Dairy Planner March 2017

INR 100

HARBIL/2004/22481

New Generation Fodder In Dairy Sector Summer Management Of Dairy Animals  Benefits of Cow Desi Ghee  Beneficial And Therapeutical Effects Of Fermented Milk Products 

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Year.14 | Issue - 03 | March - 2017

From the Pen of Chief Editor Red tape sours Indian dairy industry?

OUR TEAM

Hydroponic Fodder -new Generation Fodder In Dairy Sector

C O N T E N T S

Beneficial And Therapeutical Effects Of Fermented Milk Products

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Application Of Genetic Engineering To Improve The Quality Of Milk

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Benefits of Cow Desi Ghee

15 Layout, Designingand Processing Of A Dairy Plant

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Recipe

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Ayurvet Limitied

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EDITORIAL BOARD MEMBER Dr. J Tamizhkumaran

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M.VSc., PGDEP., Ph.D. (Ph.D in Veterinary & Animal Husbandry Extension Education)

General Manager + 91 999 170 5005 pcslkarnal@gmail.com

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Editorial

The Indian government's tightened norms on importing high milk yielding cattle breeds have forced many large businesses to either shelve, defer or scale down their large integrated dairy farm projects. Several dairy industry players said animal husbandry officials who encourage dairy farmers to go for indigenous milch breeds, are holding back clearances to import highyielding livestock, hurting the sector's growth plans. India has close to 30 domestic cow types, including Gir, Ongole, Red Sindhi and Sahiwal. But most big players prefer foreign breeds like Jersey and Holstein Friesian. Imported cow breeds give 1.53 times more milk at 2540 litres a day than the average 10 litres from Indian cows. The Indian dairy sector, which is currently growing at a compounded annual growth of 15 17 percentwith a size of $70 billion (.`4.3 lakh crore), is expected to double to $140 billion by 2020, according to a report by the Investor Relations Society of India. Promoters of home grown large dairy firm Tirumala Milk Products, which was recently acquired by the world's largest giant Le GroupeLactalis of France, have decided to go slow on their plans to set up Asia's largest integrated dairy farm. "The plan, involving 20,000 cattle and an investment of over Rs 6,000 crore, where we wanted to rope in a European partner, is being scaled down and implemented in a slow phase given regulatory hurdles in importing cows in large numbers," said BollaBramha Naidu, founder of Tirumala Milk. What every expectantThe Indian animal husbandry authorities give preference to the import of frozen semen and embryos over livestock imports, said the chief executive of a Hyderabadbased dairy firm who did not want to be identified. "Poor quarantine facilities in the country, heavy documentation work involved in obtaining approvals from multiple departments, including the director general of foreign trade (DGFT), given the restricted status to livestock imports are discouraging the entrepreneurs," he said.

NewZealandbased dairy giant Fonterra's plans to set up .`1,000crore dairy joint venture with world's largest fertiliser cooperative federation IFFCO did not take off for want of regulatory clearances. "As against the original plan of 10,000 cows and buffalos including some 3,000 imported cattle, we are now looking at some 500 local breeds at the Kisan SEZ," a senior IFFCO executive told ET on condition of anonymity. Despite attractive growth and profitability in the Indian dairy sector, several new players with large plans are being forced to scale down, said Suresh Rayudu, managing director of Srinivasa Hatcheries. "Due to tougher norms and long gestations involved in importing livestock, we have decided to drop the dairy breeding business plan." Local dairy farms with aggressive growth plans argue that they save at least 34 years of previous time if import of livestock in large quantities from Europe and New Zealand is allowed.

"China is allowing import of livestock in large numbers of 40,000 cows at a time, which explains why the Chinese dairy industry is catching up fast," says Creamline Dairy's managing director K Bhasker Reddy. While the animal husbandry department did not respond to ET's mail seeking reasons for regulatory hurdles, a senior biodiversity official said the tightened norms were aimed at protecting the local biological diversity. R HampaiahRalladoddi, chairman of Andhra Pradesh Biodiversity Board, said, "The companies are discouraged from importing animals in large scale due to fear of disease spread amongVeterinary scientist and animal activist SagariRamdas said highyielding breeds like Jersey and Holstein Friesian are highly susceptible to diseases. Very low immunity to local disease conditions would lead to massive expenditure on animal healthcare and the increased use of antibiotics would have its consequent effects, she said.

Registered as Newspaper by Registrar of Newspaper for India : RNI No. HARBIL/2004/22481

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Rakesh Kumar Founder - Growel Agrovet Private Limited

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Dr. Sanjay K Latkar Alembic Pharmaceuticals Ltd Mumbai

Dr. Rabi Ranjan Naik Website : www.pixie.co.in

M.VSc.Scholar, Department of Livestock Prouducts Technology, Madras veterinary collage, TANUVAS, Chennai

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HYDROPONIC FODDER -NEW GENERATION FODDER IN DAIRY SECTOR Dirisala Venkata Sivaji¹, Tamizhkumaran. J ²* 1 Post Graduate Scholar, 2 Teaching Assistant, Department of Veterinary and Animal Husbandry Extension, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumabapet, Pondicherry – 605 009

oats, sun hemp, cowpea, horse gram can be grown using this method, yellow maize is the most suitable option.

Dirisala Venkata Sivaji Introduction India stands first in Milk production with 155 million litres being produced during 2015-16. Lack of cultivable lands and grazing fields are the major constraints in improving the productivity of the animals in India.

The fodder production in India is reported to be around 20 per cent which is not sufficient to increase the productivity of the animals. Indian Dair y farmers are in crisis with increased cost of production and nonremunerative prices. Earlier, the cattle used to depend on grazing, natural resources and crop residue for fodder which are decreasing now. The milk farmers are forcibly depend on the concentrate cattle feed to increase the milk production, eventually the cost of production has increased. Feed cost has been increasing up to 30- 50 percent from past four consecutive years, but the milk procurement prices have not increased comparatively. An alternative solution for this scenario was hydroponics. Hydroponic fodder is more relevant in sustainable dairy farming, especially in the event of inadequate land and water, or poor soil fertility.

Tamizhkumaran J Hydroponics is the technique of growing plants without soil or solid growing medium, but using water or nutrient-rich solution only, for a short duration Steps involved in cultivation of Hydroponics First, seeds are treated with fungicides and soaked in water for a day and then transferred to gunny bags that are pre-wetted with water. They are left alone for four days so that seeds can sprout. On the fifth day, seeds are transferred to plastic trays and spread evenly. Inside the unit, iron frames are fitted in such a way that trays could be arranged like railway bogies. If one tray is pushed from one end, the last tray comes out from the other end.

Calculated amount of sprouted seeds are spread on the trays and loaded every day. The amount of seeds used depends on the quantity of target fodder production. Water and soluble nutrients are sprayed at regular intervals. Within six days the plants reach a height of 22 cm; they are then peeled off from the trays, and the fodder is now ready to feed the cattle.

Though crops like wheat, finger millet,

Every kilogram of yellow maize will yield about six kg of green fodder (812 inches) in 10 days. As the whole plant including the roots is fed, wastage is minimal. Up to 20 kg of this fodder can be fed to a crossbreed cow daily and around half a kilo for a sheep or a goat.

This helps farmer to save a lot of money on commercial cattle feed as the production cost of each kg of hydroponic fodder comes to only about Rs 2.20.

Crops that can be grown using hydroponics Farmers can grow any crop from Fox tail millet to Jowar and all other green fodder can be grown using hydroponics.

Nutrient Film technique is also a kind of hydroponic farming that is adopted by many commercial farmers these days.

Nutrient Film Technique Nutrient Film Technique (NFT) is a hydroponic growing method in which the plants have their roots partly submerged in a shallow stream of recirculating water containing all the required growth nutrients and where there is no solid rooting medium. The upper surface of the root mat, which develops above 06

income from direct sales.

Different stake holders can benefited through hydroponic growth like agricultural, horticultural, ornamental, dairy farmers.

Promoting government agencies There are various government agencies like State agricultural universities (SAU), research centres like IARI, ICAR, NDRI and veterinary universities like TANUVAS, SVVU and training institutes like KVKs, MANAGE was promoting hydroponic cultivation. NDDB promoting cultivation through bank loans for marginal dair y and agricultural farmers.

Advantages 1. The growth rate on a hydroponic plant is 30-50 percent faster than a soil plant, grown under the same conditions

the water, although is moist, is in the air. Therefore, around the roots, which are in the air, there is a film of nutrient solution –hence the name, nutrient film technique (NFT).

2. Hydroponics had extremely high in protein and metabolisable energy, which is highly digestible by most animals

The features and benefits of NFT method include:

3. I t w a s re l a t i v e l y f re e f ro m chemicals and pesticides

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No soil is needed

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The water stays in the system and can be re-used – lower water consumption

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Nutrition levels can be controlled

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Stable, higher yields and shorter times between harvests

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P ro d u c e s h i g h l y n u t r i t i o u s , attractive crops

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Less pest and disease attack, easier to get rid of than in soil

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Easier to harvest and source of

4. Full fodder can utilizable in nature, wastage would be minimum.

5. It Increases the milk production and fertility rate of cattle.

Hydroponics was more economic it reduced water usage, marginal land use, constant food supply, reduced growth time, reduced labour requirement, and cost effective, high nutritional value, completely natural and commercially available as packaged feeds

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Disadvantages Unfor tunately there are also disadvantages in growing fodder in such a controlled, humid, moist environment. Some of the problems that affect the yield production are MOULD, BACTERIA and FUNGI. Conclusion The hydroponic fodder will change the existing situation of fodder demand in the country if utilized properly. This new generation fodder cultivation technique saves time, labour and mainly the space required to cultivate the fodder. Hydroponic fodder will surely remain an innovative technique in the field of agriculture and animal husbandry to enrich the productivity of the lactating cows and sustaining the milk production. 

