Code No: VIKRAMA SIMHAPURI UNIVERSITY: NELLORE First Year B.Sc. (Dairy Science) Theory Paper I

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1 Code No: VIKRAMA SIMHAPURI UNIVERSITY: NELLORE First Year B.Sc. (Dairy Science) Paper I PART A Unit 1: (a) Composition of Milk: Definition of milk, composition of cow milk, buffalo ilk, sheep milk, goat milk and human milk. Differences between the composition of cow and buffalo milks. Constituents of milk: Minor and major constituents. (b) Colostrums: - Significance, Composition, difference between normal milk and colostrums. Unit-2: factors affecting composition and yield of milk Species, Breed, Individuality, Stage of lactation, age of the animal, season, interval between milkings, stage of milking, feed, estrubs, exercise, milker and drugs. Unit-3: Physico-chemical properties of milk-colour, flavor, density and specific gravity, freezing point, boiling point, surface tension, viscosity, specific heat, refractive index, electrical conductivity, germicidal property, ph and acidity. Unit-4: (a) Precursors of milk constituents, synthesis of milk fat, proteins and synthesis of lactose. Unit-5: (a) Nutritive value of milk. (b) PFA standards for milk. Unit-6: (a) Types of microorganisms present in milk: acid producing, gas producing, protein splitting, fat splitting, pathogenic and inert organisms. (b)types of microorganisms based on based on temperature requirement: psycrophillic, mesophillic, thermopiles and thermoduric MICROORGANISMS. (c) Chemical changes observed during storage of milk and abnormal fermentations observed in milk: souring, gassy fermentation, proteolysis, lipolysis, ropiness, flavor fermentations. Unit-7: (a) Sources of contamination of milk and their control: exterior of the animal, interior of the udder, utensils, water, milker, files and insects, soil and manure, milking barn, cattle shed and surroundings. (b) methods of clean milk production. Unit-8: (a) Microbiological examination of milk: direct microscopic count, standard plate count, methylene blue reduction test, resazurin reduction test and coliform test. (b) Milk borne diseases: bacterial, viral and other diseases. Unit-9: Cleaning and sanitization of dairy equipment- Desirable properties of detergents and sanitizers; commonly used detergents and sanitizers; methods of cleaning and sanitization (i) Hand washing, (ii) Mechanical washing (iii) Cleaning in-place. Unit-10: Platform tests; Tests for detection of adulteration of milk; Preservatives and Neutralizers. 1. Specific gravity of milk. 2. Estimation of fat percentage of milk. 3. Estimation of SNF% and Total solids in milk. 4. Detection of percentage of added water in milk. 5. Tests for detection of adulterants in milksugar, starch and urea. 6. Determination of titratable acidity of milk. 7. Determination of protein percentage of milk. 8. Estimation of lactose percentage of milk. 9. Platform tests. 10. Tests for preservative and neutralizers present in milk. 11. Direct microscopic count. 12. Standard plate count. 13. Methylene blue reduction test. 14. Resazurin reduction test. 15. Coliform test. 16. Identification of different types of bacteria present in milk. (Slides of streptococcus, lactobacillus, E.coil etc., may be shown as spotters.)

2 Second Year B.Sc. - Dairy Science Paper II : DAIRY TECHNOLOGY Unit -1 (a) Reception of Milk Unloading, grading, sampling, testing, weighing and recording, (b) Storage of milk, (c) Straining, filtration and clarification of milk. Unit -2 (a) Cooling of milk: significance and temperature of cooling; methods of chilling:- In-can cooling; surface cooler, tubular cooler, jacketed vat, plate chiller and bulk milk cooler (c) refrigeration desirable properties of refrigerant, Refrigeration cycle (using ammonia) Unit 3 (a) Paste ration of milk Definition, objects of paste ration, objections to pasteurization, Principles of heat exchange, Method of paste ration LTLT, HTST and Uperization (b) Sterilization of milk Unit 4 (a) Homogenization factor5s influencing homogenization (temperature and pressure), effect of homogenization on milk (b) Standardization of milk, (c) Packing of milk objects of packaging desirable characters and types of packaging materials, forms of packaging (d) Disposal of dairy effluents sources of dairy waste, necessity of treatment of dairy waste, methods of treatment low cost methods, conventional methods, activated sludge process and trickling filters. Unit -5: Market milk; Toned milk, Double toned milk, Reconstituted milk, Standardized milk and Full cream milk Standards and method of manufacture Unit -6 : Cream - Types of cream, composition, methods of cream separation gravity and centrifugal methods Types of cream separators, factors affecting fat losses in skim milk and fat percentage of cream. Butter PFA standards, classification, composition, method of manufacture of butter by creamany butter method. Over run in butter, Butter oil composition, uses, method of manufacture. Unit 7 : Cheese PFA standards, composition, food and nutritive value, classification, Manufacture of cheddar cheese, cottage cheese an processed cheese. Ice Cream BIS standards, composition, classification, method of manufacture and over run in ice cream. Unit -8 : Condensed and Evaporated milks Types of condensed milks, Standards, Composition and method of manufacture. Milk Powder BIS standards, Types of drying systems, manufacture of Roller dried and Spray dried milk powder. Unit 9, Indian Dairy Products Types of Indian Dairy products, Standards, composition and manufacture of Khoa, Pannier, Chhana, Dahi, Ghee and Kulfi, Adulteration of Ghee. Utilization of Dairy By- products; skim milk, casein, whey, butter milk.

