Dairy Farms
Project Report 2010-11
St.John’s Mat Hr Sec
School
Porur,Chennai-600 116.
Done by
S.Ramya
1
St.John’s Mat Hr Sec
School
Porur,Chennai-600 116.
Department Of Biology
Project Report 2010-11
2
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
3
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.
4
Contents
PAGE
 INTRODUCTION
 DAIRY FARMING IN INDIA
 MILK
 HISTORY OF DAIRY FARMING
 MILKING OPERATION
 HISTORY OF MILK PRESERVATION METHOD
 MILK PRODUCTS
 COLLOID
 BREEDS OF DAIRY CATTLE
 FEEDING DAIRY COWS
 THE LARGEST DAIRY IN THE LAND OF MILK
 PROJECT WHITE GOLD
 ANIMAL HEALTH
 MILK PROCUREMENT
 OPERATION FLOOD
 MOTHER DAIRY
 BARN
 MAD COW DISEASE
 CONSUMERS DISEASE
 WORLD PRODUCTION
 REFERENCES
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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.
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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.
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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
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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 nonfat 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.
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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
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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
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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.
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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 slowmilking 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.
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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
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walls of the tank, are needed to reduce the incoming milk to a temperature
below 40 degrees.
This cooling method worked well for smaller dairies, however was fairly
inefficient and was unable to meet the increasingly higher cooling demand of
larger milking parlors. In the mid 1950's direct expansion refrigeration was
first applied directly to the bulk milk cooler. This type of cooling utilizes an
evaporator built directly into the inner wall of the storage tank to remove heat
from the milk. Direct expansion is able to cool milk at a much faster rate than
early ice bank type coolers and is still the primary method for bulk tank
cooling today on small to medium sized operations.
Another device which has contributed significantly to milk quality is the plate
heat exchanger (PHE). This device utilizes a number of specially designed
stainless steel plates with small spaces between them. Milk is passed
between every other set of plates with water being passed between the
balance of the plates to remove heat from the milk. This method of cooling
can remove large amounts of heat from the milk in a very short time, thus
drastically slowing bacteria growth and thereby improving milk quality.
Ground water is the most common source of cooling medium for this device.
Dairy cows consume approximately 3 gallons of water for every gallon of milk
production and prefer to drink slightly warm water as opposed to cold ground
water. For this reason, PHE's can result in drastically improved milk quality,
reduced operating costs for the dairymen by reducing the refrigeration load
on his bulk milk cooler, and increased milk production by supplying the cows
with a source of fresh warm water.
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Plate heat exchangers have also evolved as a result of the increase of dairy
farm herd sizes in the US. As a dairyman increases the size of his herd, he
must also increase the capacity of his milking parlor in order to harvest the
additional milk. This increase in parlor sizes has resulted in tremendous
increases in milk throughput and cooling demand. Today's larger farms
produce milk at a rate which direct expansion refrigeration systems on bulk
milk coolers cannot cool in a timely manner. PHE's are typically utilized in this
instance to rapidly cool the milk to the desired temperature (or close to it)
before it reaches the bulk milk tank. Typically, ground water is still utilized to
provide some initial cooling to bring the milk to between 55 and 70 degrees F.
A second (and sometimes third) section of the PHE is added to remove the
remaining heat with a mixture of chilled pure water and propylene glycol.
These chiller systems can be made to incorporate large evaporator surface
areas and high chilled water flow rates to cool high flow rates of milk.
Pasteurization
The pasteurization is performed by heating the milk at 65°C temperature for
30 minutes (slow pasteurization) in stainless steel vat with an appropriate
production capacity, and provided with steam jacket and entrance for cold
water. So, after the milk reaching a temperature of 65°C, the heating must be
controlled, by keeping constant this temperature for 30 minutes. The
