WELCOME

Introductory Dairy Science

Dr. Shiva Khanal

 COURSE OUTILINE
S.N. Topics No. of Lectures
1 Introduction to course outline and evolution system 1
2 Dairying in Nepal and its Scope 1
3 Comparison of Nepalese dairy with that of developed countries 2
4 Milk: Definition, and diagrammatic representation of milk constituents 1

5 Composition of milk (fat, lactose, protein, energy, vitamins and minerals) 2

6 Nutritive value of milk 1

7 Physical and chemical properties of milk 2
8 Factors affecting the composition of milk 2
9 Physiology of lactation: Mammary glands and hormones related to development of udder 2

10 Milk secretion and letdown of milk 3

11 Milking: Methods of milking: hand milking vs. machine milking 1
12 Clean milk production: Importance and factors affecting the clean Milk production 1

13 Natural flavors and off flavors of milk 1

14 Flavor defects in milk and their prevention measures 1
15 Dairy microbiology: Brief outline 1
16 Types of microorganism found in milk 1
17 Sources of contamination in milk 1
18 Uses of beneficial microorganism in milk 2
19 Significance of microorganism in dairy industry 1
20 Preparation of common dairy products (Dahi, Cheena, Khoa, Paneer, and ice cream) 3

Total 30
 PRACTICALS

S.N. Topics No. of Practicals

1 Study of commonly used dairy equipments 1
2 Study of milk sampling procedures 1
3 Sediment test by using disc and sediment tester 1
4 Estimation of fat by Gerber’s method 1
5 Estimation of specific gravity, SNF and T.S in milk 1
6 COB and titrable acidity test in milk 1
7 Study of MBR test for assessing microbiological quality of milk 1
8 Study of mammary gland and physiology of lactation 2
9 Study and practice of hand milking 1
10 Estimation of M.O. by using microscopes and CMT paddle 2
11 Preparation of Dahi, Cheena, Paneer, and Khoa 2
12 Standardization of milk and cream 1
Total 15
Reference book
DEFINITION AND SOME TERMINOLOGY RELATED
TO MILK
• Dairy: Simply dairy means, it is a place of handling of milk and milk
products
• Dairy Science: It is a branch of science which deals with the study and
handling of milk and milk products
• Dairy Technology: It is a branch of dairy science which deals with the
processing of milk and manufacturing of milk products on an
industrial scale e.g. making cheese, paneer, ghee, ice cream etc.
Definition of milk
• Layman definition: Generally milk is defined as the lacteal secretion
from class mammalian before fifteen and five days after parturition.
• Market milk: It refers to fluid whole milk that is sold to individuals
usually for direct consumption. It excludes milk that is consumed on
the farm and that used for manufacture of the dairy products
• Scientific definition: Milk is defined as the lacteal secretion obtained
from class mammalians, e.g. buffalo, goat, cattle, etc. It should be
secreted from healthy well kept, well fed milch animal and should be
free from colostrum. When it put for sale it must be confirmed to a
legal standard
Nepalese Legal Standard

