[ Pobierz całość w formacie PDF ]
sheep's milk are combined with cow's milk, pressed into round forms in
farm kitchens, salted, and then aged in limestone caves until the
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/CHEVRES_FOR_GOURMET.html (5 of 7) [4/15/2004 12:08:47 PM]
CHEVRES FOR GOURMET
cheeses look like the mold-cured Roquefort of France, but, taste like
Stilton when eaten with a draft of country cider. Queso de Cabrales is
named for a village hidden away among the trout streams of the
Cantabrian Mountains called Arenas de Cabrales. Most cabrales end up
on local tables, but some goes to distant markets wrapped in leaves.
22 On the Iberian Peninsula, the cheeses are almost exclusively goat
or sheep. Many of those from Portuguese mountain villages are
generically called queijo de serra, cheese of the mountain. Most of
these are made from ewe's milk, but, in areas where goats are common,
their milk is also made into Serra cheese; others, which look and taste
much the same, are the result of combining both kinds of milk. One of
the creamiest and richest is to be found in Azeitao not far from the
port of Setubal.
23 A unique goat cheese, called Gjetost is made in Norway and is now
often found in US stores. It looks brown and tastes a bit like
semi-sweet fudge candy, because it is caramelized. It consists of whey
cheese.
24 There are many other countries with interesting goat cheeses, too
many to mention, or too little known about them here.
25 Before beginning to cook with chevre, it is necessary to realize
that this is not one of those neutral flavors that can be casually
added to all kinds of foods. The characteristic bite of chevre
magically sets off some foods and sharply contradicts others. Chevres go
beautifully with Mediterranean ingredients and seasonings; for example,
eggplant and tomato gratin with accents of thyme and olive oil.
26 Though they can be excellent with many other foods from fish to
pasta, it is essential to use them in judicious amounts and to remember
that the effect of the goat tang in combination with other strong, full
flavors can be quite different.
27 Though it is possible to use stronger, older chevres in cooking
(for example, grated or crumbed on green salads or composed salads),
you will pro bably want to begin with mild young cheeses. In some
cases, a Montrachet-like cheese could be substituted for a Bucheron
type without ill effect. A rind-aged cheese like Bucheron has slightly
better melting qualities. Montrachet is made both with and without
black ash coating, the two versions are interchangeable in recipes. The
ash coating will not affect flavor, though it may produce a slightly
bluish tinge in some dishes.
28 If only a subtle hint of chevre is wanted, decrease the amount of
chevre and substitute an equivalent amount of a milder product like
cottage or pot cheese, ricotta, or even cream cheese. If you enjoy the
pungency of goat cheese, you may wish to increase suggested amounts of
chevre and tone down the contribution of other cheeses in recipes where
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/CHEVRES_FOR_GOURMET.html (6 of 7) [4/15/2004 12:08:47 PM]
CHEVRES FOR GOURMET
they are used in combination.
29 Based on articles by A. Mendelson in CUISINE, July 1982, and E.
Jones in GOURMET, May 1973.
VIDF 66
The National Dairy Database (1992)
\NDB\GOAT\TEXT1\B13
%f TITLE;CHEVRES FOR GOURMET
%f COLLECTION;GOAT HANDBOOK
%f ORIGIN;United States
%f DATE_INCLUDED;June 1992
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/CHEVRES_FOR_GOURMET.html (7 of 7) [4/15/2004 12:08:47 PM]
COCCIDIOSIS
COCCIDIOSIS
COLLECTION: GOAT HANDBOOK
ORIGIN: United States
DATE INCLUDED: June 1992
Extension Goat Handbook
This material was contributed from collections at the National Agricultural
Library. However, users should direct all inquires about the contents to
authors or originating agencies.
DOCN 000000060
NO G-6
TI COCCIDIOSIS
AU M. C. Smith; Cornell U., Ithaca, NY
RV S. B. Guss; Pennsylvania State U., University Park
DE Health and Disease Management
Text
1 Coccidiosis is a contagious disease of goats, especially young
kids, throughout the world. The disease is caused by one or more of
approximately 12 different species of protozoa, called Eimeria, which
parasitize and destroy cells lining the intestinal tract of the goat.
Sheep are also very susceptible to coccidiosis, but even though the
sheep forms may share the same names with goat coccidia, many
parasitologists believe that the disease cannot be spread from goats to
sheep or from sheep to goats.
