Milking, Milk Quality, Processing and Value Addition
This domain tests clean milking, milk testing, preservation and small-scale value addition. The exam expects you to connect hygiene on the farm with quality and price.
Core rules
- Wash and dry the udder, fore-strip, use full-hand milking, cover the bucket, strain and cool milk quickly. Use clean stainless-steel or food-grade utensils.
- FSSAI standards: cow milk should have at least 3.5% fat and 8.5% SNF; buffalo milk at least 5.0% fat and 9.0% SNF.
- Platform tests include COB, alcohol, specific gravity and MBR. Pasteurisation: 63°C for 30 minutes or 72°C for 15 seconds, followed by rapid cooling.
- Value-added products: curd, paneer, ghee, lassi, rasagola and chhena poda. Keep a cold chain and label products.
Worked example
100 litres of milk at ₹40/litre costs ₹4,000. Paneer yield is about 18 kg (roughly 1 kg from 5.5 litres). Selling paneer at ₹300/kg gives ₹5,400. Coagulant, labour and packaging cost ₹600, leaving ₹800 extra over milk sale, provided the paneer is sold and the whey is used or disposed safely.
Traps
Do not mix antibiotic-treated milk, use dirty utensils, delay cooling, practise incomplete milking, or adulterate milk. Do not process milk without checking acidity and hygiene.