The Rural Voice, 2002-08, Page 31products, there seem to be only three
worth pursuing now, Bzikot says.
The gourmet market caters to
people who are willing to pay a
premium for products that they see as
high quality and different than what
they'd normally get.
The health food market caters to
people who are very health conscious
and want products they believe are
more natural, fresher and where
animals are cared for in line with
codes for humane care.
There's also a market among
people who like dairy products but
can't tolerate either cows' milk or
goats' milk, she says. She has
customers at the Waterloo market
who come to buy products for their
children who can't tolerate normal
dairy products.
The composition of sheeps' milk
is quite different than other milk,
being higher in protein and the
minerals calcium, iron, magnesium
and zinc, the vitamins thiamin,
riboflavin, B6, B12, and D and all 10
essential amino acids.
While the fat level is nearly
twice that of either cows'
or goats' milk, it has high
proportions of mono -saturated fats,
medium chain triglycerides and
linolenic acid.
The milk is close to being
naturally homogenized which is an
important asset for the low-volume
production that comes with sheep.
"If you get two litres per head per
day you are delighted," Bzikot says.
"In fact the average is considerably
less. A litre a day is still considered
quite good."
A litre a day average for a flock of
100 milking ewes still produces a
volume that's not worth picking up
even once a week, she explains. On
the other hand, frozen milk can be
stored for a year.
Freezing also helps overcome the
natural seasonality of milk
production from sheep. Sheep
naturally lamb in the spring, then
produce milk through the summer
and into the autumn. It's very
difficult to get them to produce milk
during the winter months.
"If we'd had the years of breeding
for milk with sheep that you had with
cattle it would be possible," says
Bzikot.
In areas where sheep were used
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AUGUST 2002 27