Dairy Sheep Symposium - the Department of Animal Sciences ...

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analyzed for titratable acidity, syneresis, water holding capacity and gel strength. Syneresis and water holding capacity of yogurts made from frozen milk, throughout the 12 mo study, were not significantly different than that of the of yogurt made from the initial fresh milk. Titratable acidity of the yogurts produced from frozen milk after 3 mo of storage were significantly lower than yogurt made from fresh milk (Table 4). Since pH values for the yogurts were similar throughout the study, buffering capacity of the frozen milks was reduced due to loss of salts or proteins. Visual evidence of protein destabilization was observed after 6 mo of storage at -12°C. However, the protein could be resuspended and stabilized with the pasteurization treatment. Gel strength was significantly reduced in yogurts made from milk after 9 mo of frozen storage at -12°C (Table 4). Destabilized protein, in milk stored at –12°C, apparently interfered with the binding of milk proteins in the formation of the yogurt gel. Yogurt produced from milk stored at -27°C for 12 mo was comparable to that produced from fresh milk (Table 5). Results of this study indicate that good quality yogurt can be produced from frozen ovine milk if frozen and stored at -27°C for up to 12 months. Antifantakis et al. (1980) and Young (1987) also obtained acceptable quality yogurt from ovine milk frozen and stored at -20° to - 30°C for up to 11 months. Young (1987) reported an unacceptable clot in yogurt from milk stored at -12°C for 12 mo. Voutsinas et al. (1996) reported that good quality yogurt could be produced from whole ovine milk that was concentrated and stored frozen at -20°C for 6-8 mo. However, yogurts produced from frozen, concentrated ovine skim milk were of inferior quality compared to the initial fresh milk. Summary The future potential for production of high quality specialty products from ovine milk is very promising. However, proper handling of the milk is critical to the overall quality and yield of processed products. Ovine milk should be rapidly frozen and stored at -27°C or lower for maximum protein stability. If limited to frozen storage in home freezers (-12°C), frozen storage should be limited to 3 mo maximum. Literature Cited Antifantakis, E., C. Kehagias, I. Kotouza, and G. Kalatzopoulos. 1980. Frozen stability of sheeps milk under various conditions. Milchwissenschaft 35: 80-82. Bastian, E.D. 1994. Sheep milk coagulation: Influence of freezing and thawing. Cultured Dairy Prod. J. 29 (4): 18-21. Bell, R.W., and T.J. Mucha. 1951. Means of preventing an oxidized flavor in milk. J. Dairy Sci. 34: 432-437. Boylan, W.J. 1984. Milk production in the ewe. National Wool Grower 74(4): 6-8. Boylan, W.J. 1986. Evaluating U.S. sheep breeds for milk production. IDF Bulletin No. 202: 218-220. Braatz, D.R.. 1961. A method to improve the storage life of frozen concentrated milk. Ph.D. Thesis, Univ. of Wisconsin-Madison. Casper, J.L., W.L. Wendorff, and D.L. Thomas. 1998. Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses. J. Dairy Sci. 81: 3117-3122. Casper, J.L., W.L. Wendorff, and D.L. Thomas. 1998. Functional properties of whey protein concentrates from caprine and ovine specialty cheese wheys. J. Dairy Sci. 82: 265-271. Desai, I.D., T.A. Nickerson, and W.G. Jennings. 1961. Studies of the stability of frozen milk. J.
