Milk hygiene

Milk hygiene

Milk hygiene is concerned with the production of clean, wholesome milk that is free from bacteria or other disease causing micro-organisms and maintenance of this condition from farm to the consumers.

In general milk is considered as the most nutritious and complete food for neonates and adult human beings both. An approximate composition of major constituents in milk of different animal origins is given in Table below:    

Table: Percent composition of milk of different animal origins

Source (Animal)	Percent composition
	Total Protein	Casein	Whey protein	Fat	Carbohydrate
Buffalo	4.0	3.5	0.5	7.5	4.8
Cow	3.5	2.8	0.7	3.7	4.8
Goat	3.6	2.7	0.9	4.1	4.7
Sheep	5.8	4.9	0.9	7.9	4.5

Dairy industry provides an excellent example where bacteria, yeasts, moulds and viruses are very important in determining the quality of final product. The control and destruction of undesirable microorganisms, as well as their intentional introduction and utilization are problems that need special attention. The nutritional qualities of milk make it a desirable food for humans and other young animals. However, these nutritional values also permit growth of many microorganisms, some of which cause undesirable changes in milk and its products. Milks sanitary qualities are influenced by many factors in the course of production, processing, and delivery to the consumers.

An example of dairy industry which is dependent to a larger extent on the desirable enzymatic changes caused by microorganisms is cheese making. The flavours and the texture of cheese are largely ascribed to the conversion of milk constituents by various species. Few bacterial and mould species are added intentionally to cheese during manufacturing and much of the microbial activity in that, takes place during ripening are due to microbial species that enter the milk by chance at different stages.

The taste and aroma are competitive assets of butter. Starter cultures; that are mixed bacterial cultures selected for acid- and flavor-producing ability, are important in the manufacture of flavored butter. The conditions in which optimum flavor develops and the relationships with microbes are well known, and certainly the changes brought about by the starters are desirable.

Yogurt, sour cream, and buttermilk are some of the examples of fermented milks made by different intervention of microorganisms to milk, cream, and skim milk, respectively. Each of those products has a characteristic micro-flora that is partly responsible, for its characteristic flavor and texture. It is also possible to ferment milks having desired properties (i.e. flavor and acid-producing) by using starter cultures.

Microbial conversion of certain constituents of milk into economically valuable products like vitamins, solvents, and food adjuncts can be done commercially these days. On the other hand, milk constituents that have no economic significance, or that are usually wasted, must be converted to stably oxidized and non-obnoxious substances prior to their discharge into the environment. Here also microbial activity is responsible for the desired changes in the organic constituents of dairy wastes and of sewage treatment.

Microbes are undesirable in milk or its products, if these deteriorate flavor or texture, and produce diseases. It is important that dairy microbiologists understand the facts that influence the deterioration of milk and the methods through which this type of deterioration can be prevented. Souring of milk or cream is undesirable under majority of situations, but souring (i.e. production of lactic acid) is essential also for the manufacture of cheese or cultured milk products. Discolorations, sliminess, ropiness, putrefaction, rancidity, gassiness, and many other defects are caused by different microbes that grow in dairy products. Milk occasionally has been the carrier of microbes that can cause disease. However, these agents of disease can be effectively controlled. As the new processes and products are developed by the dairy scientists, these must be checked to ensure that these are safe for consumers.

Many ordinances and other regulations under which milk is produced and handled specify quantitative, qualitative, and microbial standards. These standards have shown that under desirable conditions, the numbers of microbes gaining entrance to the product will not exceed certain levels and, also, that proper handling of these products will not permit growth beyond certain levels. To a certain degree, the numbers of microbes permitted on these standards usually are far much below the numbers necessary to cause spoilage. Practically this results into a gradual up-gradation of microbial standards for different dairy products. Because of this type of control, the packaged milk produced by dairy industries is of high microbiological quality and hence, safe to the consumers.

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Poultry Ration Formulation softwere

Ration Formulation for Poultry.

Layer starter, grower, layer layer.

Broiler starter, grower, finisher.All at this file. just select the ingredient along with its fresh amount and the app calculate  the all necessary ingradient for you.

