Great Lakes Dairy Sheep Symposium - the Department of Animal ...

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• each batch of milk must be tested for antibiotics using a rapid analysis (Penzyme, Snap, Charm) before it is processed; results are posted in plant for official review • potable water supply; inspected every six months • State inspection of facilities every three months • plan for whey disposal For the processor who is purchasing milk from other farms: 3. Additional requirements to those listed above • must be bonded or have guaranteed letter of credit • must give farmer 90 days notice prior to terminating milk purchases • is responsible for carrying out mandatory milk testing • in the case of transporting milk in a mobile tank, there must be a separate enclosed washing facility with a floor drain and hot and cold water • for transporting milk in cans, a separate washing bay is not required • milk handler’s license is required for all people in the business who are involved in transporting milk and receiving milk (if farmers deliver their own) Start Up Costs The costs of starting a milk processing business vary widely depending on the choice of products, the scale of operations, and design and materials used for construction. A reasonable budget includes the costs of constructing the facility, purchasing equipment and installation, and marketing operations. The facility is either built into an existing building, added onto the existing milk storage room of the barn, or a new building is constructed. A facility producing 20,000 lb. of cheese, which includes all of the necessary rooms, will be 1,000 to 2,000 square feet. In very general terms, the interior work for a milk processing facility of this size will cost around $50,000. The choice of flooring is the largest single factor in the total cost; acid-resistant brick flooring is around $17 per square foot. A specialized cheese aging room, such as a concrete cave, will add another $50,000 to the cost. Equipment costs have the widest variation. Sometimes used equipment bargains can be found and it may only take $10,000 to get set up to process milk. On the other hand, the cost of new equipment for making fresh dairy products may be $100,000. A moderate budget for raw milk cheese making is $25,000. In budgeting, installation costs are often overlooked. Estimates are needed for boiler hook ups and stainless steel pipe welding jobs. The list below includes some of the common costs for milk processing equipment for a farm producing 400-600 liter of milk per day. These can be used to develop a budget. 1 x 1,200 liter Cheese Vat w/ agitator and curd knives (new) .................... $15,000 1 x 50 gallon Vat Pasteurizer (used).............................................................. 5,500 Pasteurization controls and Steam filter......................................................... 3,500 1 x 7.5 HP (60,000 BTU/hr.) Steam Boiler (new).......................................... 8,000 Boiler Condensate return system................................................................... 3,000 20
1 x Brine Tank (10’ long x 3 ft. wide, used) .................................................. 1,500 2 x Work tables (6’ long, used) - $250 ea. ........................................................500 1 x Cheese Press and Drain Table (used)....................................................... 2,000 1 x Centrifugal Milk pump and dump station (new) .........................................800 25 x 10 lb. Cheese Hoops ($215 ea., new).................................................... 5,375 20 x Camembert cheese Block-forms ($335 ea., new) ................................... 6,700 240 x Cheese Aging racks (stainless steel wire, $25 ea., new) ....................... 6,000 50 x 5 lb. Cheese Hoops ($50 ea., new)......................................................... 2,500 10 x 20 lb. Cheese Hoops ($150 ea., new).................................................... 1,500 Ice cream Freezer (10 gallon batch, new) .................................................... 20,000 Cream Separator (100 gallon/hour, open bowl, used) .......................................800 Cream Separator (200 gal. cold, 400 gal. hot/hour, closed bowl, used) .......... 9,500 Homogenizer (400 gal. per hour)................................................................. 12,500 Ice water chiller (3 HP)................................................................................. 6,000 Walk-in Cooler (6 ft. x 6 ft., with refrigeration, new) .................................... 6,000 Walk-in Freezer (6 ft. x 6 ft., with refrigeration, new) ................................... 6,000 Refrigeration and Fresh Air Recovery ventilation system (in a room for aging 20,000 lb. cheese per year).......................................... 14,000 Cheese Aging boards and posts..................................................................... 4,000 Vacuum sealer and hot water dip tank ........................................................... 