DOCSLIB.ORG

Proceedings of 2018 Dairy Sheep Symposium

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Proceedings of 2018 Dairy Sheep Symposium Proceedings of the 24th Annual Dairy Sheep Association of North America Dairy Sheep Symposium November 8-11, 2018 Kansas City, Missouri Proceedings of the 24th Annual Dairy Sheep Association of North America Dairy Sheep Symposium November 8-11, 2018 Kansas City, Missouri Table of Contents Program of Events .................................................................................................................................. i The Economics of Dairy Sheep Operations ..................................................................................... - 1 - How Does the Use of Sheep Milk Change Economic Feasibility and Breakeven Prices for the Artisan Cheesemaker? ....................................................................................................... - 13 - On-farm Processing: Ice cream and yogurt for visitors to the New Jersey Shore ..................... - 23 - The Economics of “On-ranch/farm” Processing; .......................................................................... - 25 - Building a Farmstead Cheese Business with Cash ........................................................................ - 32 - Garden Variety Cheese .................................................................................................................. - 34 - Veldhuizen Cheese ......................................................................................................................... - 39 - Putting Your Best Foot Forward: reaching consumers through meaningful labels .................... - 43 - Agri-Tourism at Whispering Pines Farm ....................................................................................... - 59 - Agritourism at Dayspring Dairy ..................................................................................................... - 66 - Agritourism at Harmony Fields ...................................................................................................... - 69 - Using the Numbers: how performance recording contributes to genetic gain and economic opportunities in sheep dairying ........................................................................................ - 72 - Dairy Sheep Genetics Improvement Project ................................................................................ - 79 - Current Trends of the Spanish Assaf Sheep .................................................................................. - 83 - Genetic Improvement Program .................................................................................................... - 83 - Nutritional Management of Reproduction in Dairy Sheep .......................................................... - 89 - Relating Dairy Sheep Nutrition to Dairy Cattle Nutrition: are we feeding small cows, or are we feeding sheep?................................................................................................................... - 94 - Management of AI Reproduction in Dairy Ewes .......................................................................... - 95 - The William J Boylan Distinguished Service Award .................................................................... - 100 - The DSANA Mentorship Award & Scholarship Fund .................................................................. - 101 - DSANA: History, Current Board of Directors ............................................................................. - 102 - Locations of Past Dairy Sheep Symposia ..................................................................................... - 103 - Program of Events Wednesday, November 7, 2018. 3:00- 7:00pm -- DSANA Board Strategic Planning Session Thursday, November 8, 2018. Topics: Economics of sheep dairying and on-farm processing; Agritourism, Direct Sales, Social-media Marketing, and other strategies to generate revenue for small sheep dairies. Morning session sponsored by Ms. J and Co. 8:30 - 9:30 – Creating an economically viable sheep dairy in 2018. Yves Berger, former Superintendent of the University of Wisconsin Spooner Sheep Dairy Research Station, and co- author of Principles of Sheep Dairying in North America. 9:30 - 10:30 – The economics of farmstead artisan sheep’s milk cheese production. Catherine Durham, Professor of Applied Economics, Oregon State University. 10:30 - 11:00 – Networking break 11:00 - 12:00 – Starting a sheep dairy and on-farm processing business: What went wrong, what went right. Producer Panel discussion with Jim Ashmore, Sheep Mountain Creamery, MT; Kendall Russell, Lark’s Meadow Farms, ID; Bill Simmerman, Misty Meadow Farm, NJ. Moderator, Catherine Durham, Oregon State University. 12:00 - 1:00 – Lunch 1:00 - 2:00 – Social-media direct marketing for small farms: How to use social media to reach our customers. Kim Beer, Marketing Services Entrepreneur, President of Midnight Productions. 