In India’s most preferred Dairy Magazines

INR 100

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Year.13 | Issue - 12 | December-2016

Postal Regn. No. PKL-62/2014-2016

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“SUMMER MANAGEMENT OF DAIRY ANIMALS ” Dr. Santosh Shinde, Dr. Sanjay K Latkar, Dr. Amit Singh, Dr. S. Midhun & Dr. Ajit Kawdekar Alembic Pharmaceuticals Ltd Mumbai www.alembic-india.com Email: - sanjay.latkar@alembic.co.in commonly used to show the degree of stress on dairy animals when said index crosses 72 milch animals are suffer more .

Dr. Santosh Shinde It is always a challenge to manage the heat stress in dairy animals. Most of the time milk production decline due to hot and humid climate .In cattle and buffalo hot climate caused heat stress due to that painting started which drolls excess saliva from the mouth.Saliva play an important role in digestive process, it act as a natural buffer , so less saliva available in the digestive process leads to acidosis problem which gives adverse effect on normal physiological process of the body .Due to acidosis and heat stress anorexia develop resulting in to lower feed intake this associated with decreased milk production fertility and growth rate .

The effect of humidity and hot climate is more prominent in high performance cow with high milk yield .This effect is not only in very high temperature area but also in moderate climate also. The bad effect can be minimized by modern method of shade cooling and standard management practices .

Most of the time heat stress occurs when environment temperature is very high than normal .

Following environmental factors play an important role in heat stress a. Relative humidity b. Movement of Air c. Temperature of atmosphere d. Solar radiation When temperature go's above 27 C even with low humidity the effect of temperature is above the comfort zone for high producing dairy cattle .The temperature humidity index

There is data available which shows that estimated milk yield reduction was 0.32 Kg /Unit increase in the temperature humidity Index. The ideal comfort zone of milch animals ranges 12-25 C. High temperature have adverse effect on performance of dairy c a t t l e h i g h te m p e r a t u re a l s o h a v e significant effect on conception rate which reduces by 10 to 20 % study indicate that high temperature alter the hormonal profile of the cattle . Heat stress immediately at the time of breeding or after breeding may result in the decreasing the conception rate .

Provision of ad-lib cool water supply is an essential part of good thermal management system. If environment temperature increases water requirement of the body also increases .Heat stress increases the production of free radicals in the body leading to oxidative stress .The use of antioxidant such as Vitamin Ereduces the impact of heat stress .

How to Manage the effect of heat Stress

Following points are highly useful to minimize the heat stress

With the help of physical modification of the environment

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Feeding and management practice should be improved

Use of SHARKOFERROL Vet 50 Gm /day /animal is advisable which increases the hemoglobin level in the body which carries more oxygen and oxygen is a basic need of all the living tissue .

Exotic breeds are more susceptible to heat stress

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Try to avoid animal from direct sunlight

Design of the cattle shade

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Wash the animal minimum 2 to 3 times a day

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Feeding / grazing should carry early in the morning or late in the evening which result in to more feed intake and high productivity

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Try to give free access for water to animal

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Control over ectoparasites during this season is very important as they carry various Tick borne diseases like Anaplasmosis, Red water disease ,Trypanosoma , Theileria etc.

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Application of PORON ready to use solution is highly effective to control the tick infestation for superior result use of Tikout solution on floor is advisable .

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To avoid acidosis in summer use of Alvite M mineral mixture is an ideal choice it contain yeast which help to prevent sub clinical ruminal acidosis . 

Standard management of cattle shade will help to minimize the ill effect of heat stress.

There should be adequate facility of cross ventilation to reduce the heat stress .

Shade by providing some shade around the farm is a way of preventing animals from direct heat green trees provide the cooling effect grazing at evening time or night time will also great help to minimize the ill effect .

Effect of heat stress on thyroid gland activity reduces the gut motility and rate of passage.

In case of heat stress there is a possibility of reduction in absorption of nutrients from intestine also causes decline in the dry matter intake.

In case of heat stroke feed intake is reduced by 8-15 % or more depending upon the severity of heat resulting in to reduction of volatile fatty acid production which directly related with milk production and fat %.

Feeding of good quality roughage to dairy animals during hot climate is advisable.

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BENEFICIAL AND THERAPEUTICAL EFFECTS OF FERMENTED MILK PRODUCTS Dr. P.K. Roy, Miss. A. Chhetri and Dr. S. P. Sarkar Department of Dairy Microbiology, W.B.U.A.F.S., Mohanpur Campus, Nadia, (W.B.) With the advent of genetic improvement in the starter culture technology together with programmes for the improvement of these products beneficial effects on human nutrition and health, these products have become increasingly popular throughout the world. The great popularity of fermented milks is also attributed to their attractive taste as well as extended shelf life at low temperatures at which the survival of pathogenic micro-flora is greatly diminished particularly at low pH. Introduction

(b) Proteins

Humans around the glove have ingested fermented milk products (FMP) for nutrition and good health for a very long time. Since, 1966 fermented milk products (FMP) consumption has been chronicled, by the International Dairy Federation (IDF).

Proteolysis increases the peptide and free amino acid content of fermented milk products (FMP). The increase in peptide and free amino acid suggests the presence of endopeptidases and exopeptidase in Lactic Acid Bacteria. The major amino acids liberated are proline and glycine.The essential amino acids liberated increase about four times during yoghurt, indicating that various proteolytic enzyme and peptidases remain active throughout it's shelf life. The proteolytic activity of the yoghurt bacteria is moderate but is very significant and leads to symbiotic growth of the organisms and production of flavor compounds.

All fermented milk products (FMP) are not alike. They differ enormously in texture, chemical composition and flavour. The Lactic Acid Bacteria (LAB) used in biological processing, largely discern the fermented milk products (FMP). The LAB customarily used (Lactobacillus acidophilus, Streptococcus thermophilus, Lactococcuslactissub sp.lactis, Lactococcuslactissub sp.cremoris, Lactobacillus delbrueckiisub sp. bulgaricus) are responsible for the acidic taste arising from lactic acid. In some fermented foods Lactococcuslactis, Lactobacillus helveticus, L e u c o n o s to c d e x t r a n i c u m , St re p to c o c c u s d u r a n s a n d Streptococcus faecalis are employed for acid and distinct flavour development. A reasonable degree of versatility in acid, texture and flavour production may be achieved by combining different strains and species of Lactic Acid Bacteria.

With the advent of genetic improvement in the starter culture technology together with programmes for the improvement of these products beneficial effects on human nutrition and health, these products have become increasingly popular throughout the world. The great popularity of fermented milks is also attributed to their attractive taste as well as extended shelf life at low temperatures at which the survival of pathogenic micro-flora is greatly diminished particularly at low pH. The vital factor and health value of milk food result from the optimal balance of its components.

Biochemical Changes During Milk Fermentation (a) Carbohydrates Lactic Acid Bacteria utilize lactose as the principle source of carbon for growth and energy. Lactose is transferred into the cell by the enzyme permease where it is hydrolysed by lactase into galactose and glucose. In some strains of Streptococcus thermophilus lactose is converted to lactose-phosphate and is subsequently hydrolysed with phospho--D-galactosidase. Galactose is not utilized by most strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricusand occurs in the medium. The Lactic Acid Bacteria metabolize glucose to D- or Llactic acid via the glycolytic, Embden-Meyerhof-Parnas pathway.

Carbohydrates fermentation is always homolactic and lactic acid accounts for more than 95% of the fermentation output. The lactic acid reduces the pH of milk, thus preserving it.

(c) Lipids A weak lipase activity results in the liberation of minor amounts of free acids, particularly stearic and oleic acids. Individual esterase's and lipases of youghurt bacteria appear to be more active towards short chain fatty acid glycerides than towards long chain substrates. Free fatty acids increase in yoghurt made from whole milk. As a result of fermentation, dahi exhibits a higher level of conjugated linoleinic acid (CLA) content than milk. Conjugated linoleinic acids (CLAs) have been shown to provide protection against cancer and other beneficial effects. (d) Minerals Fermented milk products (FMP) are an excellent dietary source calcium, phosphorus, magnesium and zinc in human nutrition.

Bio-availability of the minerals from fermented milk is equal to or better than that from milk. Since yoghurt is a low pH product compared to milk, most of calcium and magnesium occurs in ionic form. The complete conversion of these minerals from colloidal form in milk to ionic form in fermented milk may have some bearing on the physiological efficiency of their utilization. (e) Vitamins Despite partial loss of vitamins during fermentation, fermented milk is an excellent source of vitamins inherent to milk. Processing parameters and subsequent storage conditions influence the vitamin content at the time of product consumption. Incubation temperature and fermentation time exert significant balance between vitamin synthesis and utilization of the culture. During fermented milk production, there is generally a slight decrease in vitamin B12, biotin and pantothenic acid and an increase in folic acid.

Nutritional Bioavailability Nutritional bioavailability encompasses availability, absorption, retention and utilization of nutrients. Judicious evaluation of these factors would explain tangibly the Nutritional bioavailability of fermented milk products.

Bioavailability of nutrients comprises biosynthesis of certain nutrients and increase in their availability following fermentation.

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(a) Carbohydrates One mole of lactose gives rise to one mole of galactose and two moles of lactic acid and some energy for the growth of the culture. Approximately 30% of lactose in milk is hydrolysed by lactase from LAB cells.

The reduction in lactose concentration is one of the reasons for increased tolerance of fermented milk products by lactase nonpersistence individuals, which is of therapeutic significance. (b) Proteins The protein availability is a function of total amino acid content. The total amino acid composition of fermented milk product does not differ substantially from that of the milk from it is originates. The free amino acid content is higher due to partial hydrolysis of the milk proteins by Lactic Acid Bacteria.

