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TOOTSIE Spring ....2005 St. Thomas--Class B--Dairy Division |
| DAIRY QUESTIONS and ANSWERS. |
St. Croix...as a Dairy Sheep??
St. Croix...a triple threat breed:
1. Meat 2. Hides and... 3. Dairy
YES. This is an ability that has long been ignored on the continent.
A 1999-2005 SARE Grant study, by Amy Hayner in Waverly VA, has
now proven that St. Croix (St. Thomas) are excellent as a Dairy Sheep.
Whether purebred, or crossbred with a recognized Dairy Sheep breed
such as the East Friesian, a breed long prized by those in Holland,
Germany and the surrounding area. The Lacaune by the French.
This information was first presented to our membership in our July 2005
Newsletter, "The Virgin Island Shepherd ". We present it to you...now.
A 1999-2005 SARE Grant study, by Amy Hayner in Waverly VA, has
now proven that St. Croix (St. Thomas) are excellent as a Dairy Sheep.
Whether purebred, or crossbred with a recognized Dairy Sheep breed
such as the East Friesian, a breed long prized by those in Holland,
Germany and the surrounding area. The Lacaune by the French.
This information was first presented to our membership in our July 2005
Newsletter, "The Virgin Island Shepherd ". We present it to you...now.
Amy writes of her project....
"I have been asked for some of my observations and how I came to do
this. I have long had an interest in minor breeds, but my first venture was with
another such breed, and the results were disastrous for me. So when I started
looking for another breed, ease of lambing, lack of wool and resistance to
parasites were my primary concerns.
By luck, I found a man that was raising Katahdins fairly close by, and when he saw
my enthusiasm, he sold me his entire flock. He had purposely selected this small
flock for the best hair coat he could find, as well as having narrow heads and more
slender shoulders for ease of birthing. Inadvertently...he had chosen the "dairy"
type of Katahdin [i.e., St. Croix bodies, rather than stout].
The ram that I added was graded "AA" and quite a respectable St. Croix mane.
I then started adding purebred St. Croix's to my flock from a local Breeder.
In a few years, I noticed that some of the ewes had a well-attached full udder and
I then began to think about breeding a dairy hair sheep.
In studying my flock...I discovered that the best crosses were the
St. Croix [St. Thomas] and the East Friesian Dairy Sheep. The close second
is the East Friesian-Katahdin cross, and considering St. Croix is foundation in the
Katahdins, it isn't surprising.
Both the St. Croix and East Friesian have the ability for out of season
breeding ...which is very valuable in a Sheep Dairy setting.
I've found that the St. Croix adds a shedding ability to the East Friesian,
which is a non-shedding breed, within 2 generations. These capabilities makes
this particular cross a most reasonable choice for a commercial Sheep Dairy.
I had heard that St. Croix weren't bothered by heat...and since I live in a
hot climate, made this breed very attractive to me. I found this...to be true.
The EF...altho not a hot climate breed, can handle heat as long as they are
sheared just prior to the heat setting in. I noted this for those who would wish to
run a sheep dairy, purebred or crossbred, in the hotter Southern climates.
"I have been asked for some of my observations and how I came to do
this. I have long had an interest in minor breeds, but my first venture was with
another such breed, and the results were disastrous for me. So when I started
looking for another breed, ease of lambing, lack of wool and resistance to
parasites were my primary concerns.
By luck, I found a man that was raising Katahdins fairly close by, and when he saw
my enthusiasm, he sold me his entire flock. He had purposely selected this small
flock for the best hair coat he could find, as well as having narrow heads and more
slender shoulders for ease of birthing. Inadvertently...he had chosen the "dairy"
type of Katahdin [i.e., St. Croix bodies, rather than stout].
The ram that I added was graded "AA" and quite a respectable St. Croix mane.
I then started adding purebred St. Croix's to my flock from a local Breeder.
In a few years, I noticed that some of the ewes had a well-attached full udder and
I then began to think about breeding a dairy hair sheep.
In studying my flock...I discovered that the best crosses were the
St. Croix [St. Thomas] and the East Friesian Dairy Sheep. The close second
is the East Friesian-Katahdin cross, and considering St. Croix is foundation in the
Katahdins, it isn't surprising.
Both the St. Croix and East Friesian have the ability for out of season
breeding ...which is very valuable in a Sheep Dairy setting.
I've found that the St. Croix adds a shedding ability to the East Friesian,
which is a non-shedding breed, within 2 generations. These capabilities makes
this particular cross a most reasonable choice for a commercial Sheep Dairy.
I had heard that St. Croix weren't bothered by heat...and since I live in a
hot climate, made this breed very attractive to me. I found this...to be true.
The EF...altho not a hot climate breed, can handle heat as long as they are
sheared just prior to the heat setting in. I noted this for those who would wish to
run a sheep dairy, purebred or crossbred, in the hotter Southern climates.
SOME PRODUCTS FROM ST. CROIX HAIR SHEEP MILK...