3 PRACTIALS 1. estimation of Fat% of Cream, Butter, Ice Cream, Cheese 2. Estimation of titratable acidity of Cream, Dahi, ice cream etc 3. Determination of Total solids of ice cream 4. Determination moisture percentage of Milk powder, Ghee etc 5. Detection of adulteration in ghee, butter 6. Estimation of acid value of Ghee 7. Preparation of Khoa 8. Preparation of Chhana and Panner 9..Preparation of Dahi and Ghee 10. Preparation of Ice cream 11. Standardization of milk 12. Pasteurization of milk In plant Training : Students should be sent for in-plant training for 3-4 weeks in any dairy plant. The in-plant Training Report submitted by the students shall be placed for evaluation during the practical examinations of Third year Paper IV MODEL QUESTION PAPER Time : 3 Hrs Max Marks: 100 Answer any FIVE questions choosing at least TWO from each part. All questions carry equal marks. Illustrate your answers suitably. Part A 1. Write he importance of chilling, Explain about various cooling methods employed or chilling of milk. 2. Define pasteurization of milk. Explain about HTST pasteurization of milk with the help of a diagram 3. (a) Sterilization of milk (b) Homogenization of milk 4. Write short notes about the following (a) Standradization of milk (b) Filtration of milk (c) UHT processing of milk (d) Refrirants Part B 5. Write about the preparation of Butter in dairy industry 6. Explain about various types drying systems, Write about the manufacture of spray dried skim milk powder. 7. (a) Preparation of Dahi (b) Khoa 8. Write short notes about the following: (a) Evaporated milk (b) Dairy by products (c) Agmark standards for Ghee (d) Yoghurt *****

4 Third Year B.Sc. - Dairy Science Paper III : CATTLE BREEDING AND ANIMAL NUTRITION Unit 1 : Livestock census; breeds of dairy cattle, buffaloes and goats. Indigenous, exotic and cross breed cattle breeds. Unit 2 : Anatomy of udder; development of udder; lacto genesis and galactopoises; let down of milk. Unit 3 : Artificial insemination; estrous cycle; symptoms of heat in cows and buffaloes. Conception Pregnancy diagnosis in cattle. Multi-ovulation and embryo transfer techniques Cloning. Unit 4 : Systems of breeding of dairy cattle Inbreeding, out breeding, cross breeding, grading up. Breeding systems suitable to enhance milk production in India (cross breeding of cattle and grading up of buffaloes) Unit 5 : Economic traits of dairy cattle. Methods of selection of dairy animals. Unit 6: Classification of feed and fodders. Importance of proteins, fats and carbohydrates in live stock feeding. Unit 7 : Conservation of fodder Hay and silage Unit 8 : Feeding standards; Balanced rations for dairy cattle; Feeding practices of dairy cattle (i) Soiling, (ii) Ensiling, (iii) Pasturing, (iv) Hay feeding, (v) General feeding practices with regard to Management. Unit 9 : Types of fodder varieties legumes and non-legumes, seasonal and perennial fodder crops. Cultivation practices of fodder crops Para grass, Hybrid Napier, Berseem, Cow pea, Jowar. Unit10: Utilization of agriculture and industrial by products for livestock feeding. Enrichment of poor quality roughages Urea treatment of paddy straw. 1. Points Dairy Cow 2. identification of different breeds of dairy cattle and buffaloes 3. Male and female reproductive systems 4. Symptoms of heat in cow. 5. Artificial insemination 6. Identification of feeds and fodders 7. Computation of rations 8. Hay making 9. Silage making 10. Estimation of dry matter of feed or fodder 11. Pregnancy diagnosis in cattle 12. To study the comparative merits of cows and buffaloes; zebu and crossbred cows: ******

5 Third Year B.Sc. - Dairy Science Paper IV : DAIRY FARM MANAGEMENT Unit 1 : Systems of Housing of Dairy Cattle Loose Housing and Conventional Dairy Barns drawing of layouts of dairy cattle dwellings, Criteria for selecting site for establishing dairy farm buildings; Water requirement of dairy animals. Unit 2 : Symptoms of ill-health of dairy animals. Diseases of dairy animals Bacterial, Viral, Parasitic and Nutritional diseases and their control. Unit 3 : Management of different classes of dairy animals Milk producing animals, pregnant, dairy animals, heifers and calves Management practices for dairy farm: Identification, Dehorning, Castration, Deworming, Vaccination, and Milking. Unit 4 : Maintenance of high level of fertility in the herd: Importance, reasons for low fertility, methods of maintaining high level of fertility in the herd. Methods of determining reproductive efficiency: (i) by non-return percentage of cows, (ii) by calving Interval period, (iii) by pregnancy days of cows per year. Unit 5: Advantages of Dairying. Principles involved in successful dairying. Systems of dairy farming mixed faming and specialized dairy farming. Unit 6 : Methods of procurement of milk; Transportation of milk; Pricing of milk; Marketing of milk. Unit 7 : Cooperative dairying structure of dairy cooperatives; primary milk producers cooperative society; District milk producers cooperative union objectives and functions. Dairy development programs implemented in India. Operation Flood Program. Unit 8 : Economics of maintaining dairy farm Income and expenditure. Estimating the production cost of milk. 1. Identification of dairy animals 2. Dehorning 3. Deworming 4. Castration 5. Preparation of vaccination schedule 6. Identification of sick animals 7. Calculating the cost of milk production exercises for various sizes of farms 8. Tests for hardness of water 9. Determing the strength of detergent solution 10. Comment on the quality of given milk sample (revision of quality control tests done in First Year) 11. Preparation of project reports for various sizes of dairy farms. ***

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