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

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Friday, November 4, 2005 10:00 a.m. Break Program of Events (cont.) 10:15 a.m. Managing Your Own Retail Shop: Marketing and Self-Distribution of Farmstead Cheese Alastair MacKenzie, La Moutonnière, Sainte-Hélène-de-Chester, Québec, Canada 11:15 a.m. Lunch 1:30 p.m. How to Graze and Supplement Dairy Sheep for High Production Giuseppe Pulina, University of Sassari, Sassari, Sardinia, Italy 2:30 p.m. Grazing Techniques to Maximize Pasture and Production David Major, Major Farm, Putney, Vermont, USA 3:00 p.m. An Integrated Approach to Raw Milk Cheese Safety Paul Kindstedt, Department of Nutrition and Food Sciences, University of Vermont, Burlington, Vermont, USA 3:45 p.m. Farmer Panel on Labor – How to Attract and Train Your Labor Force, Year After Year: Successful Methods and Challenges Mark Fischer, Woodcock Farm, Weston, Vermont, USA David Major, Major Farm, Putney, Vermont, USA Bob Works, Peaked Mountain Farm, Townshend, Vermont, USA 4:30 p.m. Annual Meeting of the Dairy Sheep Association of North America 7:00 p.m. Symposium Banquet (separate ticket) Saturday, November 5, 2005 7:30 a.m. – 6:00 p.m. Sunday, November 6, 2005 Times to be announced Farm Tours Three Owls Farm, Granville, Vermont, USA – Dan Hewitt Bonnieview Farm, Craftsbury Common, Vermont, USA – Neil Urie Up A Creek Cheese Company, Irasburg, Vermont, USA – Frankie and Marybeth Whitten Optional Open Farms 3-Corner Field Farm, Shushan, New York, USA – Karen Weinberg Old Chatham Sheepherding Company, Old Chatham, New York, USA – Tom and Nancy Clark vi
Speakers at the symposium site in Burlington, Vermont and at the farm tours and open farms in Vermont and New York Almena-Aliste, Montserrat – Research Associate, Vermont Institute of Artisan Cheese, University of Vermont, Burlington, Vermont, USA Berger, Yves – Superintendent and Sheep Researcher, Spooner Agricultural Research Station, University of Wisconsin-Madison, Spooner, Wisconsin, USA Clark, Tom and Nancy – Dairy Sheep Producers and Sheep Milk Processors, Old Chatham Sheepherding Company, Old Chatham, New York, USA Dixon, Peter – Dairy Foods Consultant, Putney, Vermont, USA Fischer, Mark – Dairy Sheep Producer and Cheesemaker, Woodcock Farm, Weston, Vermont, USA Ghia, Mike – Producer, Ewetopia Farm, Saxton’s River, Vermont, USA Hewitt, Dan – Dairy Sheep Producer and Cheesemaker, Three Owls Farm, Granville, Vermont, USA Lock, Adam – Research Associate, Cornell University, Cornell, New York, USA Kindstedt, Paul – Professor, Department of Nutrition and Food Sciences, University of Vermont, Burlington, Vermont, USA MacKenzie, Alastair – Dairy Sheep Producer and Cheesemaker, La Moutonnière, Sainte-Hélènede-Chester, Québec, Canada Major, David – Dairy Sheep Producer and Cheesemaker, Major Farm and Vermont Shepherd, Putney, Vermont, USA Parsons, Robert – Farm Management Specialist, University of Vermont Extension, Burlington, Vermont, USA Pulina, Giuseppe – Professor, Dipartimento di Scienze Zootecniche, Università di Sassari, Sassari, Sardinia, Italy Slotter, Beth - Flock Manager, Old Chatham Sheepherding Company, Old Chatham, New York, USA Urie, Neil – Dairy Sheep Producer and Cheesemaker, Bonnieview Farm, Craftsbury Common, Vermont, USA Weinburg, Karen – Dairy Sheep Producer and Cheesemaker, 3-Corner Field Farm, Shushan, New York, USA vii
Page 1 and 2: Proceedings of the 11 th Annual GRE
Page 3 and 4: Table of Contents Program of Events
Page 5: Program of Events Thursday, Novembe
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 and 30: The Vermont Cheese Council (www.vtc
Page 31 and 32: 1 x Brine Tank (10’ long x 3 ft.
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
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milk yield (g/d) 3000 2500 2000 150
Page 63 and 64:
a genetic potential to produce more
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when compared with the control grou
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probability (%) 70 60 50 40 30 20 1
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considered “healthy” if every S
Page 71 and 72:
Finally, udder health has to be con
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De Maria Ghionna C., Dell’Aquila.
Page 75 and 76:
Manalu, W., Sumaryadi, M.Y., Sudjat
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Rupp R., Boichard D., Barbat A., As
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Introduction MILK FAT SYNTHESIS AND
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The variety of fatty acids allows t
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Germany); we have shown previously
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Manipulating Milk Fatty Acid Compos
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increase in rumen output of vacceni
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Luna et al., 2005; Nudda et al., 20
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Cabiddu, A., M. Decandia, M. Addis,
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MANAGING YOUR OWN RETAIL SHOP: MARK
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The Reality our feta demonstrates t
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Meat and meat dishes: 1. Legs: whol
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5. We have daily visits from chefs
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HOW TO GRAZE DAIRY SHEEP AND SUPPLE
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significantly increase milk product
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All parameters are significantly di
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Table 6 - Dry matter intake and mil
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animals can reduce intake, as they
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Milk fat and protein concentrations
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fat concentration can be used as a
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(1998), working with adult Sarda ew
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equirements. The relationship found
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that there have not been enough stu
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Grazing methods Grazing methods are
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How should the number of paddocks b
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Table 16 - Description of four past
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a) concentrates supplied during mil
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References Arnold G.W., and Dudzins
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supplemented with corn grain. Optio
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succeeding add on pastures smaller
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diverse forage have much to do with
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dairy farming. In fact, Vermont agr
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thermized (holding at a temperature
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speaking, the risks associated with
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FARMER PANEL ON LABOR HOW TO ATTRAC
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• Animal Health Products • Spec
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Cultivating Healthy Communities UVM
Page 149 and 150:
139
Page 151 and 152:
Hudson Valley Camemberts Pure Sheep
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Premier Dairy Service, LLC Argyle,
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www.vermontagriculture.com 145
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