No insurmountable problems in milking ewes

Press, 12 April 1979, Page 13

No insurmountable problems in milking ewes

The milking of ewes for cheese production is a new form of diversification that is arousing interest among farmers. There have been promising reports about the sort of returns that might be achieved. Last month about 260 people attended a field day on sheep dairying at the Ministry of Agriculture’s Templeton research station near Christchurch. The majority were sheep farmers but there were some dairy farmers among them and groups of people came from both Nelson and Southland. At the conclusion of the field day prospective suppliers of sheep milk in the Canterbury region were asked to contact the Barrys Bay Dairy Company with a view to forming a “sheep milkers’ association.” The Barrys Bay factory has been processing into fetta cheese sheep milk produced experimentally at Templeton. The outcome of this was that seven people, with 600 to 1000 ewes behind them, signed on to supply the factory next season. A further seven with another 1000 ewes expressed an interest in supplying sheep milk in the following season, and a further six indicated an interest in supplying at some time in the future. Now the figure for next season is at eight suppliers with about 1200 ewes. It was also indicated at the field day that a group of fanners representing about 1200 ewes in the Southland area was also interested in starting next season. “Given good shed design and lay-out, skilful management and feeding, and careful attention to stock health and hygiene problems there are no insurmountable practical problems in milking ewes,” says Mr P. G. Davison, a technical officer at Templeton.

The Dairy Division of the Ministry of Agriculture and Fisheries will

draw a sheep dairy plan, free of charge, for any farmer seriously looking at sheep dairying. These plans will conform to all' building regulations, can be drawn to individual requirements, and will comply with milk production and supply regulations. Sheep’s milk, like milk from cows and goats, is covered by the Milk Supply Regulations, 1973, as far as the Ministry’s Dairy Division is concerned. “This means that farmers thinking of milking sheep should get in touch with their local farm dairy instructor before starting out,” says Mr G. Cload, farm dairy instructor with the Ministry in Christchurch. “Advice should be sought on the most suitable dairy site, bearing in mind road access, the prevailing wind, firmness of ground, water and electricity supply, and intended flock size. “Details on water requirements and milk cooling will also be necessary before a plan is drawn.” Research at Templeton had pointed to a number of requirements for sheep milking sheds, Mr Cload said. “They must be away from all other buildings, equipped with concrete yards, rails and yard kerbing. The milking area must have easily cleaned surfaces. Effective effluent disposal is a must. There must be milk cooling equipment with a holding tank able to keep milk to 7 degrees C. A hot water heater of sufficient size to keep the milking machine and ancillary equipment clean, a supply of an approved detergent, and wash down pumps for cleaning the premises are also necessary. “Adequate lighting and ventilation must be provided in the milking and milk storage areas. “There is a great potential market for sheep milk cheese in this country and overseas. To successfully supply these markets we must be seen to be complying with all requirements. Badly designed sheep dairies, or plans drawn by someone with no idea of what a sheep

looks like, may result in a product that cannot be sold.”

Ewes that are milked should be treated as individuals if their full production potential is to b< ■ realised.

“Like other farm animals, dairy ewes should be handled as quietly and calmly as possible,” says Mr Davison. “This will help achieve maximum production and save time and energy moving stock through the shed.” Shed design is an important factor in successfully milking sheep. “Overseas data suggests that 120 to 170 ewes an hour can be milked in a 12-a-side herringbone system,” Mr Davison said. “This throughput can be doubled in a 24-a-side shed with two people milking. “Making highly palatable feed available in troughs while the sheep are being milked greatly improves their behaviour and allows rations to be supplemented. Sheep nuts and grains have proved to be more acceptable to the ewes than molactrate block, but both are more expensive. “The best production results come when ewes are treated as individuals. Clearly marked ear tags are vital if a recording and selection programme is being undertaken. “The concept of individual attention applies particularly with regard to stock health. Prevention is better than cure, and affected individuals should be treated immediately. Clean plant and premises ensure good milk quality — which will be reflected in milkfat payouts, Mr Davison said. “Given good shed design and layout, skilful management and feeding, and careful attention to stock health and hygiene problems, there are no insurmountable practical problems in milking ewes. “Research is still needed on the effects of drenching programmes on milk production and milk quality, but regular drenching to control parasites should result in increased production.” Mr Davison said that

animal and shed hygiene was essential to the successful establishment of a sheep milking industry.

“Sheep should be crutched regularly so the udders can be washed with warm running water. Cloths could spread mastitis. If careful attention is given to udder spraying and treating affected individuals mastitis should not be a problem.*’