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

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Products 1. Shepherd’s Way Farms’ product list currently includes two products already offered for retail sales. The first cheese offered, Friesago, is a semi-hard cheese with a smooth, slightly nutty flavor, reminiscent of Manchego or Parmesan, with a grainy texture and wonderful after flavor. The second cheese, Queso Fresco de Oveja, is a fresh cheese offered in two flavors, plain and herb and garlic. Both cheeses are versatile as great table and cooking cheeses. 2. Both products are unique to Shepherd’s Way Farms and marketed as trademarked products, with registered trademark status being considered. 3. Non-imported artisan sheep cheeses are very few. Shepherd’s Way Farms products align well with such competitors as Old Chattham and Vermont Shepherd. Shepherd’s Way Farms cheeses are distinct from other sheep cheeses and provide versatility and affordability. Manuracturing Process 1. The materials used in the processing of cheese are the source milk, vegetarian rennet, enzymes, salt and in some cases, flavoring. 2. Our product is manufactured by pumping milk from a storage tank through a high temperature/short time (HTST) pasteurizer. This type of equipment affords us a great deal of flexibility that is not typically available to small producers. After the necessary heating time, the milk is transferred to the cheese vats through a cooling system. At the appropriate temperature for a specific type of cheese, rennet and then a culture is added. The curd once formed, is harped (cut) and cooked, if necessary, until the appropriate ph level is reached. At this time, the whey is drained and the curd is hooped into the correct moulds or forms. The Future Long-term development calls for the Farm to expand to meet production needs as demand continues to increase. Shepherd’s Way Farms will continue to expand it’s client base to include outlets throughout the United States, focusing on major metropolitan areas. The planned addition of a small herd of Kerry cattle will allow the production of a farmstead cow cheese to expand the consumer base. Additional products include a sheep milk soap, which was well received in an initial test market, sheep’s milk butter in response to consistent demand from both retailers and chefs, and lamb and mutton specialty sausages. The Northfield Club In November 2001, we initiated a subscription based cheese club called the Northfield Club. We invite individuals and businesses to join us in pursuit of our goals by subscribing to the Northfield Club with membership fees for set periods of time. With their membership, subscribers will receive quarterly deliveries of our artisan, farmstead cheeses for their personal enjoyment. In addition, members will have the opportunity to try any of our new cheeses before they are available publicly. Members will also have the option of substituting their cheese orders with any of the other products available from Shepherd’s Way Farms. This club allows us not only to capture a share of the growing gourmet mail order market, but also to favorably position ourselves as one of the very few farm based distributors of artisan cheeses and products. At this time, all of the current gourmet clubs identified by our marketing research show only general distributors with no direct producer linkages. By inviting subscribers
to participate with us, we are engaging them not only as consumers, but providing them with a sense of ownership in support of family farms and our philosophy. This has been a powerful marketing message for our business and will continue to be so as we develop greater brand identification nationally. This group also represents a select test marketing audience for our own product development research. Both in the marketing of new cheeses, and in gauging demand for alternate farm products, we will be able to privately track those products with the most growth potential before we bring them to the marketplace for general distribution. The main kick off event for this Club will be take place in the fall of 2001. Agri-tourism Shepherd’s Way Farms will also continue to develop the agri-tourism aspect of the business. Fewer and fewer farms remain that have a diverse range of animal enterprises on site. Specialization has meant that only by visiting several different farms will an individual family or tour be able to experience more than one type of agriculture. Shepherd’s Way Farms will offer visitors an opportunity to experience a traditional farm experience with dairy cows, hogs and poultry, with non-traditional enterprises of dairy sheep and cheese-making. This is both a financial and marketing strategy. In addition, the national interest in bio-diversity has now expanded to include agricultural breeds of animals. This means that the breeds of livestock Shepherd’s Way Farms will include on its farm will be defined as ‘critically threatened.’ The Kerry dairy cow, the Tamworth and Large Black pigs, even the Black Austrolorp chicken, each has a functional role in the farm as an enterprise, while offering greater appeal as marketing and tourist attracting strategies because of their rareness Conclusion The future of our industry and of Shepherd’s Way Farms is bright. This guarantees not only our personal success, but the success of a way of life many feel is threatened. We take our roles as stewards of our land and animals very seriously. Combined with our commercial success, we hope that we can serve as an example for other small farmers who also believe the small farm still has a future in our communities.
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 and 34: (c) Drugs and medicinals shall be l
Page 35 and 36: FARMSTEAD CHEESE AND MARKETING Stev
Page 37: 5. Cheese is delivered in person, w
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
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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
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Percent 100 80 60 40 20 0 87 Effect
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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
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analyzed for titratable acidity, sy
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411-416. Wendorff, W.L. 1998. Updat
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Recent Outbreaks involving Cheddar
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testing on raw milk at the farm. Th
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THE AUSTRALIAN SHEEP DAIRY INDUSTRY
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The University of Western Australia
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Heterosis did not seem to intervene
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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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