeds, making them a fantastic choice for our products.
Jersey History
All of our cows are ancestors of the original Jersey cows purchased by George Vanderbilt for his Dairy business at the Biltmore House in Asheville, NC. Vanderbilt acquired his first Jerseys in 1889 from a reputable breeder in Vermont and from Rockwell Park Stock Farm in Rowan County, NC. Vanderbilt later imported Jerseys from the Isle of Jersey in the English Channel to grow his herd. Mills River Creamery’s cows are all descendants the cattle that Vanderbilt used to supply his home, and later the region, with milk and milk products.
A2 Milk
At Mills River Creamery you will frequently see and hear references to our milk and “A2”. Another important benefit Jersey cows bring to our milk is the A2 beta-casein protein. There are two types of beta-casein proteins – A1 and A2. Most breeds of modern or “hybrid” cows have the A1 beta-casein. A2 milk typically comes from ancient breed cows, cows who are ancestors of native breeds, or cows whose heritage is long running and have not been mixed genetically with foreign or other hybrid breeds. Our cows have been tested and all test positive for the A2 beta-casein. Even our calves are tested to ensure that they will produce A2 milk.
What’s so special about A2 milk? It’s all in the digestion! Both A1 and A2 beta-casein proteins start out as peptides but later take the form of amino-acids as they break down in the small intestine. There is a particular protein in milk called Beta-Casomorphin-7 (BCM 7) that cannot be digested by the human body, causing inflammation, indigestion and other gastronomical issues, some of which can mimic lactose intolerance. The amino-acid in A1 milk cannot break down BCM 7 through the digestion process, and it is eventually absorbed into the bloodstream. The amino-acids in A2 milk, called Protin, prevent BCM 7 from being absorbed into the blood. More importantly, cows with A2 milk do not produce BCM 7 in their milk, which means that the human body does not have to waste energy trying to break it down.
In short, A2 milk is higher quality milk and much easier for the body to digest!
For More Information…
For more information on Jerseys or the A2 beta-casein protein, please see the links below.
https://www.jersey.com/jersey-cows
https://www.jagranjosh.com/general-knowledge/difference-between-a1-and-a2-milk-1542374870-1
https://www.ourstate.com/biltmore-dairy/