Milk proteins are digested efficiently and it is unlikely that partial pre-digestion of the proteins in fermented milk products and the finer coagulation of the curd would improve protein bioavailability. The predigestion of proteins may be beneficial for some human who lack the digestive enzymes due to disease states. (c) Minerals Calcium and phosphorus are the most essential minerals for bones. Milk and fermented milk products are excellent sources of dietary minerals, particularly calcium, phosphorus, magnesium and zinc.

The bioavailability of calcium from fermented milk product is high, and it is readily absorbed. Calcium absorption is facilitated in presence of some food constituents, and lactose is one of them. (d) Vitamins Vitamins are essential co-factors in various metabolic processes and milk as well as fermented milk products are superior sources of vitamins.

The processing parameters and subsequent storage of the fermented milk product influence its vitamin content. The time and temperature of incubation can influence the vitamin content of fermented milk product. The optimal temperature for production of niacin and folate in yoghurt is 420C but folic acid and vitamin B12 levels were reduced in yoghurt during storage at 4-50C.

fermented milk product needs to be studied in greater detail, to elucidate the effect of processing treatments prior to fermentation, impact of fermentation variables and storage conditions postfermentation.

Prophylactic and Therapeutic Role (I)

Antibiosis

The primary prophylactic and therapeutic properties of fermented milk products seem to be related to the antibiosis attributed to fermentation products and bacterial enzymes. The antibiosis due to fermentation products includes organic acids, oxidationreduction (OR) potential, bacteriocins and antibiotic substances. The antibiosis due to bacterial enzymes includes bacterial deconjugation of bile salts. The antibiosis due to organic acids is the most important.

During growth, as organic acids are produced, the acidity increases and pH decreases. The antibiosis due to bacteriocins and antibiotic substances may be greater in the gastrointestinal tract than in food system as because of presence of proteolytic enzymes. (ii) Diarrhoea There is a scientific consensus that Lactic Acid Bacteria are antagonistic towards food-born pathogens in vitro that produced toxins in food, resulting in food intoxication or may multiply in food to cause infection. Lactic Acid Bacteria may hinder the proliferation of some foodborne pathogens in the food system. Thus, the establishment of Lactic Acid Bacteria in the gastrointestinal tract may provide prophylactic and therapeutic benefits against intestinal infections. Prophylaxis m a y h a ve s o m e b e n e fi c i a l ro l e i n circumventing traveler's diarrhoea. (iii) Cholesterol reduction Modern consumer is modifying dietary practices to reduce cholesterol. High serum cholesterol has been linked to an increase in the number of deaths from atherosclerotic heart diseases. Large daily intake of fermented milks was postulated to lower serum cholesterol level. (iv) Anti-carcinogenic property Epidemiological studies suggest that fermented milk products suppress the onset of carcinogenesis. Consumption of fermented milk products containing viable

Lactic Acid Bacteria may reduce the chances of colon cancer. The favorable change in intestinal micro-biota can directly and indirectly reduce the conversion of procarcinogens into carcinogens. Based on the observation it was extrapolated that high numbers of viable L. acidophilus in the gastrointestinal tract may reduce the potential for cancer initiation. (v) Lactose intolerance It is defined as the occurrence of clinical signs (diarrhoea, bloating, flatulence) or subjective symptoms (abdominal pain, gaseousness) following intake of lactose in a person with proven lactose malabsorption.

Incomplete digestion of lactose results in a flat or low rise in blood sugar, shown in a lactose intolerance test. The increased lactose tolerance was attributed to the lower level of lactose in the fermented milk products or to the increased lactose digestibility in the gastrointestinal tract by the Lactic Acid Bacteria. (vi) Immune modulation It has been hypothesized that Lactic Acid Bacteria may have some potential role in augmenting the immune system of the host. This provides a scientific rationale for the suggested use of fermented milk products in prevention and treatment of gastrointestinal disturbances (diarrhoea, e n te r i t i s , c o l i t i s ) . C o n s u m p t i o n of fermented milk product has been shown to enhance significantly the serum interferonproduction and boost in natural killer cell numbers in the peripheral blood, helpful in maintaining activity and functional potency of the immune system. (vii) Prevention of osteoporosis Since fermented milk product show higher bioavailability of calcium, intake of fermented milk product has the ability to reduce osteoporosis by reducing secretion of parathyroid hormone, which stimulates bone resorption. (viii)Cataract It is a major cause of blindness in the elderly. Recent epidemiological evidences suggest that consumption of fermented milk product leads to dose-related protective effects against cataract. 

The bioavailability of B-vitamins in 11

APPLICATION OF GENETIC ENGINEERING TO IMPROVE THE QUALITY OF MILK A.K. Roy and Mahendra Singh National Dairy Research Institute Karnal (Haryana) for cloning the animals which can give rise to new dimensions in the genetic improvement of dairy animals. It is possible to produce a dairy cow capable of synthesizing milk with high protein content. This is an important feature for making cheese. Similarly it is also possible to produce a cow through cloning that has lower percentage of saturated fat, since it is beneficial for humans.

A. K. Roy

Mahendera Singh

The genetic improvement of livestock has been achieved traditionally through the application of principles of quantitative genetics and animal breeding. Milk production in dairy cattle has increased tremendously due to the genetic selection by artificial insemination. However, traditional animal breeding with new techniques of marker assisted selection could be more effective in the genetic improvement of our livestock. The arrival of modern biotechnological tools has opened new avenues for the improvement of milk production in dairy animals.

recently fertilized ovum is the most c o m m o n m e t h o d t o p ro d u c e a genetically engineered livestock , although ver y few microinjected embryos produce transgenic animals.

Biotechnology can be used to improve the genetic quality of livestock either by transferring new genetic material or disseminating the desirable traits via cloning of an animal. It has become possible to modify proteins now and have them secreted into the milk of a transgenic mammal. Such proteins have the potential to improve the quality of milk and these are beneficial for the dair y industr y.The genes encoding these proteins are transmitted through normal inheritance and the animals produce the proteins only in their milk during lactation. These new genes can be p ro pa g a t e d i n t h e d a i r y c a t t l e population by use of embryo transfer, a r t i fi c i a l i n s e m i n a t i o n , i n v i t ro fertilization and cloning.

The biotechnology includes artificial insemination and embryo transfer which have been used successfully for last many years for genetic improvement of livestock. Currently it deals with more of molecular biology based techniques such as gene cloning and genetic engineering. Transgenic sheep, goats and cattle have been produced worldwide with these technologies. However, the efficiency of producing transgenic ruminants is low and the costs are very high. In order to transfer a gene to the progeny of transgenic animal, it should be sexually mature and then complete a gestation which takes time. A nucleus from the

Genetic improvement through cloning Nuclear donors may be taken from transgenic fetal fibroblasts and engineered from connective tissue cells to clone calves and goat kids. The adult cells have also been used successfully

Although selective breeding from an animal may not succeed always but selective breeding from a herd of cloned animals have more chances to succeed. Dairy industry may have potential impacts of genetic improvements on milk production.

Cloning can be used to produce high yielding dairy cows. Artificial insemination has eliminated the need to clone elite bulls. While an elite cow is able to produce only a few offspring with the help of embryo transfer technology, the cloning has got an ability to increase the intensity of genetic selection. The current artificial insemination industry may be replaced by certain private companies in future for selling the clones of top dairy stock.

Improved Livestock The main aim of genetic engineering is to produce a livestock with altered traits such as disease resistance, better growth rate and milk composition.

G e n e c o n s t r u c t s a re t h e g e n e s designed to express directly or indirectly variousgrowth factors and change body composition. The majority of these transgenes expressed growth hormone; although other constructs based on GH release and insulin-like growth factor have also been used. Milk protein genes have been cloned from many animals. These transgenes are developmentally 12

correct, but their levels of expression can vary. Many private companies have produced transgenic cows, sheep, goats and pigs, targeting transgenic expression to the mammary gland with the aim of isolating high-value pharmaceutical proteins from milk.

It is possible to add a new gene or alter the existing genes to change the properties and composition of milk. A transgenic mice has been produced which expresses human lysozyme or a modified bovine casein in the milk. It has led to the change in the physical and functional properties of milk proteins, including decreased micelle size and increased gel strength. The production of human lysozyme in the milk of transgenic mice also increased the antimicrobial properties of the milk, which could reduce infections in the mammary gland of cows and help to eliminate unwanted pathogens in the human gut especially during consumption of milk. So the genetic engineering can be used to improve the livestock either by altering milk to improve its functionalityin human health or by reducing the environmental pollution due to animal rearing. It is also possible to delete the genes responsible for certain diseases like mad cow disease.

Milk improvements It is possible to bring about the variations in the composition and functionality associated with milk proteins, by over expression, deletion or addition of

mutated form of major milk protein genes so that a desirable quality of cheese may be produced. Protein breakdown may be prevented during cheese manufacturing by adding extra copies of casein gene which increases the thermal stability of milk. The process is also called site-directed mutagenesis. The presence of 10% to 20% of the altered casein in milk produced by a transgenic cow can increase proteolysis and promote faster ripening of cheese. The genetically engineered dairy cows are able to produce healthier milk and more cheese yields as well as a wide variety of other milk products. The experiments are also being conducted to improve the nutritional and antimicrobial properties of milk. The research has demonstrated that human lysozyme is able to maintain antimicrobial activity when expressed as a transgene in mice. Trials are underway to add other naturally occurring human milk proteins with antimicrobial properties and genes to change the fatty-acid composition ofmilk so that it is good for the human heart. Such dairy cows with transgenes could become available in the coming years! As a result of this, there will be separate herds for fluid milk production and those with the milk suited for cheese production. The antimicrobial properties of lysozymecontaining milk for drinkingmay interfere with the microbes used in cheese and yogurt production.