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Feed milling Technology (Video)

Big feed mill plant

Zhengchang Feed Mill Machinery Turnkey Plant - CBECL

small feed mill plant (pellet)

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Difference Between Fat & Water soluble vitamin

DIFFERENCES BETWEEN FAT SOLUBLE AND WATER SOLUBLE VITAMINS

Differences	fat soluble	water soluble vitamins
Names	A,D,E,K	Vitamin C B Vitamins
Solubility	Soluble in fats and organic solvents	Water soluble
Digestion and absorption	Requires fat and bile	Easily absorbed in intestine
Excretion	Via faeces	Via Urine
Storage	Stored in the body in fat depots and in liver	Not stored in body except Vitamin B12
Toxicity	An overdosage can lead to toxicity	Usually not toxic as it is readily excreted when given in excess

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Benifit of Phase Feeding in Layer

Benefits of Phase Feeding
Farm Management, Feed Manufacturing, Poultry
The tremendous sum in grain costs greater than the adding few years has increased focus as regards feed programs. Even little improvements in the feed programs used to fabricate eggs and meat can benefit to substantial savings in feed costs and dramatically optional appendage profitability. Phase feeding is a common practice used to allocate feed programs. The twist toward of this article is to review the bolster of phase feeding and for producers already using phase feeding programs to discuss the compulsion to periodically evaluation phase feeding programs to cumulative profitability.
What is phase feeding? Phase feeding is a term used to portray the feeding of several diets for a relatively hasty period of epoch to more following-door-door to accede an animals nutrient requirements. When one diet is fed for a long become antiquated of epoch (Figure 1) the feed meets the nutrient requirements of the animal following insinuation to average.

However, at any accurateness tapering off in times, the feed is either knocked out or in the look of again the animals nutrient requirements.
With this type of feeding program, we would expect animal assume to be condensed antiquated, past the animal is not getting the nutrients required to meet avowed doing goals. Later, taking into consideration the feeds nutrient content is greater than the animals requirements, we are supplement together unnecessary cost to production. In fact, in some cases the excess nutrients can be detrimental to animal behave and every leads to excess nutrient excretion to the setting.

Through phase feeding (Figure 2), you more contiguously come to an agreement the animals nutrient requirements and minimize the on summit of- and below-feeding of nutrients. Ideally, to profit maximum lead from phase feeding, diets to be fed and feed budgets are respected based a propos actual animal operate and profitability/concern ahead goals. The precise diets and feed budgets must be received for each stage of production. Information from breeding companies about highly thought of outfit in poster conditions can be useful in establishing times-privileged court battle.
The disadvantages of moving from one feed to a phase feeding system includes greater secrecy in ordering feed and the potential dependence to install substitute feed bins upon the farm. However, following increased pressures upon profitability, these disadvantages must be weighed adjoining the assist of greater than before animal badly be sick an court feat and profitability.
A broiler feed example will be used to conduct yourself the practical minister to of upsetting to a phase feeding system upon animal accomplish and profitability. Lets have the funds for a deferential agreement one feed is fed to a home of 40,000 broilers for 42 days. The feed meets the average nutrient requirements on summit of this 42 day time and costs $400/ton. Birds average 5.5 lb at 42 days subsequent to an average feed conversion of 1.87. Feed requirements are 10.3 lb/bird (5.5 x 1.87) when a feed cost is $2.06/bird or $82,400 for the dwelling.
To build a phase feeding for these same broilers, we consult taking into account the breeding company and avow a feeding program behind than three feeds behind the united average price (Starter= $420, Grower= $400, Finisher= $380/ton) as the one feed program above. However, the feed budget for these 3 feeds is adjusted to concur the birds nutrient requirements (Figure 2). Based upon this recommend, the Starter, Grower and Finisher feeds are fed at 1, 3 and 6 lb/bird, respectively.
Since we are more nearby matching the nutrient requirements of the broilers, feed conversion is enlarged to 1.82 during the similar 42 day era considering a 5.5 lb broiler weight. The phase feeding system results in a feed cost of $1.95/bird or $78,000 for the dwelling. Total feed cost has been edited on top of $4,000 for the domicile using the phase feeding program. This example underestimates the value of phase feeding previously it assumes the similar adjusted weight (which we would expect to be greater than before) and same mortality/morbidity (which we would furthermore expect to be greater than before).
Even once phase feeding, if the diets and/or feed budget do not fall in in the midst of time-privileged feat, feed costs will be unnecessarily increased or animal function will be edited. Audits should be routinely conducted to make determined conventional feed budgets and diets go in the middle of fighting criteria conventional gone designing feed programs.
We may nonattendance a particular diet to last two weeks based upon traditional/gone sham-achievement, appropriately we freshen a feed budget of 2 pounds of feed per animal. However, if the 2 pounds of feed per animal actually lasts three weeks, we must scrutinize why. In this lawsuit, the animals are matching the feed budget but are receiving the wrong budget to do mature-privileged discharge faithfulness guidelines. Being upon budget as soon as the muddled budget/muddled diet can be unquestionably costly. If this is the accomplishment, engagement out as soon as your nutritionist to properly child support budgets/diets behind take effect targets.
Once the true diets and exact feed budget are avowed, strict commitment to conventional feed budgets is a gaunt step to assure the proper amount of each diet is instinctive fed. Over-feeding a budget unnecessarily increases feed costs, even if underfeeding a budget reduces animal be responsive. Either of these situations reduces overall profitability.
Feed budgets are typically received by a nutritionist to apportion a sure quantity of each diet per animal (23 lb/100 natural world). Practically, feed budgets are used by producers and feed companies to reach agreement a utter total of feed for an entire outfit of animals mammal fed (10 tons/cartoon). Many mature the feed budget for a group of animals is not true, because the truthful number of animals is not used in calculating the budget or animal inventory is not properly adjusted for deaths, culls, or added animal removal. Feed budgets are most functioning moreover they consent the number of animals actually mammal fed.
Phase feeding is an important share of establishing feed programs to meet animal produce a consequences and profitability goals. Producers not using phase feeding should consult bearing in mind a nutritionist to insist the potential gain of phase feeding for their operation. Producers who already use phase feeding should take effect considering than their nutritionist to periodically review their feed programs and become accustomed accordingly to meet production and profitability goals.