2:00 - 3:00 – Marketing the farm and the cheese: how sheep producers use advertising, packaging, and social media to draw attention to their farm and product. Producer Panel discussion with Rebecca King, Garden Variety Cheese, Royal Oaks, CA; Sarah Hoffmann, Green Dirt Farm, Weston, MO; Rachael Gwassa, Veldhuizen Cheese, Dublin,TX. Moderator: Kim Beer, Midnight Productions. 3:00 - 3:30 – Networking break 3:30 - 4:15 – Putting your best foot forward: Reaching consumers through meaningful labels. Emily Moose, Director of Communications and Outreach, A Greener World. 4:15 - 5:15 – Agritourism: a revenue stream to improve the bottom line. Producer Panel discussion with Debbie Webster, Whispering Pines Farm, Mauldin, SC; Ana Kelly, Dayspring Dairy, Gallant, AL; Jessica Gigot, Harmony Fields, Bow, WA. Moderator: Sarah Hoffman, Green Dirt Farm, Weston, MO. 6:30 – Cheese and Wine Reception i Friday, November 9, 2018. Topics: The role of genetic improvement and nutrition in fostering economic sustainability for the industry; nutrition and management of the ewe flock at breeding; nutrition for the high-producing ewe; producing fall milk Morning session sponsored by Meadowood Farms 8:30 - 9:30 – Using the numbers: how performance recording contributes to genetic gain and economic opportunities in sheep dairying. Dr Ron Lewis, Professor of Animal Science at University of Nebraska, specializing in small ruminant genetic evaluation and improvement. 9:30 - 10:15 – DSANA’s Genetic Improvement Program and partnership with Genovis: how it works, and how you can participate. Laurel Kieffer, Project Coordinator, Dream Valley Farm, WI. 10:15 - 10:45 – Networking break 10:45 - 11:45 – Current trends of the Spanish Assaf Sheep Genetic Improvement Program. Mariana Marques de Almeida, Ms J. & Co., Monroe, WI. 11:45 - 1:30 – Lunch and DSANA Annual Meeting with brainstorming session on the future of our sheep dairy enterprises. Afternoon session sponsored by Premier 1 Sheep Supplies 1:30 - 2:30 – Nutritional management of reproduction in dairy sheep. Dr Andrea Mongini, DVM MS, M&M Veterinary Practice, Ewetopia Dairy, Inc, Denair, CA. 2:30 - 3:30 – Relating Dairy Sheep Nutrition to Dairy Cattle Nutrition: are we feeding small cows, or are we feeding sheep? Barbie Casey, M.S., Ruminant Specialist, Hubbard Feeds, Hamilton, OH 3:30 - 4:00 – Networking break 4:00 - 5:00 – Management of AI reproduction in dairy ewes. Dr Andrea Mongini, DVM MS, M&M Veterinary Practice, Ewetopia Dairy, Inc, Denair, CA. 5:00 - 6:00 – Reproduction techniques and out-of-season breeding: a review. Mariana Marques de Almeida, Ms J. & Co. Monroe, WI. 7:00pm – Banquet Saturday, November 10, 2018. 8:00 - 6:00. – Tour and lunch at Green Dirt Farm in Weston, Tour the dairy and cheese making facility, events barn, and off-farm retail store. CMT testing demo at Green Dirt Farm. Bus leaves hotel at 8:00 sharp. Bagged lunch provided. Sunday, November 11, 2018. – Cheese-making workshop: Focus on Soft Ripened sheep’s milk cheeses at Green Dirt Farm Cheese Kitchen. Workshop sponsored by Page & Pedersen. ii Symposium Organizing Committee Chair: Sarah Hoffmann, Green Dirt Farm, MO Bee Tolman, Meadowood Farms, NY Debbie Webster, Whispering Pines Farm, SC Terry Felda, Tin Willows Farm, OR Eliza Spertus, Green Dirt Farm, MO Proceedings Editing and Compilation Bee Tolman, Meadowood Farms, NY Carrie Abels, Willow Pond Sheep Farm, NY Photographs on the Cover Provided by Green Dirt Farm, Weston, MO iii The Sponsors who have helped make the 2018 Symposium possible: Platinum Ms J & Co Premier1 Sheep Supplies Meadowood Farms Gold Page & Pedersen Silver Hubbard Feeds Bronze Dairy Connections A Greener World Dairy Fab Genovis Hamby Dairy Supply Our 2018 sponsors have been generous in their support of our 2018 Dairy Sheep Symposium, and the Dairy Sheep Association of North America. The Symposium would not be possible without their financial support. Please thank these sponsors as you enquire about their products, equipment, supplies, and services for your dairy sheep farm or sheep-milk processing facility. iv The Economics of Dairy Sheep Operations Revised 2018 Yves Berger University of Wisconsin-Madison Researcher emeritus Spreadsheet available to all at: http://www.ansci.wisc.edu/Extension-New%20copy/sheep/index.html Words of caution Although all efforts have been made to be as accurate as possible, numbers given in this article have to be taken with caution. They reflect one type of operation only while there are about as many types of operation as there are producers. Receipts and expenses can vary greatly according to conditions, resources, management skills and philosophy of the operator. Introduction As in any enterprise, milking
Load more

Recommended publications
  • Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
    foods Article Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber Magdalena Kowalczyk * , Agata Znamirowska and Magdalena Buniowska Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwikli´nskiej2D,´ 35601 Rzeszów, Poland; [email protected] (A.Z.); [email protected] (M.B.) * Correspondence: [email protected]; Tel.: +48-17-785-4903 Abstract: The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.
