Manoj Mewada Dairy project of JNS College from Shujalpur Ujjain Vikram University lives in kalapipal Mandi source collection and data village near dendi satendi gerkhedi jod

1. Dairy Farming
1. Introduction
Dairying is an important source of subsidiary income to small/marginal farmers
and agricultural labourers. In addition to milk, the manure from animals provides a
good source of organic matter for improving soil fertility and crop yields. The
gobar gas from the dung is used as fuel for domestic purposes as also for running
engines for drawing water from well. The surplus fodder and agricultural by-
products are gainfully utilised for feeding the animals. Almost all draught power
for farm operations and transportation is supplied by bullocks. Since agriculture is
mostly seasonal, there is a possibility of finding employment throughout the year
for many persons through dairy farming. Thus, dairy also provides employment
throughout the year. The main beneficiaries of dairy programmes are
small/marginal farmers and landless labourers.
2. Scope for Dairy Farming and its National Importance
India is endowed with the largest livestock population in the world. It accounts for
about 57.3 per cent of the world’s buffalo population and 14.7 per cent of the
cattle population. The value of output of milk is Rs. 3,05,484 crore in 2011-12. The
total milk production in the country is 127.9 million tonnes per annum at the end
of the Eleventh Plan (2011-12) and the demand is expected to be 180 million
tonnes by 2020. To achieve this demand annual growth rate in milk production
has to be increased from the present 2.5 % to 5%. The Annual growth rate for
production of milk is about 5% in 2011-12. Thus, there is a tremendous
scope/potential for increasing the milk production through profitable dairy
farming.
3. Financial Assistance Available from Banks for Dairy Farming
For dairy schemes with large outlays, detailed project reports will have to be
prepared. The items of finance would include capital asset items such as purchase
of milch animals, construction of sheds, purchase of equipment etc. The feeding
cost during the initial period of one/two months is capitalised and given as term
loan. Cost towards land development, fencing, digging of well, commissioning of
diesel engine/pump set, electricity connections, essential servants' quarters,

2. godown, transport vehicle, milk processing facilities etc. can be considered for
loan.
Although some dairies have their own unique methods of milk production,
most dairies in the States follow the eight-step process seen below. Those eight
steps are (in order): 1. Rearing, 2. harvesting, 3. storing, 4. transportation, 5. lab
testing, 6. processing, 7. packaging, and 8. selling.
Step 1 - Rearing
Holstein cows grazing, 2007; Dairy cows at the feeding trough, 2007
Source: Texas Cooperative Extension, photo by Dr. Ellen Jordan
Dairy cows typically spend their days eating, sleeping, and ruminating or chewing
their cud. Cows in some dairy farms wander around and eat fresh grass (i.e.
grazing). In other farms, they are fed grain, hay, or silage (conserved forage) and
remain all day in close quarters known as confined animal feeding operations
(CAFOs), some of which house thousands of animals.
Many large dairy farms utilize growth hormones and antibiotics during the
rearing process to artificially increase a cow's milk production and to
decrease the spread of infectious diseases among their cows.
Step 2 - Harvesting

3. Hand milking a cow, 2007
A cow is ready to be milked when her udder is full. The farmer has some flexibility
when making a schedule of cow milking times. Usually, cows are milked in the
early morning and again in the late afternoon. It is possible to milk a cow by hand.
However, milking a whole herd of cows twice a day in this manner would take a
great deal of time and energy. Before the invention of milking machines, people
milked their dairy cows by hand by squeezing gently on the cow's teats using the
thumb and forefinger. Some people continue to milk a little by hand today.
Machine milking a cow, 2007
Today:
Cows are normally milked at least twice a day. Milking time takes about five minutes per cow
depending on the type of machine and the amount of milk the cow is producing. Most dairies
have enough machines to milk more than 20 cows at one time. Milking machines mimic the
action of a young calf by creating a pulsating vacuum around the teat, which causes the milk to
be released from the udder.

4. Step 3 - Storing
Milk storage vat, 2007
Milk storage vats or silos are refrigerated and come in various shapes and sizes.
Milk is usually stored on the farm at 39 degrees Fahrenheit, or colder, for no more
than 48 hours. Vats and silos are agitated to make sure that the entire volume
remains cold and that the milkfat does not separate from the milk. After milk has
been collected, storage vats and stainless steel pipes are thoroughly cleaned before
the farmer milks again.
Step 4 - Transportation
Milk transportation truck, 2007

5. Milk is collected from the farm every 24 or 48 hours. The tankers that are used
have special stainless steel bodies which are heavily insulated to keep the milk cold
during transportation to the processing factory. Milk tanker drivers are accredited
milk graders, qualified to evaluate the milk prior to collection. Tanker drivers
grade and if necessary reject milk based on temperature, sight, and smell. A
representative sample is collected from each farm pickup prior to being pumped
onto the tanker. After collection, milk is transported to factory sites and stored in
refrigerated silos before processing.
Step 5 - Lab Testing
Milk testing in a laboratory, 2007 Source: AgSource Food and Environmental Division
Samples of milk are taken from farm vats prior to collection and from the bulk
milk tanker upon arrival at the factory. Samples from the bulk milk tanker are
tested for antibiotics and temperature before the milk enters the factory processing
area. Farm milk samples are tested for milkfat, protein, bulk milk cell count and
bacteria count. If milk does not meet quality standards it is rejected. Most farmers
are paid on the quality and composition of their milk.

