CHSE Odisha Vocational Dairying (DAI) key terms

A graph showing how a cow's daily milk yield rises after calving, peaks around six to eight weeks, then slowly declines until drying off. Farmers use it to plan feed, detect disease and decide culling.

The rest phase of roughly 60 days before the next calving when a cow is not milked. It lets udder tissue regenerate and is essential for high yield and udder health in the following lactation.

The release of milk from the udder alveoli caused by the hormone oxytocin, triggered by suckling, washing or routine. Stress or pain blocks it, so calm handling and consistent milking routine are essential.

A hormone released from the pituitary gland that squeezes milk from the udder alveoli into the ducts. Its effect lasts only a few minutes, so milking should start soon after stimulation.

Stripping the first few squirts of milk from each quarter into a strip cup before milking. It checks for clots or flakes, an early sign of mastitis, and discards bacteria-rich milk.

Inflammation of the udder, usually caused by bacteria entering the teat canal. Symptoms include swollen quarters, abnormal milk and reduced yield. Control relies on hygiene, teat dipping and dry-cow therapy.

The number of body cells, mainly white blood cells, per millilitre of milk. It rises when the udder is infected or injured, so it is a key indicator of udder health and milk quality.

A quick on-farm test in which a reagent is mixed with milk from each quarter; gel formation indicates a high cell count. It helps identify infected quarters before laboratory testing.

Dipping each teat in a disinfectant solution immediately after milking, when the canal is still open. It kills bacteria on the skin and is a core practice for preventing mastitis.

The thick, yellowish first milk produced for about three to five days after calving. It is rich in antibodies and must be fed to the calf within the first hours of life; it is unfit for sale.

The percentage of lactic acid in milk, measured by titrating against alkali with phenolphthalein. Fresh milk is about 0.14 to 0.16 percent; higher values indicate bacterial souring.

A test in which methylene blue is added to milk and the time for colour loss is recorded. Fast decolourisation means many active bacteria and poor keeping quality, so it grades raw milk.

A laboratory method counting viable bacteria that grow on a nutrient agar plate from a milk sample. Results are reported as colony-forming units per millilitre and indicate hygienic quality.

A test showing whether pasteurisation was adequate, because the enzyme phosphatase is destroyed by proper heating. Residual activity means raw milk was added or the process failed.

Adding cheaper substances such as water, starch, urea or detergent to milk, or removing fat, to increase profit. It lowers quality and can harm consumers; tests and platform screening detect it.

A field test for detecting added starch in milk, using iodine solution which turns blue-black in the presence of starch. It is a simple adulteration check in dairy laboratories.

A standard test for milk fat in which sulphuric acid digests the milk and the separated fat is read in a calibrated butyrometer. It is fast, cheap and widely used in dairy plants.

The ratio of milk density to water density, normally about 1.028 to 1.034 at 20 degrees Celsius. Added water lowers it, while skimming raises it, so it is a useful adulteration indicator.

A small hydrometer calibrated for milk, floated in a sample to read specific gravity directly. It is a quick field tool for checking whether milk has been watered down.

Heating milk to destroy disease-causing organisms while causing minimal chemical change. Common methods are 63 degrees Celsius for 30 minutes or 72 degrees for 15 seconds, followed by rapid cooling.

High-temperature short-time treatment, typically 72 to 75 degrees Celsius held for 15 seconds in a plate heat exchanger, then cooled to about 4 degrees Celsius. It is the standard continuous method in dairies.

Rapidly cooling raw milk to about 4 degrees Celsius after milking to slow bacterial growth. Prompt chilling on the farm and during transport preserves quality until processing.

The unbroken sequence of refrigerated storage and transport from farm to consumer. Any break allows bacteria to multiply and spoils pasteurised milk, so temperatures must be monitored at every stage.

Forcing milk through fine valves at high pressure to break fat globules into tiny droplets. This prevents cream separation and gives a smoother, whiter product.

A compact unit of stacked stainless steel plates with alternating milk and hot or cold water channels. It heats and cools milk quickly with high energy efficiency in pasteurisation lines.

A system that circulates detergent and sanitising solutions through tanks, pipes and equipment without dismantling. It ensures hygienic cleaning of dairy plant surfaces between production runs.

A chemical agent, such as chlorine or peracetic acid solution, applied to cleaned surfaces to reduce bacteria to safe levels. It works only on already clean surfaces and must be used at correct strength.

The fat-rich portion of milk separated by gravity or centrifugation, classified by fat content such as 25 or 40 percent. It is the raw material for butter and a market product itself.

A centrifuge that spins warm milk so lighter fat globules collect at the centre and flow out as cream. Bowl speed and temperature control the fat percentage of the cream.

A dairy product made by churning cream until fat globules cluster, then working and salting the mass. It contains about 80 percent milk fat with water and curd dispersed within it.

Clarified butter fat prepared by melting butter and boiling off moisture and curd, leaving almost pure fat. It keeps well without refrigeration and is graded by its free fatty acid and moisture content.

Fat breakdown products that increase when butter or ghee is stored badly or made from sour cream. High values cause rancid flavour, so they are a quality grading measure for fat products.

Unpleasant flavour from fat breakdown, either by enzymes releasing fatty acids or by oxidation. It is prevented by good hygiene, low storage temperature and protection from light and air.

A fermented milk product made by adding lactic culture to warm milk so bacteria produce acid and coagulate the protein. It is eaten fresh and is the base for many regional dairy foods.

A controlled preparation of beneficial bacteria, such as lactic acid bacteria, added to milk to begin fermentation. It gives predictable acidity, flavour and texture in curd, cheese and cultured products.

Bacteria that convert lactose into lactic acid, lowering pH and preserving milk products. They are essential in curd, cheese and yoghurt making and also occur naturally in raw milk.

A soft cheese made by adding acid such as citric or lactic acid to hot milk, then draining and pressing the coagulum. It is unsalted, holds shape when cooked and is widely used in Indian cuisine.

The watery liquid left after milk protein is coagulated and removed in cheese or paneer making. It still contains lactose, soluble protein and minerals and can be dried or fed to animals.

A dehydrated dairy product made by evaporating milk and spray-drying the concentrate into powder. It keeps long without refrigeration and is reconstituted with water for drinking or manufacturing.

A drying method in which milk concentrate is atomised into hot air, so droplets dry into powder almost instantly. It protects nutrients better than simple boiling and gives good solubility.

A farmer-owned organisation that collects, processes and markets members' milk and shares profits. It gives small producers bargaining power, assured payment and access to technical support.

A village point where farmers deliver milk for weighing, testing and chilling before transport to a plant. It is the first quality control step and links producers to the cooperative system.

The practice of meeting an animal's needs for food, water, shelter, health, comfort and natural behaviour. Good welfare reduces stress, improves yield and is an ethical and legal responsibility.

The process of treating wastewater from dairy plants, which is high in organic matter, before release. It uses screening, aeration and settling so that discharge meets environmental standards.

Clothing and gear such as aprons, gloves, boots and hair coverings worn to protect workers and prevent product contamination. It is mandatory in dairy processing and handling areas.

Maintaining written or digital records of animal health, feed, milk yield, breeding and sales. Accurate records support decisions, traceability and project assessment in vocational training.