Dairy Sci. 44: 215-221. El-Negoumy, A.M., and J.C. Boyd. 1965. Physical and flavor stability of frozen milk dialyzed against simulated ultrafiltrates. J. Dairy Sci. 48: 23-28. Georgala, D.L., and A. Hurst. 1963. The survival of food poisoning bacteria in frozen foods. J. Appl. Bacteriol. 26: 346-358. Ha, J.K., and R.C. Lindsay. 1991. Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acids and phenolic flavors in varietal cheeses. J. Dairy Sci. 74: 3267- 3274. Jaeggi, J.J., K.B. Houck, M.E. Johnson, R. Govindasamy-Lucey, B.C. McKusick, D.L. Thomas, and W.L. Wendorff. 2000. Evaluation of sensory and chemical properties of Manchego cheese manufactured from ovine milk of different somatic cell levels. J. Dairy Sci. 83 (Suppl. 1): 83. Jay, J.M. 2000. Modern Food Microbiology, 6 th ed. Aspen Publ., Inc., Gaithersburg, MD. Johnson, C.E. 1970. Some factors affecting the storage stability of frozen milk concentrate. Ph.D. Thesis, Univ. of Wisconsin-Madison. Kilic, M. 1999. Intensifying species-related sheep flavors in cheeses manufactured from cow’s and sheep’s milk blends. Ph.D. Thesis, Univ. of Wisconsin-Madison. Koschak, M.S., O. Fennema, C.H. Amundson, and J.Y. Lee. 1981. Protein stability of frozen milk as influenced by storage temperature and ultrafiltration. J. Food Sci. 46: 1211-1217. Muir, D.D. 1984. Reviews of the progress of Dairy Science: Frozen concentrated milk. J. Dairy Res. 51: 649-664. Needs, E.C. 1992. Effects of long-term deep-freeze storage on the condition of the fat in raw sheep’s milk. J. Dairy Res. 59: 49-55. Ponce de Leon-Gonzalez, L. 1999. Development of process technology for improved quality of reduced-fat Muenster cheese. Ph.D. Thesis, Univ. of Wisconsin-Madison. Rauschenberger, S.L., B.J. Swenson, and W.L. Wendorff. 2000. Storage stability of frozen sheep milk. J. Dairy Sci. 83 (Suppl. 1): 82. Riddle, W.E. 1965. Factors affecting the physical stability of frozen concentrated milk. M.S. Thesis, Univ. of Wisconsin-Madison. Steinkamp, R. 1994. Making cheese from sheep milk. Utah State Cheese Research Conf., Aug. 1994, Utah State Univ., Logan. Stimpson, E.G. 1954. Frozen concentrated milk products. U.S. Pat. No. 2,688,765. Thomas, D.L., Y.M. Berger, and B.C. McKusick. 1999. Milk and lamb production of East Friesancross ewes in the north central United States. Pages 474-477 in Milking and Milk Production of Dairy Sheep and Goats – Proc. 6 th Int. Symp. on the Milking of Small Ruminants, 1998, Athens, Greece. F. Barillet and N.P. Zervas, ed. EAAP Pub. No. 95. Wageningen Pers, Wageningen, the Netherlands. Thomas, D.L., Y.M. Berger, and B.C. McKusick. 2000. East Fresian germplasm: Effects on milk production, lamb growth, and lamb survival. Proc. Am. Soc. Anim. Sci. (in press). Tracy, P.H., J. Hetrick, and W.S. Krienke. 1950. Relative storage qualities of frozen milk and dried milk. J. Dairy Sci. 33: 832-841. Voutsinas, L.P., M.c. Katsiari, C.P. Pappas, and H. Mallatou. 1995. Production of brined soft cheese from frozen ultrafiltered sheep’s milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates. Food Chem. 52: 227-233. Voutsinas, L.P., M.C. Katsiari, C.P. Pappas, and H. Mallatou. 1996. Production of yoghurt from sheep’s milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt. Food Res. Intl. 29:
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Proceedings of the 7 th Great Lakes
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ORGANIZING COMMITTEE 7 TH GREAT LAK
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Thursday, November 1 Noon Registrat
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SPEAKERS Dr. Juan-José Arranz, Dpt
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Table of Contents (continued) Lates
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eeding and were created to have hig
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Disease in the U.K. and subsequentl
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sheep production conditions in Wisc
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Pinelli, F., P. A. Oltenacu, G. Ian
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Bucket milking and elevated platfor
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Throughputs in different parlors No
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1 - Stand up as straight as possibl
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Roques J.L.. 1997. Traite des brebi
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Grade B milk quality is as follows:
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(c) Not Applicable (d) At least 10
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TOILET AND WATER SUPPLY 7. Toilet (
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(c) Drugs and medicinals shall be l
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FARMSTEAD CHEESE AND MARKETING Stev
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5. Cheese is delivered in person, w
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to participate with us, we are enga
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The key points to this plan were: Y
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Milk is supplied in two major forms
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MANAGEMENT OF A DAIRY SHEEP OPERATI
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4 3.5 3 2.5 2 1.5 1 0.5 Chart 1: Mi
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Facilities and Equipment The requir
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from the ewes at 12 to 24 hours of
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COMPARISON OF EAST FRIESIAN AND LAC
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two-year-olds in 2001. East Friesia
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Reproduction. Table 4 compares the
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six ewes were sired by Lacaune ram
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FACTORS AFFECTING THE QUALITY OF EW
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Sheep Genetic factors breed and gen
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Genetic factors The breed and genot
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Physiological factors affecting she
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Management factors affecting the qu
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sheep with one peak of milk ejectio
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An important aspect of dietary fibr
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References Alais C. (1974). Science
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Bufano G., Dario C. and Laudadio V.
