Course Content
Dairying in Nepal, its scope and comparison with other developed countries
0/9
Introduction
Dairy development in Nepal
Objectives of M.S.S.
Global Overview of Dairy
Overview of Asian Dairy Situation
Status of Nepalese dairy sector
OPPORTUNITIES IN DAIRY FARMING
ADVANTAGES OF DAIRYING IN NEPAL
Scope of dairy science in Nepal
Definition and Composition
0/10
Dairy
Nepalese legal standard
Chemical definition
Milk constituents
Milk fat
Milk proteins
Commercial use of milk protein
Milk carbohydrates
Commercial use of lactose
Minor milk constituents
Nutritive value of milk
0/6
Introduction
Proteins
Carbohydrates
Fat
Minerals
Vitamins
Physical and Chemical Properties of Milk
0/4
Physico-chemical properties of milk in brief
Color
Physical state of milk
Freezing points
Factors affecting the composition of milk
0/1
Introduction
MAMMARY GLAND AND PHYSIOLOGY OF LACTATION
0/9
Introduction
External feature of mammary gland
Internal feature of mammary gland
Supporting structure
Blood circulation /vascular system
Lymphatic system
Nervous system
Duct system
Hormonal Control of Lactation
Udder growth and development
0/6
Embryonic and Fetal Development
From birth to puberty
During the estrus cycle
During pregnancy
During lactation
Lactogenesis (Milk Secretion)
Hygienic Milk Production
0/3
Introduction
Methods of milking
Difference between Machine Milking and Hand Milking
Clean milk production: Cleaning and sanitization of dairy equipments
0/9
Introduction
Sources of contamination of Milk
Cleaning
Process of cleaning
Detergents
Sanitization
Properties of detergents and sanitizer
Cleaning in Place (CIP Method of cleaning)
Process of cleaning in Place (CIP)
Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
0/1
Introduction
Dairy Microbiology
0/7
Introduction
Growth of microorganisms
Types of bacteria found in milk and milk products
Use of microorganisms in dairy industry
Process of destroying of microorganisms in milk
Milk borne disease
Transmission of milk borne disease
Biosynthesis of Milk
0/7
Introduction
Theory of milk synthesis
Biosynthesis of milk protein
Biosynthesis of carbohydrate
Synthesis of fat
Vitamins
Water and minerals in milk
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Physico-chemical properties of milk in brief

  1. Colour: White or yellow some times yellowish green
  2. Flavour: Depends up on quality of milk, species, feed and fodder
  3. Acidity: Fresh milk is in between 0.13-0.14%
  4. pH: Ranges from 6.6-6.8
  5. Specific gravity: Ranges from 1.02-1.039
  6. Refractive Index: ranges from1.3449-1.3477
  7. Surface tension: 45-46dynes/sq cm
  8. Boiling point: 100.17 0 C
  9. Freezing point: Ranges from 0.540-0.550 0 C
  10. Specific heat: 0.933
  11. Viscosity: 1.5-2.0cp (centipoises)
  12. Electrical conductivity: 0.0040-0.0055 Ohm -1
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