By MAA
MADISON, Wis. — The 21st Annual Dairy Sheep Association of North America (DSANA) Symposium will be held here on Nov. 5-7, plus a pre-symposium sheep milk cheese-making course on Nov. 4.
Twelve presentations by 16 animal scientists, dairy sheep producers, veterinarians, and sheep milk cheese makers and marketers will be held on Nov. 5-6 at the Pyle Center on the University of Wisconsin-Madison campus. A sampling of topics and presenters are: “Milking Machine Basics and Special Considerations for Small Ruminants” by Dr. Doug Reinemann, UW-Madison; “Impacts on Non-GMO Labeling on Artisan Cheese Production” by Cathy Strange, Global Cheese Buyer, Whole Foods Market, Austin, Texas; “Best Practices for Raising Lambs on Milk Replacer” by Dr. Tom Earlywine, Land O’Lakes, St. Paul, Minn; and “Principles of Dairy Nutrition” by Dr. Michel Wattiaux, UW-Madison.
Tour buses on Nov.  7 will take participants to Cedar Grove Cheese in Plain, operated by Master Cheesemaker Bob Wills, and to Hidden Springs Creamery in Westby where participants will visit the modern dairy sheep farm and artisan cheese plant operated by Dean and Brenda Jensen.
The pre-symposium sheep milk cheesemaking course will be offered on Nov. 4 at the Center for Dairy Research on the UW-Madison campus for symposium participants and DSANA members for an extra fee.
Important deadlines for the event are fast approaching: Oct. 3 for reduced rates on hotel reservations and Oct. 16 for early symposium registration at a reduced rate.
The complete program and registration and hotel information can be accessed at the DSANA website or the UW-Madison Sheep and Goat Extension website.
 


Comments

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