Environmental protection Dairy and Livestock production units need to reduce the amount of minerals excreted by animals because the digestive processes of livestock can be inefficient and compounds like phosphates are being added to feed at levels exceeding the dietar y requirements. These minerals accumulate at elevated levels in surface as well as groundwater which may damage the aquatic life and pollute the drinking water. The enzymes like phytase may be added to increase the efficiency of feed additives or the amount of phosphate in the feed can be reduced. Phytase enzyme would decrease the amount of phosphate to b e e x c re t e d a n d t h u s a b e t t e r environment can be created.However, the application of cloning and genetic engineering technology to livestock raises a number of important issues.

Integration of a transgene into population Transgenic animals could become useful in livestock production in coming 20 years. The transgene must be transferred to core breeding herds in the beginning and then the herds must undergo selection to optimize performance. It could be possible for transgenes to affect the traits like g ro w t h , b o d y c o m p o s i t i o n a n d r e p r o d u c t i o n . H o w e v e r, t h e introduction of a transgene into livestock will be very expensive due to the higher cost of breeding.

Genetic diversity and inbreeding There is apotential concern that the use 13

of cloned or genetically engineered animals may lead to reductions in the genetic diversity or increased inbreeding among livestock. However, such problems are not encountered when conventional breeding techniques are used. If cloned animals without any genetic variation are used properly within the context of a selective breeding program, then inbreeding could be easily minimized.

The same is true for transgenic animals produced by microinjection, which are more inbred than the population at large. Maintenance of genetic diversity is necessar y to allow future improvements through breeding for improved production and health.

Acceptance by the industry The acceptance of genetic engineered animals by industry as well as the use of cloning to reproduce superior female, will depend upon the economic incentives. If the cost of stock or loss in selection progress is greater than the re t u r n t o t h e p ro d u c e r t h ro u g h increased efficiencies or income over a reasonable period, producers will not use these technologies. In cases where the transgene results in new products, such as antimicrobial milk or mothresistant wool, the producer would probably need to obtain a premium price to conver t the production flock or herd to the new genotype. As with antimicrobial milk, the introduction of some new genotypes may lead to segmenting the industry and creating special uses for different populations of animals so that new "breeds" are established. The acceptance of genetically modified animals by industry will depend upon

the fact whether consumers are prepared to buy their products.

Consumer acceptance: There is a lot of debate in many European countries over the use of genetically modified crops.

However, a number of genetically modified crops have been approved by the US for commercial use. There may be similar public debate on the introduction of genetically modified livestock. There are concerns on decreasing genetic diversity and the safety of genetically modified foods for human consumption.

The issue is also related to the animal welfare. Since the growth-enhancing transgenes in animals may affect production traits rather than the quality of the final product, therefore consumers may not get any direct benefits. It is also possible that consumer may reject the same due to “no direct benefits” to them.

The future of adopting genetically modified animals depends upon many factors. Biotechnology has contributed to the genetic improvement of farm animals for decades, through artificial insemination and embryo transfers.

Transgenic technology and cloning can, also be successfully used to improve the genetic quality of livestock.

Although it is possible to introduce transgenic cattle nowadays yet the efficiency of its improvement is low and costs are high. The cost of production may not be a major concern while producing such animals for biomedical or pharmaceutical purposes. It is much easier to produce transgenic livestock through the cloning of genetically engineered animals. Since the transgene is inserted during the cellculture phase, so each resulting

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offspring will be transgenic with the same insertion site. The efficiency of producing transgenic animals can be improved by increasing the efficiency of cloning. All care must be taken to avoid inbreeding during the production of transgenic animals. Transgenic animals have made it easier to eliminate undesirable genes and traits in livestock by gene knockout. The mammary gland and the milk protein systems are robust and can be altered to use a variety of different proteins with normal functioning. These systems can be changed to produce desirable changes in the functional and antimicrobial properties of milk.

Genes and promoters are being identified through genome mapping and functional genomics. While milk can be genetically modified easily, many important production traits like growth require genetic modification of basic metabolic systems. All are o p t i m i s t i c a b o u t t h e f u t u r e of transgenic animals. It has been predicted that most of the animals will be genetically modified to become more efficient and healthier than the current livestock. Although the low efficiency of current genetic engineering technology is a limiting factor, the need to carry out selection to optimize the performance of transgenic production animals may be an even greater limiting factor in the development of commercial herds. It is also important to educate the public so that the consumers may fully understand the nature of these genetic modifications. 

In India’s most preferred Dairy Magazines

INR 100

HARBIL/2004/22481

Year.13 | Issue - 12 | December-2016

Postal Regn. No. PKL-62/2014-2016

14

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LAYOUT, DESIGNINGAND PROCESSING OF A DAIRY PLANT Rabi Ranjan Naik M.V. Sc. Scholar, Department of Livestock Products Technology, Madras Veterinary College, TANUVAS, Chennai – 600007 Corresponding author: rabiranjann.g@gmail.com including milk products will have to meet its guidelines.Depending upon the nature of the operations and the risks associated with them, premises, equipment and facilities should be located, designed and constructed to ensure that: a)

Contamination is minimized to safe level

b) Permits appropriate maintenance, cleaning, disinfections and minimize air borne contamination c) India is the leading country in milk production in the world at a fast rate; it has been lead to a need of very scientific layout and planning for the dairies being set up by the dairy designers, engineers and architects.

Dair y Plant design, involves the e s t i m a t i o n of c a pa c i t y, p ro c e s s scheduling and proper layout so as to achieve the objective of handling milk at the least cost and greatest safety.

However, the dairy industry and the plant design have to meet certain special requirements and need to be focused on these. Milk and milk products also impose cer tain requirements which do not occur elsewhere in food or other industries.

These special requirements affect the structure and the layout of the building, the provision and distribution of services and the choice of site etc.

Manufacturing norms for Milk and milk products are covered under Essential Commodity Act like Prevention of Food Adulteration (FPA) and Milk and Milk Product Order (MMPO). After globalization, under World Trade Organization (WTO) agreement, the manufacturing conditions can be looked with more stringent CODEX Food hygiene guidelines. Now with implementation of Food Safety and standards bill 2006 all food produces

Surfaces and materials, in particular those in contact with food, are nontoxic and if necessary suitable for easy cleaning.

that there is adequatespace around the equipment for men and material m o ve m e n t a n d f o r m a i n t a i n i n g hygienic standardfor safe processing and storage of milk and milk products.

The dairy building is sub-divided into following sections ü

Dairy block

ü

Service block

ü

Ancillary structures

(A) Dairy Block:It is the heart of the building, where the following operations take place and each operational area isseparated by partition walls to maintain hygienic standards. These are:

d) Appropriate, suitable facilities are available for temperature, humidity and other controls.

(1) Milk filled cans reception section

e) Effective protection against pest access.

(2) Milk processing and storage section

Attention to good hygienic design and construction, appropriate location, and the provision of adequate facilities, is necessary to enable hazards to be effectively controlled. In this context, each aspect of dairy is discussed below:

(3) Milk products manufacturing sections

Land And Civil Construction Works

(4) Packaging sections are separately provided for milk, butter, ghee and milk powder (5) Empty pouch crates reception and washing sections are adjacent to pouch filling section

Land Keeping in view the future expansion around 10,000 square metres of land is required for aone lakh litre dairy plant. In the selection of site, the following points should be kept in view:The level of the land should be high enough to avoid flooding of the area during monsoon seasonwhile the dairy effluents can be easily discharged into the drain on a natural gradient of the land; there must be clean environment around the plant site in order to maintain hygienic standard of themilk plant.

The dairy block has several special design features which are discussed here

Design and construction of building



The equipment layout and building design have to be integrated to ensure

(6) Milk and milk products like butter, ghee, milk powder storage rooms are adjacent to theirrespective packaging sections (7) Quality control laboratory (8) ClP (Chemical and detergent stores) (9) M i s c e l l a n e o u s i t e m s a n d packaging material stores.

The plinth level should be 1,100 mm to facilitate loading and unloading of milk cans, cratesand loading of 16

packed milk products on the truck from the dairy dock. 

The dairy building is subjected to frequent washing and cleaning and hence the floorshould have proper slope. Brass covered drains and 23% slope is required for drainage.



The height of the building should be adequate for proper ventilation but at the sametime, all measures should be taken to prevent entry of birds, flies, insects, dust anddirt.



All the doors and windows should be made of steel or aluminium, non-absorbent towater.

(B) Ser vice Block In this block , electrical substation, steam generation unit,refrigeration plants are installedinside the building in separate rooms. While the Fuel oil storage tanks are installed outside the building. The building is constructed of steel structure with IPS ironite flooring and plinth level at500 mm. The construction cost is much lower as compared to the dairy block.

(C) Ancillary Structures The ancillary structure comprises overhead water tank, car park, internaltarmac roads, compound wall and effluent treatment plant.The most important is the design and construction of effluent treatment plant (ETP),with proper arrangement to either drain the treated water or utilize it in the maintenance of lawn and garden. The pollution control board has laid down statutory requirements and thosemust be fulfilled before getting clearance to run the plant.

Factory Location-some Guidelines A Suitable site must be located for establishment of the dairy plant.

Approximate land area required for the factory must be known. Due attention should also be paid toorientation of the building, keeping in view the northsouth points, wind direction, approach roadand final effluent discharge point.The hygienic environment around the factory is the top priority in

the selection of site. Itshould be located in such areas, which are free and likely to remain free, from flooding andobjectionable odours, smoke, dust and other contaminants. The best course is to obtain flood leveldata from the local authorities to ensure that the area is not prone to flood. The surroundings of the premises should have no trees, food stores, free from refuse, rubbish,overgrown vegetables and waste materials. These attract insects, birds, rodents, which would finallyenter the dairy premises. Another essential requirement is the source of adequate supply of water,either underground (tube well) or from municipality. The quality of water must be tested,particularly to detect level of carbonates and bicarbonates of calcium to determine hardness ofwater and minerals as well as iron. If the water is hard, it causes scaling. Consequently, watertreatment and often installation of a demineralization plant become essential. Average of five liter of water is needed for processing one liter of milk.There must be adequate space for construction of the effluent treatment plant (ETP) at such alocation and distance, in relation to the prevailing wind, so as to avoid pollution of milk productsprocessing and storage areas.

