Topic wise Note :
1. Course Outline and present dairying status : Click Here
2. Dairying in Nepal and Abroad : Click Here
3. History and related Institutions : Click Here
4. Milk composition : Click Here
5. Milk composition each component details : Click Here
6. Physicochemical properties and Nutritive Value : Click Here
7. Factor affecting milk composition : Click Here
8. Flavor defects : Click Here
9. Milk reception and others : Click Here
10. Chilling,Standarization,Cream separation and Homogenization : Click Here
11. Homogenization of milk : Click Here
12. Heating methods Pasteurization UHT : Click Here
13. Cream, Butter and Ghee : Click Here
14. Dairy products_Khoa,Paneer,Chhena : Click Here
15. Condensed milk : Click Here
Quiz Question :
List out physico-chemical properties of milk. Elaborate acidity, specific gravity, electrical conductivity, freezing point, and refractive index of milk.
Why feeding finely chopped fodders and forages has negative effects on milk fat % in dairy animals?
Correlate role of α-lactalbumin on lactose content in milk. Why α-lactalbumin is considered the regulatory valve of milk volume during milk secretion?
Elaborate the composition of fat in milk. Why buffalo milk fat is harder than cow milk fat?
Practical Questions :
Discuss the table showing the composition of milk.
What is the role of milk acidity? Develop acids of milk. A market sample can of milk shows 0.22%
T.A., would you accept/reject the sample? Give reasons to support your answer
What do you mean by the correction factor (C.F.) during determination of milk fat?
What inference can be developed from CO₂ and Alcohol test of milk sample? What happens when higher concentration of alcohol are used for estimating the prescribed concentration of alcohol?
Final Questions :