Dairy Farms
Project Report 2010-11
St.John’s Mat Hr Sec
School
Porur,Chennai-600 116.
Done by
S.Ramya
St.John’s Mat Hr Sec
School
Porur,Chennai-600 116.
Department Of Biology
Project Report 2010-11
Department Of Biology
St.John’s Mat Hr Sec School
Porur,Chennai.
Project Report 2010-11
Reg No:
Certified that this is the Bonafide Record Of Work
Done By
S.Ramya
Class:XII Std ‘B’
During the academic year 2010-11
...…………… …………….
Teachers Signature Principal Signature
Acknowledgement
At the outset I wish to thank the almighty, who has given me the ability to complete the project work.
I also wish to express my gratitude for the kind support and guidance rendered to me by my dear parents and the respected teachers whose encouragement enabled me to complete the project without any difficulty.
Lastly,I would like to appreciate the great work of experts in the Indian Agricultural Department,our great farmers in industry and the computer aided technology which helped me gathering all the information pertaining to this project.
Contents
PAGE
v INTRODUCTION 01
v DAIRY FARMING IN INDIA 02
v MILK 03
v HISTORY OF DAIRY FARMING 05
v MILKING OPERATION 08
v HISTORY OF MILK PRESERVATION METHOD 09
v MILK PRODUCTS 15
v COLLOID 16
v BREEDS OF DAIRY CATTLE 18
v FEEDING DAIRY COWS 25
v THE LARGEST DAIRY IN THE LAND OF MILK 27
v PROJECT WHITE GOLD 28
v ANIMAL HEALTH 32
v MILK PROCUREMENT 37
v OPERATION FLOOD 38
v MOTHER DAIRY 39
v BARN 40
v MAD COW DISEASE 43
v CONSUMERS DISEASE 44
v WORLD PRODUCTION 45
v REFERENCES 46
Dairy farming
Introduction
Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows but also from goats and sheep, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale.
Most dairy farms sell the male calves born by their cows, usually for veal production, or breeding depending on quality of the bull calf, rather than raising non-milk-producing stock. Many dairy farms also grow their own feed, typically including corn, alfalfa, and hay. This is fed directly to the cows, or is stored as silage for use during the winter season. Additional dietary supplements are often added to the feed to increase quality milk production.
Dairy cattle (dairy cows) are cattle cows (adult females) bred for the ability to produce large quantities of milk, from which dairy products are made. Dairy cows generally are of the species Bos taurus.
Dairy farming has been part of agriculture for thousands of years. Dairy cows are bred specifically to produce large quantities of milk.Dairy cows are required to give birth to one calf per year to continue producing milk. They are usually artificially inseminated within three months of giving birth. These high milk producing cows are only productive for an average of 3 years, after which they are culled and the meat is normally used for beef.
Dairy farming in India
It is seen at most places that a Dairy Farmer is not aware of the economics of his day to day business. This is because Dairy has been a traditional form of business, which is being carried on by generations together. The pattern particularly of the feeding & watering has been quite the same for a long time.
It is commonly seen that most of the Farmers who keep animals for Milk have very little or NO idea about the expenses (per day) invloved in raising the animals. It is interesting to note that the farmer is even unaware of the fact that the feeding cost of his animal comprises of more than 80% of the total cost of raising the animals.
Perhaps the main reason for this may be as he grows the majority of the fodder in his own land he has never bothered about its cost.
India derives nearly 33% of the gross Domestic population from agriculture and has 66% of economically active population , engaged in agriculture.
The share of livestock product is estimated at 21% of total agriculture sector. The fact that dairing could play a more constructive role in promoting rural welfare and reducing poverty is increasly being recognised The domesticated water buffalo is one of the gentlest of all farm animals, hence it can be breeded easily. The dairy sector offers a good opportunity to entrepreneurs in IndiaDairy development in India has been acknowledged the world over as one of modern India"s most sucessful development programme.India is the second largest milkproducing country with anticipated production of about 78 million tons during 1999-2000.