A nearby drain or water stream is essential to discharge the treatedeffluent water.Rinsing and wash water should be piped away from the building for a distance of at least 15 meters and directed into a soak pit. Raw effluent should not be piped directly into a river or stream. If the effluent is not piped away from the building it will become a source of contamination and of foul smells.The sub-soil condition is required to be investigated to estimate cost involved in laying thefoundation of the building. For instance, 'pile foundation' is costly, but cannot be avoided if there isblack cotton soil or the load bearing capacity of the soil is poor.Location of the electrical substation and its capacity, location of

poles, HT/LT lines, requireinvestigation to estimate expenditure on connecting the power lines from the nearest pole or substationto the factory site is essential.

The site must be approachable from the main or lateral road if required, by constructingservice road and culvert up to the factory premises, for movement of transport vehicles. Availabilityof public transport system for to and fro movement of employees must be checked Metals for dairy plant equipments should be non toxic, non-tainting, resistant to corrosion easy for cleaning low cost and durable. Normally 18:8 stainless steel or aluminum alloys are preferred.

Area About 4000 sq.ft. area of building is required for handling 10,000 liters of milk . a) For a medium size milk plant, the area should be 2 to 3 sq. m per 100 liter of milk, whereas for small plant of less than 10000 liter per day, space requirement will be approximately 6 to 7 sq. m per 100 liter milk. b) Approximately 75,000 liter milk can be stored in 200 sq.meter area of cold store. c)

Approx. 50 kg ghee or butter can be stored per sq.meter area.

d) 750 Kg milk powder in 25 kg bags would require approx. one sq.meter storage space. e) Dry storage area should constitute approx. 25% of the total plant area. f)

Refrigeration and steam boilers each requires approx. one fifth sq. m per 100 liter milk.

g) Processing area should be five times the size of equipments. h) At-least one meter space is considered good between two equipments. i)

Now for storage of chilled water, insulated silos are becoming popular which requires less space 17

05

j)

and can be installed outside of plant. Similarly, milk storage tank c a n b e ke p t o u t s i d e of t h e constructed building.

minimizing human contact with product. For this, most of the works are done by equipment and tools like trolley and shovel etc.

Milk reception, storage tank and product sections require approximately 10% of the plant area. CIP, Laboratory, personal hygiene and rest room etc.

Development of good layout should fulfill following objectives

Lighting Design should consider availability of adequate natural light. Adequate lighting should be provided in all areas o f t h e f a c t o r y. R e c o m m e n d e d minimum light levels (during processing) at 900 mm above the floor orat the inspection planes are

a.

Improve or facilitate production operation

b. Minimize material handling c.

Have flexibility of operation for alterations and expansions

d. Minimize investment in equipment e.

Economize use of floor area

f.

Make labour utilization effective

g. Make effective utilization of byproducts

External areas (e.g. silos and external valves) - 150 lux

h.

Provide convenience and comfort for employees



Storageareas (e.g. ingredient stores) - 150 lux

I

Ensure proper cleaning, operation and monitoring of processes



Amenities (e.g. toilets, showers, locker areas and cafeterias) - 150 lux

j.

Prevent cross contamination.



Tanker areas (e.g. unloading bays and wash areas) -300 lux





Milk treatment areas (e.g. raw milk reception, separation andpasteurisation) - 500 lux



Product manufacturing areas -500 lux



Inspection areas (e.g. cheese trimming and wrapping rooms, powder baggingareas and butter boxing areas) - 1000 lux with natural light colour correction.

All light bulbs and fluorescent tubes should be protected to prevent broken glasscausing a risk to food safety.

Wherever possible plastic covers should be used.

Facilities For Personnel Hygiene In order to prevent cross contamination from machine and materials to man and vice versa, required arrangements should be thought for necessary equipment, space and water supply.

Good dairy plants have provisions of cloth changing and hand washing and drying. Other requirement relates to

Transportation The selection of mode of transport is based on the following factors o

Geographical location

o

Volume of milk

o

Available resources

o

Cost of transportation

o

Owned or hired

In India bulk of the milk produced in the rural areas and raw milk has to be t r a n s p o r t e d f r o m t h e p l a c e of production to the urban dairies for processing and ultimate consumption.

1. Head Load Generally producers carry their produce on their head to the collection or chilling centre.

This is common practice in hilly areas. In villages generally ladies carry small quantity of milk on their head to the village milk cooperative society. About, 3-5 literof milk for a short distance.

2. Shoulder Sling This method of transportation is again restricted to hilly areas where other modes of

transport are not easily available.

Up to 20 liters for a distance of 3-6 km can be carried.

3. Bullock Cart/tonga These means of transport are employed in areas of plain and some kind of road exists. Though tonga is faster than bullock cart, they are suitable only for shorter distances.300-400kg for a distance of 10-12kms.

4. Bicycles In the recent years, use of bicycle in rural areas has tremendously increased. Door to door delivery of milk by the milk man by bicycle for up to 40 liters of milk for a distance of about 1015km. It is faster, more convenient and cheaper.

5. Rickshaw Bicycle rickshaw or auto rickshaw are employed in transportation. Auto rickshaw can carry a load of 250 to 500 liters of milk for a distance of 15-20kms.

They involve less initial investment and their maintenance is also comparatively cheaper.

6. Boat This method of transport is limited. Though in some places where rivers have to be crossed or producer himself is owner of boat may find it convenient to transport milk through boat. Normally small boat carries about 200 liters of milk for short distance of 2-8kms.

7. Motor Trucks Use of motor trucks as a means of transporting milk has become very popular. Almost all dairies use trucks when milk has to be transported in cans. They carry 0.5 to 3.5 tonnes load for a distance of 15km or more. More effective means of transport.

8. Road/rail Tankers They are the recent methods used for transport.

These are made with or without compar tments to transpor t different quality milk and also reduce churning and foaming during transportation.Maximum number of compartment per tanker is three. If a tank is made with 18

compartments, the baffles require special care in installation and routine cleaning. Inner vessel of stainless steel of not less than 2 mm and outer shell of mild steel of not less than 3 mm thickness is considered as normal. 10-12 tonnes of load for more than 100 km. They are economical and feasible where handling is large.

Milk Procurement: (three Tier Amul Model) Dairy Co Operative Society At Village Level Milk Union At District Level Milk Federation At State Level Cooling If milk has to be transported to longer distances, considerable time is involved between productions and processing.

During this period, milk must be protected from spoilage by the action of micro-organisms. Prompt cooling, i.e. chilling is one of the methods of preserving milk, after production to maintain its quality.Chilled milk can easily and safely be transported without having appreciable deteriorative changes due to microbial growth. Thus, raw milk is chilled to a) limit the growth of bacteria, b) minimize m i c ro - i n d u c e d c h a n g e s , a n d c ) maximize its shelf life. However, chilling of milk involves additional expense which increases the cost of processing.

Importantly, chilling process does not kill microorganisms nor it renders milk safe for human consumption. It is only a means of checking the growth of microorganisms for a certain period.

Sampling and Testing of milk At a chilling centre, milk is to be sampled at 3 stages at milk reception dock for acceptance/rejection of milk and making payment to individual suppliers.

1) After bulking and chilling of milk kept in storage tank/vat and /or milk cans for record and verification.

2) At the time of dispatch to verify the

quality of milk with the record of the receiving dairy.

Cooling is the predominant method of maintaining milk quality during collection. The most important factor next to hygienic production of milk is the time between completion of milking and reducing the temperature low enough to restrict bacterial growth.

Whatever the method of cooling, the faster the temperature is reduced from 37°C at milking, the better will be the resultant milk quality. Selection of a suitable method and equipment for prompt cooling i.e. chilling milk is dependent upon the available facilities at the moment keeping in view the volume of milk handling and time for cooling and keeping it cold till reaches for processing. Various methods of cooling of milk are described below: 





Can (container) Immersion The fresh milk immediately after milking is placed in metal container which is gently lowered into a tank/trough of cooling water. Cooling of milk will slowly take place and if the water is cold enough, the milk temperature will be reduced low enough to allow the milk to be marketed/processed.

The milk inside the cans may be stirred with the help of plunger for uniform quick cooling.

chilling water flow alternatively and counter-currently. The number and size of plates in the exchanger depend upon the capacity of the plant which may var y as per requirement. This method of chilling is more efficient, more hygienic, involves less manual labour and cost effective. 

Tubular Cooler This consists of two concentric tubes; inner tube usually carries the milk to be chilled while cold water is passing through the hollow space in between the pipes.

The length and diameter of both the tubes are determined according to the capacity of the plant. The flow of the milk and chilled water is in opposite direction,i.e. countercurrent. The tubular cooler is efficient, where milk is not exposed to atmosphere.



Bulk Milk Coolers These consist of a double jacketed vat fitted with a mechanical agitator. It also has provision for circulation of chilled water which comes from the chilled water tank. Normally, milk is chilled and subsequently stored at low temperature until transported to processing units for fur ther processing. Bulk milk coolers are generally installed at chilling centers.



Rotor Freeze Rotor freeze provides spray of chilled water outside the cans obtained by mechanical refrigeration system and passing through the perforated tubes around the neck of the can. With this system, milk temperature is brought down to 10°C from 35°C within 15 minutes.

Surface Cooler An improvement of water cooling is a metal surface cooler, where water flows through the inner side and milk flows over the outer surface in a thin layer. A well designed water cooler will reduce milk temperature instantaneously. The cooled milk is received below in a receiving trough, from which it is discharged by gravity or a pump.