6. Step 6 - Processing
Whole milk, once approved for use, is pumped into storage silos where it
undergoes pasteurization, homogenization, separation and further processing.
Pasteurization machine, 2007
Pasteurization:
Involves heating every particle of milk to a specific temperature for a specified
period of time and cooling it again without allowing recontamination.
Homogenization machine, 2007
Homogenization:
Involves pushing the raw milk through an atomizer to form tiny particles so that
the fat is dispersed evenly throughout the milk, stopping the fat from floating to the
top of the container.

7. Separation:
Involves spinning milk through a centrifuge to separate the cream from the milk.
After separation, the cream and remaining milk are remixed to provide the desired
fat content for the different types of milk being produced.
For "whole milk," the cream is reintroduced until the fat content reaches 3.25%.
For "low fat milk," the fat content is 1%. For "skim milk" (sometimes called nonfat
milk) the fat content is .05%.
Machine for filtering and further processing, 2007
Further processing:
Includes micro-filtration, increasing the storage life by ultra high temperature
(UHT) treatment, and mixing or culturing milk for flavored and yogurt products.
Step 7 - Packaging

8. Machine filling and packaging milk, 2007
Now the milk is ready to be packaged for delivery to the stores. The milk travels
through pipes to the automatic packaging machines that fills and seals the milk into
paper cartons or plastic jugs. As the containers move through the assembly line, a
date is printed on each of them to show how long the milk will stay fresh.
Step 8 - Selling
Milk shelf in a store, 2007
After packaging, the milk is finally ready for the customers, and it is stored in a
big, refrigerated room until it is delivered to stores to be sold.
Dairy product
A dairy product or milk product is food produced from the milk of
mammals. Dairy products are usually high energy-yielding food
products. A production plant for the processing of milk is called a dairy
or a dairy factory. Apart from breastfed infants, the human
consumption of dairy products is sourced primarily from the milk of
cows, water buffaloes, goats, sheep, yaks, horses, camels, domestic
buffaloes, and other mammals. Dairy products are commonly found in
European, Middle Eastern, and Indian cuisine, whereas aside from

9. Mongolian cuisine[2]
they are little-known in traditional East Asian
cuisine.
Types of dairy products
 Milk after optional homogenization, pasteurization, in several grades
after standardization of the fat level, and possible addition of the bacteria
Streptococcus lactis and Leuconostoc citrovorum
 Crème fraîche, slightly fermented cream
o Clotted cream, thick, spoonable cream made by heating milk
o Single cream, double cream and whipping cream
o Smetana, Central and Eastern European variety of sour cream
 Cultured milk resembling buttermilk, but uses different yeast and
bacterial cultures
 Kefir, fermented milk drink from the Northern Caucasus
 Kumis/Airag, slightly fermented mares' milk popular in Central
Asia
 Powdered milk (or milk powder), produced by removing thehi
water from (usually skim) milk
o Whole milk products
o Buttermilk products
o Skim milk
o Whey products
o High milk-fat and nutritional products (for infant formulas)
o Cultured and confectionery products
 Condensed milk, milk which has been concentrated by
evaporation, with sugar added for reduced process time and longer
life in an opened can
 Khoa, milk which has been completely concentrated by
evaporation, used in Indian cuisine including gulab jamun, peda,
etc.)

10.  Evaporated milk, (less concentrated than condensed) milk without
added sugar
 Ricotta, acidified whey, reduced in volume
 Infant formula, dried milk powder with specific additives for
feeding human infants
 Baked milk, a variety of boiled milk that has been particularly
popular in Russia
 Butter, mostly milk fat, produced by churning cream
 Buttermilk, the liquid left over after producing butter from cream,
often dried as livestock feed
 Ghee, clarified butter, by gentle heating of butter and removal of
the solid matter
 Smen, a fermented, clarified butter used in Moroccan cooking
 Anhydrous milkfat (clarified butter)
 Cheese, produced by coagulating milk, separating from whey and
letting it ripen, generally with bacteria and sometimes also with certain
molds
 Curds, the soft, curdled part of milk (or skim milk) used to make
cheese
 Paneer
 Whey, the liquid drained from curds and used for further
processing or as a livestock feed
 Cottage cheese
 Quark
 Cream cheese, produced by the addition of cream to milk and then
curdled to form a rich curd or cheese
 Fromage frais
 Casein are
 Caseinates, sodium or calcium salts of casein
 Milk protein concentrates and isolates

