verka Milk Plant By Khalsa college amritsar

Visit to verka milk plat

1. Presented By:- Name : Amritpal Singh Brar Class : B.Sc (HONS) Agriculture Semester : 7 th Roll No. : 20101139 University Roll No : 20110012518 1

2. VERKA MILK PLANT Verka Milk Plant, Amritsar was the first Milk Plant established in the Northern region.  The foundation stone of the plant was laid by the then Hon’ble Chief Minister of Punjab, S. Partap Singh Kairon on 20 th August 1959. Products made in the plant are- Pouch Milk, Ghee, Milk, Powder, Dahi , Sweetened Flavoured Milk (PIO), Paneer, Milk cake, Panjiri , Plain sweet & spiced Lassi. Kheer.

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6. 6 Dairy Training

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8. Lessons Learnt Milk and It’s Composition Factors affecting composition of milk Breeds of Buffalo and Cow Reproductive Organs of Cattle Digestive System of Ruminant Difference between contaminated and Natural Milk Different methods of testing quality of milk at home Diseases and their prevention Process of Paneer Steps to make squash Straw Management Successful cow farming Visit to Verka milk plant Gadvasu Mela 8

9. Milk and It’s Composition 9

10. Composition of Milk % Daily Value Total Fat 1g 1% Saturated Fat 0.6g 3% Cholesterol 5mg 1% Sodium 44mg 1% Potassium 150mg 4% Total Carbohydrate 5g 1% Dietary Fibre 0g 0% Sugar 5g 6% Vitamin C 0% Calcium 12% Iron 0% Vitamin D 0% Vitamin B6 0% Cobalamin 8% Magnesium 2% 10

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12. Milk composition varies considerably among breeds of dairy Cattle. Jersey and Guernsey breeds give milk of higher fat and protein content. Zebu Cows can give Milk containing up to 7% fat. Heredity also determines the potential milk production of the Animal. Environment and Various physiological factors also affect the composition of Milk. Genetics 12

13. Intervals between Milking If cows are milked at 12 hours interval, the variation in Fat content would be negligible, but it is not practicable on most farms. Normally, SNF varies little even if Milking intervals vary. Stage of Lactation SNF is highest during the first 2-3 weeks, after which it decreases slightly. Fat content is high immediately after calving but soon begins to fall and continues to do so for 10-12 weeks. 13

14. Age As Cows Grow older, the fat content of their milk decreases by about 0.2 percentage units per lactation. The fall in solid non-fat content is much greater. Disease Both fat and SNF can be reduced by diseases especially Mastitis. Temperature Higher temperature during the summer also affect milk fatty acid composition. Milk in the summer tends to be lower in palmitic acid relative to stearic and octadecanoic acids from the same cows during the winter . 14

15. Breeds of Buffalo and Cow 15

16. Murrah Origin – Rohtak, Hisar and Jind of Haryana, Nabha and Patiala of Punjab Identification Features. The color is usually jet black with white markings on tail and face and extremities sometimes found. The tightly curved horns are an important feature. The Body size is Massive. Yield The buffaloes are most efficient producers of Milk and Butter fat Butter fat content is 7%, average lactation yield varies from 1500-2500 kg. Average Milk yield is 6.8kg per day. Age at first Calving is 45-50 months and inter calving period is 450-500 days. 16

17. Nili Ravi Origin – Sutlej valley in Ferozepur District of Punjab and in the Sahiwal District of Pakistan. Identification Features Usually the color is black with white marking on the forehead, face muzzles, legs and tail The most desired character of the female is the possession of white markings The peculiarity of the breed is the wall eyes Yield The milk yield is 1500-1850 per lactation and the inter calving period is 500-550 days. Age at first calving is 45-50 months 17

18. Sahiwal Originated in Montgomery Region of Undivided India. Identification Features Best Indigenous Dairy breed Reddish dun or pale red in Color, sometimes flashed with red patches Heavy breed with symmetrical body having loose skin. Yield The average Milk Yield of this breed is between 1400 to 2500 kgs per lactation. 18

