The examined population of Jersey cows was characterised by the occurrence of three genotypes of the casein protein fraction and four genotypes of whey protein.
The study compares milk, protein and fat yields of cows of four genotypes in relation to their body weight. The obtained results showed that Jersey cows were characterized by the highest milk, protein and fat productivity per 100 kg of body weight.
The assessed milk was derived from cows of Jersey breed and their crosses. Milk technological usefulness was determined on the basis of experimental production of cottage cheese using two methods of production: acid-rennin and acid.