Ice Cooling

Plate Heat Exchanger This is the most widely used very effective equipment for chilling of milk by the commercial dairy plants. Several stainless steel plates are mounted on a solid stainless steel frame in which the milk to be chilled and

Ice, produced by commercial ice plants, is used in some countries to cool milk.

The use of ice for cooling is generally fairly expensive and not particularly effective due to the problems in getting an optimum and rapid heat transfer from the liquid milk to the solid ice.

19

Different methods of cooling milk by ice are 

In Can Cooling In this method, ice is placed in a metal container, known as ice gum or ice cone, which is inserted into the can of milk. This permits a more effective heat exchange rate by giving off latent heat of ice and sensible heat of melted water but reduces the volume of milk that can be carried in the milk can. When ice is completely melted in the ice cone and there is no more heat transfer, the water is thrown and fresh ice pieces are put in. The process of cooling milk by this method continues even during transportation from collection centres to processing unit.



Direct Addition of Ice Sometimes cooling of milk is done by direct putting ice into the milk. While this achieves an effective transfer of energy, and reasonably rapid cooling, it has a major disadvantage of diluting the milk with water, which will require removal at subsequent processing or the sale of adulterated milk.



Mechanical Cooling Mechanical refrigeration system is the most e f f e c t i v e m e a n s of a r re s t i n g bacterial growth by lowering milk temperature to around 4ºC.





Putting Ice Around Metal Cans of Milk It is the simplest form of cooling milk in which ice slabs are stacked around the metal cans of milk on the delivery vehicle and the system relies on heat transfer by contact.

Ice Bank The ice bank is a widely used for fast cooling of milk. This method of cooling reduces the size of the refrigeration compressor (hence, power requirement) by building up a reserve of ice over a long period. In ice bank,cooling is done through a plate heat exchanger or a surface type cooler with chilled water being the cooling

medium. The chilled water is pumped from the ice bank through the heat exchanger and back to the ice bank. Ice banks have considerable flexibility in size and range from a small, self-contained portable unit to a large, using a multiple ammonia compressors, water condensers and associated cooling towers.

Effect of chilling on Microbial Growth Generally, milk is cooled immediately after milking to below 10°C. within 4 hours to prevent/retard the multiplication of thermophilic and mesophilic bacteria including disease p ro d u c i n g a n d f o o d p o i s o n i n g organisms until the milk reaches the dairy.The extent of control of growth of microorganisms is dependent on type of organisms.Staphylococci do not grow below 10°C. Growth stops for most types of E.coli,B. proteus and Micrococci between 0°C and 5°C. If milk is stored cold for too long time, there can be an undesirable increase in psychrotrophic organisms which produce extremely heat resistant lipases and proteases.

The time factor is critical in arresting bacterial growth in fresh milk. As milk from the udder of healthy cows has a low bacterial count. There is a lag phase immediately after milking, for about 4 hours, before bacterial multiplication begins to grow. The quicker milk is cooled, the better the quality and in the ideal condition, milk is cooled immediately after milking to 4°C or below and held at that temperature till it is processed. The effect of storage temperature on microbial growth in raw milk is shown in below Table.

Effect on Keeping Quality of Milk Fresh raw milk is cooled to 4°C to extend its shelf-life (freshness). At this temperature, the activity of enzymes, the growth of microorganisms and metabolic processes are all slowed down. As a result, prolonged holding of

chilled milk causes significant deteriorative alterations in keeping quality of milk. In addition, cooling causes a considerable dissociation of bcasein, calcium and phosphate ions and proteases from the casein micelles. The milk loses its suitability for cheese making, coagulation times are increased and the curd tension of the c oa g u l u m i s l e s s . C h e m i c a l a n d biochemical processes are considerably slowed down by cooling.However, milk, which has been stored, sometime has a b i t te r of f - fl a vo u r. E n z y m e s a n d microorganisms can cause chemical changes which are accompanied by a lower pH value and change in nitrogencontaining compounds. Psychrophilic microorganisms cause proteolysis of casein and, together with enzymes, also that of albumin. Protein breakdown products (polypeptides) are formed.

Certain bacteria are responsible for the hydrolysis of fats causing rancid flavour development.Several enzymes such as oxidase, catalase and reductase are active for a long time, even at 0°C. Hence, if the time between milk reception and processing is 2 to 3 days, the storage temperature should be kept between 2° C to 5° C for minimum effect on keeping quality of milk.

Effect on Physico-chemical Properties of Milk The effect of rapid cooling and storage at low temperatures on the physicochemical proper ties of the milk components are being discussed below: I

Failure to rennet/acid coagulation The failure of casein to coagulate at 2°C either at pH 4.7 or after rennet treatment has been utilized in the development of continuous cheese making process, where the milk is either acidified or renneted at 2°C and the temperature is subsequently raised to about 15.6°C or 30°C to effect coagulation.

20

ii) Failure to coagulate at isoelectric point Milk fails to coagulate at 2°C after adjusting to the isoelectric point (pH) of casein. At 2-3° C there is an increase in the diffusible inorganic salts and a change in the casein micelle structure. Some micellarcasein is converted to a non-micellar or soluble form(e.g. b-casein). At 2°C, the pH of the milk has to be reduced to 4.3 to effect complete casein coagulation, whereas at 30°C the recovery of the casein at pH 4.6 was nearly complete. Also the properties of casein obtained by acid precipitation at 2°C and pH 4.3, and at 30°C and pH 4.6 were found slightly different. iii) Increase in viscosity Storage of milk at 20 to 5°C, both raw and pasteurized caused an increase in the viscosity of the product which may be related to changes in the protein system, since viscosity is influenced largely by the colloidal components of milk. Probably, conversion of colloidal calcium partly to soluble form may uncoil the casein micelle. The change in viscosity with storage at low temperature (2 to 5°C) was greatest during the first 24 hours and reaches maximum after about 72 hours. iv) Decrease in cheese curd firmness The cold aging of milk increased the rennet coagulation time at 30°C. The increased coagulation time was inversely related to the ratio of colloidal calciumphosphate, and could be reversed by heating to 40°C for 10 minutes or by addition of calcium chloride to the milk prior to cold aging. v) Increased hydrolytic rancidity Cold storage of milk below 7°C is associated with an increase in the rate of development of rancidity.

Cooling tends to dissociate the casein micelle and increases the total available lipase in the milk

system. Subsequent treatment to milk (warming, agitation, etc.) bring lipases into contact with fat globules and liberate free fatty acids to produce rancidity in milk. vi) Increased Foaming Cold milk foams readily. Milk proteins concentrate in the lamellae of the foam where b-lactoglobulin acts as a surface active agent.Foams are formed by the preferential adsorption of sur face active materials at an air-liquid interface with orientation of the material to form an air bubble. vii) Physical structure of fat globules Crystal structure and size vary as a function of both cooling rate and cooling temperature and regulate the hardness of the milk fat. More fat passes into the solid state by direct cooling than by stepwise cooling. The sensitivity of the fat globule membrane to shear and subsequent release of free fat is greater in milk that has a higher proportion of solid to liquid fat.

Thus, milk rapidly cooled, 0-5°C, is more sensitive to shear damage than that is cooled more slowly and in a stepwise manner. viii) Increased clustering of fat When milk is stored at low temperature (0-5°C), change in the surface characteristic of fat globule membrane results in more rapid creaming due to increased fat globule clustering affected by concentration of “agglutinin” on the fat globule surface. ix) Migration of substances Cooling milk to 4°C leads to migration of some membrane proteins, phospholipids, xanthin oxidase, natural copper, etc. from fat globule membrane to milk plasma.

Milk Preservationby Enzymes In some parts of developing countries, refrigeration is not feasible because of the high initial investment and running costs and technical problems, including

the lack or unreliability of an electricity s u p p l y. O p t i o n s f o r l o w e r i n g temperature and/or retarding the growth of spoilage organisms include boiling the milk immediately after milking, partially immersing the milk containers in cool water (e.g., streams), and using the lactoperoxidase system.

The natural inhibitors in milk (e.g., lactoferrin and lactoperoxidase) prevent significant rises in bacterial numbers for the first three to four hours after milking, at ambient temperatures.This last option is a Codex Alimentarius-approved safe a n d n a t u r a l s y s t e m of r a w m i l k preservation. Lactoperoxidase is an enzyme that is found naturally in milk and that acts as a natural antibacterial agent. It is recommended that only trained people at collection points use the lactoperoxidase system; it is not intended for use by milk producers and should not replace pasteurization. The lactoperoxidase system of milk preservation extends the shelf-life of raw milk by seven to eight hours at 30°C. Milk Reception at the Dairy Dock Milk may be delivered to the dairy plant either in cans or in tankers (road/rail). The place in the dairy plant, where milk first arrives and is received after grading for acceptance, is known as milk reception dock or platform or raw milk receiving dock (RMRD). Dairy reception dock is especially designed and equipped to facilitate rapid reception of milk and, cleaning and sterilization of used containers.Since further processing of milk mainly depends upon its quality, the decision of accepting the milk, must be done quickly immediately after arrival and, thorough investigation. Milk reception should be so planned and the equipment so chosen that intake operations are expedited, particularly where large volumes of milk are received. Delay may lead to deterioration of milk awaiting dumping and, increase in labour and operating costs of the can washer. So, the deliveries of milk should follow a schedule and reception be completed within stipulated period of 2 to 3 hours to 21

facilitate the following plant operation uninterrupted, especially in tropical countries.

Milk Separation The fat fraction separates from the skim milk when milk is allowed to stand for 30 to 40 minutes. This is known a `creaming'. The creaming process can be used to remove fat from milk in a more concentrated form. A number of methods are employed to separate cream from milk. An understanding of the creaming process is necessary to m a x i m i s e t h e e f fi c i e n c y of t h e separation process.

products. While separation can eliminate impurities such as hair, cells and other insoluble par ticles, clarification is a more effective process which also removes dirt, bacteria and sediments.

