Title Copy of Animal Husbandry Part-1.pdf ✅

www.iaritoppers.in Whatsapp : +91-9694095242 Page | 3  Fat is present as “Emulsion” in milk.  Protein is present as “Colloidal” in milk.  Fat is present as micro globules in milk which is known as Trigliceried.  White colour of milk is due to presence of Casein protein while yellowing of cow milk is due to Carotene.  pH of silage: 3.5 – 4.2  pH of colostrum: 5.7 – 6.4  pH of Blood and Milk fever: 7.4  pH of casein: 4.6  Milk vein of animals are filled with blood.  Milk is produced in Alveoli cells and stored in Lumen.  Father of milk revolution (white revolution): Verghese kurien  Headquarter of AMUL is situated at: Anand (Gujarat)  Operation flood was started in 1970 to enhance milk production in India.  First round of Operation Flood: 1970-1980  Second Round of Operation Flood: 1981-1985  Third round of operation flood: 1985-1996  NDRI is situated at: Karnal, Haryana  NDDB is situated at: Anand, Gujarat  First chairman of NDDB: Dr. Verghese kurien  In India, 31% milk of total milk production is used as domestic consumption, while 19% used for market sell and 50% used for Ghee, Curd, Khoa, Butter, Cheese making.  Highest milk producing state in India: Uttarpradesh  Anemia diseases in animals: Due to deficiency of copper and cobalt  Highest average milk fat is found in Sheep (7.90%) > Buffalo (7.38%) > Goat (4.25%) > Cow (4.14%). (Most confusing - Highest Average Fat is found in Sheep while Highest fat is found in Buffalo.)  Highest fat in cow is found in Jersey breed (5.0-5.5%) while Highest fat in buffalo is found in Bhadawari breed (13%).  1 gm. Fat produces 9.3 calories energy.  Fat soluble vitamins are: Vit. A, D, E & K  Water soluble vitamins: Vit. B, C  Milk protein: Casein (80%), Albumin (0.4-0.7%), & Globumin (0.05-0.11%).  Kjeldahl Method is used to detect milk protein.  Nitrogen in Milk: 0.5%  Casein protein doesn’t coagulate while heating but other proteins are coagulated like – Lacto-Albumin & Lacto-globumin.  Average Lactose content in Milk: 4.5 – 4.8%.  Minerals are present in the form of solution in Milk.  Average mineral content in milk: 0.76%  Iron is not present in the Milk that’s why milk is known as Incomplete food.  Curdling without pronounced acid production is known as sweet curdling. It is done by Bacillus mycoides & Bacillus cereus.  Colostrum has laxative effect and helps to expel meconium from foetal digestive tract.