DAIRY CONNECT

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Catalyst Techvisors Pvt. Ltd.
on Interventions to produce affordable qual

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Milk – Primary source of animal protein to masses
Dairy
Production
Inland
Aquaculture
Meat
Production
Egg
Production
Source: Ministry of Agriculture, CSO
140 million MT
of milk
4.9 million MT
of fish/shrimp
4.0 million MT
of meat
59.8 billion
eggs
Market Size
(Volume)
3.5%
20.0%
21.0%
14.0%
Protein
Conversion
49 lakh MT
9.8 lakh MT
8.4 lakh MT
4.6 lakh MT
Nutritional
Protein (MT)
71.8 lakh MT of
protein!

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• Has accepted range of milk components
• Produced from feed safe to animals
• Safe for human consumption
• Leads to good health of human beings
• Standard indicators of quality are :
• Total solid contents, including protein (min. 2.7%), fat
(min. 3%), solid non fat (min. 8%).
• Aflatoxin level in milk – 0.5 ppb
• SCC - less than 2 lac cells
Good Quality Milk

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• Good quality milk from animal – better price of milk
• Quality milk is produced from balance of nutrients in feed
• Balanced feeding leads to –
1. Optimal nutrition economically
2. Reduction in cost of milk production
3. Reduces production & health issues in farm
Improved Quality Milk = More Profit

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Factors milk quality & composition
Factors that can influence the quality of milk :
• Genetics (Breed)
• Stage of lactation
• Feed & feeding practices
• Climate
• Health status of cattle
• Milking process and storage
• Post harvest handling

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What makes dairy nutrition unique?
• Animal - Ruminant
• Targeted to manage production &
lifecycle
• Key element of farm economics -
cost of production & breeding
efficiency
Breed
50%
Nutritio
n
30%
Manage
ment &
others
20%

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Origin of Milk Components
NDF NFC
Carbohydrates
RDP RUP
Crude ProteinLipidsIN
FEED /
DIET
RUMEN
FERMENTATION
40%
Milk Protein
60%50%
LCFA
From body
reserve
Milk Sugar
(Lactose)
50%
UDDER
Milk Fat
30%
SCFA
Bacterial
Protein
Acetic
Butyric Propionic
Lactic
Milk components that can
be easily influenced

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Feeding can influence the fat content of milk within the
genetic yield potential.
• Type of feed, Fiber content & length in diet
• Level & quantity of concentrate in diet
• Fodder and concentrate ratio fed to the animals
• Level & form of fat in diet
• Feeding during dry period and at the onset of lactation
Nutritional Factors influencing milk fat content

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Type of feed & Their influence on milk fat
Erdman, Tri-State Dairy Conference 1996.
2.5
3.0
3.5
4.0
Milk fat, %
Reduced forage
particle size
High grain diet
High levels of
unsaturated
Fatty acids / oil
Milk fat
depression
Effective fiber
Buffer / Yeast metabolites
(rumen pH above 6.0. Ac : prop ratio
per se is not important)
Milk Fat
restoration
Grain particle size
Level and form of
Dietary fat

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• Fiber –
• Rations should contain at least 18% fiber
• Minimum of 25 - 28% of total DM as NDF; 75% from forage
source
• Particle size of chaffed fodder should be approx. ¾ inch
• At least 1/3 of total fodder should be from dry fodder
• Fat in ration –
• Maximum fat on TMR basis - 7% of dry matter
• 1/3rd of fat above 4% should be supplemented from ‘protected fat’
• To prevent negative effect of fat on fiber digestion
• High concentrate / grain rations –
• Use of buffers / metabolites of yeast to increase milk fat %
• Increase number of concentrate feedings from twice to 3 - 4 times
Recommendations to maintain milk fat content

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• Affected by amount of the major nutrients - energy and protein in the diet.
• Milk protein content is partly related to propionic acid
• Diets that stimulate propionic acid production in the rumen increase
milk protein and hence SNF content.
• Affected by level & balance of degradable & un-degradable fractions of
protein in diet
• Balance of limiting amino acids - Methionine & lysine in diet optimizes milk
volume and protein %
• Fodder and concentrate ratio fed to the animals
Nutritional factors influencing milk protein content

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• Decreasing fodder to concentrate ratio eg. from 65 : 35 to 50:50
• Rumen degraded protein and rumen un-degraded protein ratio
should be 65:35
• Increasing intestinally available limiting amino acids
• Total protein can be reduced to arrive at same milk protein by
• Balancing Methionine & Lysine ratio & level in intestine
• Increasing un-degradable component of protein in ration
Recommendations to maintain milk protein content

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