Livestock Study Material For Competitive Exam
Livestock Study Materials about Milk
Subject:- Animal Husbandry
1. Composition of colostrum AgriExam.Com
| Component of Colostrum | Percentage % |
| Water | 75.29% |
| Total solid | 24.71% |
| Fat | 5.10% |
| Protein | 16.40% |
| Casine | 5.08% |
| Albumin and globulin | 11.32% |
| Ash/minerals | 1% |
| Lactose | 2.20% |
| Chloride | 0.153% |
2.Composition of casein AgriExam.Com
| Component of Casein | Percentage % |
| Carbon | 53% |
| Oxygen | 22% |
| Nitrogen | 16% |
| Hydrogen | 7% |
| P and S | 2% |
Casein contains 20 types of amino acids.
3.Level Standard of Milk According to PFA AgriExam.Com
| Type of milk | Minimum fat % | Solid not fat %(SNF) |
| Cow | 3.5 | 8.5 |
| Buffalo | 6 | 9 |
| Mixed (cow +buffalo) | 5 | 9 |
| Goat | 3.5 | 9 |
| Sheep | 3.5 | 9 |
| Standard milk | 4.5 | 8.5 |
| Skimmed milk /Sapreta | 0.1 | 8.5 |
| Toned | 3 | 8.5 |
| Double toned milk | 1.5 | 8.5/9 |
| Recombined milk | 3 | 8.5 |
Legal Standard of Milk:- To prevent adulteration in milk prevention of Food Adulteration act was passed in 1955( revised in 1978).
4.Operational Norms of Milking Machine
| Operational norms of milking machine AgriExam.Com | |
| Optimum vacuum | 10-12 inches Hg (0.25-0.35 mm Hg) |
| Pulsator rate | 45-65/minute |
| Pulsator ratio | 60:40 |
| Milk flow rate | 2-5 kg/min for 2-8 minutes |
5.Number of units of milk machine to be handled/milker
| Type of operator | No. of unit of machine milker | Cow milked/hour |
| Slow or beginner | Single unit | 15-17 |
| Good | Double unit | 25-30 |
| Very efficient & helper | Three units | 40-45 |
6.Form & Phase of Milk Element AgriExam.Com
| Element | Form | Phase (in water) |
| Carbohydrate | Lactose | True solution |
| Lipid (fat) | Triglycerides, phospholipids, cholesterol, Carotenoids | Emulsion |
| Protein | Casein, Alubimin, Globulin | Colloidail form |
| Minerals salt | Ca, P | Solution form |
7.Colour of Different Type Milk AgriExam.Com
| Milk Type | Colour Of Milk | Causes Of Colour |
| Buffalo Milk | Creamy White | Casein |
| Cow’s Milk | Yellowish creamy white | Carotene |
| Skim Milk | Bluish | Tyndall effect |
| Whey | Greenish yellow | Riboflavin pigment |
8.The specific gravity of milk is decreased by
| The specific gravity of milk is decreased by AgriExam.Com |
| Addition of water |
| Addition of cream (fat) |
| Increased temperature |
9.The specific gravity of milk is increased by AgriExam.Com
| The specific gravity of milk is increased by |
| Addition of separated milk |
| Removal of fat |
| Reduction of temperature |
10.Microbiological flavour deterioration AgriExam.Com
| Off Flavours | Organism Responsible |
| Malty flavour | Streptococcus Lactic var maltigenes |
| Unclean flavour | E-Coli, Aerobacter aerogenes |
| Potato flavour | Pseudomonas graveolens |
| Medicinal flavour | Aerobacter aerogenes |
| Fishy flavour | Pseudomonas Fluorescens |
| Phenol flavour | Bacillus Circulans |
| Putrid flavour | Pseudomonas putrefaciens |
| Fruity flavour | Pseudomonas fragi |
| Amyl alcohol | Micrococcus caseolyticus |
Livestock Study Material For Competitive Exam
| All Agriculture Important Tables | Click |
salute to you…whoever you are……but doing great job….god bless you…keep supporting us
Thank you so much…for providing this …
I’ve a question..is this milk notes enough for afo? Please reply
Love you brooo