Milk
The milk is a natural food with a high nutritional value, since it has a high concentration of calcium that is essential to the formation and maintenance of the bones. The milk proteins are complete, so providing the formation and maintenance of the body tissues. It contains the A vitamin, as well as the vitamins B1, B2 and minerals that favor the growth and the maintenance of a healthy life. In addition, the milking activity is characterized by being a great generator of job, income and tributes.The production of the hygienically pure milk depends on the following factors: the cows' health condition, their feeding and management, the adequate milking and subsequent cares until the consumption moment. In relation to the cows, they must be healthy, therefore avoiding the use milk from animals that carry tuberculosis, brucellosis, aphthous fever, mastitis and others, as well as they must be maintained as free from the Dermatobia hominis' larvae as well as from cattle ticks.
The quality of the milk also depends on the initial microbial load of the milk and on the bacteria multiplication speed. The initial microbial load is directly related to the correct management of the milking, equipment cleaning, and hygiene at milk collection. Milk is the product proceeding from the complete and uninterrupted milking of healthy, well fed and rested cows, that is accomplished under sanitary conditions. For obtaining dairy well-qualified derivatives, besides a satisfactory management and hygiene conditions, the milk should present some physiochemical characteristics that will determine the flavor, odor, texture and desirable quality in the final product. When evaluating the quality of the milk, the acidity is the most important parameter concerning to the technological aspect, since it indicates the metabolization degree of the lactose into lactic acid, which implicates the resistance of the milk to the thermal treatments and its transformation into good-qualified products. The density should be between 1.028 g/mL and 1.032 g/mL and the temperature at 15°C. The total dry extract of the milk represents the whole solid composition of the milk, that reaches a total of 11.5% at least. The non-fat dry extract (NFDE) is the solid part of the milk except the fat, and its minimum value should around be 8.5%.
After secreting in the udder, the milk may be contaminated by micro organisms from three main sources: from within the mammary gland, from the external surface of the udder and teats, from the surface of the milking equipment and utensils, and from the tank. A microbiological quality of the milk is a very ample and generic term. The main microorganisms involved into contamination of the milk are the bacteria, virus, fungus and yeasts. There are two great bacteria groups in the milk:mesophyllous and psychrotrophic. The mesophyllous group are those microorganisms able to multiply at optimum temperatures within the range from 30°C to 45°C, whereas the psychrotrophic ones multiply around 25°C - 30°C.
History of dairy farming
Woman hand milking a cow
Dairy farming has been part of agriculture for thousands of years. Historically it has been one part of small, diverse farms. In the last century or so larger farms doing only dairy production have emerged. Large scale dairy farming is only viable where either a large amount of milk is required for production of more durable dairy products such as cheese, or there is a substantial market of people with cash to buy milk, but no cows of their own.
Hand milking
Centralized dairy farming as we understand it primarily developed around villages and cities, where residents were unable to have cows of their own due to a lack of grazing land. Near the town, farmers could make some extra money on the side by having additional animals and selling the milk in town. The dairy farmers would fill barrels with milk in the morning and bring it to market on a wagon. Until the late 1800s, the milking of the cow was done by hand. In the United States, several large dairy operations existed in some northeastern states and in the west, that involved as many as several hundred cows, but an individual milker could not be expected to milk more than a dozen cows a day. Smaller operations predominated.
Milking took place indoors in a barn with the cattle tied by the neck with ropes or held in place by stanchions. Feeding could occur simultaneously with milking in the barn, although most dairy cattle were pastured during the day between milkings. Such examples of this method of dairy farming are difficult to locate, but some are preserved as a historic site for a glimpse into the days gone by. One such instance that is open for this is at Point Reyes National Seashore.
Step-Saver milk transport
As herd size began to increase, the bucket milker system became laborious. A vacuum milk-transport system known as the Step-Saver was developed to transport milk to the storage tank. The system used a long vacuum hose coiled around a receiver cart, and connected to a vacuum-breaker device in the milkhouse, allowing farmers to milk many cows without the necessity of walking increasingly longer distances carrying heavy buckets of milk.
