Description
Today, India is ‘The Oyster’ of the global dairy industry. It offers opportunities galore to entrepreneurs worldwide, who wish to capitalize on one of the world’s largest and fastest growing markets for milk and milk products. A bagful of ‘pearls’ awaits the international dairy processor in India. The Indian dairy industry is rapidly growing, trying to keep pace with the galloping progress around the world. As he expands his overseas operations to India many profitable options await him. He may transfer technology, sign joint ventures or use India as a sourcing center for regional exports. The liberalization of the Indian economy beckons to MNC’s and foreign investors alike.
India’s dairy sector is expected to triple its production in the next 10 years in view of expanding potential for export to Europe and the West. Moreover with WTO regulations expected to come into force in coming years all the developed countries which are among big exporters today would have to withdraw the support and subsidy to their domestic milk products sector. Also India today is the lowest cost producer of per litre of milk in the world, at 27 cents, compared with the U.S’ 63 cents, and Japan’s $2.8 dollars. Also to take advantage of this lowest cost of milk production and increasing production in the country multinational companies are planning to expand their activities here. Some of these milk producers have already obtained quality standard certificates from the authorities. This will help them in marketing their products in foreign countries in processed form.
The urban market for milk products is expected to grow at an accelerated pace of around 33% per annum to around Rs.43,500 crores by year 2005. This growth is going to come from the greater emphasis on the processed foods sector and also by increase in the conversion of milk into milk products. By 2005, the value of Indian dairy produce is expected to be Rs 10,00,000 million. Presently the market is valued at around Rs7,00,000mn
Background
India with 134mn cows and 125mn buffaloes, has the largest population of cattle in the world. Total cattle population in the country as on October’00 stood at 313mn. More than fifty percent of the buffaloes and twenty percent of the cattle in the world are found in India and most of these are milch cows and milch buffaloes.
Indian dairy sector contributes the large share in agricultural gross domestic products. Presently there are around 70,000 village dairy cooperatives across the country. The co-operative societies are federated into 170 district milk producers unions, which is turn has 22-state cooperative dairy federation. Milk production gives employment to more than 72mn dairy farmers. In terms of total production, India is the leading producer of milk in the world followed by USA. The milk production in 1999-00 is estimated at 78mn MT as compared to 74.5mn MT in the previous year. This production is expected to increase to 81mn MT by 2000-01. Of this total produce of 78mn cows’ milk constitute 36mn MT while rest is from other cattle.
While world milk production declined by 2 per cent in the last three years, according to FAO estimates, Indian production has increased by 4 per cent. The milk production in India accounts for more than 13% of the total world output and 57% of total Asia’s production. The top five milk producing nations in the world are India ,USA, Russia, Germany and France.
Although milk production has grown at a fast pace during the last three decades (courtesy: Operation Flood), milk yield per animal is very low. The main reasons for the low yield are
- Lack of use of scientific practices in milching.
- Inadequate availability of fodder in all seasons.
- Unavailability of veterinary health services.
Milk Yield comparison:
Country Milk Yield (Kgs per year)
USA 7002
UK 5417
Canada 5348
New Zealand 2976
Pakistan 1052
India 795
World (Average) 2021
Source: Export prospects for agro-based industries, World Trade Centre, Mumbai.
DAIRY FARMING FOR MILK PRODUCTION TECHNOLOGY contains:
Dairy Cattle
- The family and genus
- Bibovine group
- Leptobovine group
- Bisontine group
- Budaline group
- The Taurine group
- History of cattle in Europe
- Origins of breeds
- Classification of Cattle
- Classification according
- to use
- Classification according to degree of purity
- Purebreds
- Grades
- Crossbreds
- Scrubs
The Holstein-Friesian
- Characteristics
- Size
- Colour
- Type
- Disposition
- Reproduction and