thermometer must be used to measure the temperature, and the clock to
measure the pasteurization time. The pasteurization is accomplished in the
same vat to be used for production of the cheese.
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Flow diagram of milk processing
RAW MATERIAL
Dump Tank
Clarification
Cooling and storing
Preheating
Standardization
Liquid milk
Cream
Homogenization
(Optional)
Butter
Ghee
Pasteurization
Packing
Cold storage
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Distribution
Whole milk (6%
fat)
Standard Milk
(4.5% fat)
Toned Milk (3%
fat)
Double toned milk
(1.5% fat)
Animal waste from large dairies
Dairy CAFO - EPA
As measured in phosphorus, the waste output of 5,000 cows roughly equals
a municipality of 70,000 people. dairy operations with more than 1,000 cows
meet the EPA definition of a CAFO (Concentrated Animal Feeding
Operation), and are subject to EPA regulations.. Each dairy consists of
several modern milking parlor set-ups operated as a single enterprise. Each
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milking parlor is surrounded by a set of 3 or 4 loafing barns housing 1,500 or
2,000 cattle. Some of the larger dairies have planned 10 or more series of
loafing barns and milking parlors in this arrangement, so that the total
operation may include as many as 15,000 or 20,000 cows.The size and
concentration of cattle creates major environmental issues associated with
manure handling and disposal, which requires substantial areas of cropland
(a ratio of 5 or 6 cows to the acre, or several thousand acres for dairies of this
size) for manure spreading and dispersion, or several-acre methane
digesters. Air pollution from methane gas associated with manure
management also is a major concern. As a result, proposals to develop
dairies of this size can be controversial and provoke substantial opposition
from environmentalists including the Sierra Club and local activists.
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Milk products
Pasteurized milk
It is the milk that undergoes specific thermal process that eliminates the
pathogenic bacteria. It is usually sold in either polyethylene or cardboard
packagings.
Butter
It is the product obtained by mechanical agglomeration of the milk fat matter,
and is added with salt or not. The butter is formed by beating the cream, that
is previously obtained by the skimming of milk.
Requeijao
It a soft cheese type with high moisture content (from 60 to 80%), pasty and
rindless. It just undergoes lacteal fermentation and its production may be
considered as the utilization of the sour milk.
Yogurt
It is a fermented milk obtained through the process resulting from the lactic
fermentation, as well as by the coagulation of the milk due to the action of two
microorganisms: Lactobacillus bulgaricus and Streptococcus thermophilus. It
may be added or not of fruits, sugar and other ingredients that improve its
presentation, besides modifying its flavor.
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Colloid
Milk is an emulsified colloid of liquid butterfat globules dispersed within a waterbased liquid.
A colloid is a substance microscopically dispersed evenly throughout another
one.
A colloidal system consists of two separate phases: a dispersed phase (or
internal phase) and a continuous phase (or dispersion medium). A colloidal
system may be solid, liquid, or gaseous.
Many familiar substances are colloids, as shown in the chart below. As well
as these naturally occurring colloids, modern chemical process industries
utilize high shear mixing technology to create novel colloids.
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The dispersed-phase particles have a diameter of between approximately 5
and 200 nanometers.Such particles are normally invisible to an optical
microscope, though their presence can be confirmed with the use of an
ultramicroscope or an electron microscope. Homogeneous mixtures with a
dispersed phase in this size range may be called colloidal aerosols, colloidal
emulsions, colloidal foams, colloidal dispersions, or hydrosols. The
dispersed-phase particles or droplets are affected largely by the surface
chemistry present in the colloid.Some colloids are translucent because of the
Tyndall effect, which is the scattering of light by particles in the colloid. Other
colloids may be opaque or have a slight color.
Colloidal systems (also called colloidal solutions or colloidal suspensions) are
the subject of interface and colloid science. This field of study was introduced
in 1861 by Scottish scientist Thomas Graham.
Colloidal crystals
Electron micrograph of a colloidal solid composed of amorphous hydrated colloidal
silica (particle diameter 600 nm)
A colloidal crystal is a highly ordered array of particles that can be formed
over a very long range (typically on the order of a few millimeters to one
centimeter) and that appear analogous to their atomic or molecular
counterparts.
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Breeds of Dairy Cattle
Indian Cattle Breeds
Milch breeds
Sahiwal