    [Show full text]
  • Goat and Barbados Blackbelly Sheep Milk Bajan Ice Cream By: Olivia Watson and Jasraj Kaur
    Serve a Scoop to the Bajan Economy and Health: Goat and Barbados Blackbelly Sheep Milk Bajan Ice Cream By: Olivia Watson and Jasraj Kaur Jasraj Kaur with Toggenburg goat Blackbelly ewe and her lamb from Greenland research station INTRODUCTION: As for the goats, there are three main types of goats Milk from monogastric ruminants and its processed imported from England, namely the Toggenburg, products such as cheese, yogurt and butter have Saanen and Alpine. Unlike the sheep, these goats economic potential for small scale farms. Products face greater challenges in being productive due to the such as these are still in the budding stages of high difference in climate they must adapt to (Pers. Com. consumer appreciation, however they are slowly J. Vaughan, 2016). making an appearance in grocery stores. Ice cream GOALS AND OBJECTIVES: from such animals is less available than the other dairy products yet holds great potential in serving the The overall goal was to make a new Bajan ice cream health and economy of Barbados. Currently, the only product using goat’s and blackbelly sheep’s milk. Barbadian company producing ice cream is BICO, This was divided into four main objectives: while the most popular brands on the island are 1. Perform a market survey and determine what actually imported (pers. Obs, Kaur Watson, 2016). the Bajan population looks for in terms of With Barbados blackbelly sheep being an indigenous health factors, flavors and domestic species to the country, and with the escalation of the production. dairy goat industry, milk fromthese two sources can 2. Address the high prevalence of diabetes by be used to develop an ice cream product made purely creating an ice cream with less sugar.
    [Show full text]
  • Guide to Raising Dairy Sheep
    A3896-01 N G A N I M S I A L A I S R — Guide to raising N F O dairy sheep I O T C C Yves Berger, Claire Mikolayunas, and David Thomas U S D U O N P R O hile the United States has a long Before beginning a dairy sheep enterprise, history of producing sheep for producers should review the following Wmeat and wool, the dairy sheep fact sheet, designed to answer many of industry is relatively new to this country. the questions they will have, to determine In Wisconsin, dairy sheep flocks weren’t if raising dairy sheep is an appropriate Livestock team introduced until the late 1980s. This enterprise for their personal and farm industry remains a small but growing goals. segment of overall domestic sheep For more information contact: production: by 2009, the number of farms in North America reached 150, Dairy sheep breeds Claire Mikolayunas Just as there are cattle breeds that have with the majority located in Wisconsin, Dairy Sheep Initiative been selected for high milk production, the northeastern U.S., and southeastern Dairy Business Innovation Center there are sheep breeds tailored to Canada. Madison, WI commercial milk production: 608-332-2889 Consumers are showing a growing interest n East Friesian (Germany) [email protected] in sheep’s milk cheese. In 2007, the U.S. n Lacaune (France) David L. Thomas imported over 73 million pounds of sheep Professor of Animal Sciences milk cheese, such as Roquefort (France), n Sarda (Italy) Manchego (Spain), and Pecorino Romano University of Wisconsin-Madison n Chios (Greece) Madison, Wisconsin (Italy), which is almost twice the 37 million n British Milksheep (U.K.) 608-263-4306 pounds that was imported in 1985.
