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Master Introduction to Dairy Science – Notes, Case Studies & Practical Insights – with Rahul

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About Course

This comprehensive course on Introduction to Dairy Science provides Agriculture and Veterinary students with detailed notes, practical case studies, and applied insights to understand milk production, dairy animal management, nutrition, and dairy product processing. Designed for exam preparation and real-world application, it offers research-backed examples and step-by-step guidance to enhance understanding and practical skills – all taught by Rahul.

What Will You Learn?

  • Understand the anatomy, physiology, and nutrition of dairy animals.
  • Learn the principles of milk production, handling, and processing.
  • Develop skills in quality control, hygiene practices, and dairy product innovation.
  • Gain insights into marketing and economic aspects of the dairy industry.

Course Content

Dairying in Nepal, its scope and comparison with other developed countries

Definition and Composition

Nutritive value of milk

Physical and Chemical Properties of Milk

Factors affecting the composition of milk

MAMMARY GLAND AND PHYSIOLOGY OF LACTATION

Udder growth and development

Hygienic Milk Production

Clean milk production: Cleaning and sanitization of dairy equipments

Flavor defects in milk, their causes and prevention

Flavor defects in milk, their causes and prevention

Dairy Microbiology

Biosynthesis of Milk

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