17/12/2022
Some special points:-
**Buffalo milk is white in colour due to protein while cow milk is yellow in colour due to β-
carotene.
Least variable component of milk is while a most variable component of milk is fat.
Most commonly used adulterant in milk is water.
The real acidity of milk is due to lactic acid formed by bacterial action.
Milk is due to Volatile acids.
Milk sweetness is due to lactose while bitterness or saltiness is due to .
Milk – Milk Serum=
Milk –Milk Fat= milk
Fishy odour in milk is due to while fishy odour in the egg is due to .coli.
Fishy odour in is due to rancidity
Butter contain all fat soluble vitamins (Vita.A, D, E & K)
Flavoring agent used in butter is Diacetyl (not more than 4ppm)
Yellow colour of butter is due to Annatto
Colouring agents used in milk are: -Annatto, Coal tar dye & Turmeric
Cooked flavor of heated milk is due to formation of Sulfhydryl compounds
Thickening agents used in milk are: Cane sugar (sucrose), Starch, Gelatin
**Preservatives used in milk are: Boric acid, Borax, Benzoic acid, Formalin, H2O2, Salicylic acid,
Na2CO3, NaHCO3**
Natural preservatives present in milk are -Lactoperoxidase, Lactoferrin, and Conglutinin.
Homogenization of milk: - the process of making a stable emulsion of milk serum & milk fat by use
of a homogenizer.
(a) We cannot separate cream from homogenized milk
(b) Size of fat globule in homogenized milk is 2 microns.
Bactofugation: the process of removing 99.99% bacteria by use of centrifugal forces.It triples the shelf life of market milk
Milk letdown hormone is oxytocin while hormone responsible for holding up of milk is epinephrine.
Lactation period of dairy cattle divided into three phases: Early phase (1 to 100 days), Mid-phase
(101 to 200 days) and Late phase (201 to 305 days)
**Peak milk yield in cattle is in 6-8 weeks after parturition. Milk yield increases over lactation.
Maximum milk yield occurs between 4th**
-6 th lactation in cow & fourth lactation in buffalo**.
In dairy cattle, dry matter intake is at peak during mid-phase of lactation
**Residual milk: It is the amount of milk left in the udder after normal milking.It can obtain only after
oxytocin injection or by remilking**
(a) Older cows have a higher percentage of residual milk than first-calf heifers
(b) % of residual milk is more in low yielders than high yielders
(c) A cow with a high percentage of residual milk shows a lower persistency of lactation
Acetate (VFA) is responsible for milk fat synthesis
Vitamin B1 &Vitamin C are lost during process of pasteurization& sterilization of milk
Irradiated milk: Vitamin D content of the milk is increased by U.V.rays treatment
Stainless steel and aluminium alloy mainly used for the manufacturing of the dairy utensils
Milking utensils should be sanitizing with hypochlorite before use