    [Show full text]
  • Proceedings of the 11Th Annual
    Proceedings of the 22nd Annual DAIRY SHEEP ASSOCIATION OF NORTH AMERICA SYMPOSIUM Ithaca, New York, USA 2 – 4 December 2016 Proceedings of the 22nd Annual DAIRY SHEEP ASSOCIATION OF NORTH AMERICA SYMPOSIUM 2 – 4 December 2016 Morrison Hall Cornell University Ithaca, New York, USA Organization and Sponsoring Department of Animal Science, Cornell University (www.ansci.cornell.edu) Dairy Sheep Association of North America (www.dsana.org/) Companies serving the North American dairy sheep industry i Symposium Organizing Committee Michael Thonney, Ithaca, New York, USA – Chair Bee Tolman, Cazenovia, New York, USA David Galton, Genoa, New York, USA Marie-Chantal Houde, Racine, Quebec, Canada Nancy Clark, Old Chatham, New York, USA Veronica Pedraza, Cazenovia, New York, USA Proceedings Editing and Compilation Michael L. Thonney, Ithaca, New York, USA Photographs on the Cover (clockwise from upper left) Black Pearl Creamery ewes near Trumansburg, NY Shadirah Shepherd milking ewes on the Cornell Campus, Ithaca, NY Northland Sheep Dairy ewes near Marathon, NY Old Chatham Sheepherding Company Products, Old Chatham, NY Shepherd’s Way LLC milking parlor, Lock, NY ii Table of Contents Symposium Organizing Committee ................................................................................................ ii Proceedings Editing and Compilation ............................................................................................ ii Photographs on the Cover ..............................................................................................................
    [Show full text]
  • Dairy Start Up
    Last updated 1/1/2014 Starting up a Dairy in New Hampshire Regulation: The production and processing of milk and milk products in New Hampshire is regulated by the Department of Health and Human Services, Food Protection Section, Dairy Sanitation Program, 29 Hazen Drive, Concord, NH 03301 (603) 271-4673. www.dhhs.state.nh.us/dhhs/dairysanitation State Law: RSA 184. Administrative Rules: He-P 2700 Milk Producers, Milk Plants, Producer/Distributors, and Distributors - rules for permitting of farms and licensing milk plants and producer/distributors. Mil 300 Milk Sanitation - this rule adopts the 2011 revision of the federal Pasteurized Milk Ordinance. The PMO is available from FDA by writing to: Department of Health & Human Services, Public Health Services, Food and Drug Administration (HFS-626), 5100 Paint Branch Parkway, College Park, MD 20740-3835 or on line at www.fda.gov/downloads/Food/GuidanceRegulation/UCM291757.pdf Milk and milk products include: fluid milk, cultured fluid milk, cream, yogurt, raw milk yogurt, sour cream, eggnog, butter, ice cream, and cheese. Products made from milk or cream, such as puddings, candies, etc., are not classified as milk products and are regulated by the Department of Health and Human Services, Bureau of Food Protection, Food Sanitation Section. They can be reached at (603) 271-4589. www.dhhs.state.nh.us/dhhs/foodprotection Permits and licenses: All facilities which process or pasteurize milk or make cheese must have a Milk Sanitation License, except as exempted below. This is an annual license. All licenses expire on the 1st of January after the year of issuance.
