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

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(c) All milkhouse openings shall be effectively screened or otherwise protected; doors shall be tight fitting and self closing. Screen doors shall open outward. (d) The milkhouse shall be free from insects and rodents. (e) Only insecticides and rodenticides approved for use by and registered with the Department or the US EPA shall be used. Pesticides shall be used only in accordance with the manufacturers label and in a manner which will prevent the contamination of milk, containers, equipment, utensils, feed and water. (f) Pesticides must be stored in an enclosed cabinet if stored in the milk house, separate from other articles. (g) Surroundings shall be kept neat, clean, and free of conditions which might harbor or be conducive to the breeding of insects and rodents or any other health nuisance. (h) Feed shall not be stored in the sheep milking area or parlor.
FARMSTEAD CHEESE AND MARKETING Steven and Jodi Ohlsen Read Shepherd’s Way Farms Nerstrand, Minnesota At Shepherd’s Way Farms, we believe that there is a way to live that combines hard work, creativity, respect for the land, and a focus on family and friends. We believe the small family farm still has a place in our society. Everything we do, everything we make, is in pursuit of this goal. History of Business Value-added agriculture is a rapidly expanding industry that provides new options for small, family-based farms. Farmstead cheesemaking is one opportunity that can open new doors for the small farm, allowing innovative individuals to take advantage of the growing demand for specialty cheeses and of the consumer’s desire for a connection to their food and the grower. Sheep cheese meets the needs of this specialty niche, providing many other capital generating options for the business owner, including agri-tourism and related products. While sheep cheese has been made for centuries in other countries, the industry is relatively new to the United States, which increases the products’ unique appeal. With only a handful of sheep dairy operations in the country, the competition is limited and the marketplace is open to high-quality, handcrafted cheeses. Shepherd’s Way Farms recognized this opportunity and established itself as one of the only sheep dairies in Minnesota in November 1994. The Farm established its dairy flock with 30 Rambouillet yearlings and one 28% Friesian dairy ram lamb. Currently, Shepherd’s Way Farms’ flock is made up of roughly 500 high percentage Friesian ewes. In August 1998, Shepherd’s Way Farms began processing and marketing its own farmstead cheese, Friesago. From the beginning, Friesago received enthusiastic endorsement from local Minnesota and Wisconsin co-ops and other natural food stores and Twin Cities restaurants. A second cheese, Queso Fresco d’Oveja, was test-marketed in 1999 and became available to select retailers in 2000. Demand for both products has continuously exceeded supply. Shepherd’s Way Farms also provides lamb to local restaurants, markets, and individuals and offers exclusive dairy rams as breeding stock. Market Analysis and Strategy In developing the Friesago, the goal was to produce a cheese that offered quality, affordability and versatility as a table and cooking cheese. This was achieved, allowing Shepherd’s Way Farms to target a range of cheese consumers that includes the cheese connoisseur, the natural foods consumer, the consumer interested in unique but affordable cheeses, and chefs who are committed to supporting locally produced farmstead cheeses.
Page 1 and 2: Proceedings of the 7 th Great Lakes
Page 3 and 4: ORGANIZING COMMITTEE 7 TH GREAT LAK
Page 5 and 6: Thursday, November 1 Noon Registrat
Page 7 and 8: SPEAKERS Dr. Juan-José Arranz, Dpt
Page 9 and 10: Table of Contents (continued) Lates
Page 11 and 12: eeding and were created to have hig
Page 13 and 14: Disease in the U.K. and subsequentl
Page 15 and 16: sheep production conditions in Wisc
Page 17 and 18: Pinelli, F., P. A. Oltenacu, G. Ian
Page 19 and 20: Bucket milking and elevated platfor
Page 21 and 22: Throughputs in different parlors No
Page 23 and 24: 1 - Stand up as straight as possibl
Page 25 and 26: Roques J.L.. 1997. Traite des brebi
Page 27 and 28: Grade B milk quality is as follows:
Page 29 and 30: (c) Not Applicable (d) At least 10
Page 31 and 32: TOILET AND WATER SUPPLY 7. Toilet (
Page 33: (c) Drugs and medicinals shall be l
Page 37 and 38: 5. Cheese is delivered in person, w
Page 39 and 40: to participate with us, we are enga
Page 41 and 42: The key points to this plan were: Y
Page 43 and 44: Milk is supplied in two major forms
Page 45 and 46: MANAGEMENT OF A DAIRY SHEEP OPERATI
Page 47 and 48: 4 3.5 3 2.5 2 1.5 1 0.5 Chart 1: Mi
Page 49 and 50: Facilities and Equipment The requir
Page 51 and 52: from the ewes at 12 to 24 hours of
Page 53 and 54: COMPARISON OF EAST FRIESIAN AND LAC
Page 55 and 56: two-year-olds in 2001. East Friesia
Page 57 and 58: Reproduction. Table 4 compares the
Page 59 and 60: six ewes were sired by Lacaune ram
Page 61 and 62: FACTORS AFFECTING THE QUALITY OF EW
Page 63 and 64: Sheep Genetic factors breed and gen
Page 65 and 66: Genetic factors The breed and genot
Page 67 and 68: Physiological factors affecting she
Page 69 and 70: Management factors affecting the qu
Page 71 and 72: sheep with one peak of milk ejectio
Page 73 and 74: An important aspect of dietary fibr
Page 75 and 76: References Alais C. (1974). Science
Page 77 and 78: Bufano G., Dario C. and Laudadio V.
Page 79 and 80: Cowan R.T., Robinson J.J., McHattie
Page 81 and 82: Folman Y., Volcani R. and Eyal E. (
Page 83 and 84: Kalantzopoulos G. (1994). Influence
Page 85 and 86:
McHattie I., Fraser C., Thompson J.
Page 87 and 88:
Peart J.N. (1970). The influence of
Page 89 and 90:
Ranieri M.S. (1993). La variazione
Page 91 and 92:
Treacher T.T. (1970). Effects of nu
Page 93 and 94:
EVALUATION OF SENSORY AND CHEMICAL
Page 95 and 96:
ing, the cheeses were brined for 18
Page 97 and 98:
The FFA concentrations generally in
Page 99 and 100:
Table 1. Composition of pasteurized
Page 101:
Table 6. Body and texture scores 1
Page 104 and 105:
Present Development of Selection Sc
Page 106 and 107:
Breed Usage in Europe Crossbreeding
Page 108 and 109:
nearly 1. As a consequence this cha
Page 110 and 111:
Table 5. Repeatabilities and phenot
Page 112 and 113:
percentage is not expected to resul
Page 114 and 115:
Improved AI technique Artificial in
Page 116 and 117:
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
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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
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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 168 and 169:
analyzed for titratable acidity, sy
Page 170:
411-416. Wendorff, W.L. 1998. Updat
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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
Page 219 and 220:
A Milk protein (%) A A Milk protein
Page 221 and 222:
TAPPE FARM TOUR Jon & Kris Tappe, T
Page 223:
a little special attention every da
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