Bactofugation Bactofugation is a process in which a specially designed hermetic centrifuge, the Bactofuge®, is u s e d to s e pa r a te ba c te r i a , a n d especially the spores formed by specific bacteria strains, from milk. The RPM goes up to 60,000. 

Centrifugal separation The milk is subjected to centrifugal force which is 3000-6000 times greater than gravitational force. Cream seperator is quicker and more efficient, leaving less than 0.1% fat in the separated milk.

Batch separation by gravity Cream can be separated from milk by allowing the milk to stand in a setting pan in cool place. There are two main methods.

Shallow pan Milk, preferably fresh from the cow, is poured into a shallow pan 40 to 60 cm in diameter and about 10 cm deep. After 36 hours practically all of the fat capable of rising by this method will have come to the surface, and the cream is skimmed off with a spoon or ladle. The skim milk usually contains about 0.5 to 0.6% butterfat.



The one-phase Bactofuge has only one outlet at the top of the bowl for the bacteria-reduced milk. The bactofugate is collected in the sludge space of the bowl and discharged at preset intervals.Bactofugate is 0.15% of the feed.

Bactofugate always has a higher dry matter content than the milk from which it originates. This is because some of the larger casein micelles are separated out together with the bacteria and spores. Higher bactofugation temperature increases the amount of protein in the bactofugate. Optimal bactofugation temperature is 55 – 60°C. The reduction effect on bacteria is expressed in %.Bacteria belonging to the genus Clostridium – anaerobic spore-forming bacteria – are among the most feared by cheese makers, as they can cause late blowing of cheese even if present in small numbers. That is why cheese milk is bactofugated.



Bacteria, especially heat resistant spores, have a significantly higher density than the milk. A Bactofuge is therefore a particularly efficient means of ridding milk of bacteria spores. Since these spores are also resistant to heat treatment, the Bactofuge makes a useful complement to thermisation, pasteurisation and sterilization.



The original Bactofuge was a solid bowl centrifuge with nozzles in the perpihery of the bowl. It was long considered necessary to have a continuous flow of the heavy phase, either through a peripheral nozzle or over the heavy phase outlet of the Bactofuge, to achieve efficient separation. This was possibly true of the old solid-bowl centrifuges with vertical cylindrical walls, but in modern self-cleaning separators with a sludge space outside the disc stack, bacteria and spores can be collected over a period of time and intermittently discharged at preset intervals.

Homogenization The process of making a stable emulsion of milk fat and milk serum by mechanical treatment is termed as “homogenization”. The machines used for this purpose is called homogenizer.

Homogenized milk is produced by mechanically forcing milk through a small passage of 0.1nmat high velocity.

This breaks down the fat globules in milk into much smaller ones and creates a stabile fat emulsion. Homogenization diminishes the tendency of the fat globules to clump together and coalesce into cream.

There are two types of modern Bactofuge

Homogenized milk has many advantages

Deep-setting Milk, preferably fresh from the cow, is poured into a deep can of small diameter. After 24 hours the separation is usually as complete as it is possible to secure by this method. The skim milk is removed through a tap at the bottom of the can. The fat content of the skim milk averages about 0.2 or 0.3 %.

Clarification Clarification is used for reducing impurities in liquid products by means of centrifugal force. The process of clarification is primarily used for raw milk, whey, beer and wine in order to remove sediments and other undesirable elements from these

Originally the Bactofuge was developed to improve the keeping quality of market milk. At the present time bactofugation is also used to improve the bacteriological quality of milk intended for other products like cheese, milk powder and whey for baby food.

outlets at the top: one for continuous discharge of bacteria concentrate (bactofugate) via a special top disc, and one for the b a c t e r i a - r e d u c e d phase.Bactofugate is about 3% of the feed.



The two-phase Bactofuge has two

o

Uniform distribution of fat, no cream layer

22

o

Full-bodied flavor

o

Whiter, more appetisingcolour

o

Faster coagulation in the manufacture of rennet cheese

Milk is an oil-in-water emulsion, with the fat globules dispersed in a continuous skim milk phase.

Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. The net result, from a practical view, is a much reduced tendency for creaming of fat globules. Three factors contribute to this enhanced stability of homogenized milk: a decrease in the mean diameter of the fat globules (a factor in Stokes Law), a decrease in the size distribution of the fat globules (causing the speed of rise to be similar for the majority of globules such that they don't tend to cluster during creaming), and an increase in density of the globules (bringing them closer to the continuous phase) owing to the adsorption of a protein membrane. In addition, heat pasteurization breaks down the cryo-globulin complex, which tends to cluster fat globules causing them to rise.

The homogenizer consists of a highpressure pump fitted with a minute orifice having an adjustable opening through which fluids are forced at high pressure, thereby causing a marked change in the physical properties of the product treated and producing a very intimate mixture of the ingredients of the fluid. The effect of homogenization upon milk may be described as follows.



The fat globules in normal milk are usually in sizes varying from 1 to 15 m i c ro n s , a re b ro ke n u p i n to numerous smaller ones of 2 microns size.



The fat globules no longer rise to the top to form a cream layer, as normal milk, for they are so small that few of them have the power to rise against the pull of gravity.



An increase in viscosity of the milk, a n d a n a p pa re n t i n c re a s e i n creaminess and richness.

Homogenized milk or cream may become rancid more quickly than untreated products owing to the hydrolysis of fat by lipolytic enzymes adsorbed on the additional surfaces furnished by the more numerous small fat globules. To avoid these changes the milk or cream must be pasteurized immediately before or after homogenization.

The milk is usually homogenized following primary heating before it is pasteurized. Heated milk is forced through a small valve against hard surfaces and is subjected to a pressure of 2500 psi and in a second stage to 500 psi. The aperture through which the liquid is forced is extremely minute, having a diameter of 1/10000 inch.

In the preparation of ice cream mix, the entire mixture is passed through the hom ogenizer im m ediately af ter pasteurization. The result is a smoother texture in the finished ice cream.

The following types of homogenizes are at present in use. 

High pressure type



Low-pressure rotary type



Sonic vibrator or oscillator.

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After homogenization, storing will be done and further processing of dairy products will be carried out with distribution of products at market level.

Conclusion The products of dairy industry i.e., liquid milk, yoghurt, curds/dahi, cream, butter, ghee, ice-creams, cheese, milk powders, shrikhand, traditional Indian dairy products etc. are foods which are very important for human nutrition.

Therefore, it is very necessary that the milk and milk products should be available to everyone at the lowest possible rate. Also the profit margin that the dairy entrepreneur expects is limited. Therefore, the capital outlay of the building and plant should be economical. Planning must be done wisely to make best use of the labor employed and to keep operating costs to a minimum. Materials and method used in building must be such as to give the longest practical life with the minimum maintenance, in spite of working conditions which are often relatively severe from both mechanical and chemical points of view. It should also be without stopping the production.There is a need for highest standard of hygiene. Milk is most suitable medium for the growth of microorganisms; therefore ever y possible measure should be taken to reduce the possibility of contamination, especially after processing. A good layout design and use of proper materials and techniques make great contribution towards hygiene. The dairy layout needs careful thought and planning keeping in view manufacture of the products and their commercial aspects. 

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NEWS Note ban forces dairies to turn to milk powder

D

ozens of small Indian dairy firms that could not pay farmers to procure milk owing to cash crunch after demonetisation in November first week, coupled with drought in some states, had resorted to buying skimmed milk powder (SMP) from large players to convert it into milk , This phenomenon of using SMP to make milk in winter -a first in India -helped large dairies register abnormal growths in SMP sales, which was also aided by improved demand from institutional players, said analysts. Usually , large dairies convert excess liquid milk production in winter seasons into SMP to be used for converting it into milk during lean summer seasons, According to Shiva Mudgil, senior analyst with Rabobank , it is the unorganised channel that accounts for

more than a third of Indian milk production that suffered the impact of demonetis ation and lower m ilk availabili ty owing to drought in some states, We have experienced high consumption of SMP in the domestic market in Q3 of this financial year compared to previous years. SMP inventory has also come down this season unlike the excess inventory issues we faced in previous two years said Mudgil, Amitabha Ray , managing director, Schreiber Dynamix, said, "The overall milk availability in the country has been hit by droughts, prompting smaller players to go for SMP purchase.

Milk availability in Maharashtra declined by 20% , D Sunil Reddy, managing director of Hyderabadbased Dodla Dairy , said, "While demonetisation could be one of the factors for improved sales of SMP , even the smaller players tend to stock it when it is available at attractive prices, pushing up the sales for milk powder, Mumbai-based Parag Milk Foods registered a growth in SMP sales of a whopping 273% year-on-year, while Prabhat Dairy saw its SMP sales going

up by 34.5% last quarter, Lower international prices of SMP did not encourage exports, says RS Sodhi, managing director, Gujarat Cooperative Milk Marketing Federation (GCMMF), which sells its products under 'Amul' brand. "There is no scope or margin in exports market as of now because the price is way lower.

Currently, the price of SMP in export market is $2,600 per metric tonne and Amul is at $3,500 per metric tone, Vivek Nirmal, managing director, Prab hat Dairy , said, "With good monso on this time, there are expecta tions of the milk supply to be stable in the lean season (May-June period) and therefore, (large) dai ries are opting to lower their SMP stock. Due to the same reason, in stitutional players have also ramped up their SMP purcha ses, Kuldeep Saluja, managing di rector, Sterling Agro, which markets its milk under the brand Nova, said, "Institutio nal players who were expec ting the prices of SMP to go up in the coming months due to re duction in the inventory that had kept the prices on the lo wer side since the past two yers, jacked up their buying.