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Cowan R.T., Robinson J.J., McHattie
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Folman Y., Volcani R. and Eyal E. (
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Kalantzopoulos G. (1994). Influence
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McHattie I., Fraser C., Thompson J.
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Peart J.N. (1970). The influence of
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Ranieri M.S. (1993). La variazione
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Treacher T.T. (1970). Effects of nu
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EVALUATION OF SENSORY AND CHEMICAL
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ing, the cheeses were brined for 18
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The FFA concentrations generally in
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Table 1. Composition of pasteurized
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Table 6. Body and texture scores 1
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Present Development of Selection Sc
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Breed Usage in Europe Crossbreeding
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nearly 1. As a consequence this cha
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Table 5. Repeatabilities and phenot
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percentage is not expected to resul
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Improved AI technique Artificial in
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Identifying major genes or QTL rela
Page 118 and 119: Figure 5. Half-sib families and QTL
Page 120 and 121: In the case of cheese the problem i
Page 122 and 123: Emanuelson, U., Danell, B., Philips
Page 124 and 125: Rothschild, M. F., Soller, M. (1997
Page 126 and 127: teat placement in dairy ewes (Fern
Page 128 and 129: that of the average milking time. M
Page 130 and 131: 1988) and active expulsion of fat f
Page 132 and 133: References Barillet, F., and F. Boc
Page 134 and 135: Table 1. Least squares means ± SEM
Page 136 and 137: Table 3. Simulation of parlor throu
Page 138 and 139: EFFECT OF REDUCING THE FREQUENCY OF
Page 140 and 141: Individual ewe milk production (mor
Page 142 and 143: dimanche soir sur les brebis de rac
Page 144 and 145: A B A Morning milk yield, kg B Adj.
Page 146 and 147: Background and History: Most sheep
Page 148 and 149: Percent 100 80 60 40 20 0 87 Effect
Page 150 and 151: Fall Lambing Percentage 100 90 80 7
Page 152 and 153: THE EFFECT OF GROWTH RATE ON MAMMAR
Page 154 and 155: After puberty, the mammary gland re
Page 156 and 157: Many trials have examined the mamma
Page 158 and 159: From these results the authors conc
Page 160 and 161: Onset of Puberty and Reproductive P
Page 162 and 163: Similarly, calves, heifers, and cow
Page 164 and 165: McCann, M. A., Goode, L., Harvey, R
Page 166 and 167: DISCUSSION Stability of Frozen Raw
Page 170: 411-416. Wendorff, W.L. 1998. Updat
Page 175 and 176: Recent Outbreaks involving Cheddar
Page 177 and 178: testing on raw milk at the farm. Th
Page 179 and 180: THE AUSTRALIAN SHEEP DAIRY INDUSTRY
Page 181 and 182: The University of Western Australia
Page 183 and 184: Heterosis did not seem to intervene
Page 185 and 186: Lambs The problem of weaning lambs
Page 187 and 188: GROUP BREEDING SCHEME: A FEASIBLE S
Page 189 and 190: Where: h = square root of heritabil
Page 191 and 192: Second step. All members enroll in
Page 193 and 194: The structure and movement of anima
Page 195 and 196: CAN THE OVARY INFLUENCE MILK PRODUC
Page 197 and 198: dividing the amount of milk obtaine
Page 199 and 200: the CL there were significant diffe
Page 201 and 202: etween milkings. Finally, this woul
Page 203 and 204: Table 1. Least squares means ± SEM
Page 205 and 206: A Daily milk yield (kg) A B Milk fl
Page 207 and 208: Progesterone (ng/ml) 8 6 4 2 0 CLY:
Page 209 and 210: milk volume within the cistern (Mar
Page 211 and 212: Results Treatment milk yield increa
Page 213 and 214: Reports in dairy cattle concerning
Page 215 and 216: Muir, D.D., D.S. Horne, A.J.R. Law,
Page 217 and 218: Milk yield (kg) 1.4 1.2 1.0 0.8 0.6
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A Milk protein (%) A A Milk protein
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TAPPE FARM TOUR Jon & Kris Tappe, T
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a little special attention every da
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