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ThesisItem Open Access Bacteriological quality of goat milk(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1985) Chakhesang, Kevesiei; KAU; Sukumaran, M VA total of 376 aseptically – drawn milk and 46 farm pooled milk samples were collected from the AICRP on Goats for Milk, Mannuthy and subjected to various tests to determine the bacteriological quality. An increase of over 59 and 188 – fold in bacterial number from aseptically – drawn milk to production – and milk for the morning and the evening milkings respectively was noticed. In aseptically – drawn milk samples 61.17% and 64.83% gave a SPC of below 100/ml in the morning and evening respectively. In farm pooled milk samples the SPC exceeded 105/ml in 39.13% of the morning and 65.22% of the evening samples. No psychrophilic bacteria was detected in any of the aseptically – drawn or farm pooled milk samples. The mean thermophilic counts of aseptically – drawn as well as farm pooled milk samples was less than one/ml. Though the mean coliform count of aseptically – drawn milk was found to be less than one/ml, the farm pooled milk samples showed 3,413 and 2734/ml for the morning and the evening samples respectively. The mean MBRT of the morning and the evening samples was 14.91 and 8.93 h for aseptically – drawn milk and 4.57 and 3.83 h for farm pooled milk samples respectively. The correlation coefficient between MBR time and SPC of farm pooled milk of the morning and evening samples was not significant (- 0.21 and - 0.27). The keeping quality of the morning and the evening milk samples (280 C) obtained was respectively 50.48 and 44.70 h for aseptically – drawn milk and 12.87 and 12.04 h for farm pooled milk samples respectively. The correlation coefficient between SPC and keeping quality of farm pooled milk samples was significant (- 0.46) for morning sample while that of evening milk was not significant (+ 0.28). The correlation coefficient between MBRT and keeping quality of farm pooled milk samples was also not significant in both the morning and the evening (+ 0.31 and + 0.13).ThesisItem Open Access Preparation of mozzarella cheese using skim milk filled with coconut milk(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1994) Gnana Selva, Johnson; KAU; Mukundan, MA detailed study was carried out to determine the quality of coconut fat filled milk for the preparation of Mozzarella cheese and why drinks. Literatures based on filled milk products has been reviewed, apart from the preparation of cheese and why drinks. The control samples of Mozzarella cheese and whey drinks were prepared using cow’s milk. Experiment I products were prepared from milk in which 50 per cent of milk fat was replaced with coconut fat. Experiment II products were prepared from cheese milk in which 100 per cent of milk fat was replaced with coconut fat. All the samples of milk were standardized to 4 per cent fat. A total of 6 trials were carried out to obtain reliable data for statistical analysis. The acidity, pH, stretchbility and FDM content were found to be similar in control, experiment I and II Mozzarella cheese. Eventhough, the control Mozzarella cheese were found to have slightly higher yield protein, fat and lower moisture content, the experimental I and II. Mozzarella cheese also satisfied the requirements for good quality Mozzarella cheese. The control Mozzarella cheese got maximum score on sensory evaluation than the experiment I and II Mozzarella cheese. Pineapple and Lemon falvoured control, experiment I and II whey drinks were found to be equally acceptable with nodifference on storage studies ar 5 + loC. Total bacterial count on whey drinks were also made. The studies revealed that the cow milk in which the milk fat replaced to the extend of 50 per cent and 100 per cent with coconut fat can be effectively utilised for preparation of Mozzarella cheese. The quality of such cheese is comparable with that made from cow milk.ThesisItem Open Access Determination of solids content of milk by specific gravity lactometer(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1980) Babu, Mathew; KAU; Subramaniam, MThe methods of estimating total solids content of milk having high percentage by Richmond’s formula (TS = 0.25 L + 1.2 F + 0.14) using Quevenne’s specific gravity lactometer, modified Richmond’s formula (TS = 0.25 L + 1.2 F + 0.50) using Zeal specific gravity lactometer, ISI formula (TS = 0.25 DH + 1.22 F + 0.72) and Ling formula (TS = 0.25 DH + 1.21 F + 0.66) using the density hydrometer, along with the percentage of fat estimated by Gerber method were compared with the value obtained by gravimetric method using 307 samples of milk. In all the milk samples analysed the calculated values of total solids by the formula methods were both higher and lower than the gravimetric values. Since the formulae methods did not give a true estimate of the total solids in milk, modifications to the existing formulae were required by applying a correction factor. It was observed that depending up on the percentage of fat in milk samples, different correction factors were needed to be applied to the different formulae for getting the values close to the gravimetric method. Addition of a correction factor of 0.15 and 0.18 was necessary to the Richmond’s formula for milk samples containing 5.1 to 6.0 and 6.1 to 7.0 per cent fat respectively. For the modified Richmond’s formula, addition of 0.57, 0.53, 0.66 and 0.75 was necessary for samples containing 3.0 to 4.0, 4.1 to 5.0 and 5.1 to 6.0 and 6.1 to 7.0 per cent fat. The addition of a correction factor of 0.16 to the ISI formula was essential for samples containing 4.1 to 5.0 milk fat to get the values in agreement with the gravimetric method. No correction factor was necessary, if Ling formula was used. The order of preference for using various formulae will be (1) Ling formula (2) ISI formula (3) Richmond’s formula (4) modified Richmond’s formula. Ling formula can be used without any correction factor for determination of total solids content of milk for varying percentages of fat from 3..0 to 9.0.ThesisItem Open Access Properties of milk fat of crossbred goats(Department of Dairy Science, College of Veterinary and Animal Sciences,Mannuthy, 1981) Baby George, KAU; Subrahmanyam, MAn investigation was carried out to determine some of the physical and chemical properties of the milk