19. Gir Originated in Gir forests of South Kathiawar in Gujarat, also found in Maharashtra and adjacent Rajasthan. Identification features Basic colors of skin are white with dark red or chocolate brown patches or sometimes black or purely red. Horns are peculiarly curved, giving a half moon appearance. Yield Milk yield ranges from 1200-1800 kgs per lactation The breed is known for it’s hardiness and disease resistance. 19

20. Tharparkar Originated In Tharparkar district (Pakistan) of undivided India and found in Rajasthan. Identification Features They are medium sized, compact and have lyre-shaped horns. Body color is white or light grey. Yield The cows yield 1800 to 2600 kgs of milk per lactation. 20

21. Red Sindhi Originated In Karachi and Hyderabad of Undivided India and also reared in certain organized farms in our country. Identification Features Color is red with shades varying from dark red to light, strips of white. Bullocks despite lethargic and slow can be used for road and field work. Yield Milk Yield Ranges from 1200-1800 kgs per lactation. 21

22. Reproductive Organ of Cattle 22

23. Ovary – The ovary is the primary female reproductive organ and has two important functions: producing the female reproductive cell and producing hormones estrogen and progesterone. Oviduct – As their name implies, these carry ova, the cow’s eggs. The oviducts are commonly referred as fallopian tubes. Uterus – The uterus in cattle is composed of three distinct regions: the uterine body and two uterine horns. Vagina – The vagina is located between the opening to the bladder and the cervix. Vulva – It is the external part of the reproductive tract. The thickened folds of skin of the structure are sensitive to changes in estrogen, the hormone. Swelling and redness of the vulva, due to increased blood flow, can be useful in estrous detection when coupled with other signs. 23

24. Digestive System of Ruminant Cows, like other ruminants, have a unique digestive system that enables them to efficiently break down complex plant materials. The digestive system of a cow is divided into four compartments: the rumen, reticulum, omasum, and abomasum. This type of digestive system is known as a "ruminant" system. 24

25. Rumen: The rumen is the largest compartment and serves as a fermentation chamber. It contains billions of microorganisms, including bacteria, protozoa, and fungi, which play a crucial role in breaking down complex carbohydrates present in plant materials. Microbial fermentation in the rumen produces volatile fatty acids, gases (such as methane), and other by-products that can be absorbed and used by the cow for energy. Reticulum: The reticulum is closely connected to the rumen and acts as a sorting chamber for large food particles. It helps in regurgitation of partially fermented food (cud) back into the mouth for further chewing. Omasum: The omasum functions as a water-absorbing organ. It reduces the water content of the digesta and further breaks down the material by squeezing it into smaller particles. This helps in maximizing nutrient absorption before the digesta moves to the next compartment. Abomasum: The abomasum is similar to the stomach of monogastric animals (single-chambered stomach). It contains gastric juices that aid in the breakdown of proteins and other nutrients. The abomasum is the true stomach in the ruminant digestive system. 25

26. Digestive Process: Ingestion: Cows consume plant materials, including grasses, hay, and other forages. Chewing: Cows initially chew their food and swallow it into the rumen. Fermentation: Microbial fermentation occurs in the rumen, breaking down complex carbohydrates into simpler compounds. Regurgitation and Rechewing: Cows periodically regurgitate a semi-digested mass of food (cud) from the rumen back into the mouth. They chew the cud to further break down the food. Further Digestion: The partially digested food moves through the reticulum, omasum, and into the abomasum for final digestion and nutrient absorption. Nutrient Absorption: Absorption of nutrients, especially volatile fatty acids, amino acids, and minerals, occurs in the small intestine. This complex digestive system allows cows to extract maximum nutrition from fibrous plant materials, making them efficient herbivores. The role of microbial fermentation in the rumen is particularly significant in breaking down cellulose, a complex carbohydrate found in plant cell walls. 26

27. Difference between contaminated and Natural Milk India is the largest producer of Milk in the world. Half of the Milk produced in India is synthetic which is sold in the market to get higher profit and is a considerable problem. 27

28. Contaminated milk and natural milk differ in their composition and safety due to external factors affecting their quality. Here's a brief overview of the differences: 28

29. 29 Source and Processing: Contaminated Milk: Refers to milk that has been compromised by the presence of harmful substances, such as bacteria, chemicals, or pollutants. Contamination can occur during various stages, including production, processing, or packaging. Natural Milk: Is derived directly from animals, typically cows, goats, or sheep, and is minimally processed to maintain its natural state. Natural milk does not contain added contaminants during production. Composition: Contaminated Milk: May have altered nutritional content due to the presence of harmful substances. Contaminants can include bacteria like E. coli or Salmonella, pesticides, antibiotics, or other chemical pollutants. Natural Milk: Contains the inherent nutrients naturally present in milk, such as proteins, fats, vitamins, and minerals, without intentional additions of harmful substances.

