DANVEER SINGH YADAV Assistant Professor Livestock Production Management College of Veterinary Science and Animal Husbandry (NDVSU) MHOW Milk : The milk may be defined as the whole, clean
to fresh lacteal secretion obtained by the complete
milking of one or more healthy milch animals.
Milk is an almost ideal food.
It has high nutritive value.
World milk day 1st June. Species Water Fat Protein Lactose Ash
Cow 86.6 4.6 3.4 4.9 0.7
Buffalo 84.2 6.6 3.9 5.2 0.8
Goat 86.5 4.5 3.5 4.7 0.8 Standards for different classes of milk Species Milk fat SNF Cow 3.5 8.5 Buffalo 5 9 Goat/Sheep 3 9 Standardized 4.5 8.5 Toned milk 3 8.5 Double Toned milk 1.5 9
Skim milk 0.5 8.7 Composition of colostrums and milk S. No Component Colostrums Milk 1 Total solids % 22.5 12.5 2 Fat 3.5 4 3 Protein 14.5 3.3 4 Lactose 3 4.6 5 Ash 1.8 0.8 Clean Milk Production
Clean milk is defined as the milk drawn from the udder of healthy animals Healthy Dairy Livestock
Free from diseases
Free any discharge Clean animals Free from extraneous matters like
Dust
Dirt
Flies
hay manure, extraneous water and drug residues Washing of udder and flank
Before milking clean udder Method of milking Stripping
Clean, sterile utensils
Milking ken
Milk bucket
Milk measures' Control flies
Netted door and ventilation Clean surrounding
Standing space
Drainage
Milking passage The milker’s cleanliness
Clean hand, finger, cloth
Healthy milkmen Type of milk pan
Clean
Dry Feeding of Dairy Livestock
Ideal moisture contain in feed
Toxin free Cool and store milk properly
At least 4 C should be maintain cool and storage milk Grade Total plate count of milk( standard plate count per milliliter )
Very good Not exceeding 0.2 milliliter
Good Between 0.2 to 1 milliliter
Fair 1 to 5 milliliter
Poor Over 5 milliliter Factor altering quality of milk
The quality of milk is highly influenced or altered by various factors like Factors Affecting Composition of milk
1. Individuality
2. Breed
3. Species 4. Interval of milking
5. Completeness of milking
6. Frequency of milking 7. Irregularity of milking
8. Day-to-day milking
9. Portion of milking 10. Stage of lactation
11. Yield
12. Feeding 13. Season
14. Age
15. Condition of cow at calving 16. Excitement
17. Disease and abnormal conditions
18. Administration of drugs and hormones THANK YOU