Solid Not fat

Species Fat %
(SNF) %
Cow milk 3.5 7.5
Buffalo milk 5 8
Standardized
3 8
milk
Standardized
4.5 8.5
milk (India)
• Milk: Milk is defined as whole, clean, fresh, lacteal secretion obtained
by the complete milking of one or more healthy milch animals,
excluding that obtained within 15 days before or 5 days after calving
• Chemical definition: Chemically milk is defined as an emulsion of fat
in watery solution of sugar and mineral salts and with proteins in a
colloidal state.
• Emulsion: A creamy liquid in which particles of oils are suspended
• Colloidal: State or form in which diffusion rate is very slow and
produce considerable amount of light scattering phenomena in
solution
Terminologies
• Colostrum: The milk produced by an animal immediately after
parturition from 3 to 10 milking following is known as colostrum.
• The composition differ from the normal milk that, it is low in water,
sugar and fat percent and higher in casein, albumin, globulin and ash
contents.
• Sterilized Milk: Sterilized milk may be define as (homogenized) milk
which has been heated to a temperature of 100 0C or above for such
lengths of time that it remains fit for human consumption for at least
7 days at room temperatures.
 Sterilized milk
• Advantages
✔Remarkable keeping qualities; does not need refrigerated storage.
✔No cream layer /plug.
✔Forms a soft digestible curd, and hence useful for feeding of infants and invalids.
✔Distinctive ‘rich’ flavor (due to homogenization)
✔Economical to use.
✔Less liable to develop oxidized taints.
• Disadvantages
✔Increased cost of production.
✔More loss in nutritive value than pasteurization.
✔Gerber test by normal procedure not so accurate.
Homogenized milk
• It is milk which has been treated in such a manner as to insure
breakup of the fat globules to such an extent that after 48 hours
quiescent storage no visible cream separation occurs on the milk; and
the fat percentage of the milk in the top 100ml of milk in a quart
bottle, or of proportionate volumes in containers of other sizes, does
not differ by more than 10 percent of itself from the fat percentage
of the remaining milk as determine after through mixing
• In efficiently homogenized milk fat globules are subdivided to 2
microns or less in diameter
• Advantages
✔No formation of cream layer/plug.
✔Fat in milk does not churn due do rough handling or excessive agitation.
✔Better adapted for bulk dispensing; mixing not necessary.
✔More palatable due perhaps to brighter appearance, heavier body and richer
flavor.
✔Produce soft curd and is better digested; hence recommended for infant feeding.
✔Less susceptible to oxidized flavor development.
• Disadvantages
✔Increased cost of production.
✔Returned homogenized milk difficult to salvage; fat recovery is a problem.
✔Sediment appears to a greater degree.
✔Curdling in cookery
Standardized milk
• This is milk whose fat and/ or solids-not-fat content have been
adjusted to a certain predetermine level.
• The standardization can be done by partially skimming the fat in the
milk with a cream separator, or by admixture with fresh or
reconstituted skim milk in proper proportion.
• Standardized milk for liquid consumption should contain a minimum
of 3 percent fat and 8 per cent solid-not-fat
Fermented milk
• Fermented milks refer to those milks which have been made by
employing selected microorganisms to develop the characteristics
flavor and/ or body and texture.
• Examples: natural buttermilk, yoghurt, dahi, acidophilous milk
• Advantages
✔Much more palatable than milk.
✔nutritive value usually increased
✔More easily assimilated by the human system than milk.
✔May contain beneficial antibiotics.
✔May posses’ therapeutic properties.
✔Regular consumption of some types claimed to increase longevity of human
beings.
Terminologies
• Soft-curd milk: Soft-curd milk is milk that forms a soft curd when
coagulated with rennet or pepsin under standardized procedure. Soft
curd milk has a Curd Tension of less than 25 g.
• Flavored milks: Flavored milks are milks to which some flavors have
been added. When the ‘milk’ is used, the product should contain a
milk fat percentage at least equal to the minimum legal requirements
for market milk. But when the fat level is lower (1-2 percent), the
term ‘drink’ is used.
• Vitaminized/Irradiated milk: Vitaminized milk is milk to which one or
more vitamins are added. Irradiated milk is milk in which the vitamin
D content has been increased by exposure to ultra-violet rays.
Mineralized milk is milk to which minerals have been added.
• Frozen concentrated milk: Frozen concentrated milk refers to milk
which has been partially concentrated and then solidified by freezing.
Reconstituted/Rehydrated milk
• This refers to milk prepared by dispersing whole milk powder in
water approximately in the proportion of one part powder to 7-8
parts water
• Advantages
✔Helps in making up the shortage of fresh milk supplies in developing
countries.
✔Used by the Armed Forces in other countries.
Recombined milk
• This refers to the product obtained when butter oil, skim milk powder
and water are combined in the correct proportions to yield fluid milk.
The milk fat may also be obtained from other sources, such as
unsalted butter or plastic cream. Recombined milk should contain a
minimum of 3.0 percent fat and 8.5 percent solids-not-fat throughout
the country.
• Advantages
✔Helps in making up the shortage of fresh milk supplies in developing
countries.
✔Helps to prevents price rise of liquid milk in cities.
Toned milk
• Brainchild of D.N. Khurody who also coined the name
• Toned milk refers to milk obtained by the addition of water and skim milk
powder to whole milk. In practice, whole buffalo milk is admixed with
reconstituted spay dried skim milk for its production. Toned milk should
contain a minimum of 3.0 percent fat and 8.5 percent solids -not-fat
throughout the country.
• Whereas, double toned milk should contain a minimum of 1.5 percent fat
and 9.0 percent solids-not-fat.
• Advantages
✔Increases the supply of milk. The buffalo milk initially used is increased by 100-150
percent
✔Reduces the price of milk, so as to reach lower-income groups of the populationwho
• Humanized milk???
• Whole cow or buffalo milk is so modified in its chemical composition that it
resembles human milk
• Imitation milk
• A product resembling milk but not of dairy origin
• Soya milk
• Made from soya bean from special patented processes
• Acidophilus Milk: It is a type of fermented milk which is produced by
development of milk of a culture of Lactobacillus acidophilus. It is probiotic
bacteria that give medicinal and health promoting benefits to human being
by reducing undesirable bacteria in intestine through lactic acid
fermentation process.
 Present Statistics
Dairy Animals Number
Contribution of Dairy Sector
Cattle 74,13,197
GDP = 9% Buffalo 51,32,931
Lactating
AGPD = 33%
Cattle 12,23,061
Buffalo 16,66,827
particular Per Capita Requirement Remarks
Milk production
Availability as in
Developing Total(MT) 25,66,614
country Cow(MT) 11,01,812 (42.93%)
Milk 79 Lit 91 Lit ⮚ 12 Lit Buffalo(MT) 14,64,802 (57.07%)
deficit
⮚ Self
reliant in
milk
power Source: Agricultural Diary, 2080)
 Province-wise Data
Milking Cows Milking Buffalo Total Milk
Province Cow Milk Buffaloes Milk
No. No. Produced

