Course Content
Dairying in Nepal, its scope and comparison with developed countries
0/14
Introduction
Domestication of Dairy Animals
Dairy development in Nepal
Objectives of D.D.C.
Objectives of M.S.S.
Global Overview of Dairy
Overview of Asian Dairy Situation
Status of Nepalese dairy sector
Milk pricing system
Available legislation, and standards
OPPORTUNITIES IN DAIRY FARMING
ADVANTAGES OF DAIRYING IN NEPAL
Scope of dairy science in Nepal
Scope of dairy science in Nepal
Definition and Composition of milk
0/12
Introduction
The average chemical composition of milk of different species (Percentage Composition)
Milk constituents:
Principal fatty acids found in milk triglycerides.
Uses of fats
Milk proteins
Major protein found in milk
Commercial use of milk protein
Milk carbohydrates
Commercial use of lactose
Minor milk constituents
Milk vitamins and Gases
Nutritive value of milk
0/7
Introduction
Constituents of milk
Proteins
Carbohydrates
Fat
Minerals
Vitamins
Physical and Chemical Properties of Milk
0/14
Physico-chemical properties of milk in brief
Color
Physical state of milk
Flavor, taste and odour
Acidity and pH Value
Specific Gravity
Refractive index
Freezing points
Viscosity
Boiling point
Specific heat
Electrical conductivity
Adhesive properties
Surface tension
Factors affecting the composition of milk
0/11
Species
Breed
Individuality
Milking interval
Stage of Lactation
Age of Animal
Effect of nutrition
Seasonal effect
Effect of temperature
Effect of hormones
Effect of excitement
MAMMARY GLAND AND PHYSIOLOGY OF LACTATION
0/9
Introduction
External feature of mammary gland
Internal feature of mammary gland
Supporting structure
Blood circulation /vascular system
Lymphatic system
Nervous system
Duct system
Hormonal Control of Lactation
Udder growth and development
0/8
Embryonic and Fetal Development
From birth to puberty
During the estrus cycle
During pregnancy
During lactation
Lactogenesis (Milk Secretion)
Galactopoiesis (Maintenance of Lactation)
Milk Ejection (Milk Letdown)
Hygienic Milk Production
0/9
Introduction
Characteristics of good milking:
Advantages
Methods of milking
Hand milking
Types of milker
Machine milking
Types of milking plants
Difference between Machine Milking and Hand Milking
Clean milk production: Cleaning and sanitization of dairy equipment
0/14
Introduction
Sources of contamination of Milk
Cleaning
Process of cleaning
Cleaning Agents
Detergents
Types of detergents
Sanitization
Types of sanitizers
Properties of detergents and sanitizer
Process of sanitization
Cleaning in Place (CIP Method of cleaning)
Systems of CIP
Process of cleaning in Place (CIP)
Flavor defects in milk, their causes and prevention
0/3
Introduction
Flavor of milk
common flavor defects in milk, their causes and prevention
Dairy Microbiology
0/8
Introduction
Sources of microorganisms in milk
Growth of microorganisms
Types of bacteria found in milk and milk products
Use of microorganisms in dairy industry
Process of destroying of microorganisms in milk
Milk borne disease
Transmission of milk borne disease
Biosynthesis of Milk
0/8
Introduction
Alveolar secretary cell
Theory of milk synthesis
Biosynthesis of milk protein
Biosynthesis of carbohydrate
Synthesis of fat
Vitamins
Water and minerals in milk
Learn introduction to dairy science with Braimy – B.Sc Agriculture
About Lesson
  • A dairy is a place for handling milk and milk products.
  • Technology refers to the application of scientific knowledge for practical purpose.
  • Dairy technology has been defined as that branch of dairy science which deals with the processing of milk and the manufacture of milk products on an industrial scale.
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