fat of crossbred goats viz. Alpine x Malabari and Saanen x Malabari. A total of 183 milk samples were collected from six each of the two different crossbred goats and out of this 65 samples were used for determination of the size of the milk fat globules. The various fat constants were determined by analyse of ghee prepared by direct heating of cream separated out from the collected milk samples. The average size of the milk fat globule of Alpine x Malabari and Saanen x Malabari was 2.556+ 0.110 and 2.702 + 0.038 microns respectively. The average value obtained for the melting point of Alpine and Saanen crossbred goats’ milk fat was 31.07 + 0.160 C and 31.36 + 0.130 C respectively. The Alpine crossbred goats’ milk fat gave a refractive index of 1.4568 + 0.0001 and an iodine number of 24.95 + 0.28, whereas the corresponding values obtained for the milk fat of Saanen x Malabari goats were 1.4569 + 0.0001 and 25.09 + 0.35. The Reichert-Meisal(RM) number and polensite value obtained for the milk fat or Alpine x Malabari goats were 28.14 + 0.18 and 3.52 + 0.15 respectively. The corresponding values for the Saanen crossbred goats’ milk fat were 28.61 + 0.15 and 3.64 + 0.12 respectively. The Alpine x Malabari and Saanen x Malabari goat milk fat gave an average saponification value of 235.1 + 0.7 and 234.6 + 1.1 respectively. On statistical analysis of the data it has been found that there was no significant difference between the size of the fat soluble and the various other physical and chemical constituents of milk fat of the two groups of crossbred goats. Towards the end of the lactation highly significant increased was noticed in the melting point, refractive index, iodine number, Reichert-Meisal number and polensite value and decrease in the size of the milk fat globule and saponification value of the milk fat of both the Alpine x Malabari and Saanen x Malabari goats.ThesisItem Open Access Evaluation of coffee husk for milk production in cows(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1979) Geevarghese, P I; KAU; Subramaniam, MAn investigation was carried out to find out the feeding value of coffee husk for milk production in cows using a total of nine Sindhi x Jersey cross bred cows, divided into three groups of three animals each. The experiment was for a period of 90 days. Coffee husk was included in the concentrate mixture at 0, 10 and 20 per cent levels. A switch – over design was used for the experiment. Coffee husk fed at 10 and 20 per cent levels in the concentrate ration did not significantly influence the body weight of animals. The total milk production of the animals getting coffee husk in the ration did not significantly differ from that of the animals on the control diet. The percentage of fat in milk, the total quantity of milk fat produced, the amount of four per cent fat – corrected milk, the percentage of total solids, the amount of total solids in milk, percentage of solids – not –fat, total quantity of solids – not – fat and the amount of solids – corrected milk remained the same for all the three groups of animals included for the study and no significant differences were noticed due to treatments. The physiological status of the cows in all the groups was normal and satisfactory. No significant difference due to treatments was noticed in some of the physical and chemical constants of butter fat. The dairy merit (percentage) based on efficiency of feed conversion was less of animals getting ten per cent coffee husk due to the reduced milk production and the greater feed consumption. The total cost of feed for producing one kg milk was Rs.1.42, 1.38 and 1.33 for animals getting 0, 10 and 20 per cent coffee husk in the concentrate mixture respectively. It was concluded that coffee husk upto 20 per cent level can profitably be incorporated in the concentrate mixture of dairy cows.ThesisItem Open Access Study of the calf starter with locally available feed ingredients(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1978) Francis, U T; KAU; Subramanyam, MAn investigation was carried out to compare the physiological status and performance of the calves fed two different kinds of calf starters. The calves fed with whole milk and concentrates were used as the control. A total of 18 crossbred calves of the University Livestock Farm, Mannuthy, immediately after birth were assigned at random to one of the following three groups. Group I (control), group II (fed with calf starter I) and group III (fed with calf starter II). There were one male and five female calves in each group. The two calf starters used for the experiment contained 24 per cent protein and 68 per cent TDN. The calves on the experimental group started getting calf starter on the eighth day onwards and the milk was completely withdrawn at the beginning of the fifth week of age. The calves of the control group were fed with concentrates at the beginning of the fifth week when the quantity of the milk was reduced. At 12 weeks of age milk was completely withdrawn. The feeding trial was a period of 24 weeks from the birth of the calves. The statistical analyses of the data collected revealed that the growth rate of calves fed calf starter I was significantly higher as compared to the calves fed calf starter II. But the growth rate of calves in Groups I and II was almost the same. The total gain in body weight was 44.17 kg in a period of 24 weeks for the calves getting calf starter I as compared to the value of 43.08 and 30.91 for groups I and III respectively. Eventhough there was no significant difference with regard to other body measurements in the three groups, the calves that received calf starter I had a higher paunch girth in comparison to the calves on calf starter II. The physiological status of the calves in all the groups as revealed by the study of the blood value was normal and satisfactory. Eventhough all the calves showed a positive nitrogen balance at the termination of the experiment the valves fed calf starter I had a greater nitrogen balance. Calf starter I was found to be beneficial in terms of general condition, physiological status and weight gain of the calves. By incorporating calf starter I in the feeding schedule of calves, a quantity of 141.4 kg whole milk could be made available for human consumption in addition to a saving of Rs. 186.83 in the cost of feeding a calf during the first 24 weeks of age.