- longevity
- Maturity
- Meat and veal
- Character of milk
- The Home and origin of the Holstein
- Distribution of Holstein-Friesians
- Families
- Herd books
- Advanced Registry
- Official Tests
- Official Testing
- Herd Improvement
- Test
- Herd Classification
- Recognition of Sires
- Silver Medal Type Sire
The Jersey
- Characteristics
- Type
- Colour
- Nervous Reactions
- Grazing ability
- Reproduction and Longevity
- Maturity
- Meat and veal
- Milk
- Origin and Native Home
- Importation and Distribution In England
- Families
- Registration
- Testing
- The Herd Test
- Awards
- Ton of Gold Certificate
- Gold Star Herd Award
- Tested Sire
- Constructive Breeder’s Certificate
- Star Bull Award
- Herd classification
The Guernsey
- Characteristics
- Colour
- Nervous reactions
- Grazing
- Maturity and reproduction
- Meat and veal
- Milk
- Home and origin
- Importation and distribution
- Families
- Registration
- Testing
- Designation of kind of record
The Ayrshire
- Characteristics
- Colour
- Disposition
- Maturity and longevity
- Reproduction, veal, and meat
- Milk
- Home and Origin
- Importation and distribution
- Registration
- Testing
- Meritorious certificates for individual cows
- Approved sire
- Approved dams
- Type Classification
- Selective Registration of Bulls
- Standard pedigree
- Selected pedigree
- Preferred pedigree
The Brown Swiss
- Characteristics
- Colour
- Disposition
- Maturity and Longevity
- Reproduction
- Meat and veal Milk
- Home and origin
- Conditions in Switzerland
- Importation and Distribution
- Record Keeping
- Advanced Registry
- Type Classification
- The Milking Shorthorn
- Characteristics
- Type
- Dairy Characteristics
- Beef Characteristics
- Calves and Reproduction
- Adaptation
- Origin and Development
- Importation and Distribution
- Breed organization
- Advanced Registry
- Grading up Plan
The Red Polled
- Characteristics
- Colour
- Type
- Temperament
- Maturity and reproduction
- Meat and veal production
- Milk
- Origin and development
- Importation and Distribution
- Registration
- Advanced Registry
- Score Cards
The Lesser Breeds
- The Dutch belted
- Characteristics
- Origin and History
- Record keeping
- French-Canadian
- The Dexter and the Kerry
- The Red Danes
Types of Dairy Farming
and Breed
Selection
- Dairy farms
- On the basis of intensity
- On the basis of kind of cattle kept
- On the basis of kind of the type of Market
- Choosing the dairy breed
- Personal preference
- Breed Predominating in the Community
- Type of Market
- Climate
- Grazing
- Demand for surplus stock
- Efficiency of digestion
- Maintenance
- Requirements
- Utilization of Roughage
- Vigour of calves
- Early Maturity
- Beef value of cows
- Dual-purpose cows
Selecting the Individual
Cow
- Basis of selection
- Production records
- Pedigree
- Appearance
- Major considerations of dairy type
- Evaluation of defects
- Eyes
- Wry face
- Parrot jaw
- Shoulders
- Capped hip
- Tail setting
- Legs and feed
- Absence of horns
- Lack of size
- Udder
- Dry cows
- Overconditioned
- Temporary or minor injuries
- Evidence of sharp practice
- Ayrshire characteristics
- Brown swiss characteristics
- Guernsey characteristics
- Dairy cow score card
- Holstein characteristics
- Jersey characteristics
- Dairy conformation
- Constitution and Vigour
- Feed Capacity
- Mammary Development
- Defects in shapes of
- udders
- General appearance
- Breed type
- Symmetrical Blending
- of all Parts
- Dairy heifers
Fundamental
Considerations of
Heredity
- Importance of heredity
- Physical basis
- The body cell
- Sex cells
- Oogenesis
- Spermatogenesis
- Fertilization
- Summary
- Laws governing
- inheritance
- The Mendelian
- Inheritance or Mendelism
- Dominance,
- recessiveness, and epistasis
- Unit Character
- Homozygous and Heterozygous
- Variation
- Genotype and Phenotype
- Hybrid and hybrid ratios
- Linkage
- Acquired characters
- Mutations
Measures of the
Genetic Makeup
- Production record of the dam
- Progeny test
- Backcrossing
- The ideal test
- Limitations
- Pedigree
- Bull index
- Mount Hope index – milk
- Mount Hope index – Butter
- fat per cent
- The Holstein-Friesian Association index
- Gifford index
- Criticisms of the Bull Index
Known Inherited Characteristics in
Dairy Cattle
- Inheritance of colour
- Factors that Influence Pigmentation
- Dominance of Darker
- Colours
- Factors inhibiting darker colours
- Mixture of Colour
- Loss of colour-albinism
- Colour Patterns
- Self and recessive white spotting
- Dominant White