Mainly found in Punjab, Haryana, U.P, Delhi, Bihar and M.P.

Milk yield – Under village condition :1350 kgs
– Under commercial farms: 2100 kgs

Age at first calving -32-36 months

Calving interval – 15 month
Gir

Mainly found in Gir forest areas of South Kathiawar

Milk yield – Under village condition : 900 kgs
– Under commercial farms: 1600 kgs
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Tharparkar

Mainly found in Jodhpur, Kutch and Jaisalmer

Milk yield – Under village condition :1660 kgs
– Under commercial farms: 2500 kgs
Red Sindhi

Mainly available in Punjab, Haryana, Karnataka, Tamil Nadu, Kerala
and Orissa.

Milk yield – Under village condition :1100 kgs
– Under commercial farms: 1900 kgs
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Milch and Draught breeds
Ongole

Mainly found in Nellore, Krishna, Godavari and Guntur district of A.P.

Milk yield –1500 kgs

Bullocks are powerful for cart work and heavy ploughing.
Hariana

Mainly found in Karnal, Hisar and Gurgaon district of Haryana, Delhi
and western M.P

Milk yield –1140 -4500 kgs

Bullocks are powerful for road transport and rapid ploughing
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Kankrej

Mainly found in Guajrat

Milk yield – Under village condition :1300 kgs
– Under commercial farms : 3600 kgs

Age at first calving -36 to 42 months

Calving interval – 15 to 16 months

Bullocks are fast, active and strong. Good for plough and cart purpose
Deoni
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
Mainly found in North western and western parts of A.P.

Cows are good milk producers and bullocks are good for work
Draught Breeds
Amritmahal

Mainly found in Karnataka.

Best suitable for ploughing and transport
Hallikar

Mainly found in Tumkur, Hassan and Mysore districts of Karnataka
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Khillar
Kangayam

Mainly found in Coimbatore, Erode, Namakkal, Karur and Dindigul
districts of Tamil Nadu.

Best suited for ploughing and transport. Withstands hardy conditions.
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Exotic dairy breeds
Jersey

Age at first calving : 26-30 months

Intercalving – 13-14 months

Milk yield – 5000-8000 kgs

Dairy milk yield is found to be 20 lts whereas cross bred jersey, cow
gives 8-10 lts per day.

In India this breed has acclimatized well especially in the hot and humid
areas
Holstein Friesian

This breed is from Holland

Milk yield - 7200-9000 kgs

This is by far the best diary breed among exotic cattle regarding milk
yield. On an average it gives 25 litres of milk per day, whereas a cross
breed H.F. cow gives 10 - 15 lts per day.

