Premiere! Dairy sheep breed Assaf. Saanen and Alpine goats. Cheese production. Huge cheese shop

On May 31, at 17.45 Moscow time, the premiere of the video clip Dairy sheep of the Assaf breed will take place. Saanen and Alpine goats. Cheese production. Huge cheese shop

The premiere will last 1 hour 24 minutes.

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PIONERPRODUKT.by continues to publish videos from the AgroExpedition "Agriculture of Central Russia". In the farm of Nina Viktorovna Mulyak, we have already filmed the “Kingdom of the Golden Cockerel” several times, and in this video we will show what changes have taken place in the farm.
There are three main breeds of goats on the farm: Saanen, Alpine and Nubian with a total livestock of more than a thousand heads. The Alpine goat breed is different in that it gives more fat milkthan the same Saanen, but in smaller quantities.
There are also about 2,000 heads of Assaf sheep, which are considered among the most dairy breeds in sheep breeding.
I would like to note that the farm of Nina Viktorovna is the largest in the country in terms of the Assaf breed, the livestock of which was once imported from Spain. All animals have breeding documents.
Before milking, all goats are driven into a spacious sump, from where they enter the milking parlor in groups. First, the udder is washed and the first jets are milked. This important procedure is needed in order to clean the MILK channels and make sure that the animal does not have mastitis. After that, milking cups are connected. After the milk runs out, the glasses themselves are unhooked.
The average daily milk yield at the time of filming was about 600 liters. As a rule, milking the entire livestock of goats and sheep takes about 3 hours.
After lambing, the lambs and kids are beaten off and placed in a special room with a heated floor, where they are fed six times a day.
For walking adult sheep there is a capital shed with a spacious walking area. From the milk on the farm, goat and sheep cheeses
are made, respectively . The capacity of the CHEESE FACTORY is 20 tons of milk per day. There are six large chambers for cheese storage and maturation for cheese maturation. They are all equipped with modern equipment that can create excellent conditions for the production of high-quality cheese. All equipment is exclusively of domestic production, this is connected, first of all, with economic calculations.

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