- Black Spotting Patterns
- Mixed Colours
- Colour Factor in Different Breeds
- Holstein
- Jersey
- Ayrshire
- Shorthorn
- Guernsey
- Brown Swiss; Dutch
- Belted
- Inheritance of miscellaneous characters
- Notched Ears
- Night Blindness
- Umbilical Hernia
- Polydactyly
- Screw tail
- Wry tail
- Defective Teeth
- Udder Abnormality
- Inheritance of lethal factors
- Achondroplasia
- Achondroplasia 1
- Achondroplasia 2
- Achondroplasia 3
- Short spine lethal
- Amputated Leg Lethal
- Hairless Lethal
- Epithelial Defect
- Impacted Molars
- Additional Lethals
- General ankylosis
- Ankylosis of lower jaw
- Agnathra
- Hydrocephalus
- Skull defect
- Micromelia
- Deformed limbs
- Missing Phalanges
- Mummification
- Lameness
- Muscle contracture
- Closed nostrils
- Artresia Ani
- Congenital spasms
- Congenital dropsy
- Sex-linked lethal
- Inheritance of twinning
- Freemartin
- Inheritance of factors concerned with production
- Size
- Capacity for Feed
- Udder Size
- Quality of Udder
- Activity of the Milk Making Mechanism
- Milk and fat production
- Fat percentage
- Persistency
- Vitality and Vigour
- Resistance to Disease
- Milking Factors
- Difficulty in determining genetic role in production
Systems of
Breeding
- Crossbreeding
- Crossbreeding for Grading up
- Crossing Dairy Cattle
- with Beef Bulls
- Crosses to Increase the Fat Content of the Milk
- Crossbreeding for Experimental Purposes
- Crossbreeding for Commercial Herds
- Outcrossing
- Linebreeding
- Inbreeding
- Dangers of inbreeding
- Measures of Inbreeding
- Grading up
- Methods used by noted breeders
- Modern breeding
Selection and Care of
the Herd Sire
- Factors to consider in selecting a bull
- Type
- Ayrshire characteristics
- Guernsey characteristics
- Jersey characteristics
- Brown swiss
- characteristics
- Holstein Characteristics
- Pedigree
- Progeny performance
- Evaluation of defects
- Eyes
- Wry face
- Parrot jaw
- Shoulders
- Capped hip
- Tail setting
- Legs and feet
- Absence of horns
- Lack of size
- Testicles
- Overconditioned
- Temporary or minor injuries
- Evidence of sharp practice
- Proven sire
- Objections to the proven sire
- Bull Association
- Feeding the Bull
- Housing and yard
- Cost of Keeping the Herd Sire
- Handling the Bull
- Ringing
- Trimming the feet
- Dehorning
- Exercising
- Service
- Sterility
Growth and Development
- Definition
- Historical
- Growth periods
- Nature of growth
- Changes in composition with age
- Measures of growth
- Rate of growth
- Normal growth curves
- Heartgirth and Body
- Weights
- Limits of growth
- Factors influencing size of calf at birth
- Breed as a factor
- Effect of Gestation
- Effect of Lactation
- Effect of Nutrition
- Effect of Nutrition on
- Dairy Type and Quality
- Factors Influencing
- Sexual Maturity
Calf Raising
- Selecting calves
- Nutrient requirements
- Digestive Tract
- Amount of Feed and Energy
- Protein Requirements
- Mineral Requirements
- Magnesium
- Sodium Chloride
- Vitamin Requirements
- Water
- Methods of raising calves
- Starting the Calf
- Teaching the calf to drink
- Amount of milk and frequency of feeding
- Nipple Feeding
- Raising Calves on Skim Milk
- Changing from whole
- milk to skim milk
- Raising calves where
- whole milk is sold
- Raising Calves on Whey
- Raising Calves on
- Buttermilk
- Dried Skim Milk
- Buttermilk and Semisolid Buttermilk
- Hay for Calves
- Whole Milk Diet Alone
- Effect of Foam in Milk
- Pasteurization of Milk
- Temperature of milk and cleanliness of utensils
- Calf Pens
- Bedding
- Calf Ties
- Pasture
- Silage
- Spring vs. Fall Calves
- Weaning the Calf
- Production of veal
- Feeding for Veal
- Production
- Economy of Veal
- Production
- Calf diseases
- Selecting Calves Free
- from Disease
- Prevention of Diseases
- Common Scours
- Symptoms
- Treatment
- Acute infectious scours
- Symptoms
- Prevention
- Pneumonia
- Treatment
- Goiter
- Cause
- Treatment
- Ringworm
- Warts
Raising the Heifer from Weaning to Calving
Time
- Importance of rapid development
- Feeding the Calf from Six Months to One Year
- Roughage
- Hay alone
- Concentrates
- Pasture
- Minerals
- Raising yearling heifers
- Winter feeding
- Concentrates alone
- Summer feeding
- Housing for yearling heifers
- Age at which to breed heifers
- Gestation period
- Cost of raising heifers
- Feed Before Calving
Factors Influencing the Quantity and Quality
of Milk
- Normal Variations
- Heredity
- Hereditary Factors
- Stage of Lactation
- Stage of lactation
- Bitter Milk
