BIOLOGY

Project Report
On

DIARY FARMING
For
AISSCE 2020Examination
[As a part of the Biology Course (044)]

ARB INTERNATIONAL SCHOOL

SUBMITTED BY

Roll No. :
Name :Tharun Prasath.K
Class :XII

Under the Guidance of

Mr.Santhosh Kumar.E
***********
 CERTIFICATE

This is to certify that the Project / Dissertation entitled DIARY FARMING is a

bonafide work done by THARUN PRASATH.K of class XII Session 2019-20
in partial fulfillment of CBSE’s AISSCE Examination 2019 and has been
carried out under my direct supervision and guidance. This report or a similar
report on the topic has not been submitted for any other examination and does
not form a part of any other course undergone by the candidate.

………………………… ………………..……………..
Signature of Student Signature of Teacher/Guide
Name:THARUN PRASATH.K Designation: ********
Roll No.:

……….………………………… ………………………………
Signature of External Examiner Signature of Principal

Place: …………….
Date: ……………..
 ACKNOWLEDGEMENT
I undertook this Project work, as the part of my class XII-biology course. I
have immense pleasure in presenting this Project on Dairy Farming
Management. The Subject is an interesting one. It gave me an opportunity to
have a detailed study on the subject and showed how things work in the
practical world. I came to understand and analyze the importance and the role of
Indian Dairy Industry and Dairy farm Management

I would like to extend my sincere thanks and gratitude to my teacher

Mr.Santhosh Kumar. I am very much thankful to our Principal
Mr.ArasuPeriyasaamy for giving valuable time and moral support to develop
this software.

I would like to take the opportunity to extend my sincere thanks and gratitude to
my father Mr.Kanagarajan, and my mother Mrs.Ranganayaki for

being a source of inspiration and providing time and freedom to develop this
software project.

I also feel indebted to my friends for the valuable suggestions during the project
work.

Tharun Prasath.K
XII
 PREFACE

India is now emerging as a major growing in the international dairy market.

With the current liberalization of India economy, it has opened a wide field for
entrepreneurs from other countries to participate in development of Indian dairy
industry. The dairy industry which is the second largest industry of India
employs millions of persons in our country. There is tremendous scope of
growth in dairy industry and we can bring white revolution in our country if this
industry is properly organized.

This study was designed to evaluate the process of dairy management and
milk production in dairy farms, in order to identify the pro & cons and the
corresponding points of control. To obtain information and knowledge on bio
security aspects, feeding and milking management, labours, calving and calf
raising, milking and storage equipment, and disease treatments. Study also
included the management practices among the herds in relation to the dry cow
period, management of cows before calving, selling or culling of male calves,
separation of lactating and dry cows and joint disposal of organic and cleaning
materials from the milking parlors and mil storage room, housing of female
calves and heifers; using of calves to stimulate milk let down; feeding cows
during milking; hygiene procedures before and during milking; and supply and
quality of water.
 CONTENTS

1. INTRODUCTION

2. HYGIENIC MILK PRODUCTION AT THE FARM

3. MILK TRANSPORT TO PROCESSING FACTORY

© Bulk milk transport.

© In-can milk transportation.

DAIRY SANITATION AT THE FARM

© Proper sanitation of milk cans.

© Milking machines
© The cows
© Milk transport vessels (cans and tanks)

HYGIENIC MILK HANDLING AT DAIRY FACTORIES

© General guidelines
© Cleaning and disinfections of plant and equipment.
© Packaging.
© Hygienic Storage of finished products.
© Hygienic Transport
© Personnel Hygiene and Health.
© Laboratory Quality Control

INTRODUCTION
 Good quality milk is essential for production of good quality dairy
products, taste and flavour, free from pathogens and long keeping
quality.
Good quality dairy products cannot and can never be made from
poor quality raw milk
Good quality raw milk must be:

a. Free from debris and sediment.

b. Free from off-flavours.
c. Low in bacterial numbers.
d. Normal composition and acidity.
e. Free of antibiotics and chemical residues.

In order for milk to reach the processor and ultimately the

consumer still in good condition, a number of things must be observed
right from the farm level to the processing factory, and thereafter to the
retailers and consumer. This booklet will highlight the essential steps
that must be taken at each level in order to preserve natures best food-
MILK.

HYGIENIC MILK PRODUCTION AT THE FARM

Whether milking by hand or machine, good hygiene is essential.

This requires that:

a. The milkers hands and clothes are clean and he or she is in good
health.

b. The milking machine and milk storage equipment such as milk

churns are kept clean and are in good condition (i.e. without cracks
or dents which are difficult to clean and can easily harbour
bacteria.

c. Immediately after milking, the milk must be cooled preferably to

4° C. This requires mechanical refrigeration or milk cooling tanks.
These are expensive and can usually be afforded by large scale
commercial farms.

For small scale dairy farmers, setting up a milk cooling centre centrally
may be the ideal solution.

Where farmers bring their milk to a cooling centre through a co-

operative, they should do so as soon as milking is completed.

A Milk cooling centre with a capacity of 1000 - 3000 litres will serve up to
300 small holder farmers ensuring that the quality of their milk when
produced under hygienic conditions is well preserved and accepted at
the processing plant.

It is important to remember that under a hot environment milk will

spoil within 3-4 hours. So any means of cooling that will lower the
temperature of milk from 38° C at milking will help to prevent
multiplication of bacteria. There are several options available.
In highland areas such as Kinangop, Limuru , Tiniboroa where the water
temperature can be as low as 10° C, the milk may be cooled down to
2° C using water temperature by one of the following techniques.

 Immersing milk cans in a water trough connected to a water

tap or water spring.

a. Using an in-can rotary cooler.

 COMMON SPECIES
Although any mammal can produce milk, commercial

dairy farms are typically one-species enterprises. In

developed countries, dairy farms typically consist of high

producing dairy cows. Other species used in commercial

dairy farming include goats, sheep, and camels. In Italy,

donkey dairies are growing in popularity to produce an a

lternative milk source for human infants.