    [Show full text]
  • Fresh Sheep's Milk Cheese
    NO CRACKERS REQUIRED FRESH SHEEP’S Customers tell us all they really need to enjoy our fresh cheeses is a spoon. But crackers work too. In fact, the light, delicate curd of this cheese makes it perfect for MILK CHEESE spreading on sandwiches or crackers, or crumbling into pasta, salads or pizza. Made by hand on our farm using milk from gently raised, grass-fed ewes. SIX FARM-FRESH FLAVORS The light tang and clean, milky flavor in our cheeses is An old Spanish proverb says, “Cheese from the influenced by the pasture grasses that our ewes eat. ewe, milk from the goat, butter from the cow.” Choose from six delicious flavors: Plain, Nettle, Garlic We agree: sheep’s milk makes truly wonderful Herb, Rosemary, Garlic Peppercorn and Spicy Chilis. Four cheese. At Green Dirt Farm we craft artisan varieties — Plain, Nettle, Garlic Peppercorn and Rosemary — have been recognized by the American Cheese Society cheeses using pure sheep’s milk produced on for outstanding flavor and quality. our farm and in partnership with other, local, Animal Welfare Approved farms. ABOUT GREEN DIRT FARM Located in the rolling hills of the Missouri River Valley northwest of Kansas City, Green Dirt Farm is a grass- based, farmstead sheep dairy and creamery. Our cheese makers have been producing award-winning artisan sheep’s milk cheese on our Animal Welfare Approved farm since 2008. PO Box 74 | Weston, Missouri 64098 | 816.386.2156 | greendirtfarm.com To place your first order, please call or email [email protected] AWARD-WINNING FRESH SHEEP’S MILK CHEESE Nutrition Facts Nutrition Facts Plain Serving Size 1 oz (28g) Spicy Chilis Serving Size 1 oz (28g) Servings Per Container 3.5 Servings Per Container 3.5 Amount Per Serving Amount Per Serving Calories 60 Calories from Fat 40 Calories 60 Calories from Fat 40 3.5oz (99g) % Daily Value* 3.5oz (99g) % Daily Value* Total Fat 4g 6% Total Fat 4g 6% Ingredients: pasteurized sheep’s Saturated Fat 3g 15% Ingredients: pasteurized sheep’s Saturated Fat 3g 15% Trans Fat 0g Trans Fat 0g milk, salt, rennet, cultures.
    [Show full text]
  • Make Your Own Cheese
    To discover a wide selection of 4-H activities and experiences, visit 4-H.org/4HatHome MAKE YOUR OWN CHEESE Delicious cheese made right at home? Yes, please! 90 minutes | Grades: 3-12 Make Your Own Cheese — Delicious cheese made right at home? Supplies Yes, please! These simple materials About the Activity will get you started. Most of these supplies you’ll have In this activity, kids will learn how to make cheese from milk, plus they’ll compare milk that at home already, but some you may comes from a cow and a goat. If you can, try this need to order or get from the store. process with both types to compare! • Saucepan • A food thermometer that reads to at least 190 degrees • Spoon • Bowl • Colander • Cheesecloth or dish towel • Plastic wrap or container • 1 quart of whole milk • Kosher salt • ½ teaspoon of citric acid (4 tablespoons of lemon juice or white vinegar can act as a substitute for citric acid) Grades: 3-12 Topic: Food Security, Agriculture Time: 90 minutes 4-H at Home | Make Your Own Cheese 2 90 minutes | Grades: 3-12 Activity Steps Where does milk come from? 5 Now it’s time to revisit your milk and citric acid mixture, which after five minutes should have Most people immediately think of transformed into curds. Slowly pour the curds cows, but milk can come from into the cheesecloth. Next, lift the cheesecloth other animals too. You can use allowing the extra liquid to drip out. Be extra careful so that you don’t burn yourself while any kind of animal milk you have squeezing the extra liquid.
    [Show full text]
  • A Comparative Study on Some Properties and Oxidation Stability During Storage of Butter Produced from Different Animals' Milk
    GIDA Research / Araştırma THE JOURNAL OF FOOD GIDA (2018) 43 (2): 283-293 doi: 10.15237/gida.GD17081 E-ISSN 1309-6273, ISSN 1300-3070 A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS' MILK Deren Tahmas Kahyaoğlu1, Songül Çakmakçı2,* 1Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, Kastamonu, Turkey 2Atatürk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey Received / Geliş: 20.08.2017; Accepted / Kabul: 02.02.2018; Published online / Online baskı: 08.03.2018 Tahmas Kahyaoğlu, D., Çakmakçı, S. (2018). A comparative study on some properties and oxidation stability during storage of butter produced from different animals' milk. GIDA (2018) 43 (2): 283-293 doi: 10.15237/gida.GD17081 ABSTRACT In this study, butter produced from cow, sheep and goat cream and was examined during a 90 day storage period at 4°C. A total of 42 samples produced and were analysed at 1st, 15th, 30th, 45th, 60th, 75th and 90th days. It was found that butter type and storage period had significant effect on the pH value, titratable acidity, acid value, fat constants, peroxide and thiobarbituric acid values, β-carotene and vitamin A amounts of the butter samples. The pH value, iodine number, b value and vitamin A amounts decreased during the storage in all the types of butter, whereas titratable acidity, acid value, Reichert-Meissl, Polenske and saponification numbers and oxidation increased. β-carotene was detected only in butter produced from cow milk creams which decreased during storage. Sensory analysis points decreased in all the butter samples during the storage the highest point belonging to the butter produced from cows’ milk.
