Milk Production and Processing

The book covers various aspects of dairying and milk products such as dairy farm establishment, management, production and utilisation of various dairy products. Information has been included on various aspects of dairy farming starting with selection and purchases of dairy cattle, their care and management, with respect to housing feeding, breeding and health care during various physiological states such as growth, pregnancy and lactation and during different seasons. Details of health care management along with common diseases have been covered with all information required for educated ferments and technicians working in these areas. Various means for consistent improvement of the stock has also been included. Production of clean milk, its procurement, processing and distribution has been covered with more emphasis on common processing technologies such as pasteurization and sterilization. Different forms of liquid milk available in the market has been described along with its standards and other specifications for the knowledge of common man and technicians. Manufacturing methods of milk products have been included with appropriate flow chart wherever required and various categories of milk products have been covered in detail under different chapters under milk products. This book has been prepared with emphasis on second year syllabus of Vocational higher secondary course on milk products and dairying considering the lack of a suitable textbook for this subject. Also the book may be accepted as a textbook / manual for educated farmers, other teaching and training programmes covering similar syllabus like that of dairy farm instructors and as a handbook for Veterinary Students and Dairy Extension Officers. With these introductory notes, we presume that the book will satisfy its readers’ requirements and form a valuable textbook / reference book for all those concerned with dairy animal production and utilization of their products ultimately benefiting the farming community.