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processed into cheese in mountain huts. Nowadays, the transhumance concerns about 70 to 75 % of the ewes. 2.3. Economic point of view In 2004, the average milk price was about 0.94 €/l (1.19 $/l). The price depends on the milk quality : - hygienic factors : bacterial count, coliform count, butyric count, presence of antibiotic - milk composition : fat and protein contents - PDO rules of production The price of the home cheese, directly sold by the producer ranges from 14 €/kg (17.75 $/kg) to 15 €/kg (19.01 $/kg). On average in 2004, for the farmer’s that sell milk to a processor, the total income was about 131 € (166 $)/ewe: the portion from milk was 73 % (96 € / 122 $) and the portion from lamb was 22 % (29 € / 37 $). 3. Cheese Production All the dairy sheep milk produced in the French Pyrenees is processed into cheese. In 2004, 8 dairy factories processed 51 millions liters into 11,000 tons of cheese : 91 % pure ewe milk cheese and 9 % mixed cattle x ewe milk cheese. The size of the milk factories varies from 0.7 millions liters (28 producers) to 16.6 millions liters (700 producers). In addition to the two international firms of Lactalis and Bongrain, we can find local cooperatives and private processors. In 2006, there were 1,765 producers that sold milk. About 400 farmers make cheese on their farm. The estimation of the farmstead production is 1,600 tons of cheese (8 million liters of milk). The cheese belongs to the family of the unpasteurized pressed semi-hard cheeses. Full-cream milk is used. After resetting, the curd is separated, stirred and scalded in a vat at between 36 and 44 °C. The curd is moulded and pressed before being salted. The cheese is ripened for at least 90 days. This time allows producers to sell cheese all through the year even though the production of milk stops from August to November. PDO Ossau-Iraty cheese represents a third of the production. The name of the cheese came from two areas of the western Pyrenees: one located in Béarn (valley of Ossau) and the other in the Basque region (forest of Iraty). While a large part of the cheese made in the Pyrenees is not Ossau-Iraty cheese, 80 % of the milk is produced under the PDO rules whose the main are : - milk must come from the PDO area (the western Pyrenees, south of the river “Gave de Pau”) - the dairy ewe must be a local breed : Manech Black, Red Face, or Basco-Béarnaise - the feed must come from the PDO area. 24
The growth of the market of Pyrenees cheese explains the evolution of dairy sheep production. From 1992 to 2004, the cheese production more than doubled (5,000 tons to 11,000 tons). In conclusion, dairy sheep production and cheese making is an important activity for the western French Pyrenees. Despite their moderate size, a large majority of farms remain viable and the sector is dynamic. 4. Some Addresses Interprofession Lait de Brebis des Pyrénées Atlantiques 124 boulevard Tourasse – 64 000 Pau - France Association in charge of the management of the relationship between the milk producers and the dairy factories Syndicat de Défense du fromage d’AOC Ossau-Iraty Baratchartenea Bourg, 64120 Ostabat Asme - France Association in charge of the PDO Ossau-Iraty cheese : definition of the PDO rules, technical support of the farm house producers… Centre Départemental de l’Elevage Ovin (CDEO) Quartier Ahetzia – 64 130 Ordiarp – France Cooperative in charge of the breeding program of the Pyrenean local breeds Manech and Basco- Bearnaise : milk recording, artificial insemination, extension services… GIS ID64 Quartier Ahetzia – 64 130 Ordiarp – France The objective of the GIS ID64 is to carry out research and development programs focused on dairy sheep production and cheese making in the western Pyrenees. The research or the extension programs are conducted with the support of the national institute of research like INRA (national agronomical research institute - http://www.inra.fr) and Institut de l’Elevage (national livestock institute - http://www.inst-elevage.asso.fr). The CNBL (national dairy sheep committee – CNBL – Campus INRA de Toulouse – SAGA – BP52627 – 31 326 Castanet-Tolosan Cedex - France) ensures the links with the national programs and the other areas of production like Roquefort or Corsica. References Revue Pâtre n°536. 2006. Numéro Spécial lait de brebis. 126p. Morin E., Oçafrain M., Millet F., Barrrère C., Arranz JM., 2006. La filière ovin Lait des Pyrénées-Atlantiques. Document de travail Barillet F., 1997. Genetics of milk production. In: Pipper, I., Ruvinsky, A. (Eds), The Genetics of Sheep. CAB International, pp 539-564, Chapter 20. Astruc JM. 2006. Bilan du contrôle laitier ovin en France. Campagne 2005. Compte rendu n°010678015. Institut de l'Elevage collection résultats. 25
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 and 28: To become certified, you must first
Page 29 and 30: ATTRA- the National Sustainable Agr
Page 31 and 32: 1.2. The average western Pyrenees d
Page 33: During the last 15 years, the avera
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
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N681 Rollwood Road Antigo, WI 54409
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