    [Show full text]
  • Cow's Milk Free Diet for Infants and Children
    Cow’s Milk Free Diet for Infants and Children Patient Name: . Date: . Cow’s Milk Free Diet for Children Cow’s milk allergy 3 Lactose intolerance Diagnosis 4 - 5 Management Milk substitutes for babies 6 How much milk substitute should I give? 7 Vitamin and Mineral supplementation 8 Good sources of calcium Weaning 9 Meal and snack ideas 10 Stage two and three weaning 11 - 12 Checking food labels 13 - 15 Common milk containing foods to avoid 16 - 17 Eating out 18 Travel tips 19 - 20 Recipes 21 Useful websites 22 Suggested meal pattern Cow’s Milk Free Diet for Infants and Children - written by the Food Allergy Specialist Group (FASG) of The British Dietetic Association © BDA 2016 2 Cow’s milk allergy Cow’s milk allergy occurs when the body’s immune system reacts to proteins found in milk. Allergic reactions can be immediate (within minutes to 2 hours of taking milk or milk products) or delayed (between 2-48 hours or longer). Symptoms of cow’s milk allergy • diarrhoea - often with a sore bottom • mucus in stools (nappy rash) • itchy skin rashes (redness or hives) • constipation • swelling of the face, eyes or lips • reflux or vomiting • eczema flares (also called atopic dermatitis) • abdominal bloating or distension • swallowing or breathing difficulties (rare). • nausea • wind, excess gas Lactose intolerance Lactose intolerance is often confused with milk allergy but it is NOT an allergy. Symptoms of lactose intolerance • diarrhoea - often with a sore bottom • nausea (nappy rash) • wind, excess gas • abdominal bloating or distension • colicky stomach pain. It occurs when the body can’t digest lactose, a type of sugar in milk.
    [Show full text]
  • Food4health Early Years Guide
    Early Years A guide to planning, developing and providing healthy, balanced and nutritious food in children’s early years settings. Acknowledgments This guide has been developed by Middlesbrough Council in collaboration with the Children’s Food Trust as part of their Department for Education funded Eat Better, Start Better programme. The creation and development of the Food4Health Early Years programme has been possible with the support of children’s day nurseries and other early years settings in Middlesbrough, and through the work of public health staff in NHS Middlesbrough and Middlesbrough Council. Photographs in this guide have been provided courtesy of Poppets Day Nursery, Park End and Parkway Day Nursery, Coulby Newham. Additional images by Helena Little (Brave Design), Erica Hocking and Karla Gowlett, with thanks to Katharine Bruce Community Nursery, part of the London Early Years Foundation, and are used with the permission of the Children’s Food Trust. 1 Contents Introduction Page 3 Infantsuptosixmonths Page4-6 Weaning Page 7 Meals and snacks for children aged 1-5 years Page 8 – 20 Example 4-week menu for children aged 1-5 years Page 21 – 25 Encouragingchildrentoeatwell Page 26–33 FoodSafetyandhygiene Page34 Further information and guidance Page 35 2 Introduction Children need the right balance of energy and nutrients for growth, development and activity. It is important that children develop healthy eating habits from a young age, as they influence growth, development and achievement in later life. Encouraging children to eat a balanced diet also helps to ensure they maintain a healthy weight and reduce the risk of serious diseases such as heart disease, diabetes, stroke and cancer in later life.