Private dairies adopt small format parlours model,eyeing better margins

P

rivate Indian dairies, backed by private equity and public funds of late, are increasingly looking at aggressively expanding the network of their small format parlours to push sales of value added products that ensure better profit margins through modern retail trade as mom-and-pop stores seemed less appealing, Some of these private dairies include listed entities such as Andhra Pradesh Chief Minister Chandrababu N a i d u's H e r i t a g e F o o d s , C h e n n a i headquartered Hatsun Agro ProductsBSE -0.39 % and Mumbai-based Prabhat Dairy.

Heritage FoodsBSE 0.39 % has been increasing its milk parlours across markets over last several months, while Hatsun Agro is looking to triple its small format network to around 3,000 parlours by 2017end from 1,000 parlours now, Others

firming up plans for expansion of small format parlours include Prabhat Dairy, which raised funds from capital market, Godrej Agrovet-backed Creamline Dairy and Tirumala Milk Products that was acquired by French dairy giant Lactalis, This exercise is mainly to make available an array of dairy products to customers as there are some constraints with modern retail trade and mom-and-pop stores with respect to penetration and availability of products. It makes sense to make available all products at one place,” said Hatsun Agro's chairman and managing director RG Chandramogan, Supplying milk products directly to the franchise stores helps in improving margins as the distributor margins are completely done away with in this model,” said Anand Rajan, senior analyst with market research firm

IMARC, This is becoming important in some South Indian states with increasing competition between different brands to tap retail consumers. This also increases the focus in developing the overall category as compared to modern stores with various competing food/non-food categories,Shiva Mudgil, senior analyst with Rabobank.

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NEWS Dairies take baby steps into growing infant food products

R

ising number of working women and increasing awareness are driving demand for infant foods Indian private dairy firms are increasingly looking at expanding capacities to produce infant food to serve clients in business-to-business segment, as the market for infant food is witnessing a healthy growth, HYDERABAD: Rising n u m b e r of w o r k i n g w o m e n a n d increasing awareness are driving demand for infant foods Indian private dairy firms are increasingly looking at expanding capacities to produce infant food to serve clients in business-tobusiness segment, as the market for infant food is witnessing a healthy growth, The primary factor that is helping buoyant demand for infant food primarily includes the rising number of working women across the country, apart from increasing awareness across the society to en sure that children get nutritious food, Some private dairies like Schreiber Dynamix and Prabhat Dairy have already set up dedicated production facilities to make infant food, while other dairies are looking at adding production capacities in modular formats, Anand Ranjan, analyst with IMARC, said that India currently has about 125-150 million children within the age of four, making it the largest market in Asia for milk-based infant food producers and allied industries, Schreiber Dynamix recently inaugurated its `250 crore speciality ingredients plant for infant nutrition products. The company, which closed a deal with Abott India for infant food, is currently in talks with other firms like Nestle, Managing director of Schreiber Dynamix Amitabha

Ray said: “The market for infant nutrition powder has started maturing now with an increasing population of working women, Mumbai-based Parag Milk Foods, which recently ventured into the nutrition foods market, plans to foray into infant nutrition as well, We are currently working on a plan to introduce infant nutrition as par t of our mainstream dairy business, which also c o n s i s t s of f o u r b r a n d s n a m e l y Gowardhan, Go, Pride of Cows and Topp Up,“ said Mahesh Israni, chief marketing officer, Parag Milk Food , French nutrition and dairy major Danone India in January launched its global flagship infant formula brand Apta mil and plans to launch 10 other brands this year , Rodrigo Lima, managing director, Danone India, in an earlier interaction with ET had said that the company was looking at doubling its nutritional business in India by 2020 during which it would launch Neocate, prescribed for nutritional management of infants. The other products that Danone India is looking to introduce include a maltbased drink and a range of products for children with inborn errors of metabolism , According to Ranjan of research firm IMARC, “It is the high margins that are attracting these dairy giants to the infant food market, which is growing on the back of rapid urbanisation. The increasing population of working women is among the major factors, According to IMARC, the approximate size of milk-based infant nutrition market was Rs 4,000 crore in 2016 and will touch nearly `7,000 crore by 2020, growing at the rate of around 10-15%,Amal Kelshikar, country head and general manager, Abbott's nutrition business in India, said, "We're therefore seeing a good acceptance of our science-based products. Paediatricians who prescribe products that cater to specific nutrition needs, for example preterm or low-birth weight or lactose intolerant babies, have a wider choice than before.

Minister Stresses on Need for Increase in Dairy Animals' Productivity

U

n i o n M i n i s t e r o f St a t e f o r Agriculture and Farmers Welfare Parshottam Rupala has emphasised the need to increase productivity of dairy animals with the increase in demand for milk, The minister was speaking after inaugurating a national workshop on improving feed production efficiency and quality control aspects of cattle feed plants,organised by the National Dairy Development Board (NDDB) in Anand town Gujarat, Agriculture is the back-bone of India's rural economy and dairying systems play an important role in it, Mr Rupala was quoted as saying in a press release issued by NDDB, He said that with the increase in demand for milk, productivity of dairy animals should also increase, It is time that we refocus our efforts in providing good quality feed and mineral mixture and put up concerted efforts in promoting different variants of compound cattle feed for different categories of animals,he said, Mr Rupala said for ensuring quality in feed production, there is a need to have qualified and well-trained manpower, efficient plants and machinery and technical expertise to produce the right type of feeds, Chairman of NDDB Dilip Rath, in his address, said that India's model of milk production is based on feeding crop residues and agricultural by-products and using family labour to add value to resources which otherwise have limited alternative economic value, It is in this context that the role of compound cattle feed in animal nutrition to help 25

Cows may seem like simple creatures ­ most of us have seen them grazing with seemingly not a care in the world. Well, there's more to these ruminants than meets the eye. Here are 20 facts you probably haven't heard about cows:

27

STRAWBERRY SHORTCAKE TRIFLES

Time Period 1 Year INR 1000 3 Years INR 2500 Life Time INR 8000

USD 160 USD 250 USD 800

(Life Time period 10 Years)

Ingredients Cake

 1 1/2 tsp vanilla extract

 2 cups (284g) all­purpose flour, plus more

 1 cup (283g) sour cream (I used light

for dusting pan

because it's what I had on hand)

 3 Tbsp (26g) cornstarch

Strawberry layer

 1/2 tsp salt

 2 lbs fresh strawberries, diced, plus 12 more

small whole for garnish

 1/2 tsp baking soda

 3 1/2 Tbsp (45g) granulated sugar

 1/2 tsp baking powder  12 Tbsp (170g) unsalted butter, softened

Cream layer

 1 1/2 cups (315g) granulated sugar

 2 cups (475ml) heavy cream

 1 tsp lemon zest

 6 oz (170g) cream cheese, softened

 4 large eggs

 1/2 tsp vanilla extract  3/4 cup (90g) powdered sugar

Method

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Preheat oven to 350 degrees. Butter and flour an 18 by 13­inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder for 20 seconds, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined). Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 ­ 24 minutes. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you'll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).For the strawberry layer:Toss diced strawberries with sugar. Let rest 10 minutes.For the cream layer:In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step). In a separate medium mixing bowl whip cream cheese until smooth (scrape down sides of bowl occasionally), add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.To assemble trifles:Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

Single Issue (cost per issue)

Twelve Issues

Full Page

INR 8,000 (For Color Ad.) (Inside)

INR 46,800 x12 = 81,600

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28

/ NEWS support the increase in milk production becomes significant," Mr Rath said, He informed that the dairy cooperative network produces about 3.6 million tonnes per annum with an installed capacity of about 5 million tonnes in 70 cattle feed plants.

New Bluetongue Test to Help India's Poor Improve Livestock Productivity MARCH 2017 Event Date Venue

: Hotelex Shanghai Expo 2017 : 28 – 31, March-2017 : Shanghai New International Expo Center, Pudong District, Shanghai, China Organizer : Shanghai UBM Sinoexpo International Exhibition Co., Ltd.

Ph. E-mail

: +86 21 64371178 / 3339 2222 : b2b-servic@eubmsinoexpo.com

MARCH 2017 Event

: Introduction to Pasteurized Milk Ordinance (PMO) Date : 29-30 March-2017 Venue : Columbus 281 W. Lane Ave, The Ohio State University, United States Website : http://go.osu.edu/pmomilk

APRIL 2017 Event Date Venue

: : : Website :

Profood Tech 2017 4-6 April-2017 Chicago, United States http://www.profoodtech.com

APRIL 2017 : International Dairy Expo & Summit China 2017 Date : 21-23 April- 2017 Venue : China International Exhibition Centre, China Website : http://en.dairyexpo.com

R

esearchers at the UK's Pirbright Institute have developed field tests for Indian strains of bluetongue virus (BTV) that are reliable, rapid and simple to use: Bluetongue is a viral disease transmitted by biting midges (Culicoides) that infects cattle, goats, sheep and wild animals such as deer, although sheep tend to be the most severely affected. In India, BTV impacts directly on subsistence level sheep farmers in southern states and is a key limiting factor in development, There are currently 27 different types of bluetongue virus, or serotypes. In India, several serotypes are circulating, making vaccination against BTV especially difficult, Tests that can accurately diagnose these different types of BTV have previously been confined to the laboratory, which causes inevitable delays in diagnosing which strains are circulating and causing disease. Scientists have therefore been keen to identify a diagnostic test that is both rapid and accurate, Joint research by Professor Peter Mertens and his group at The Pirbright Institute and scientists from the LLR University of Veterinary and Animal Sciences (LUVAS), in India, has produced two new tests which are able to tell the difference between both the virus types that are currently circulating in India, The technique used by the researchers; called loop-mediated isothermal amplification (LAMP), is a portable test which can be used in the field and is rapid and easy to use, Dr Simon Carpenter, Head of the vector-borne disease programme at The Pirbright Institute said: "This test paves the way for accurate and effective targeting of vaccination that will play a significant role in helping improve livestock productivity for some of the poorest people in India

Event

INR 100

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