Milking parlors
Innovation in milking focused on mechanizing the milking parlor to maximize throughput of cows per operator which streamlined the milking process to permit cows to be milked as if on an assembly line, and to reduce physical stresses on the farmer by putting the cows on a platform slightly above the person milking the cows to eliminate having to constantly bend over. Many older and smaller farms still have tie-stall or stanchion barns, but worldwide a majority of commercial farms have parlors.
The milking parlor allowed a concentration of money into a small area, so that more technical monitoring and measuring equipment could be devoted to each milking station in the parlor. Rather than simply milking into a common pipeline for example, the parlor can be equipped with fixed measurement systems that monitor milk volume and record milking statistics for each animal. Tags on the animals allow the parlor system to automatically identify each animal as it enters the parlor.
Recessed parlors
More modern farms use recessed parlors, where the milker stands in a recess such that his arms are at the level of the cow's udder. Recessed parlors can be herringbone, where the cows stand in two angled rows either side of the recess and the milker accesses the udder from the side, parallel, where the cows stand side-by-side and the milker accesses the udder from the rear or, more recently, rotary (or carousel), where the cows are on a raised circular platform, facing the center of the circle, and the platform rotates while the milker stands in one place and accesses the udder from the rear. There are many other styles of milking parlors which are less common.
Milking operation
Milking machines are held in place automatically by a vacuum system that draws the ambient air pressure down from 15 to 21 pounds per square inch (100 to 140 kPa) of vacuum. The vacuum is also used to lift milk vertically through small diameter hoses, into the receiving can. A milk lift pump draws the milk from the receiving can through large diameter stainless steel piping, through the plate cooler, then into a refrigerated bulk tank.
Milk is extracted from the cow's udder by flexible rubber sheaths known as liners or inflations that are surrounded by a rigid air chamber. A pulsating flow of ambient air and vacuum is applied to the inflation's air chamber during the milking process. When ambient air is allowed to enter the chamber, the vacuum inside the inflation causes the inflation to collapse around the cow's teat, squeezing the milk out of teat in a similar fashion as a baby calf's mouth massaging the teat. When the vacuum is reapplied in the chamber the flexible rubber inflation relaxes and opens up, preparing for the next squeezing cycle.
Milking speed is a separate factor from milk quantity; milk quantity is not determinative of milking speed. For this reason, many farmers will cull slow-milking cows.
The extracted milk passes through a strainer and plate heat exchangers before entering the tank, where it can be stored safely for a few days at approximately 42°F (6°C). At pre-arranged times, a milk truck arrives and pumps the milk from the tank for transport to a dairy factory where it will be pasteurized and processed into many products.
History of milk preservation methods
Cool temperature has been the main method by which milk freshness has been extended. When windmills and well pumps were invented, one of its first uses on the farm besides providing water for animals was for cooling milk, to extend the storage life before being transported to the town market.
The naturally cold underground water would be continuously pumped into a tub or other containers of milk set in the tub to cool after milking. This method of milk cooling was extremely popular before the arrival of electricity and refrigeration.
Refrigeration
When refrigeration first arrived (the 19th century) the equipment was initially used to cool cans of milk, which were filled by hand milking. These cans were placed into a cooled water bath to remove heat and keep them cool until they were able to be transported to a collection facility. As more automated methods were developed for harvesting milk, hand milking was replaced and, as a result, the milk can was replaced by a bulk milk cooler. 'Ice banks' were the first type of bulk milk cooler. This was a double wall vessel with evaporator coils and water located between the walls at the bottom and sides of the tank. A small refrigeration compressor was used to remove heat from the evaporator coils. Ice eventually builds up around the coils, until it reaches a thickness of about three inches surrounding each pipe, and the cooling system shuts off. When the milking operation starts, only the milk agitator and the water circulation pump, which flows water across the ice and the steel walls of the tank, are needed to reduce the incoming milk to a temperature below 40 degrees.