It can perform well in coastal and delta areas
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Feeding dairy cows
The low average milk production of Bos indicus cattle and buffalo is mainly
because they have been bred for draught purposes, disease resistance,
tolerance to tropical climates and poor nutrition. Multipurpose animals
produce 500-1000 litres of milk in one lactation with a peak of three to five
kilograms per day. High producing crossbreeds produce between 2400-4000
litres of milk per day. Therefore, in feeding the dairy cow or buffalo, farmers
should consider at one extreme a zebu cow weighing 250 kg, producing one
to two kilograms of milk per day and consuming wheat or rice straw and a
little grazing. At the other extreme could be a cross bred cow or Murrah
buffalo weighing 500 kg and producing about 20 to 30 kg of milk per day, at
six per cent fat in the case of buffalo, and receiving about 20 to 25 kg green
fodder and 8 to 12 kg of concentrate.
The primary objectives in feeding the dairy cow or buffalo are: to allow
maintenance and growth to mature body weight; to provide nutrients for the
production of a calf after every 12 to 15 months, and to promote optimum
quantity and quality of milk.
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Calorimetric studies have revealed that during lactation, heat production in an
animal of 453 kg body weight is increased by over 2000 kcal per day. For
high producing animals to meet energy requirements, higher levels of intake
are required which depresses digestibility. This results in the ME available to
the animals for conversion into milk being less than the calculated value.
Taking all these factors into consideration the NRC recommends an increase
of three per cent feed for each 10 kg of milk produced above 20 kg/day.
In a normal practice on farms, the ration of a dairy cow or buffalo consists of
two parts, namely: maintenance and production. The maintenance part of the
ration depends upon the body weight while production is dependent upon the
level and composition of the milk.
If a crossbred cow weighing 400 kg and producing 10 kg of milk per day with
five per cent butter fat is fed 70 kg of berseem or green cowpea equivalent at
15 per cent dry matter the critical requirements of protein and energy are met.
The digestible crude protein level is higher than the requirement and the TDN
requirement for 10 kg of milk production is met with berseem. High quality
feeds such as berseem feeding can be used as a basal roughage with no
concentrate needing to be fed for up to eight liters of milk production.
Similarly lucerne and cowpea can be fed solely for up to eight kilograms of
milk production. The cheapest feed for milk production is good quality
fodders. Problems of bloat can be managed by introducing feeds gradually; it
is advisable to feed about 2 to 2.5 kg of good quality hay with legumes.
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THE LARGEST DAIRY IN THE LAND OF MILK
India, the largest producer of milk in the world produces over 97 million
annually. For the past 4 years India has been a consistent exporter of Dairy
Ingredients to the world.
The average growth rate of milk production in India is 4%. The Northern &
Western part of India is a major producer of Buffalo milk and the South of
India produces cow's milk.
Hatsun, based in South India is the largest private sector dairy company in
India and hence has a distinct advantage of dealing in cow's milk.
Hatsun Agro Product Limited is a public limited company that was founded by
Mr. R.G.Chandramogan, who is also the present Chairman & Managing
Director.
In 1970, Hatsun began with the pioneering effort of producing Arun icecream,
which stil continues to be the most popular icecream brand in South india.
Hatsun started marketing fresh milk in pouches from 1993 and manufacturing
dairy ingredients from 2003.
Today, Hatsun is a USD 185 million company, listed in the Mumbai Stock
Exchange.
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Project White Gold
Dairy Farming in India
The white revolution of 70's had made spectacular land marks in Indian milk
production scenario. India is the largest milk producer of the world and milk has been
ranked as the number one farm commodity. Rural prosperity by dairy farming is the
tire need of the hour. Recently livestock production has taken a new turn by
venturing itself on commercial basis. The higher production potential of the cross
bred animals and its economic sustainability has its mainstay on judicious balanced
feeding round the year.
Presently the chronic shortage of feed coupled with the poor quality of fodder is
widely regarded as the major constraint in animal production. It has been estimated
that with the present feed and fodder resources we are able to meet only 46.6% of
animal requirements, which in turn resulted in 50% of the desired products. It is
imperative to say that in the present system of intensive livestock production,
increasing concentrate feeding has increased the milk production cost and
substantially decreased the profits of farmers. The increasing cost of feed ingredients
and its seasonal variability also adds to the gravity of the situation. Certain branded
feeds also have a detrimental affect on animal health and reproduction.
Green fodder is the essential components of feeding high yielding milch animals to
obtain desired level of milk production. The present fodder crop area of 8.3 million
hectare could not be increased due to increasing pressure on cultivated land for food
and commercial crops. The Sustainability of dairy industry in India largely depend on
the quality of herbage based animal feed and fodder. To produce the targeted quantity
of green fodder, the best option is to maximize the fodder production per unit area
and per unit time. High yielding fodder crops and fodder crop sequences are
important to harness year round fodder production.
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At this juncture intellectual simulation and economic rewarding are essential to
attract and / or to retain youth in dairy farming f arming for sustainable development.
This could be achieved only by generation of meaningful and viable technologies and
transferring the same for adoption by the millions of rural folk.
Objectives
Clean and safe milk production, both for the farmer and the end consumer
Enhancing farm income through increased milk production per cow and total
milk per acre of land
Holistic approach toward maximization of on farm fodder production, feeding
and animal husbandry
Adoption of sustainable and scientific farm practices

Water saving using rain gun

Timely farm operations to enhance yield
Improved labour efficiency

One man and one woman for 30-40 animals

Unskilled to multiple-skilled manpower
34
Partial mechanization of farm and dairy operations

Milking machine, fodder harvester, chopping machine, rain gun, etc.
Animal health care

