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ingredients.” For guidelines on this distinction and labeling requirements, see the NOP Rule. • Any other agricultural ingredients, such as flavorings (i.e. dill, basil, etc.) must be certified organic, if commercially available. • Any non-agricultural ingredients, such as salt, or calcium chloride, unless they are on the non-allowed list of the NOP, are allowed as long as they do not have prohibited additives such as flowing agents. • Cultures and coagulants must by non-GMO. This will be a big issue, as although non- GMO are available, the GMO products are most commonly used. The cheesemaker must source non-GMO products and closely record their use and storage to prove no contamination has occurred. • Most sanitary practices are the same as for non-organic, but all surfaces touched by organic raw or finished products must be well flushed by water after any cleaning or sanitizing products have been used. Either testing must be done or protocols developed to prove that the surface residue only contains pure water. • Any pest control must be mechanical within areas where organic raw or processed product is. If non-approved pest control methods are used (ie spraying cracks) a withdrawl period is mandated. Chemical fogging to prevent bacterial contamination is not allowed. Conclusion Organic production will not be for everyone. Organic cow dairy producers have said that organic production requires more overall management of the farm system. But they also say that organic production is “less stressful and more fun.” Organic success is frequently based on the development of custom solutions for each unique situation. Animal health tends to improve under organic management, as concentration on immune system function develops stronger animals. Breeding selection and culling are important tools; over time a flock with specialized traits to thrive within a given organic farm system can be developed. Organic systems are kind on the environment and when well managed, build soil and preserve resources. Consumers continue to show growing support for organic products. They identify organic with health, good taste and quality. They are loyal consumers, willing to pay for the qualities organic products encompass. Combined with family-farmed, pasture-raised or local, as many organic sheep products are, organic is a strong sales incentive. Organic sheep dairy products make sense and would offer a quality product to a willing audience. Resources: Midwest Organic and Sustainable Education Service, MOSES . PO Box 339, Spring Valley, WI 54767. www.mosesorganic.org, 715-772-3153. Fact sheets, Guidebook to Organic Certification, Largest Organic Conference in the U.S., annually in Feb. in WI. Organic Broadcaster Newspaper, Upper Midwest Organic Resource Directory. 18
ATTRA- the National Sustainable Agriculture Information Service. www.attra.org, PO Box 3657 Fayetteveille, AR 72702. 800-346-9140. Online and published resources on organic and sustainable production. USDA National Organic Program (NOP) 1400 Independence Ave SW, room 4008 South, Washington, D.C., 20250. 202-720-3252. www.ams.usda.gov/nop The full listing of the National Organic Rule, plus comments and any updates. NewFarm- www.newfarm.org Website with resources, articles, stories, price lists for organic farmers. OMRI- Organic Materials Review Institute- PO Box 11558, Eugene, OR. 541-343-7600. www.omri.org. Lists of approved products for organic production. 19
Page 1 and 2: Proceedings of the 12 th Annual GRE
Page 3 and 4: Symposium Organizing Committee Yves
Page 5 and 6: Table of Contents (cont.) SHEPHERD
Page 7 and 8: Program of Events (cont.) Friday, N
Page 9 and 10: Gold: Sponsors Babcock Institute fo
Page 11 and 12: SHEEP DAIRY FARM ECONOMIC ANALYSIS
Page 13 and 14: 3) Recordkeeping a) Degrees of deta
Page 15 and 16: Out of this allocation, the Dairy B
Page 17 and 18: The original plan for Uplands was t
Page 19 and 20: Cheese As previously mentioned, Ple
Page 21 and 22: ORGANIC SHEEP DAIRY: MARKETS AND PR
Page 23 and 24: products that, especially combined
Page 25 and 26: Organic Milk Production Requirement
Page 27: To become certified, you must first
Page 31 and 32: 1.2. The average western Pyrenees d
Page 33 and 34: During the last 15 years, the avera
Page 35 and 36: The growth of the market of Pyrenee
Page 37 and 38: them tested for OPP using the cElis
Page 39 and 40: separate facilities and tested at 4
Page 41 and 42: • Neoplastic tumors Treatment •
Page 43 and 44: STRATEGIC CONTROL OF GASTRO-INTESTI
Page 45 and 46: C. Intestinal cestode parasites (ta
Page 47 and 48: Strategic Timing of Treatment Phase
Page 49 and 50: 1.2. IMI is the main factor influen
Page 51 and 52: 1.3. Use of SCC in order to detect
Page 53 and 54: within-day fluctuation (SCC level a
Page 55 and 56: expensive. But it is necessary to b
Page 57 and 58: The influence of high SCC on cheese
Page 59 and 60: Figure 9. Contribution to bulk tank
Page 61 and 62: Regarding the dynamics of the infec
Page 63 and 64: Figure 11. Evolution of the average
Page 65 and 66: Lafi S.Q. 2005. Use of somatic cell
Page 67 and 68: (Penning et al., 1988). Another stu
Page 69 and 70: Pre-grazing herbage mass (kg DM/ha)
Page 71 and 72: Table 2: Average test day milk prod
Page 73 and 74: Figure 4: Average test day milk fat
Page 75 and 76: lactation ewes (1.66 vs. 1.50 kg/d,
Page 77 and 78: Figure 6: Average change in body we
Page 79 and 80:
esults, so an average pasture CP va
Page 81 and 82:
Pulina, G. 2002. Dairy Sheep Feedin
Page 83 and 84:
light treatments, when all ewes wer
Page 85 and 86:
percentage protein (AgSource Milk L
Page 87 and 88:
the difference was significant on o
Page 89 and 90:
kg), fat (+ 3.0 kg), protein (+ 0.9
Page 91 and 92:
Auchtung, T. L., A. G. Rius, P. E.
Page 93 and 94:
site of a small settlement for seve
Page 95 and 96:
Gonyou, HW and Stookey, JM. 1983. U
Page 97 and 98:
SHEPHERD’S DAIRY Kim Curtis Ansel
Page 99 and 100:
Breeds As I stated above, we starte
Page 101 and 102:
Summary ARTISAN SHEEP MILK CHEESE J
Page 103 and 104:
ACCURACY OF THE PORTASCC® MILK TES
Page 105 and 106:
Correlation between laboratory resu
Page 107 and 108:
CLOVER DALE SHEEP DAIRY John Henry
Page 109 and 110:
CARR VALLEY CHEESE - WISCONSIN’S
Page 111 and 112:
101
Page 113 and 114:
We We We Welcome Welcome You You Yo
Page 115 and 116:
Hudson Valley Camemberts Pure Sheep
Page 117 and 118:
107
Page 119 and 120:
N681 Rollwood Road Antigo, WI 54409
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