Koshi 335466 265695 310517 203015 513532

Madhesh 194253 267517 166222 251227 417448

Bagmati 178016 288849 191692 263449 455141
Gandaki 77251 172980 66464 170837 237302
Lumbini 189755 380652 167506 328326 495832
Karnali 73961 94644 44817 67295 112112
Sudurpaschim 160339 160304 113269 135263 248532

2077/78 (2020/21)
 Province-wise Data

600000

500000

400000

300000

200000

100000

Milking Cows No. Milking Buffalo No. Cow Milk Buffaloes Milk Total MilkProduced
• Scope and Limitations/Problems/Constrains
Pattern of Flow of Raw milk
• The formal sector in Nepal comprises of the MPCS (Milk Producers
Cooperative Society), MCC (Milk Chilling Centers), Milk processing
plants and dairy cooperatives
• The flow of milk in the formal sector passes from the MPCS to the
MCC and finally to the milk processing plants
• Milk pricing system
✔Two axial pricing policy based on Fat and SNF
✔In some areas farmers are paid on fat basis.
✔Milk price is controlled by the government
• Dairy Related institutions in Nepal
Dairy Development Corporation (DDC)
• It is established in 2026 BS under corporation Act 2021 BS
• It is a fully state owned corporation, initiated for the economic
advancement of the farming communities
• It has flourished into a nationwide movement with an annual
collection over 60 million litres of milk from more than 200 thousand
milk producers through 1200 milk cooperatives spread out in 45
district
• The company has fully modern dairy plants, eleven cheese
manufacturing units, forty five milk chilling plants and highly qualified
dairy specialists
Objectives
• Provide a guaranteed market for milk to the rural farmers with fair
price.
• Supply pasteurized milk and milk products to urban consumers.
• Develop organized milk collection system to meet increasing demand
for pasteurized milk and milk products.
• Develop an organized marketing system for milk and milk products in
urban areas.
Milk supply scheme (M.S.S.)
• For effective and gradual development of dairy industry in Nepal
different “Milk supply scheme (M.S.S.)” were established from 2033
BS
• Objectives of M.S.S.
✔To manage the sales and distribution of milk and their products, collection,
processing, preservation and distribution to the consumer at national level.
✔To work with the principle of development in economic condition of
producers and improve the health condition of consumers.
✔To encourage the production and management of Chauri/Yak in Nepal.
Milk supply scheme (M.S.S.)
Milk Sales
S.No. Projects Franchise Sales Center Dealer Distributor
Booth