Help for the selection of animals

Reduce animal stress

One calf every year

Prolong peak yielding period

Balanced feeding around the year
Assistance to avail bank loans
Hatsun R & D and farmer education and training programs

Introducing new fodder varieties and new technologies as and when
they come to hand. Calling in farmers for training days.
Focal Theme
Project White Gold is a holistic approach to increase land, water, animal and
labour productivity through scientific and mechanized farm operations.
Balanced year round, economic feeding for performance and profitability - New
shed design to give round the clock availability of on farm produced green
fodder and water.
Multi-skilled manpower to increase labour efficiency and improve quality of life.
35
Field staff- Vets and Agronomists on hand daily to monitor, assist with record
keeping and advice farmers on all aspects of the daily running of the farm to
increase milk production and decrease the production cost of milk.
Our R & D team is dedicated to develop and implement new viable technologies
for increased rural prosperity by dairy farming.
Structure
The main features of the Project White Gold - Hatsun Model Farms include:
Five acres of land for on farm fodder production.
A minimum of 25 animals, optimal is 30-40 animals.
Agronomy and veterinary assistance from first planting, to shed modeling, to
animal selection, to feeding program. Free advice and direction every step of the
way.
24 hours green fodder and water.
Partial mechanization of the farm.
36
ANIMAL HEALTH
ANIMAL HUSBANDRY SERVICES BY HATSUN
To provide high quality breeding and advisory services to farmers at their
village level to improve productivity of animals, reduce cost of milk production
and maximize their income on a sustainable basis. For animal husbandry
services we have employed 100 veterinary doctors and 174 inseminators to
ensure proper health care & Artificial insemination activities.
ACTIVITIES:

To provide input services to Farmers.

Quality AI services for superior off spring.

Timely services at Farmers door step.

Farmers Training classes to improve profitability in dairy farming.

Nationalized bank tie-up Milch Animals Loans for small farmers, for Mini
Dairy development 5+5, 10+10 and Project White Gold 25 animals.

Free Veterinary Camps, Mass Contact program, Awareness night
meetings, Cattle Insurance, death claim assistance.

Timely treatment of diseased animals, attending gynecological
problems. Animal Nutrition, Feeding pattern, Health and Management.
37
HATSUN INPUTS:

Animal selection and Health care

Agriculture development

Feed Management and productivity.

Monitory assistance

Assured income

Mineral Mixture supplement

Co ordination with Government Animal Husbandry Department to
control FMD outbreak, Mass immunization, Ring vaccination for
preventive measures.
SELECTION OF MILCH ANIMALS:
When the farmer plans to buy animal, selection of the correct animal
becomes very important. Hatsun's staff a company the farmers and help him
to select the right animal by taking into consideration the following points.

Selection should be genetically high yield cross bred animals. Should
select the animal in young age (below 4 years). The age identified is
done by checking the teeth (preferably 2nd and 3rd pair's teeth).

Animal should be between second and third lactation.

Milking should be done 3 times - Morning, Evening and Next day
Morning, before buying the animal.

The should not be too short nor too thick preferably medium size.

The Four quarters of udder should be even in size in rear view should
be compact with abdomen and soft to touch. And prominent milk vein is
preferable.
38

Avoid too pendulous udder.

Select the animal within 20 days after calving and better with female
calf hoot because of female calf being used for future production.

Cow should not be purchased from shandy, preferably from farm or
farmers himself.

Should not select the vices animal (butting, kicking, suckling, fence
breaking etc.)

Try to avoid buying pregnant animals because it may be false
pregnancy like mummified fetus, pyometra, or mucometra making it
difficult for us to assess the future milk yield and the animal suffer with
sub clinical mastitis.
ANIMAL HEALTH CARE:

First Aid & Treatment Services: Regular health checkup on every day,
treatment to health related problems like anorexia, bloat , calf scour,
Navel ill, mastitis, milk fever, horn injury, wound and other minor and
major health problems.

Deworming: Regular and proper deworming done for healthy growth of
heifer calves and Milch animal

Vaccination: Timely vaccination for foot and mouth disease and
vaccination for hemorrhagic septicemia, black quarter and anthrax.