    [Show full text]
  • Dairy Sheep Production in North America
    Major Countries for Sheep Milk Cheese Production (average for 2008-2012) Country Production, million lb. Greece 271 China 238 Italy 139 Dairy Sheep Production Spain 135 in North America Syria 134 France 123 Turkey 64 David L. Thomas Department of Animal Sciences Romania 53 University of Wisconsin-Madison Iran 41 Portugal 29 faostat.fao.org Major Countries for Sheep Milk Cheese Exports Long-Standing Commercial Sheep Dairy (average for 2007-2011) Industries Portugal, Spain, France, Italy, Greece, Romania, Country Exports, million lb. Bulgaria, Turkey, Lebanon, Syria, Israel, Iran Italy 40.6 France 17.2 Bulgaria 11.4 Greece 4.1 Spain 1.2 Romania 1.1 faostat.fao.org Dairy Ewes in Southern Spain Familiar Imported Sheep Milk Cheeses France Italy (Sardinia) Spain Roquefort cheese Pecorino-Romano cheese Manchego cheese Lacaune sheep Sarda sheep Manchega sheep In recent years, 53 - 73 million lb. (24 - 33 million kg) of sheep milk cheese is imported into the U.S. each year; 40 - 60% of world exports come to the U.S. North American Dairy Sheep Industry No extended history of dairy sheep U.S. Imports of Sheep Milk Cheese 300 40 production in North America 35 First commercial dairy sheep farms 250 30 established in mid- to late-1980’s 200 with meat-wool sheep 25 150 20 Early pioneers: Million kg. Million Value,$ million Dr. Bill Boylan - First dairy sheep research Value, $ 15 100 program, University of Minnesota (1984) Imports, kg 10 Joan R. Snyder – First licensed dairy sheep 50 5 farm in U.S., Hollow Road Farm, Stuyvesant, NY (1985) 0 0 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 Year Roger and Lucy Steinkamp - North American Dairy Sheep Assoc., Hinckley, MN (1987) Dairy Sheep Farms in North America (2010 = 167 farms) 4 2005 Dairy Goat and Sheep Survey – New York 60 20 Department of Agriculture & Markets 6 1 3 2 15 2 2 2 1 1 7 1 5(VT) 1 2 1(CT) 1 2 2 1(NJ) 5 1(MD) 2 1(VA) 16 Composition of Milk from Cows, Goats, and Crude Estimate of U.S.
    [Show full text]
  • Development of Sheep Butter Based Cream for Dermal Wound Healing
    Int. J. Pharm. Investigation, 2020;10(1):43-48 Original Article Development of Sheep Butter Based Cream for Dermal Wound Healing Rai Pratikcha1, Das Sujit1, Ghosh Tanmoy2,*, Deveswaran Rajamanickam2, Mohanta Tanmay1, Roy Kalyan1 1Department of Pharmaceutics, Himalayan Pharmacy Institute, Majhitar, Sikkim, INDIA. 2Department of Pharmaceutics, Faculty of Pharmacy, MS Ramaiah University of Applied Sciences, Bangalore, Karnataka, INDIA. ABSTRACT Objectives: Sheep butter has been traditionally used in the local villages of were chosen for evaluation of wound healing activity in excision wound upper Himalayan region for its various dermatological benefits. In the cur- model in albino rats. It was noted that on the 15th post-wounding day, F-12 rent study, sheep butter cream was formulated and evaluated for its wound and F-13 showed 94.4±0.3% and 96.9±0.6% wound contraction respec- healing properties for the purpose of scientific validation, standardization, tively, which were found to be significantly higher when compared with the safety, efficacy evaluation.Methods: Nine formulations were developed wound contraction of control group (79.3±7.5%) and was comparable with with varying concentrations of ingredients and evaluated for different pa- the standard group. Conclusion: Thus sheep butter appears to be effective rameters. Optimized formulations showing neutral pH, good homogeneity agent in the management of wound healing activities. Key words: Antibacterial, Traditional use, Scientific validation, Wound Man- and texture, viscosity, spreadability, consistency and antibacterial activity agement, Sheep butter. were selected for evaluation of wound healing property in excision wound model and were compared to standard marketed product. Results: From Correspondence the results obtained, it was observed that formulated creams enabled easy Mr.
    [Show full text]