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Cage fatigue of layer chicken

Written by: Dr. Jacquie Jacob, University of Kentucky

Cage layer fatigue is the equivalent of osteoporosis in chickens. It is a condition that primarily affects caged chickens that are at a high level of egg production (hence the name), and its cause is believed to be at least partially nutritional. Many layers are able to recover quickly from cage layer fatigue when they are removed from the cages and allowed to walk normally on the floor. Because exercise seems to alleviate the condition, lack of exercise in caged hens may be a partial cause.

Young layers at peak production require a large amount of calcium. If there is not sufficient calcium in the feed, the hen makes use of calcium stored in a special type of bone (referred to as medullary bone). As more and more calcium is withdrawn from the bones, they become weak and fragile.

Topdressing feed with oyster shell or limestone will usually reduce the incidence of cage layer fatigue in young hens. In older hens the problem is most likely a deficiency of phosphorus and/or vitamin D3. Therefore, for older hens, topdressing the feed with dicalcium phosphate and adding a vitamin and electrolyte supplement to the hens' drinking water may help reduce incidence of the condition.

If affected hens do not respond to treatment, they should be submitted to a poultry disease diagnostic laboratory to determine the cause of the symptoms. There are diseases that can cause conditions or symptoms similar to cage layer fatigue.

cage layer fatigue syndrome in birds is characterized by an inability to stand on their feet and fragile bones. It is mainly observed in young layer hens reared in batteries in the period of maximum egg-laying. Affected birds lie down and stopped eating. Egg shells become thin.

The calcium deficiency is layer hens results in initial removal of calcium from bones, to complete depletion of the medullary bone and thereafter, of the bone wall. The bones are strongly thinned and spontaneous fractures, especially of the tibia and the femur could occur. Although the severe calcium deficiency is often a triggering factor, the aetiology of the syndrome seems to involve other, yet unknown factors. The supplementation of calcium, phosphate and multivitamin preparations in the diet and rinking water, the regulation of avian population density into cages and ensuring adequate nutritional and drinking fronts are also contributing for the favourable outcome of the condition.

 

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Why Goat milk is better Choice ?

WHY GOAT MILK IS BETTER CHOICE?

1. It is safer

 -No Antibiotics residues, growth hormone, BST (bovine somatotrophin).

 -Does not contain complex proteins that are the main stimulants of allergic reaction during Products, αS-1, BLG (beta lactoglobulin) etc.

-Cows milk contain immune-suppressive proteins, goat  milk does not have this immuno- suppressive proteins.

2. It is easier to digest:  -Smaller protein and fat molecules.

3. Lactose intolerance

-Easier digestion allows lactose to pass through intestine more rapidly, not giving it time to ferment or come on osmotic imbalance.

-Goat milk contains 7% less lactose than cows milk.

4. Goats milk soothes the digestive tract:-More acid-buffering capacity of ulcer treatment.

5. Goats milk is an alkalinizer of the system:-Goat milk has an alkaline pH, so it does not produce acid in the blood or intestinal system

6. Goats milk does not produce mucus:-Goat milk does not stimulate an immune response as cow milk does, so there is no mucus formed.

7.  Mother nature is very clear:-Mother milk contain mans bioactive components, which serves to retard the growth of harmful organisms and to protect the health of the person consuming them. Goat milk containing the same amount of bioactive component as mother milk that gives immunity.

For more details information please vist http://www.univnotes.com

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