4 pounds 14 ounces of milk, skimmed, makes 1 pound 2 ounces of cream
.........use as any other dairy cream. Delicious in coffee.
1 gallon of milk.........yields, 2 pounds of a feta style cheese
or...yields, 1 pound of mozzarella
1 pint cream.............makes an absolutely delicious soft butter product
called...."creamed butter"...that melts well on toast, behaves like butter.
Tastes like creamed cheese.
RECIPES FOR THESE, AND MORE, WILL BE MADE AVAILABLE....
Low body fat--in good condition they should be a bit bony on their backs, much
like a dairy cow or goat, because excessive body fat is detrimental in extreme heat.
The Katahdins did not fair as well in the heat as the St. Croix did, nor even as
good as the St. Croix-EF crosses.
Heat immediately affects the amount of milk. EFs show extreme response to
the heat, causing a drop in milk production, and they rebound slower as the heat
moderates. The St. Croix also fluctuated, but rebounding much faster, so that the
milk reduction was almost noticed.
Other attributes that were noted was that the St. Croix tended to settle down
my more flighty East Friesian's and the East Friesian created a longer loin and a
fuller rump to the crossbreds. Breed-ability is very young. Chests gain width, with
the crossbred's full maturity, which is reached somewhere over the age of 2 years.
I have found that hand milking a sheep is quite different from a goat
...as there is a reason why the Europeans do it from the rear on East Friesian and
Lacaune. It's the only way that you can milk them! The construction of their udder
and placement of their teats is very awkward. The skin on an EF udder is delicate,
pink and greasy. Much like that of a chicken skin.
Here is where the St. Croix have the advantage...as I was able to hand milk
the St. Croix, and St. Croix crossbreds, from the side...like a goat. and the udder
is more similar to goat in texture & placement. Also, when milking...the St. Croix
weren't as bothered by outside noises, as my EF were, and let the milk down
immediately. My EF...required a calmer barn, and took their time to let milk down.
I have found that the average milk output for a St. Croix is about 3 pints
per day milking, and without losing the ability to care for their lambs. That doesn't
sound like a lot...but it is extremely concentrated, and makes a very delicious
tasting "creamed butter" and several distinctively tasting types of cheeses.
Adding the 3 pints, times 7 days, times that by 4-5 months...is a tidy number.
Rotating milking different ewes, out over a full year, would work quite handily.
The total on just one ewe's production will handle most family homes quite well
and will even tend to stockpile...even for a family of four.
The St. Croix milk has no "goaty taste" to it. In fact the milk is quite pleasant;
and surprisingly, there is also no taste suggestive of "mutton"...and due to the lack
of any capric acid, the taste is much milder than dairy goat's milk, and actually
rivals...the taste of cow's milk.
Their milk naturally separates, and their 'butter fat' makes a "creamed butter"
without churning, very similar to what we know as 'creamed cheese', which melts
very well on toast ...just like what we expect of butter. The taste is smooth and
has no hint at all...that it's not a cow dairy product.
I noticed that this is a very healthy milk, under basic hygienic standards
it keeps sweet in the fridge a very long time. Longer than unpasteurized cow's milk.
Pasteurizing the milk from the St. Croix is a simple matter...and can be done
in the average kitchen...without any trouble at all."
The main benefits of using St. Croix as a Dairy Sheep, whether
purebred or as a crossbred, are their natural trait for resisting
parasites, their reduced need for graining...for either their health
or milk production, out of season breeding, ease of milking and
their...very pleasant dispositions.
purebred or as a crossbred, are their natural trait for resisting
parasites, their reduced need for graining...for either their health
or milk production, out of season breeding, ease of milking and
their...very pleasant dispositions.
As with any other venue...the dairy side is an option.
Our aim is only to educate...
SC and ST Breeders all ready have what they need...standing out in their
own barns...and it occurred to us...that they might like to take advantage
of this information. Just how far they'll wish to go...is up to them.
To do or not to do. It's a choice. A choice that can slip right into
whatever St. Croix & St. Thomas Breeder's are all ready doing now...
with little to no difficulty, and very little in the way of added expense.
Our aim is only to educate...
SC and ST Breeders all ready have what they need...standing out in their
own barns...and it occurred to us...that they might like to take advantage
of this information. Just how far they'll wish to go...is up to them.
To do or not to do. It's a choice. A choice that can slip right into
whatever St. Croix & St. Thomas Breeder's are all ready doing now...
with little to no difficulty, and very little in the way of added expense.
FILE LINKS for more information:
Hairy Fezzan ...an ancestor of St. Croix and St. Thomas Hair Sheep??
Q. How would this sheep dairy venue fit into my present farm?
A. Lambing for meat, or breeding stock and/or show production
isn't impacted because these ewes aren't removed from that
production at all. In fact...all these venues work well with dairy.
