Beginning with "Jersey Creamline" milk in 1928, Jersey-specific branded products have delivered high quality milk to consumers across the country. The butterfat, protein, calcium, and nutrients found naturally in Jersey milk give a rich taste that enhances everything from fluid milk to ice cream to cheese.

The "Jersey Creamline" program peaked in 1941 with 434 distributor-herds. The acceptance of homogenization, eliminating the cream line, and wartime production subsidies led to the decline of the program. The All-Jersey® program started in the 1950s, first by the Oregon Jersey Cattle Club and then by the American Jersey Cattle Club. By 1958, All-Jersey® milk was being marketed in 16 states. The challenge this time was the consolidation of the dairy industry and the decline of small, independent processors.

Today, consumers are again looking for local products and more dairy producers are processing their own milk into fresh products for the local market. When a consumer buys an All-Jersey® product, they are supporting a local producer and are receiving the goodness of 100% Jersey milk. To read more about the All-Jersey® program, click the links at the left, and visit our Research page to view the test results confirming the superior nutrition of Jersey milk.