- DESCRIPTION
- INDEX
The authors and publisher of this book have a great pleasure and satisfied to present this book, SEC-102-ZOO : DAIRY MANAGEMENTS (T) Semester I for F.Y.B.Sc. Zoology students. The book has been written as per the new revised syllabus B. Sc. Zoology Major (03 years) / B. Sc. Honours in Zoology (04 years) for the Colleges Affiliated to Savitribai Phule Pune University, Pune to be implemented from June 2024.
The main aim in writing this book is to provide basic information of the subject, to enhance the skill of the students, to cater the needs of the subject as per National Education Policy (NEP), 2020. We tried to explain the concepts and information in a simple lucid language so that students could understand it easily.
We feel that it’s not a new creation but presentation in simple form for the better understanding of students. The figures and photographs included in each chapter will help the students to grasp the subject matter.
We are very grateful to the authors whose reference books and web pages, those are cited at the end of each chapter and at the end of the book, we have referred.
1. Chapter
General Management Practices in Dairy Farming
1.1 Grooming.
1.2 Drying off.
1.3 Control of bad habits.
1.4 Castration.
1.5 Dehorning.
1.6 Trimming.
1.7 Shoeing.
1.8 Identification marks.
1.9 Removing extra teats.
1.10 Shearing.
2. Chapter
Cattle and Buffalo Management
2.1 Housing of Cattle & Buffalo.
2.2 Calf Management.
2.3 Heifer Management.
2.4 Management of Pregnant and Lactating Cow & Buffalo.
2.5 Care and Management of Cross – breed Cows.
2.6 Care and Management of Breeding buffalo.
3. Chapter
Factors Affecting Quality and Quantity of Milk Adulteration and Packaging of Milk
3.1 Factors affecting quality and quantity of Milk/ Composition of milk.
3.2 Adulteration of milk
3.3 Packaging of Milk
4. Chapter
Diseases of Lactating Cow
4.1 Mastitis.
4.2 Dystokia.
4.3 Milk fever.
4.4 Prolaps.
4.5 Ketosis.
5. Chapter
Processing of Milk
5.1 Milk collection, transportation, grading, weighing and cooling of milk.
5.2 Strainer and Straining of milk, Filter and Filtration of milk, Clarifier and clarification of milk.
5.3 Cream separator and separation.
5.4 Standardization of Milk
5.5 Pasteurization of milk
5.6 Homogenization
5.7 Theory of homogenization, Homogenizer valve, homogenization efficiency.
5.8 Sterilization
6. Chapter
Dairy Products
6.1 Cream : Definition, Nutritive value.
6.2 Butter : Definition, nutritive value.
6.3 Cheese : Definition, nutritive value.
6.4 Dried Milk Products : Butter milk powder, whey powder, cream powder, milk powder.
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