CHSE Odisha Vocational Dairying (DAI) flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Colostrum

First milk secreted after calving, rich in antibodies and vitamin A; must be fed to the calf within the first hour because gut absorption of antibodies lasts only about 24–36 hours.

Estrous cycle

The recurring reproductive cycle in cattle averaging 21 days, with standing heat lasting 12–18 hours and ovulation occurring 10–14 hours after the end of heat.

Dry period

The non-lactating period of about 60 days before calving during which alveolar tissue regenerates; shortening it reduces milk yield in the next lactation.

Milk let-down

Oxytocin-mediated ejection of milk from alveoli in response to teat stimulation; the effect lasts only 5–7 minutes, so milking must start promptly after preparation.

Fore-stripping

Drawing the first streams of milk into a strip cup before milking to detect clots, flakes or watery milk that indicate clinical mastitis.

Teat dipping

Post-milking immersion of teats in a disinfectant solution to kill bacteria on the teat skin and reduce new intramammary infections.

Gerber method

A test for milk fat in which sulfuric acid digests protein, amyl alcohol aids separation, and centrifugation gives a direct butyrometer reading of fat percentage.

Specific gravity of milk

Ratio of milk density to water density, normally 1.028–1.032 for cow milk; lower values suggest added water, higher values suggest skimming.

Methylene blue reduction test

A bacteriological quality test in which methylene blue decolourises faster with more active bacteria; decolourisation in under 30 minutes indicates poor quality.

HTST pasteurisation

High-temperature short-time treatment of milk at 72 °C for 15 seconds, followed by rapid cooling, which destroys vegetative pathogens while retaining most nutrients.

Phosphatase test

A test confirming pasteurisation; alkaline phosphatase is destroyed by proper heating, so a negative result indicates adequate pasteurisation and a positive result indicates raw milk contamination.

Homogenisation

Forcing milk through a small valve at 150–200 kg/cm² and 60–70 °C to reduce fat globule size below 2 microns and prevent cream separation.

Butter yield formula

Butter yield from cream = cream weight × (cream fat % − 0.5) / (80 − 0.5), assuming standard butter with 80% fat and 0.5% fat loss in buttermilk.

Paneer

An acid-coagulated Indian cheese made by heating milk to 85–90 °C, adding citric acid, draining whey and pressing the curd; yield is about 18–20% of milk weight.

Spray drying

A process of atomising concentrated milk into hot air at 180–200 °C inlet and 80–90 °C outlet, producing powder with 2–4% moisture in seconds.

Psychrotrophic bacteria

Microorganisms such as Pseudomonas that grow at refrigeration temperatures of 4–7 °C and cause proteolysis and rancidity in chilled raw milk.

Coliform count

A measure of bacteria such as E. coli in milk; coliforms should be absent from pasteurised milk because their presence indicates post-pasteurisation contamination or poor sanitation.

CIP cleaning

Clean-in-place circulation of detergent and sanitising solutions through equipment at 1.5–2.0 m/s, with caustic at 70–75 °C and chlorine 100–200 ppm in the final rinse.

Flow diversion valve

A valve on a pasteuriser that automatically returns milk to the balance tank if the temperature falls below 72 °C, preventing under-pasteurised milk from proceeding.

Anand pattern

The three-tier cooperative dairy structure of village society, district milk union and state federation, with one member one vote and fat-based milk payment.

Break-even point

The sales volume at which total revenue equals total cost, calculated as fixed cost divided by selling price per unit minus variable cost per unit.

Milk withdrawal period

The time after antibiotic treatment during which milk must be discarded, usually 3–5 days, to prevent antibiotic residues that inhibit starters and harm consumers.

Five freedoms

Animal welfare principles ensuring freedom from hunger, discomfort, pain, fear and the freedom to express normal behaviour, applied to dairy cattle housing and handling.

COB test

The clot-on-boiling test in which a milk sample is heated in a tube; curdling indicates acidity above 0.18% and the milk is rejected for processing.

Alcohol test

A stability test mixing equal volumes of milk and 68% ethanol; coagulation indicates unstable milk with high acidity, unsuitable for heat processing.

Overrun

The increase in ice cream volume from incorporated air, calculated as percentage; typical overrun is 30–50% and affects texture and cost.

Khoa

A concentrated dairy product made by heating milk to 85–90 °C with continuous stirring until total solids reach 65–70%, used as a base for Indian sweets.

Biofilm

A layer of microorganisms attached to equipment surfaces such as gaskets and joints, resistant to normal cleaning and requiring dismantling and manual scrubbing.

Starter culture

A controlled culture of lactic acid bacteria added to milk to produce acid and flavour, as in curd, cheese and yoghurt manufacture; it must be active and uncontaminated.

Plate heat exchanger

A device of stacked plates that heats and cools milk rapidly, with regeneration recovering 85–90% of heat between outgoing pasteurised and incoming raw milk.

FSSAI licence

Mandatory food safety registration or licence for dairy units in India, graded by turnover: basic registration, state licence, or central licence for large operations.

Biogas from dung

Anaerobic digestion of cattle dung producing about 1 m³ of biogas from 25 kg dung, with the slurry used as organic manure, reducing environmental pollution.