Milk and Dairy Technology

1. Normal milk pH – 6 to 6.8.
2. Average specific gravity of cow milk – 030 to 1.034.
3. Cow milk fat – 5–4.0%.
4. Buffalo milk fat – 0–8.0%.
5. Total solids in milk – 12–14%.
6. Casein forms about 80% of milk protein.
7. Lactose is the main carbohydrate in milk.
8. Pasteurization is heating milk to kill pathogenic bacteria.
9. Standard pasteurization – 72°C for 15 seconds (HTST method).
10. Sterilization – heating milk at 100°C for 20–30 minutes.
11. Homogenization prevents cream separation.
12. Skim milk contains less than 0.5% fat.
13. Toned milk – milk with 3% fat and 8.5% SNF.
14. Double toned milk – 5% fat and 9% SNF.
15. Standardized milk – 5% fat and 8.5% SNF.
16. Curd formation is due to Lactobacillus acidophilus.
17. Ghee is clarified butter containing 99% fat.
18. Paneer contains about 50% moisture.
19. Condensed milk is milk with part of water removed and sugar added.
20. UHT milk is heated to 135°C for 2 seconds.

Housing & Management

1. Orientation of animal shed should be East–West for better ventilation.
2. Minimum space for cow – 12 m² per animal.
3. Minimum space for buffalo – 16 m² per animal.
4. Loose housing is suitable for tropical regions.
5. Tie-stall housing is used in intensive dairy systems.
6. Free-stall barn allows animals to move freely.
7. Calf pen provides individual space for newborn calves.
8. Milking parlour is used for mechanized milking.
9. Floor slope in cow shed – 1 inch per 10 feet.
10. Ideal temperature for dairy cattle – 15–27°C.

Reproduction & Breeding Techniques

1. Artificial Insemination increases genetic improvement and disease control.
2. Estrus detection is crucial for timely breeding.
3. Rectal palpation helps in pregnancy diagnosis.
4. Crossbreeding improves milk yield and adaptability.
5. Inbreeding increases homozygosity but may cause inbreeding depression.
6. Hybrid vigor (heterosis) results in improved performance of crossbreds.
7. Progeny testing evaluates breeding value of bulls.
8. Embryo transfer allows rapid multiplication of superior females.
9. Sexed semen helps in producing more female calves.
10. Cloning produces genetically identical animals.

Important Government Schemes

1. Rashtriya Gokul Mission – to improve indigenous cattle breeds.
2. National Dairy Plan (NDP) – launched in
3. Dairy Entrepreneurship Development Scheme (DEDS) – promotes self-employment.
4. Livestock Health and Disease Control (LH&DC) – focuses on disease prevention.
5. Pashu Kisan Credit Card Scheme – provides credit to livestock farmers.
6. National Livestock Mission (NLM) – for sustainable livestock development.
7. Blue Revolution – development of fisheries sector.
8. Pink Revolution – associated with meat production.
9. Operation Flood – White Revolution for milk production.
10. Operation Greens – to promote value chain in fruits and vegetables.

By-products and Miscellaneous

1. Dung is the main source of biogas and organic manure.
2. Bone meal is rich in
3. Blood meal is rich in
4. Leather industry is based on animal hide.
5. Wool fibre is obtained from sheep and goat.
6. Mohair is obtained from Angora goat.
7. Pashmina comes from Changthangi goat.
8. Camel milk is rich in vitamin C and minerals.
9. Donkey milk is used in cosmetics and baby products.
10. Yak milk is used for butter and cheese in Himalayan regions.

Production & Statistics

1. India contributes about 24% of global milk production.
2. Uttar Pradesh is the largest milk-producing state.
3. Rajasthan ranks 1st in livestock population.
4. Goa has the lowest livestock population.
5. India has over 535 million livestock (2020 Census).
6. Dairy sector contributes about 5% to India’s GDP.
7. Crossbred cows contribute over 28% of total milk.
8. Buffaloes contribute over 49% of total milk.
9. Average milk yield of Indian cows – 4–5 litres/day.
10. Average milk yield of buffalo – 6–8 litres/day.

Dairy Products & Milk Processing

1. India is the largest producer of milk in the world (approx. 231 million tonnes in 2023–24).
2. The per capita milk availability in India is about 470 g/day (2023–24).
3. Butter is made by churning cream or curd.
4. Ghee is obtained by clarifying butter.
5. Paneer is produced by coagulating milk with citric acid or lactic acid.
6. Chhanna differs from paneer in moisture and pressing process.
7. Yoghurt is prepared by using Lactobacillus bulgaricus and Streptococcus thermophilus.
8. Khoa (Mawa) is obtained by partial desiccation of milk.
9. Rasgulla is a chhana-based sweet originating from West Bengal.
10. Condensed milk is made by removing 60% water and adding sugar.
11. Evaporated milk is similar to condensed milk but without sugar.
12. Ice cream must contain minimum 10% milk fat and 36% total solids.
13. Flavored milk is pasteurized milk with added sugar and essence.
14. Skimmed milk powder is milk with less than 1.5% fat.
15. Whey is a by-product of cheese and paneer manufacturing.
16. Lactometer is used to measure specific gravity of milk.
17. Gerber method estimates fat content in milk.
18. SNF (Solid-Not-Fat) includes protein, lactose, and minerals.
19. Methylene Blue Reduction Test (MBRT) is used to test milk quality and bacterial load.
20. Refrigerated bulk milk cooler (BMC) helps maintain milk at 4°C.