Breeding Services: Detection of Heat symptoms, performing Artificial
Insemination, treatment of gynecological problems such as failure to
conceive, repeaters, Anoestrum, Pyometra, ROP, Endometritis etc.

Mineral Mixture: trace mineral supplementation to meet requirement of
minerals and vitamins for animal health and production.
39
Supplementation of trace minerals can be carried on animal blood test
values, trace minerals helps to maintain natural immunity and make
animal stronger.

Tagging and recording: To identify problems such as infertility as soon
as they arrive and help to increase feed intake and decrease metabolic
disorders.

Feeding Calves: Correct and proper feeding of calves and young stocks.

Pedigree Register: Register maintained for number of artificial
insemination for consumption, calf birth.
FEED MANAGEMENT & PRODUCTIVITY:

Feeding milch animals based on the requirement and matching the milk
production (1kg concentrate for every 2.5 Liters of milk plus 1kg for
maintenance allowances)

Cost based feeding, providing required green fodder based on protein
requirement.
MONITORY ASSISTANCE:

Tie-up with various nationalized bank and private bank towards loans
for buying animals at interest rate 10.5% to11.5% and 11.5% to 12.5%
respectively.

Arranging insurance for animals to protect the farmer against all
variables.
40
MINERAL MIXTURE SUPPLEMENT:

High quality mineral mixture supplement at affordable cost to the
farmers to increase daily milk yield and fat content

To improve re productive efficiency of milch animals leading to reduced
inter calving period.

To improve overall health condition of animals.

To facilitate good growth of young calves, boost the immune system
and help them to attain early maturity.
41
Milk Procurement
The Company has an excellent milk collection system with chilling centers in
more than 50 locations and a fleet of more than 1348 vehicles on contract for
procurement.
Its milk shed area is spread over 10 districts in Tamilnadu and 3 in Karnataka
and covers over 70,000 milk producers and 2000 medium and bulk milk
vendors.
The Company is also involved in dairy extension services to farmers for the
development of livestock quality and yields.
Besides this the company also has tie up with banks for arranging agricultural
loans to milk producers.
More than 110 veterinary doctors under direct employment rendering fullscale animal care to the milk producers.
42
Operation Flood
Operation Flood was a rural development programme started by India's
National Dairy Development Board (NDDB) in 1970. One of the largest of its
kind, the programme objective was to create a nationwide milk grid.
It resulted in making India the largest producer of milk and milk products, and
hence is also called the White Revolution of India. It also helped reduce
malpractices by milk traders and merchants. This revolution followed the
Indian green revolution and helped in alleviating poverty and famine levels
from their dangerous proportions in India during the era.
Operation Flood has helped dairy farmers, direct their own development,
placing control of the resources they create in their own hands. A 'National
Milk Grid', links milk producers throughout India with consumers in over 700
towns and cities, reducing seasonal and regional price variations while
ensuring that the producer gets a major share of the price consumers pay
Operation Flood's objectives included :

Increase milk production ("a flood of milk")

