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

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Wheeler J.L., Reardon T.F. and Lambourne L.J. (1962). The effect of pasture availability and shearing stress on herbage intake of grazing sheep. Australian Journal of Agricultural Research 14, 364-72. Wilde C.J. and Knight C.H. (1990). Milk yield and mammary function in goats during and after once-daily milking. Journal of Dairy Research 57, 441-7. Wilde C.J. and Peaker M. (1990). Autocrine control of milk secretion. Journal of Agricultural Science (Cambridge) 114, 235-8. Wilde C.J., Addey C.V.P. and Knight C.H. (1989). Regulation of intracellular casein degradation by secreted milk proteins. Biochimica et Biophysica Acta 992, 315-9. Wilde C.J., Addey C.V.P., Casey M.J., Blatchford D.R. and Peaker M. (1988). Feedback inhibition of milk secretion: the effect of a fraction of goat milk on milk yield and composition. Quarterly Journal of Experimental Physiology 73, 391-7. Wilde C.J., Calvert D.T., Daly A. and Peaker M. (1987a). The effect of goat milk fractions on synthesis of milk constituents by rabbit mammary explants and on milk yield in vivo. Biochemical Journal 242, 285-8. Wilde C.J., Henderson A.J., Knight C.H., Blatchford D.R., Faulkner A. and Vernon R.G. (1987b). Effects of long-term thrice-daily milking on mammary enzyme activity, cell population and milk yield in the goat. Journal of Animal Science 64, 533-9. Wilde C.J., Knight C.H. and Peaker M. (1996). Autocrine regulation of milk secretion In ‘Progress in dairy science’. Editor C.J.C. Phillips. CAB International 311-32. Wodzicka-Tomaszewska M. (1964). The effect of shearing on the appetite of two-tooth ewes. New Zealand Journal of Agricultural Research 7, 654-62. Wohlt J.E., Kleyn D.H., Vandernoot G.W., Selfridge D.J. and Novotney C.A. (1981). Effect of stage of lactation, age of ewe, sibling status and sex of lamb on gross and minor constituents of Dorset ewe milk. Journal of Dairy Science 64, 2175-84. Zinn S.A. and Bravo-Ureta B. (1996). The effect of bovine somatotropin on dairy production, cow health and economics. In ‘Progress in dairy science’. Editor C.J.C. Phillips. CAB International 59-85.
EVALUATION OF SENSORY AND CHEMICAL PROPERTIES OF MANCHEGO CHEESE MANUFACTURED FROM OVINE MILK OF DIFFERENT SOMATIC CELL LEVELS J.J. Jaeggi* 1 , Y. M. Berger 2 , M.E. Johnson 1 , R. Govindasamy-Lucey 1 , B.C. McKusick 3 , D.L. Thomas 3 , W.L. Wendorff 4 . 1 Wisconsin Center for Dairy Research 2 University of Wisconsin Agriculture Research Station, Spooner, WI 3 University of Wisconsin-Madison Department of Animal Science 4 University of Wisconsin – Madison Department of Food Science University of Wisconsin-Madison, Madison WI 53706 Abstract As ovine milk production increases in the United States, somatic cell count (SCC) is increasingly used in routine ovine milk testing procedures as an indicator of flock hygiene and health. Ovine milk was collected from 72 East Friesian (EF) - crossbred ewes that were machine milked twice daily. The milk was segregated and categorized into three different average SCC groups: < 100,000 (Group I); 100,000 to 1,000,000 (Group II); and > 1,000,000 cells/ml (Group III). Milk was stored, frozen at –19°C for 4 mo. Milk was then thawed at 7°C over a 3-d period before pasteurization. Casein content and casein to true protein ratio decreased with increasing SCC group 3.99, 3.97, to 3.72% casein, and 81.42, 79.66, to 79.32% casein to true protein ratio, respectively. Milk fat varied from 5.49, 5.67, and 4.86 in Groups I, II and III, respectively. Manchego cheese was manufactured in duplicate from the three different SCC groups. As the level of SCC increased, the time required for visual flocculation increased, resulting in longer times to reach the desired firmness for cutting. Cheese yield at 1 d decreased from 16.03 to 15.97 to 15.09% with increasing SCC group. Lower yields were attributed to lower casein and fat contents of the higher SCC milk. Cheeses were coated with a polymeric coating and ripened at 7°C and 85% humidity for 9 mo. Cheese samples were analyzed at 3 d, 1, 3, 6, and 9 mo for soluble nitrogen and both total and individual free fatty acids. Cheese graders noted increased levels of rancidity in the higher SCC level cheeses at each of the sampling points. No major differences were noted in cheese texture between the different SCC levels. (Key words: Manchego cheese, ovine, somatic cell counts, fatty acids) Introduction The American dairy sheep industry, particularly in states like Wisconsin is beginning to grow both in milk volume and cheese production. In 1983, 11.4 million kg of sheep milk cheese was imported into the U.S. and by 1998 those imports had increased to 28.2 million kg, which is onehalf of global importation (FAO, 1998). Currently in Wisconsin, most cheese manufactured from dairy sheep milk is produced in small cheese plants or on-farm generally with artisinal manufacturing protocols. Compared to dairy cattle, dairy ewes produce less milk but of a much richer content (6 to 8% milk fat, 4 to 6% milk protein, Anifantakis, 1986). Since milk production per ewe is low, milk is typically frozen in polyethylene-lined pails until a sufficient quantity is collected for manufacturing. SCC is often used to differentiate between healthy and infected mammary glands in rumi- 84
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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
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: Treacher T.T. (1970). Effects of nu
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
Page 138 and 139: EFFECT OF REDUCING THE FREQUENCY OF
Page 140 and 141: 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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