1. KMSS - 1422 - - 2
2. BMSS 10 235 2 - 8
3. HMSS 8 195 1 26 3
4 LMSS 1 138 1 11 4
5. PMSS 78 - 4 - 20
6. JMSS 100 78 2 5 5
7. NMSS 100 30 - - 2
8. DMSS 145 - - - 2
National Dairy Development Board (N.D.D.B.)
• To elevate the economic status of dairy farmers and support their families,
the Government of Nepal introduced the Dairy Development Board Act of
2048, establishing the National Dairy Development Board (N.D.D.B.) to
provide modern and scientifically grounded technologies to farmers.
• Objectives
• Assist the government in crafting policies for national-level dairy industry growth.
• Develop strategies for enhancing the dairy sector and implement them effectively.
• Address livestock issues and animal health concerns to bolster Nepal's dairy industry.
• Facilitate collaboration between private and government dairies to balance national
supply and demand.
• Create policies supporting advanced studies and research in milk industries.
• Manage pasturelands and feed industries to optimize animal productivity in the
dairy sector.
Milk Holiday
• The days during which farmers are asked not to bring milk to chilling
centers(Dairies do not purchase milk) are referred as milk holidays
• Farmers have been facing this problem in Nepal since 1991/92. Milk not
collected is estimated to be about 2% of the other
• Causes of milk holiday
• Temporal causes: Decreasing milk selling for short time
• Seasonal causes:
✔The problem of seasonal trend has to do mostly in the buffalo milk production due
to calving pattern of buffaloes
✔90% of the calving by buffaloes occurs between August to November. Milk
production in flush season Z(Oct- Sept) is about 60% and lean season ( April-Sept)
40%
• Spatial causes: Imbalance of production, processing and distribution of
collection centers
Other causes of milk holidays
• 1. Price intervention by government of Nepal.
• 2. Inadequate pricing policy for supply and demand between lean and
flush season.
• 3. Over politics in milk price setting.
• 4. Slow product diversification.
• 5. Import of powder milk
• 6. Flow of Indian milk during flush season
• 7. Inadequate effort in market promotion
• 8. Excessive reliance of farmers on DDC
Possible solutions for eliminating milk
holiday
• 1. Increase export arrangement
• 2. Encouragement to privet sectors
• 3. Price differential between flush and lean season.
• 4. Leave the price to the market.
• 5. Encourage private sector to utilize excess capacity.
• 6. Clear environment for new factories establish
• 7. Reduce cost of production through fodder based feed market
• 8. Increase consumer demand of milk
• 9. Increase product diversification
• 10. Manage the seasonality in milk production.
• 11. Improving collection and delivery demand.
• 12. Increase processing facility by reason
Dairy Cooperatives
• History of dairy cooperatives dates back to the First Five Year Plan (1956-61)
when the dairy cooperatives were formed in Tusal Village of Kavre district.
• However, the dairy cooperatives were became more effective only after
December 1981, when DDC initiated the milk producers oriented program by
encouraging the farmers to form their own Milk Producers’ Associations (MPAs)
along the lines of cooperative principles. The MPAs operated under the by-laws
prepared by DDC.
• The MPAs had no formal legal status and they operated as single purpose
primary cooperatives with milk trade and support to milk production as their
main activities.
• In order to enable the MPAs with the formal legal identity and to make them
more autonomous, DDC took initiation to convert these MPAs into Milk
Producers’ Cooperative Society (MPCS) in February 1989
Dairy Cooperatives
• For this, it encouraged and facilitated to register these MPAs in the
Cooperative Office of Government of Nepal (GoN)
• According to the available information, presently about 1,603 MPCSs
are registered in 53 districts of the country
• Like the MPAs, majority of MPCSs also operates as single purpose
primary cooperatives
Dairy Cooperatives
• The milk producer’s cooperative society is the organization
comprising of the dairy farmers and functions to collect the raw milk
at village and grassroot level.
• The milk collected from the MPCS is transported to the milk chilling
centers(MCC) where they are chilled and temporarily stored.
• From the MCC the milk is then transferred to the milk processing
plants in the large tankers which are facilitated with adequate
refrigeration requirements
Main Function of MPCSs
• To collect milk from the farmers (both the members as well as non-
members), test it for quality, transport it for selling to the nearest
milk chilling centers/milk processing plants of DDC and/or private
dairies; receive payment for the milk from them; and distribute the
payment to the individual milk supplier farmers
• Apart from milk collection business some of the MPCSs have also
started the operation of milk chilling vats; and milk processing for
producing various dairy product
Three - tier system of The dairy cooperatives
• MPCSs are the first-tier primary level cooperatives
• In the second tier, MPCSs in different districts have formed district level
District Milk Producers’ Cooperative Unions DMPCUs), which are
registered under Cooperative Act as district level bodies.
• Presently, there are 36 DMPCUs in different districts (mainly in Terai and
mid-hills) and their main objectives are to deliver programs designed to
support the increased production and processing of milk and milk products
and to contribute to the financial and social upliftment of the rural milk
producers.
• In the third tier, the MPCSs and DMPCUs have formed Central Dairy
Cooperative Association Limited Nepal (CDCAN)
• CDCAN is registered as their central-level cooperative organization
Three - tier system of The dairy cooperatives
• CDCAN is a national level tertiary organization of all the milk
producers' cooperatives at primary and secondary levels
• CDCAN aims to bring increased economic benefits to milk producers
and to contribute to make the country self-reliant in clean and high-
quality milk and related products. It also implements policy advocacy
activities at the central level to represent the interest of member
organizations. Currently, 36 DMPCUs and 1,329 MPCS are affiliated to
CDCAN.
Other Dairy Related Institutuins
• Department of Livestock Services (DLS)
• Promotion of livestock health, livestock sector diversification and
commercialization
• Department of Food Technology and Quality Control (DFTQC)
• Quality control of food
• Implements Food Act and regulations on food, animal feed and animal
products
• Department of Cooperatives (DoC)
• Regulatory body to regulate all the cooperatives from primary to federation
level operating in the country
• Private Sector
• Comparison of Nepalese Dairy with that of Developed Countries
Rank in 2017 Production (Million tons) Share in percentage
Country 1985 1995 2005 2015 2017 1985 1995 2005 2015 2017
1 India 44.02 65.37 95.62 155.69 176.27 8.58 12.10 14.75 19.43 21.32
2 USA 64.93 70.44 80.25 94.634 97.76 12.65 13.04 12.38 11.81 11.82
3 Pakistan 10.86 19.01 29.44 41.59 44.29 2.11 3.51 4.54 5.19 5.35
4 China 4.76 9.46 32.02 36.28 34.87 0.92 1.75 4.94 4.52 4.21
5 Brazil 12.57 17.13 25.53 34.86 33.74 2.45 3.17 3.94 4.35 4.08
6 Germany 33.63 28.63 28.48 32.71 32.69 6.55 5.30 4.39 4.08 3.95
Russian
7 0.00 39.31 31.15 30.79 31.18 _ 7.27 4.80 3.84 3.77
Federation
8 France 28.40 26.069 25.71 25.93 25.26 5.53 4.82 3.96 3.23 3.05
9 New Zealand 7.88 9.29 14.64 21.94 21.37 1.53 1.72 2.25 2.73 2.58
10 UK 16.02 14.84 14.47 15.32 15.26 3.12 2.74 2.23 1.91 1.84

