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

Program of Events
Thursday, November 3, 2005
7:45 – 9:00 a.m. Registration, Sheraton Hotel, Burlington, Vermont
9:00 a.m. – noon Sensory Evaluation of Cheese Workshop (optional - separate fee)
Dr. Montserrat Almena-Aliste, Vermont Institute of Artisan Cheese,
University of Vermont, Burlington, Vermont, USA
9:00 a.m. “You Want to Milk What?” Important Figures and Considerations
to Ponder Before Starting a Sheep Dairy
Mike Ghia, Ewetopia Farm, Saxton’s River, Vermont, USA
10:00 a.m. Factors Contributing to Milk Production – The Spooner Example
Yves Berger, Spooner Agricultural Research Station, University of
Wisconsin-Madison, Spooner, Wisconsin, USA
10:45 a.m. Starting a Milk Processing Facility: Costs and Considerations
Peter Dixon, Dairy Foods Consultant, Putney, Vermont, USA
11:30 a.m. Lunch
1:15 p.m. Lamb Rearing Strategies: Farmer Panel
Beth Slotter, Old Chatham Sheepherding Company, Old Chatham,
New York, USA
Neil Urie, Bonnieview Farm, Craftsbury, Vermont, USA
Karen Weinberg, 3-Corner Field Farm, Shushan, New York, USA
2:15 p.m. Profitability of Small Ruminant Farmstead Cheese Operations
Bob Parsons, University of Vermont Extension, Burlington, Vermont,
USA
3:00 p.m. Vendor Fair
4:00 p.m. Tour, Vermont Institute of Artisan Cheese
Friday, November 4, 2005
7:30 – 8:30 a.m. Registration, Sheraton Hotel, Burlington, Vermont
8:30 a.m. Non-Nutritional Strategies to Improve Lactation Persistency in
Dairy Ewes
Giuseppe Pulina, University of Sassari, Sassari, Sardinia, Italy
9:15 a.m. Milk Fat Synthesis and Its Regulation in Sheep
Adam Lock, Cornell University, Ithaca, New York, USA
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