Q. If I were to try this dairy venue...where would I start?
A. Start with the ewes that have been handled. One good
place to look for a candidate for dairy...are your Show ewes,
once they reach the age where they'll retire to the breeding
pasture. This is usually...around the age of 2 years, for most
ewes, but can work well even for the long yearlings that are
still showing and have lambs at their sides.
Also consider the ewe lambs that have been bottle raised.
Others can be used, but they'll take more handling in their
training, and for a new sheep dairy effort..it could be way too
frustrating for both the ewe and the Breeder alike.
The best age to start a ewe is between 2 and 3 years of age.
This is the age where the ewe's production ability will reach the
3 pint a day target. Younger...they will produce about 1 1/2 to
2-3 pints. Some younger ewes will surprise you with more
...but not ordinarily.
If you wish to milk once a day...you can. If you should decide
to milk twice a day...again, you can. If you wish a day off...the
lambs at the ewe's side...will be most happy to accommodate.
This is something that you can custom design to fit your farm.
Aside from the physical maturity, for a reliable amount of milk,
the delay in age allows the ewes a chance to mature mentally
so that they will be more likely to stand quietly for milking.
If someone wants to start with a first time mama, they can, but
the older ewe...that has all ready had one set of lambs will be
more easy going. Fact is they will have all ready had a good
dose of dealing with demanding lambs. That is just a given.
Q. How do I know which ewe would be a good candidate?
A. At my farm...if I have to push her out of the way, just to get
in the gate, and hold the grain bucket up over shoulder high...
just to keep her head out of it...THAT is the girl that I want.
Friendly and greedy.
Q. Can I do this for just my own family??
.....Does this have to be a commercial venture??
A. If you are just wanting to test this to see if you want to...
I would suggest that you stay as a Homestead sheep dairy.
At least for awhile. Commercial is something to think of, for
later, but first get comfortable with sheep dairying in general.
This is a venue that is gaining in both interest...and demand,
here on the continent, but one of the main hurdles...is that
many people have been raised on...'processed cheese food'.
We have to educate the public pallet...as well our own. *S*
A. Lambing for meat, or breeding stock and/or show production
isn't impacted because these ewes aren't removed from that
production at all. In fact...all these venues work well with dairy.
Q. If I were to try this dairy venue...where would I start?
A. Start with the ewes that have been handled. One good
place to look for a candidate for dairy...are your Show ewes,
once they reach the age where they'll retire to the breeding
pasture. This is usually...around the age of 2 years, for most
ewes, but can work well even for the long yearlings that are
still showing and have lambs at their sides.
Also consider the ewe lambs that have been bottle raised.
Others can be used, but they'll take more handling in their
training, and for a new sheep dairy effort..it could be way too
frustrating for both the ewe and the Breeder alike.
The best age to start a ewe is between 2 and 3 years of age.
This is the age where the ewe's production ability will reach the
3 pint a day target. Younger...they will produce about 1 1/2 to
2-3 pints. Some younger ewes will surprise you with more
...but not ordinarily.
If you wish to milk once a day...you can. If you should decide
to milk twice a day...again, you can. If you wish a day off...the
lambs at the ewe's side...will be most happy to accommodate.
This is something that you can custom design to fit your farm.
Aside from the physical maturity, for a reliable amount of milk,
the delay in age allows the ewes a chance to mature mentally
so that they will be more likely to stand quietly for milking.
If someone wants to start with a first time mama, they can, but
the older ewe...that has all ready had one set of lambs will be
more easy going. Fact is they will have all ready had a good
dose of dealing with demanding lambs. That is just a given.
Q. How do I know which ewe would be a good candidate?
A. At my farm...if I have to push her out of the way, just to get
in the gate, and hold the grain bucket up over shoulder high...
just to keep her head out of it...THAT is the girl that I want.
Friendly and greedy.
Q. Can I do this for just my own family??
.....Does this have to be a commercial venture??
A. If you are just wanting to test this to see if you want to...
I would suggest that you stay as a Homestead sheep dairy.
At least for awhile. Commercial is something to think of, for
later, but first get comfortable with sheep dairying in general.
This is a venue that is gaining in both interest...and demand,
here on the continent, but one of the main hurdles...is that
many people have been raised on...'processed cheese food'.
We have to educate the public pallet...as well our own. *S*
WEB LINKS for more information:
North American Comparison of East Friesien & Lacaune Dairy Breeds
...Please note: crossing with StCroix will assist hot climate dairying
...Please note: crossing with StCroix will assist hot climate dairying
DEC 2005 UPDATE: TOOTSIE....WAS GIVING MILK AFTER EIGHT MONTHS
DEC 2005 UPDATE: TOOTSIE....WAS GIVING MILK AFTER EIGHT MONTHS
The 2007--13th Annual Sheep Dairy Symposium- -DETAILS ARE PENDING
PLEASE REPORT ANY BROKEN LINKS Last Updated: 15 JUNE 2007 |
Wisconsin Sheep Cheese Received Award...4 August 2006