Augment rural incomes

Fair prices for consumers
43
Programme implementation
Gujarat-based co-operation "Anand Milk Union Limited", often called Amul,
was the engine behind the success of the programme, and in turn became a
mega company based on the cooperative approach. Tribhuvandas Patel was
the founder Chairman of Amul, while Verghese Kurien was the chairman of
NDDB at the time when the programme was implemented. Verghese Kurien,
who was then 33, gave the professional management skills and necessary
thrust to the cooperative, and is considered the architect of India's 'White
Revolution' (Operation Flood). His work has been recognised by the award of
a Padma Bhushan, the Ramon Magsaysay Award for Community
Leadership, the Carnegie-Wateler World Peace Prize, and the World Food
Prize.
Operation flood, also referred to as “White Revolution” is a gigantic project
propounded by Government of India for developing dairy industry in the
country. The Operation Flood – 1 originally meant to be completed in 1975,
actually the period of about nine years from 1970–79, at a total cost of Rs.116
crores.
Mother Dairy Delhi
"Mother Dairy" is the single largest brand of milk in Delhi, India as well as in Asia,
marketing about 1.9million litres of milk per day.Mother Dairy commands 40%
market share in the organised sector in and
around Delhi, primarily because of consistent quality and service what ever be the
crisis-floods, transportstrike, curfew etc. Mother Dairy, Patparganj, Delhi, is
presently manufacturing & selling around 8.5 lakh
litres of tonned milk through bulk vending shops.
44
Barn
Barn
A barn is an agricultural building used for storage and as a covered
workplace. It may sometimes be used to house livestock or to store farming
vehicles and equipment. Barns are most commonly found on a farm or former
farm.
A barn meant for keeping cattle may be known as a byre.
Round Barn
Older barns were usually built from lumber sawn from timber on the farm,
although stone barns were sometimes built in areas where stone was a
cheaper building material.
45
Modern barns are more typically steel buildings. Prior to the 1900s, most
barns were timber framed (also known as post and beam) forming very
strong structures to withstand storms and heavy loads of animal feed. From
about 1900 to 1940, many large dairy barns were built in northern USA.
These commonly have gambrel or hip roofs to maximize the size of the
hayloft above the dairy roof, and have become associated in the popular
image of a dairy farm. The barns that were common to the wheatbelt held
large numbers of pulling horses such as Clydesdales or Percherons. These
large wooden barns, especially when filled with hay, could make spectacular
fires that were usually total losses for the farmers. With the advent of balers it
became possible to store hay and straw outdoors in stacks surrounded by a
plowed fireguard. Many barns in the northern United States are painted red
with a white trim. One possible reason for this is that ferric oxide, which is
used to create red paint, was the cheapest and most readily available
chemical for farmers in New England and nearby areas. Another possible
reason is that ferric oxide acts a preservative and so painting a barn with it
would help to protect the structure.
With the popularity of tractors following World War II many barns were taken
down or replaced with modern Quonset huts made of plywood or galvanized
steel. Beef ranches and dairies began building smaller loftless barns often of
Quonset huts or of steel walls on a treated wood frame (old telephone or
46
power poles). By the 1960s it was found that cattle receive sufficient shelter
from trees or wind fences (usually wooden slabs 20% open).
Uses
In older style barns, the upper area was used to store hay and sometimes
grain. This is called the mow (rhymes with cow) or the hayloft. A large door at
the top of the ends of the barn could be opened up so that hay could be put in
the loft. The hay was hoisted into the barn by a system containing pulleys and
a trolley that ran along a track attached to the top ridge of the barn. Trap
doors in the floor allowed animal feed to be dropped into the mangers for the
animals.
In New England it is common to find barns attached to the main farmhouse
(connected farm architecture), allowing for chores to be done while sheltering
the worker from the weather.
In the middle of the twentieth century the large broad roof of barns were
sometimes painted with slogans in the United States. Most common of these
were the 900 barns painted with ads for Rock City.
47
Mad cow disease
Bovine spongiform encephalopathy (BSE or commonly mad cow disease) is a
fatal, neurodegenerative disease of cattle, which infects by a mechanism that
shocked biologists on its discovery in late 20th century and appears
transmissible to humans. While never having killed cattle on a scale
comparable to other dreaded livestock diseases, such as hoof-and-mouth
and rinderpest, BSE has attracted wide attention because of its apparent
transmissibility and lethality to humans, as well as for the horrifying nature of
mental decay. An infectious disease in cattle thought to be caused by a prion,
a very small abnormal heat-resistant protein with the unusual property of
transforming normal protein into more prions, hence the infectious nature of
the disease. The abnormal protein accumulates leading to nerve damage in
the brain. Spread between species is possible. Cattle can, for example,
contract the disease from feed containing meat and bone-meal from sheep
infected with scrapie (the sheep form of the disease). Transfer of the disease
has not yet been demonstrated with certainty between cow and man, but it is
a possibility if infected offal (specifically, nerve, brains, and spinal cord) is
eaten, as it was between 1988 and 1992 in the UK. The human form of the
disease is sometimes called Creutzfeldt-Jakob disease or CJD, but, at the
time of writing, it is still not known whether or not BSE and CJD are the same
disease.
Microscopic "holes" of tissue sections are examined in the lab.
48
Consumer’s disease

Leptospirosis is one of the most common debilitating diseases of
milkers, made somewhat worse since the introduction of herringbone
sheds, because of unavoidable direct contact with bovine urine

Cowpox is one of the helpful diseases; it is barely harmful to humans
and tends to inoculate them against other poxes such as small pox.