11.  Whey protein concentrates and isolates, reduced lactose whey
 Hydrolysates, milk treated with proteolytic enzymes to alter
functionality
 Mineral concentrates, byproduct of demineralizing whey
Yogurt, milk fermented by Streptococcus salivarius ssp.
thermophilus and Lactobacillus delbrueckii ssp. bulgaricus
sometimes with additional bacteria, such as Lactobacillus
acidophilus.
 Ice cream A frozen dessert usually made from dairy products,
such as milk and cream and often combined with fruits or other
ingredients and flavors.
 Lassi A popular, traditional, yogurt-based drink consisting of a
blend of yogurt, water, spices, and sometimes, fruit.
Name of the famous and important products prepared in Indian
Dairy:-
Ghee: Ghee is prepared by simmering butter and removing the residue.Spices can
be added for flavor.The texture, color, and taste of ghee depend on the quality of
the butter and the duration of the boiling.
Ghee (clarified butter) Nutritional value per 1 tablespoon Energy 469 kJ (112 kcal)
Fat 12.73 g Saturated 7.926 g Monounsaturated 3.678 g Polyunsaturated 0.473 g
Protein 0.04 g
Trace metals Potassium
(0%)1 mg .
In Hinduism
Traditionally, ghee is always made from the milk of cows, which are considered
sacred, and it is a sacred requirement in Vedic yajña and homa (fire sacrifices),
through the medium of Agni (fire) to offer oblations to various deities. Fire
sacrifices have been performed dating back over 5,000 years. They are thought to
be auspicious for ceremonies such as marriage, funerals, etc. Ghee is also
necessary in Vedic worship of mūrtis (divine deities), with aarti (offering of ghee
lamp) called diyā or dīpa (deep) and for Pañcāmṛta (Panchamruta) where ghee

12. along with mishri (mishri is different from sugar), honey, milk, and dahī (curd) is
used for bathing the deities on the appearance day of Lord Krishna on
Janmashtami, Śiva (Shiva) on Mahā-śivarātrī (Maha Shivaratri). There is a hymn to
ghee. In the Mahabharata, the kaurava were born from pots of ghee.[4]
Getting
pure ghee to perform sacred functions is difficult these days to the Hindu society
as famous commercial brands like Amul and Mother dairy prepare ghee by adding
salt in it to get maximum output.
Yogurt: Yogurt, or yoghurt, is a milk product made by bacterial fermentation of
milk. The lactose in the milk becomes lactic acid when it is fermented. Lactic acid
acts on the protein in the milk to make yoghurt thick and sour. The milk is heated
to about 80°C to kill any bacteria present, and to change the milk proteins so that
they set together instead of becoming curds. After it is cooled to about 45°C, the
bacteria culture is added, and the milk is kept at that temperature for 4 to 7 hours
to ferment. Soy yoghurt is made from soy milk.Yogurt is one of the oldest
produced foods in human history. No one knows for sure how long yogurt has
been around. Today, it is eaten all over the world. It is rich in protein, calcium,
riboflavin, vitamin B6 and vitamin B12.
Yoghurt, full fat Nutritional value per 100 g (3.5 oz)
Energy 257 kJ (61 kcal)
Carbohydrates 4.7 g
- Sugars 4.7 g (*)
Fat 3.3 g
- saturated 2.1 g
- monounsaturated 0.9 g
Protein 3.5 g
Vitamin A equiv. 27 μg (3%)g (3%)
Riboflavin (Vit. B2) 0.14 mg (9%)
Calcium 121 mg (12%)

13. Strawberry
A strawberry is a plant that grows fruit that people eat. The fruit of a
strawberry is red when ripe, and has edible seeds on the outside. Many
people eat strawberries on ice cream,or dip them in sugar. Strawberries
are rich in vitamin C which may help youfight off colds. Many
strawberries are grown on strawberry farms and thefarmers often have
hives of bees that live on the farm to pollinate thestrawberries.
Strawberries aretechnically aggregate fruits,containing more than one
fruit. They are swollen stems/accessory fruit. Seedsare the true fruit.
Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors,
textures, and forms by coagulation of the milk protein casein. It comprises proteins
and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During
production, the milk is usually acidified, and adding the enzyme rennet causes
coagulation. The solids are separated and pressed into final form. Some cheeses
have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. Their styles,
textures and flavors depend on the origin of the milk (including the animal's diet),
whether they have been pasteurized, the butterfat content, the bacteria and mold,
the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring
agents. The yellow to red color of many cheeses, such as Red Leicester, is
produced by adding annatto. Other ingredients may be added to some cheeses,
such as black peppers, garlic, chives or cranberries.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon
juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk
sugars into lactic acid, then the addition of rennet completes the curdling.
Vegetarian alternatives to rennet are available; most are produced by fermentation
of the fungus Mucor miehei, but others have been extracted from various species of
the Cynara thistle family.Cheese is valued for its portability, long life, and high
content of fat, protein, calcium, and phosphorus.

14. Butter
Butter is a dairy food product. It is made by moving the cream obtained from
whole milk for a long time. The fat in the milk separates from the liquid. The fat is
butter.Butter is commonly used as a spread on bread, as a main ingredient in
biscuits, as a shortening agent in some baking and cooking recipes, and
sometimes as a frying medium.Most of the time, butter is made from cows' milk,
butter can also be made from the milk of other mammals, like sheep, goats,
buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to
butter. Many people use butter in their foods instead of oil. Butter is preserved by
keeping it in the refrigerators.