2 An infected goat sheds thousands of microscopic coccidial oocysts
in its feces every day. When first passed, the oocysts are harmless to
another goat. However, under favorable conditions of warmth and
mositure, each oocyst matures (sporulates) in 1 to 3 days to form 8
infective sporozoites. If a young kid swallows the sporulated oocyst,
the sporozoites are released and rapidly penetrate the intestinal
cells. From here on, the life cycle gets very complicated. The coccidia
pass through several periods of multiplication during which large
schizonts are formed. The intestinal cell of the goat is destroyed and
thousands of small forms called merozoites break out and invade other
intestinal cells. Eventually sexual stages are reached and new oocysts
are produced. The entire life cycle from oocyst to new oocyst takes 2-3
weeks.
3 If a young kid is suddenly exposed to many sporulated oocysts, it
may become severely ill 1-2 weeks later. It will be off feed, listless,
and weak. It may show abdominal pain by crying or getting up again as
soon as it lies down. At first, the kid might have a fever, but later
the body temperature is normal or even below normal. Diarrhea begins
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/COCCIDIOSIS.html (1 of 5) [4/15/2004 12:08:53 PM]
COCCIDIOSIS
pastey, then becomes watery. The kid may dehydrate rapidly. Contrary to
various reports written by people more accustomed to calves than kids,
the diarrhea is only rarely bloody. Neither is straining common. Signs
often show 2-3 weeks after the kids are weaned, because the lactic acid
produced by the digestion of milk helps to inhibit occidia in the
nursing kid.
4 Young kids may be killed quickly by a severe attack of coccidiosis.
Others - those initially stronger or less heavily infected - will
develop a chronic disease characterized by intermittent diarrhea and
poor growth. Tails and hocks are dirty. The kid with chronic
coccidiosis cannot digest its feed properly because the intestines have
been severely damaged. As a consequence, such a kid will be a
potbellied poor-doer for months afterwards. Frequently, such a stunted
kid will be too small to breed it's first winter.
5 Even though coccidiosis is typically a disease of the young growing
kid, most adults are mildly infected and continuously shed oocysts which
serve to infect young kids. Occasionally an adult goat shows temporary
diarrhea when stressed or exposed to a new species of coccidia. This is
especially common after the doe has been boarded on another farm for
breeding.
6 Diagnosis of coccidiosis can be based on clinical signs or
microscopic fecal exams. Coccidiosis is so common that it should be
suspected whenever kids older than about 2 weeks of age are scouring.
Sudden dietary changes can also cause diarrhea, but these make the kid [ Pobierz całość w formacie PDF ]
zanotowane.pl doc.pisz.pl pdf.pisz.pl ocenkijessi.opx.pl
sheep's milk are combined with cow's milk, pressed into round forms in
farm kitchens, salted, and then aged in limestone caves until the
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/CHEVRES_FOR_GOURMET.html (5 of 7) [4/15/2004 12:08:47 PM]
CHEVRES FOR GOURMET
cheeses look like the mold-cured Roquefort of France, but, taste like
Stilton when eaten with a draft of country cider. Queso de Cabrales is
named for a village hidden away among the trout streams of the
Cantabrian Mountains called Arenas de Cabrales. Most cabrales end up
on local tables, but some goes to distant markets wrapped in leaves.
22 On the Iberian Peninsula, the cheeses are almost exclusively goat
or sheep. Many of those from Portuguese mountain villages are
generically called queijo de serra, cheese of the mountain. Most of
these are made from ewe's milk, but, in areas where goats are common,
their milk is also made into Serra cheese; others, which look and taste
much the same, are the result of combining both kinds of milk. One of
the creamiest and richest is to be found in Azeitao not far from the
port of Setubal.
23 A unique goat cheese, called Gjetost is made in Norway and is now
often found in US stores. It looks brown and tastes a bit like
semi-sweet fudge candy, because it is caramelized. It consists of whey
cheese.
24 There are many other countries with interesting goat cheeses, too
many to mention, or too little known about them here.
25 Before beginning to cook with chevre, it is necessary to realize
that this is not one of those neutral flavors that can be casually
added to all kinds of foods. The characteristic bite of chevre
magically sets off some foods and sharply contradicts others. Chevres go
beautifully with Mediterranean ingredients and seasonings; for example,
eggplant and tomato gratin with accents of thyme and olive oil.
26 Though they can be excellent with many other foods from fish to
pasta, it is essential to use them in judicious amounts and to remember
that the effect of the goat tang in combination with other strong, full
flavors can be quite different.
27 Though it is possible to use stronger, older chevres in cooking
(for example, grated or crumbed on green salads or composed salads),
you will pro bably want to begin with mild young cheeses. In some
cases, a Montrachet-like cheese could be substituted for a Bucheron
type without ill effect. A rind-aged cheese like Bucheron has slightly
better melting qualities. Montrachet is made both with and without
black ash coating, the two versions are interchangeable in recipes. The
ash coating will not affect flavor, though it may produce a slightly
bluish tinge in some dishes.