Tuberculosis (TB) is able to be transmitted from cattle mainly via milk
products that are unpasteurised. TB has been eradicated from many
countries by testing for the disease and culling suspected animals.

Brucellosis is a bacterial disease transmitted to humans by dairy
products and direct animal contact. Brucellosis has been eradicated
from certain countries by testing for the disease and culling suspected
animals

Listeria is a bacterial disease associated with unpasteurised milk, and
can affect some cheeses made in traditional ways. Careful observance
of the traditional cheesemaking methods achieves reasonable
protection for the consumer.

Johne's Disease (pronounced "yo-knees") is a contagious, chronic and
sometimes fatal infection in ruminants caused by a bacterium named
Mycobacterium avium subspecies paratuberculosis (M.
paratuberculosis). The bacteria are present in retail milk, and are
believed by some researchers to be the primary cause of Crohn's
disease in humans. This disease is not known to infect animals in
Australia and New Zealand.
49
World production
In Worldwide, the largest producer is India, the largest exporter is New
Zealand,and the largest importer is Japan.
Rank
World production
Country
Production (109kg/y)
1
India
114.4
2
United States
79.3
3
Pakistan
35.2 (needs validation)
4
China
32.5
5
Germany
28.5
6
Russia
28.5
7
Brazil
26.2
8
France
24.2
9
New Zealand
17.3
10
United Kingdom 13.9
11
Ukraine
12.2
12
Poland
12
13
Netherlands
11.5
14
Italy
11.0
15
Turkey
10.6
16
Mexico
10.2
17
Australia
9.6
18
Egypt
8.7
19
Argentina
8.5
20
Canada
8.1
50
References











"A Focus on Bovine Spongiform Encephalopathy". Pathogens and Contaminants. Food
Safety Research Information Office. November 2007. Archived from the original on
2008-03-03.
http://web.archive.org/web/20080303135425/http://fsrio.nal.usda.gov/document_fsheet.
php?product_id=169. Retrieved 2008-04-07.
Brown, David (2001-06-19). "The 'recipe for disaster' that killed 80 and left a £5bn
bill". London: The Daily Telegraph.
http://www.telegraph.co.uk/news/uknews/1371964/The-recipe-for-disaster-that-killed80-and-left-a-5bn-bill.html. Retrieved 2008-04-07.
"Commonly Asked Questions About BSE in Products Regulated by FDA's Center for
Food Safety and Applied Nutrition (CFSAN)". Center for Food Safety and Applied
Nutrition, Food and Drug Administration. 2005-09-14.
http://vm.cfsan.fda.gov/~comm/bsefaq.html. Retrieved 2008-04-08.
I Ramasamy, M Law, S Collins, F Brook (April 2003). "Organ distribution of prion
proteins in variant Creutzfeldt-Jakob disease". The Lancet Infectious Diseases 3 (4):
214–222. doi:10.1016/S1473-3099(03)00578-4. PMID 12679264.
CJD victim'had different gene'
Jay, J.M. (1992). Modern Food Microbiology. Fourth Edition. New York: Chapman &
Hall. pp. 237-9.
Potter, N.N. & J. H. Hotchkiss. (1995). Food Science. Fifth Edition. New York:
Chapman & Hall. pp. 279-315.
Swasigood, H.E. (1985). "Characteristics of Edible Fluids of Animal Origin: Milk." In
Food Chemistry. Second Edition. Revised and Expanded. O.R. Fennema, Ed. New York:
Marcell Dekker, Inc. pp. 791-827.
The Conversion of Traditional Farm Buildings: A guide to good practice, by English
Heritage.
First Aid Repair to Traditional Farm Buildings produced by the Society for the
Protection of Ancient Buildings gives useful guidance
How to deal with damp produced by the Society for the Protection of Ancient Buildings
gives useful guidance
51