30. 30 Safety: Contaminated Milk: Poses health risks due to the presence of harmful contaminants. Consumption of contaminated milk can lead to foodborne illnesses, allergic reactions, or other health issues. Natural Milk: Generally considered safe for consumption when sourced from reputable and properly managed dairy farms. However, there can be risks if hygiene and safety standards are not maintained during production and processing. Regulation and Standards: Contaminated Milk: Requires strict regulatory measures to monitor and control the presence of contaminants. Authorities set standards and guidelines to ensure the safety of milk for consumers. Natural Milk: Also subject to regulatory standards, ensuring that the milk meets specific criteria for quality and safety. These standards vary by region and are in place to protect consumers.

31. 31 In summary, Contaminated milk has been compromised by harmful substances, while natural milk is sourced and processed to maintain its inherent nutritional qualities without intentional contamination. Consumers should be aware of the importance of milk safety standards and regulations to make informed choices about the milk they consume.

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33. Urea Test Requirements Milk (2ml) Urea Reagent ( dimethylalminebenzoide ) – 2ml Procedure Take 2 ml milk in a test tube add 2ml urea reagent 33

34. Starch Test Procedure Add 5ml milk in a test tube add 5ml of lactic acid and shake well. If it shows yellow color, then it is negative If it shows blue color, then it is positive 34

35. Diseases and their Prevention 35

36. Lameness Lameness is the fact of being unable to walk correctly because of physical injury or weakness in the legs or feet. Symptoms Reduction of Feed Intake Decrease in Production of Milk Delay in Estrus Period Difficulty in Walking 36

37. Causes of Lameness Treatment Overcrowding must be Avoided Hoof should be rubbed after every 6 months, if nails or anything stuck in-between hoof it will lead to lameness Mineral Mixture should be provided to animal on daily basis to avoid the calcium deficiency. 37

38. Lumpy Skin Disease Symptoms Stage 1 Cutaneous nodules can be seen on the body. Most of the Animals recover it itself in first stage. Stage 2 After an Initial period of high fever (41 Degree Celsius) and swollen lymph glands, the animal may develop large firm nodules that are up to 5 cm in diameter. 38

39. Treatment Sick Animals are to be kept in isolation Symptomatic treatment of affected Animals may be carried out in consultation with veterinarian Administration of anti-biotics for 5-7 days to check secondary infection Administration of anti-inflammatory and anti-histamine preparation may also be considered In case of Pyrexia, paracetamol can be given Application of antiseptic ointment with fly-repellent property over the eroded skin is recommended. 39

40. Successful Dairy Farming 40

41. Important Points 41

42. PANEER It is fresh hard cheese. It does not melt and is made by coagulation of hot milk with a food acid such as citric acid or lactic acid. 42

43. Nutritional Information of Paneer per 100 G Packaging Energy Value 300 Kcal Carbohydrates 3 g Mineral 0.9 g Proteing 18 g Fat 23 g 43

44. Flow Chart for Paneer 44 Receiving of pasteurized milk Preheating at 85 ± 2° C Cool down 10° C temp. of preheat temp. Cool down 10° C temp. of preheat temp. Coagulation of milk by adding lactic acid or citric acid Collecting the coagulating mass in muslein cloth Placing the paneer mass into stainless steel hoops Paneer pressing in Pneumatic press 6kg/ for 15-20 mins   Immersion of paneer block into chilled pasteurized water 05% iodized salt for 35-40 mins Cutting paneer into 100 g, 200g, 500g, 2 Kg and 5 Kg pack size and packaging Storage below 7° C Dispatch