(FAOSTAT,
2019)
 Nepal’s share to global milk production

Production (Million tons) Share in percentage

1985 1995 2005 2015 2017 1985 1995 2005 2015 2017
Nepal 0.81 1.01 1.35 1.86 2.05 0.15 0.18 0.20 0.23 0.24
World 512.98 540.07 648.22 801.13 826.75 100 100 100 100 100

(FAOSTAT, 2019)
Some Facts
• Out of the total livestock population, only 13% of the cattle and 26% of the
buffaloes are of improved breeds (NARC, 2016).
• The annual milk production of Nepal as per the report published by FAOSTAT
(2019) is 2.05 MT. Nepal’s share in global milk production is 0.247% in the year
2017
• Province no.1 holds the maximum cattle population whereas the maximum
buffalo population is found in province no.5. Province no.2 doesn’t hold any yak
whereas the maximum yak and sheep population is hold by province no.6
• The buffalo population in Nepal bears a considerably shorter lactation period of
242days, whereas the cows of Nepal has an average lactation period of 286 days
• Lactation yield of local cattle and buffalo is 450 L and 900 L respectively
• Lactation yield of cross bred cattle and buffalo is 3000 L and 1500 L respectively.
Milk production per cow per lactation
Milk production
S.N. Countries
/Lactation (Kg)
1 E.U 5594
2 U.S 9284
3 India 1145
4 China 3988
5 Newzealand 3211
6 Argentina 4697
7 Austrelia 5491
8 Canada 8395
9 Japan 9269
10 Nepal 438
 Milk production (kg)
S.N. Country
per cow per Year
1 World 2,090
2 Developed countries 3,740
3 Asia 9,21
4 Developing countries 6,60
Rank Country Dairy Cattle Population (Million)
1 India 56.6
2 Brazil 38.2
3 China 36.3
4 United States 29.2
5 Russia 27.5
6 European Union 24.2
7 Germany 22.9
8 France 21.1
9 Japan 19.8
10 Italy 19
11 Argentina 10.2
12 Pakistan 9.8
13 Mexico 8.2
14 Ethiopia 7.2
15 Colombia 6.2
16 Vietnam 5.1
17 Bangladesh 4.7
18 Turkey 4.6
19 Egypt 4.2
20 Indonesia 4.1
21 Nepal 2.3
Top 10 Countries with highest number of
buffaloes