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

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Thomas, D. L., Y. M. Berger, and B. C. McKusick. 1999b. Preliminary results: Survival of highpercentage East Friesian lambs. Proc. 5th Great Lakes Dairy Sheep Symp. 1999, Brattleboro, Vermont. pp.64-66. Univ. of Wisconsin-Madison, Dept. of Anim. Sci. Thomas, D. L., Y. M. Berger, and B. C. McKusick. 2000. East Friesian germplasm: Effects on milk production, lamb growth, and lamb survival. Proc. Am. Soc. Anim. Sci., 1999. Online. Available : http://www.asas.org/jas/symposia/proceedings/0908.pdf.
FACTORS AFFECTING THE QUALITY OF EWE’S MILK Roberta Bencini Animal Science, Faculty of Agriculture, The University of Western Australia, Crawley, Western Australia, Australia Introduction The milking of sheep for dairy production is relatively new for some countries, such those found on the American continent and in Oceania, so that the knowledge in the field is scarce. By contrast, in some countries it is a very traditional industry, such as that found in the Mediterranean countries, where it has been practiced for thousands of years and until recently did not have a strong scientific background. It is only since the mechanical milking of sheep was introduced in France in 1962, that research on sheep milking has been undertaken in most European countries where sheep are kept for dairying (Purroy Unanua 1986). This has produced a body of literature, but it is published mainly in languages other than English. This paper examines the factors affecting the quality of sheep milk for its transformation into dairy products, particularly cheese. What is meant by quality of sheep milk? Most of the sheep milk produced all over the world is transformed into cheese. Some sheep milk yogurt is produced in Greece, and fresh sheep milk is consumed rarely. For this reason, the quality of sheep milk relates to its capability to be transformed into high quality dairy products, and to produce high yields of these products from each litre of milk. This is often described as the processing performance of the milk. The processing performance of milk could be measured by making batches of cheese by a standard method, allowing it to mature for the required time (up to 6 months in the case of some hard cheeses such as the Pecorino Romano) and determine the important features in the outcome of the cheese such as yield, composition and taste. However, the amount and quality of cheese that can be obtained from each litre of milk depends mainly on the clotting properties of the milk (Ustunol and Brown 1985; Buttazzoni and Aleandri 1990; Cavani et al. 1991). These are the renneting time, the rate of curd formation or rate of firming and the consistency of the curd. For this reason milk clotting properties have been widely used by researchers to assess the processing performance of milk. The clotting properties of milk are affected by the composition of the milk (Chapman 1981; Storry et al. 1983; Anifantakis 1986, 1990), by the microbiological quality of the milk, by its somatic cell count (Pulina 1990; Kalantzopoulos 1994) and by the cheese making process itself (Alais 1974). The relationships linking the milk and the outcome of the cheese are represented schematically in Figure 1. Cheese makers have some control over the clotting conditions, and can vary pH to achieve the desired acidity by varying the percentage of inoculum of starter cultures (Cogan and Hill 1993). They can also standardise the fat content (Dolby 1971; Kalantzopoulos 1993) or increase the amount of soluble calcium in milk by adding calcium chloride (Fox 1993).
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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
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 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: six ewes were sired by Lacaune ram
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
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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
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Figure 5. Half-sib families and QTL
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In the case of cheese the problem i
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Emanuelson, U., Danell, B., Philips
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Rothschild, M. F., Soller, M. (1997
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teat placement in dairy ewes (Fern
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that of the average milking time. M
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1988) and active expulsion of fat f
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References Barillet, F., and F. Boc
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Table 1. Least squares means ± SEM
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Table 3. Simulation of parlor throu
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EFFECT OF REDUCING THE FREQUENCY OF
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Individual ewe milk production (mor
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dimanche soir sur les brebis de rac
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A B A Morning milk yield, kg B Adj.
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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
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THE EFFECT OF GROWTH RATE ON MAMMAR
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After puberty, the mammary gland re
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Many trials have examined the mamma
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From these results the authors conc
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Onset of Puberty and Reproductive P
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Similarly, calves, heifers, and cow
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McCann, M. A., Goode, L., Harvey, R
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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
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GROUP BREEDING SCHEME: A FEASIBLE S
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Where: h = square root of heritabil
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Second step. All members enroll in
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The structure and movement of anima
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CAN THE OVARY INFLUENCE MILK PRODUC
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dividing the amount of milk obtaine
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the CL there were significant diffe
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etween milkings. Finally, this woul
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Table 1. Least squares means ± SEM
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A Daily milk yield (kg) A B Milk fl
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Progesterone (ng/ml) 8 6 4 2 0 CLY:
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milk volume within the cistern (Mar
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Results Treatment milk yield increa
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Reports in dairy cattle concerning
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Muir, D.D., D.S. Horne, A.J.R. Law,
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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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