45. 45 Steps to make Paneer

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52. 52 Steps to make Squash

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57. Straw management 57 Straw management is an important aspect of fodder production, especially in the context of livestock farming. Proper management techniques ensure efficient use of straw, which is a valuable resource for animal nutrition and bedding. Here are some techniques for effective straw management for fodder: Steps for straw: Step 1: Prali - 1 Qtl Chopped and lay on floor Step 2: 50 kg water and 3 kg Urea Spray on straw Step 3: Press and store in container 1 Kg urea 3 Kg Seera 30 kg water Mixed Spray Mixed Feed

58. Baling and Storage: Baling: Use a baler to compress straw into compact bales. This makes handling and storage easier. Storage: Store bales in a dry, well-ventilated area to prevent mold growth. Elevate them on pallets or other surfaces to avoid direct contact with the ground. Quality Assessment: Regularly assess the quality of straw. High-quality straw is essential for providing good nutrition to animals. Look for color , smell, and presence of mold or contaminants. Chopping or Grinding: Chopping: Use a straw chopper to reduce the length of straw. Chopped straw is easier for animals to consume and can be mixed with other feeds. Grinding: Grinding straw into smaller particles can further improve digestibility. This is especially useful for ruminants. Supplementation: Supplement straw with other feed sources to meet the nutritional requirements of livestock. This can include concentrates, minerals, and vitamins. Treatment for Digestibility: Treat straw to enhance its digestibility. Techniques such as ammoniation or soaking can break down certain components and make it more palatable for animals. Mixing with Green Forage: Combine straw with green forage to improve the overall nutritional content of the fodder. This can be done by creating a balanced silage or haylage. Fodder Banks: Establish fodder banks where you grow and harvest a variety of forage crops, including legumes and grasses, to complement the nutritional content of straw. Strategic Feeding: Feed straw strategically throughout the day. For example, provide higher-quality forage in the morning when nutrient requirements are higher. Bedding Material: Use straw as bedding material in livestock housing. After animals have utilized the nutritional content, the straw can be repurposed as bedding, providing additional value. Rotational Grazing: Implement rotational grazing practices to optimize the utilization of straw in the field. This can promote better regrowth of forage crops. Educational Programs: Educate farmers on best practices for straw management through extension programs. This can include workshops, demonstrations, and distribution of educational materials . 58

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64. Cow Farming 64

65. Visit to Verka Milk Plant 65

66. GADVASU MELA 66 The Pashu Palan Mela of Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana will be a very useful event for  people of all walks of life. Dr. Inderjeet Singh, Vice-Chancellor expressed these views on the eve of Pashu Palan Mela which is going to be held on 14 and 15th September 2023.  He said that we are promoting an integrated farming system of livestock rearing. Mela slogan is also based on this objective “Dairy Bakrian Soor te Machi; Ikko Farm te Aamdan Achi”.

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71. SCHEMES FOR FARMER RELATED TO DAIRY FARMING Self-employment scheme This is governed by P.D.D.B in its training centres to aware the farmers about the dairy farms. Dairy Udymi entrepreneurship PDDB in this teaches the farmers about all the information related to AI One day village level Camp In this program, officer of P.D.D.B visit to selective village and aware the farmers about different schemes run by government Milk awareness camp In this camp, free milk test is done. In this camp a mobile van of government visits village to village to take sample of milk

72. Loan and subsidies Subsidies on buying cattle If a farmer has a training certificate from P.D.D.B., then the department will help the farmer to get a loan. Government pays 70000 rupees to farmers per animal either cow or buffalo. Government also provides 25% subsidy to the farmer who belongs to general category and provide 33% to SC farmers. No. of Animals Amount provided 2 140000 5 350000 10 700000 20 1400000 50 3500000 Bank will give following amount according to animal: -

73. Subsidies on dairy farm shed : Cost of shed set by the government: - Cow shed - Rs 6 lakh /- Buffalo shed – Rs 4 lakh/- Subsidies on Milking Machine There are two types of milking machines- Single teat Double teat Government provides 50% subsidy on both types of machines. Farmer may buy this machine with or without loan. Fodder Harvester Machine Subsidy is available for Single row fodder harvester . Government provides 50000 subsides on fodder harvester . M ilk vending machine. Fodder harvester machine

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