28 If only a subtle hint of chevre is wanted, decrease the amount of
chevre and substitute an equivalent amount of a milder product like
cottage or pot cheese, ricotta, or even cream cheese. If you enjoy the
pungency of goat cheese, you may wish to increase suggested amounts of
chevre and tone down the contribution of other cheeses in recipes where
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/CHEVRES_FOR_GOURMET.html (6 of 7) [4/15/2004 12:08:47 PM]
CHEVRES FOR GOURMET
they are used in combination.
29 Based on articles by A. Mendelson in CUISINE, July 1982, and E.
Jones in GOURMET, May 1973.
VIDF 66
The National Dairy Database (1992)
\NDB\GOAT\TEXT1\B13
%f TITLE;CHEVRES FOR GOURMET
%f COLLECTION;GOAT HANDBOOK
%f ORIGIN;United States
%f DATE_INCLUDED;June 1992
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/CHEVRES_FOR_GOURMET.html (7 of 7) [4/15/2004 12:08:47 PM]
COCCIDIOSIS
COCCIDIOSIS
COLLECTION: GOAT HANDBOOK
ORIGIN: United States
DATE INCLUDED: June 1992
Extension Goat Handbook
This material was contributed from collections at the National Agricultural
Library. However, users should direct all inquires about the contents to
authors or originating agencies.
DOCN 000000060
NO G-6
TI COCCIDIOSIS
AU M. C. Smith; Cornell U., Ithaca, NY
RV S. B. Guss; Pennsylvania State U., University Park
DE Health and Disease Management
Text
1 Coccidiosis is a contagious disease of goats, especially young
kids, throughout the world. The disease is caused by one or more of
approximately 12 different species of protozoa, called Eimeria, which
parasitize and destroy cells lining the intestinal tract of the goat.
Sheep are also very susceptible to coccidiosis, but even though the
sheep forms may share the same names with goat coccidia, many
parasitologists believe that the disease cannot be spread from goats to
sheep or from sheep to goats.
2 An infected goat sheds thousands of microscopic coccidial oocysts
in its feces every day. When first passed, the oocysts are harmless to
another goat. However, under favorable conditions of warmth and
mositure, each oocyst matures (sporulates) in 1 to 3 days to form 8
infective sporozoites. If a young kid swallows the sporulated oocyst,
the sporozoites are released and rapidly penetrate the intestinal
cells. From here on, the life cycle gets very complicated. The coccidia
pass through several periods of multiplication during which large
schizonts are formed. The intestinal cell of the goat is destroyed and
thousands of small forms called merozoites break out and invade other
intestinal cells. Eventually sexual stages are reached and new oocysts
are produced. The entire life cycle from oocyst to new oocyst takes 2-3
weeks.
3 If a young kid is suddenly exposed to many sporulated oocysts, it
may become severely ill 1-2 weeks later. It will be off feed, listless,
and weak. It may show abdominal pain by crying or getting up again as
soon as it lies down. At first, the kid might have a fever, but later
the body temperature is normal or even below normal. Diarrhea begins
http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/goat/COCCIDIOSIS.html (1 of 5) [4/15/2004 12:08:53 PM]
COCCIDIOSIS
pastey, then becomes watery. The kid may dehydrate rapidly. Contrary to
various reports written by people more accustomed to calves than kids,
the diarrhea is only rarely bloody. Neither is straining common. Signs
often show 2-3 weeks after the kids are weaned, because the lactic acid
produced by the digestion of milk helps to inhibit occidia in the
nursing kid.
4 Young kids may be killed quickly by a severe attack of coccidiosis.
Others - those initially stronger or less heavily infected - will
develop a chronic disease characterized by intermittent diarrhea and
poor growth. Tails and hocks are dirty. The kid with chronic
coccidiosis cannot digest its feed properly because the intestines have
been severely damaged. As a consequence, such a kid will be a
potbellied poor-doer for months afterwards. Frequently, such a stunted
kid will be too small to breed it's first winter.
5 Even though coccidiosis is typically a disease of the young growing
kid, most adults are mildly infected and continuously shed oocysts which
serve to infect young kids. Occasionally an adult goat shows temporary
diarrhea when stressed or exposed to a new species of coccidia. This is
especially common after the doe has been boarded on another farm for
breeding.
6 Diagnosis of coccidiosis can be based on clinical signs or
microscopic fecal exams. Coccidiosis is so common that it should be
suspected whenever kids older than about 2 weeks of age are scouring.
Sudden dietary changes can also cause diarrhea, but these make the kid [ Pobierz całość w formacie PDF ]