9,000 A budget for marketing operations is needed to ensure that there are funds for labels, packaging and shipping materials, sales, service, product samples, promotion, web site development, etc. These costs typically are estimated at 15-20% of anticipated gross sales during the early years of the business; they may decrease to 8-10% once the business has established a solid reputation. A few additional considerations will help in developing start up budgets. These include: • shrinkage/waste of product, which is made but not of sufficient quality to sell: count on 20% during first year, 5% is the normal operating amount and is an achievable goal within 5 years of start up • set your prices based on what you need to carry the operation; there should be a 40% profit margin above the production cost, which is what is costs you to get the product ready for sale before sales and distribution costs are factored • make high-priced products in limited quantities thereby increasing demand 21
Page 1 and 2: Proceedings of the 11 th Annual GRE
Page 3 and 4: Table of Contents Program of Events
Page 5 and 6: Program of Events Thursday, Novembe
Page 7 and 8: Speakers at the symposium site in B
Page 9 and 10: Gold: Sponsors Babcock Institute fo
Page 11 and 12: “YOU WANT TO MILK WHAT?” IMPORT
Page 13 and 14: already have their milking faciliti
Page 15 and 16: efficient or just selling milk (or
Page 17 and 18: production doubles. However, there
Page 19 and 20: Total production (pounds) Percentag
Page 21 and 22: Milk production (pounds) Average mi
Page 23 and 24: Percentage of ewes in each system 1
Page 25 and 26: 5. Ice Cream and Butter: • raw mi
Page 27 and 28: 3. Fresh Cheeses made from pasteuri
Page 29: The Vermont Cheese Council (www.vtc
Page 33 and 34: LAMB REARING STRATEGIES: FARMER PAN
Page 35 and 36: BONNIEVIEW FARM’S LAMB REARING ST
Page 37 and 38: REARING LAMBS AT 3-CORNER FIELD FAR
Page 39 and 40: PROFITABILITY OF SMALL RUMINANT FAR
Page 41 and 42: Table I. General Farm Description L
Page 43 and 44: Table 4. Business Balance Sheet Ass
Page 45 and 46: Table 5. Income Statement Income Av
Page 47 and 48: Lifestyle is a definite reason for
Page 49 and 50: Grossman et al., 1999). Animals wit
Page 51 and 52: Physiological Factors Affecting Lac
Page 53 and 54: Recently, it has been hypothesized
Page 55 and 56: (co)variate in the genetic model us
Page 57 and 58: show that milk production increases
Page 59 and 60: Figure 6 - Lactation curves of ewes
Page 61 and 62: milk yield (g/d) 3000 2500 2000 150
Page 63 and 64: a genetic potential to produce more
Page 65 and 66: when compared with the control grou
Page 67 and 68: probability (%) 70 60 50 40 30 20 1
Page 69 and 70: considered “healthy” if every S
Page 71 and 72: Finally, udder health has to be con
Page 73 and 74: De Maria Ghionna C., Dell’Aquila.
Page 75 and 76: Manalu, W., Sumaryadi, M.Y., Sudjat
Page 77 and 78: Rupp R., Boichard D., Barbat A., As
Page 79 and 80: Introduction MILK FAT SYNTHESIS AND
Page 81 and 82:
The variety of fatty acids allows t
Page 83 and 84:
Germany); we have shown previously
Page 85 and 86:
Manipulating Milk Fatty Acid Compos
Page 87 and 88:
increase in rumen output of vacceni
Page 89 and 90:
Luna et al., 2005; Nudda et al., 20
Page 91 and 92:
Cabiddu, A., M. Decandia, M. Addis,
Page 93 and 94:
MANAGING YOUR OWN RETAIL SHOP: MARK
Page 95 and 96:
The Reality our feta demonstrates t
Page 97 and 98:
Meat and meat dishes: 1. Legs: whol
Page 99 and 100:
5. We have daily visits from chefs
Page 101 and 102:
HOW TO GRAZE DAIRY SHEEP AND SUPPLE
Page 103 and 104:
significantly increase milk product
Page 105 and 106:
All parameters are significantly di
Page 107 and 108:
Table 6 - Dry matter intake and mil
Page 109 and 110:
animals can reduce intake, as they
Page 111 and 112:
Milk fat and protein concentrations
Page 113 and 114:
fat concentration can be used as a
Page 115 and 116:
(1998), working with adult Sarda ew
Page 117 and 118:
equirements. The relationship found
Page 119 and 120:
that there have not been enough stu
Page 121 and 122:
Grazing methods Grazing methods are
Page 123 and 124:
How should the number of paddocks b
Page 125 and 126:
Table 16 - Description of four past
Page 127 and 128:
a) concentrates supplied during mil
Page 129 and 130:
References Arnold G.W., and Dudzins
Page 131 and 132:
supplemented with corn grain. Optio
Page 133 and 134:
succeeding add on pastures smaller
Page 135 and 136:
diverse forage have much to do with
Page 137 and 138:
dairy farming. In fact, Vermont agr
Page 139 and 140:
thermized (holding at a temperature
Page 141 and 142:
speaking, the risks associated with
Page 143 and 144:
FARMER PANEL ON LABOR HOW TO ATTRAC
Page 145 and 146:
• Animal Health Products • Spec
Page 147 and 148:
Cultivating Healthy Communities UVM
Page 149 and 150:
139
Page 151 and 152:
Hudson Valley Camemberts Pure Sheep
Page 153 and 154:
Premier Dairy Service, LLC Argyle,
Page 155 and 156:
www.vermontagriculture.com 145
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