- Effect of Parturition upon
- the Composition and
- Properties of Cows’ Milk
- Milkings
- Number of Milkings Per Day
- The Interval Between Milkings
- Effect of First and Last Drawn Milk
- Variation of Different Quarters
- Condition of the Cow
- Influence of the condition
- of the cow at calving time
- Length of Dry Period
- Effect of gestation
- Effect of Estrus
- Effect of Age
- Effect of Seasons
- Seasonal Variations
- Season of calving
- Feed
- The effect of inanition
- Effects of feed
- Effects of Feed upon
- Milk Fat
- Effect upon the Quality
- of Fat
- Effect of Feed upon
- other Milk Constituents
- Vitamins
- Minerals
- Drugs Passing into Milk
- Flavour-producing
- Constituents of Feed
- Effect of Drugs upon the Amount of Milk
- Secreted
- Thyroprotein
- Effect of disease
- Mastitis
- Digestive Disturbances
- Other Diseases
- Practical Aspects of Feed Effects upon Milk
Management of Dairy
Cows
- Importance
- Normal Physical and Physiological Activities
- The Behaviour of the Cow
- Herd Rule
- Associations
- Regularity
- Quietness
- Care of health and
- appearance
- Grooming
- Exercise
- Trimming Hoofs
- Training Horns
- Dehorning
- Treatment of common
- vices
- Kicking
- Sucking
- Fence breaking
- Viciousness
- Care in breeding and
- calving
- Gestation period and
- estrus cycle
- When to Breed Cows
- Breeding Efficiency
- Sterility
- The Rest Period
- Care of the Dry Cow
- Care at Calving
- Loss of Weight due to
- Calving
- Feeding After Calving
- Difficulties Encountered Following Parturition
- Retained Afterbirth
- Congested Udder
- Milk Fever or Parturient
- Paresis
- Care in milking
- Methods
- Milking the Heifer
- Milking before Calving
- Milking after Calving
- Hard Milkers
- Drying-off Cows
- Leaking Teats
- Sore Teats
- Use of a Milk Tube
- Why cows leave the herd
- The length of productive
- life of cows
- Protection Against Flies
- Damage
- Stable Fly
- Horn Fly
- House Fly
- Warble Fly
- Fly Control
- Spraying of Barns
- Spraying Cattle
- Lice
The Milking Machine
and Milking
- History of the milking
- machine
- Types of modern milking machines
- Single action
- Double Action
- The Releaser System
- Comparison of Hand and Machine Milking
- Stripping by Machine
- Principles of Milking
- The relation of negative pressure levels and speed of milking
- Injury from Mechanical
- Milkers
- Pulsation Rates
- Effect of the milking
- machine upon the
- quality of milk
- The milking machine and udder diseases
- Economy of Milking
- Machines
- Care of the milking
- machine
- Cleaning the milking
- machine
- Proper Milking
- Rule 1
- Rule 2
- Rule 3
- Rule 4
- Rule 5
- Order in Stall Milking
Efficiency and Cost of
Milk Production
- Feed cost
- Coefficient of Efficiency,
- and fat-corrected milk
- Amount of Feed Required
- to Produce Milk
- Labour costs
- Cost of the Herd Sire
- Interest on Investment and Depreciation
- Buildings and Yards
- Equipment
- The Cows
- Miscellaneous Costs
- Credits other than Milk and Butterfat
- Cost of Milk Production Formulas
- Seasonal Variation in
- Cost of Milk
- Production
Common Feeds: Characteristics and Treatment
- Roughages
- Legume Hays
- Non-leguminous Hays
- Fodders
- Stovers
- Straws
- Concentrates
- Seeds of Plants
- Corn
- Corn and Cob Meal
- Barley
- Oats
- Wheat
- Rye
- Sorghums
- Emmer and Spelt
- Buckwheat
- Flax Seed
- Soybeans
- Cowpeas, Peas, Velvet
- Beans, and other Leguminous Seeds
- Plant by-products
- By-products of Corn
- Corn Gluten Meal
- Corn Gluten Feed
- Corn Germ Oil Meal
- Hominy Feed
- By-products of Wheat
- Wheat Bran
- Standard Wheat
- Middlings
- Wheat Germ Meal
- By-products of barley
- Brewers’ Grains
- Wet Brewers’ Grains
- By-products of oats
- Cottonseed by-products
- Flax seed by-products
- Soybean and peanut oil
- meal
- Screenings
- Roots, Tubers, Pumpkins,
- and Molasses
- Beet Pulp
- Molasses
- Animal by-products
- Tankage and meat
- scraps
- Fishmeal
- Skim milk
- Various treatments of
- feeds
- Ensiling
- Silage Fermentation
- Acid Preservation of
- Silage
- Preservation by addition
- of molasses or sugar
- Advantages of Silage
- Disadvantages of Silage
- Requirements for Good
- Silage
- Value of Silage in the
- Ration
- Corn Silage
- Sorghum Silage
- Silages from Grasses
- and Legumes
- Sunflower Silage
- Beet top silage
- Other fermenting or predigesting
- processes
- Grinding, cutting, cooking, soaking
- Grinding Grain
- Grinding Roughage
- Cutting, Chopping, and Shredding
- Cooking Feeds
- Soaking Feeds
- Digestion Processes
