Milk Production & Quality of Milk

Explore the world of Indian dairy farming! Learn about milk production, co-operatives, government policies, animal husbandry, and quality control. Understand the science behind milk, its nutritional value, and how to ensure safe, high-quality dairy products. Crucial knowledge for anyone in the food industry or interested in agricultural practices.

Milk Production & Quality of Milk

1 Dairy Development in India

  1. Dairy Development in Pre-Independence Period
  2. Dairy Development from 1947-1970
  3. Dairy Development from 1970 Onwards
  4. Present Position of Dairying in India

2 Dairy Co-operatives

  1. History of Co-operatives
  2. Principles of Co-operatives
  3. Indian Co-operative Societies Act
  4. Co-operatives Movement in India
  5. Three Tier Structure of Dairy Co-operatives
  6. Milk Federations
  7. National Milk Grid

3 Government Policies and Incentives

  1. Vision and Mission of the Government
  2. Schemes for Development of Dairying
  3. Incentive Schemes for Farmers, Youth, and Entrepreneurs

4 Milch Breeds

  1. Milch Breeds of Cattle
  2. Milch Breeds of Buffaloes
  3. Milch Breeds of Goats

5 Animal Husbandry Practices and Healthcare

  1. Management of Down Calvers and Calf Raising
  2. Heifer Management and Feeding Practices
  3. Breeding Management of Dairy Animals
  4. Management and Feeding Practices for Milking and Dry Cows
  5. Healthcare Practices of Dairy Animals

6 Clean Milk Production

  1. Concept of Clean Milk Production
  2. Significance of Clean Milk Production
  3. Factors affecting Clean Milk Production
  4. Measures for Clean Milk Production
  5. Strengthening Infrastructure for Quality and Clean Milk Production
  6. Strategies to improve the Quality of Milk
  7. Present Status of Clean Milk Production in India
  8. Constraints in Adoption of Clean Milk Production

7 Milk Procurement and Modes of Payment

  1. Milk Disposal Pattern
  2. Milk Marketing Systems
  3. Milk Procurement
  4. Economics of Milk Procurement
  5. Pricing of Milk and Modes of Payment
  6. Feeder/Balancing Plants and Milk Grids

8 Milk Composition, its Constituents and Nutritional Importance

  1. Milk Composition
  2. Milk Constituents
  3. Factors Affecting the Composition of Milk
  4. Flavours and Off-Flavours Related to Milk
  5. Nutritive Value of Milk

9 Physico-Chemical Properties of Milk

  1. Density and Specific Gravity
  2. Viscosity
  3. Surface Tension
  4. Refractive Index
  5. Freezing Point
  6. Boiling Point
  7. Specific Heat
  8. Acidity and pH
  9. Buffering Action
  10. Oxidation-Reduction Potential (Eh)
  11. Electrical Conductivity

10 Thermal Processing of Milk

  1. Heat Processing of Milk
  2. Effect of Heat on Milk
  3. Freeze Processing of Milk
  4. Enzymes in Relation to Processing

11 Preservatives, Neutralizers and Adulterants in Milk and their Detection

  1. Preservatives
  2. Neutralizers
  3. Adulterants
  4. Partial Removal of Fat by Skimming
  5. Addition of Skim Milk
  6. Dilution of Milk by Addition of Water
  7. Determination of Specific Gravity of Milk
  8. Fat Determination
  9. Freezing Point

12 Introduction to Microbiology

  1. Microorganisms Found in Milk
  2. Bacteria
  3. Fungi
  4. Viruses

13 Milk in Relation to Public Health

  1. Bacterial Pathogens
  2. Fungal Pathogen
  3. Viral Pathogens

14 Factor Affecting Growth of Micro-Organisms

  1. Nutritional Factors
  2. Physical and Environmental Requirements for Microbial Growth

15 Control of Microbial Spoilage

  1. Prevention of Contamination Before Processing
  2. Preservation of Milk/Milk Products
  3. Activation of Inhibitory Substances Present in Milk
  4. Preservation Through Water Removal
  5. Protective Packaging of Dairy Products
  6. Novel Preservation Techniques
  7. Hurdle Technology
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