CHSE Odisha Vocational Dairying (DAI) study plan
CHSE Odisha Vocational Dairying (DAI) · Give each week a clear focus.
8 weeks · About 7 hours per week
Dairy Farm Management and Animal Husbandry Practices
List and describe the key components of a dairy farm layout, including housing, feeding, and waste management areas.
Explain the nutritional requirements of dairy cattle at different physiological stages (calf, heifer, lactating, dry).
Identify common breeds of dairy cattle and their characteristics relevant to milk production.
Outline routine animal husbandry practices such as dehorning, hoof trimming, and vaccination schedules.
Calculate feed rations for a lactating cow using locally available feed resources.
Your checkpoint
Create a one-page farm layout diagram with labels and a feed ration calculation for a 400 kg cow producing 15 liters of milk per day.
Milk Production, Lactation and Milking Hygiene & Milk Composition, Quality and Adulteration Testing
Describe the anatomy and physiology of the mammary gland and the milk ejection reflex.
Explain the steps of clean milking, including udder preparation, milking technique, and post-milking teat dipping.
List the major constituents of milk (water, fat, protein, lactose, minerals) and their typical ranges.
Perform and interpret common adulteration tests for milk (starch, sugar, water, detergent) using standard methods.
Differentiate between clean and raw milk quality parameters such as somatic cell count and MBRT.
Your checkpoint
Prepare a flowchart of hygienic milking procedures and a table of adulterants with their detection tests and expected results.
Milk Processing and Preservation (Chilling, Pasteurisation, Storage)
Explain the principles of chilling, pasteurization (LTLT, HTST, UHT), and sterilization of milk.
Describe the steps involved in the pasteurization process and the equipment used (plate heat exchanger, holding tubes).
Identify critical control points in milk processing to prevent post-pasteurization contamination.
Compare the shelf life and storage conditions of pasteurized, UHT, and sterilized milk.
Calculate the thermal death time for a given organism at a specific temperature.
Your checkpoint
Draw a process flow diagram for HTST pasteurization and write a brief explanation of each step, including temperatures and times.
Dairy Products Manufacture (Butter, Ghee, Curd, Paneer, Cheese, Milk Powder)
Describe the manufacturing process for butter and ghee, including cream separation, churning, and clarification.
Explain the production of fermented dairy products (curd/yogurt) and the role of starter cultures.
Outline the steps for making paneer and cheese, including coagulation, whey separation, and pressing.
Describe the process of milk powder production (spray drying, roller drying) and factors affecting powder quality.
Identify common defects in dairy products and their causes (e.g., rancidity, bitterness, wheying off).
Your checkpoint
Create a comparative chart of the production processes for butter, ghee, curd, paneer, cheese, and milk powder, highlighting key parameters (temperature, time, culture, packaging).
Dairy Microbiology, Hygiene and Sanitation & Dairy Equipment, Utilities and Plant Maintenance
Explain the sources of microbial contamination in milk and dairy products and their control measures.
Describe cleaning and sanitation procedures for dairy equipment, including CIP (clean-in-place) systems.
Identify common dairy equipment such as pasteurizers, homogenizers, cream separators, and their maintenance needs.
Outline preventive maintenance schedules for critical dairy plant equipment.
Explain the importance of water quality and steam purity in dairy processing.
Your checkpoint
Develop a sanitation checklist for a small dairy plant, covering equipment, personnel, and environment, and a maintenance log template for a pasteurizer.
Entrepreneurship, Marketing and Cooperative Dairy Organisation & Occupational Safety, Animal Welfare and Environmental Aspects
Describe the structure and functions of dairy cooperatives, including the Anand pattern.
Explain marketing strategies for dairy products, including branding, pricing, and distribution channels.
Identify occupational hazards in dairy farming and processing and their mitigation.
Outline animal welfare principles and their application in dairy operations.
Describe environmental management practices for waste (manure, wastewater) in dairy farms and plants.
Your checkpoint
Write a business plan outline for a small dairy enterprise, including cooperative membership, marketing mix, and safety and environmental compliance measures.
Practical Skills, Laboratory Work and Project Assessment
Perform laboratory tests for milk quality: fat, SNF, acidity, and specific gravity.
Conduct a platform test for raw milk reception (e.g., COB test, alcohol test).
Demonstrate the correct use of a lactometer and butyrometer for fat determination.
Prepare a project report on a dairy-related topic, including methodology and findings.
Evaluate the results of laboratory tests and interpret them for quality grading.
Your checkpoint
Complete a laboratory record book with results and interpretations of at least five quality tests on milk samples, and submit a project report outline.
Dairy Farm Management and Animal Husbandry Practices & Milk Production, Lactation and Milking Hygiene & Milk Composition, Quality and Adulteration Testing & Milk Processing and Preservation (Chilling, Pasteurisation, Storage) & Dairy Products Manufacture (Butter, Ghee, Curd, Paneer, Cheese, Milk Powder) & Dairy Microbiology, Hygiene and Sanitation & Dairy Equipment, Utilities and Plant Maintenance & Entrepreneurship, Marketing and Cooperative Dairy Organisation & Occupational Safety, Animal Welfare and Environmental Aspects & Practical Skills, Laboratory Work and Project Assessment
Review all domains using self-assessment quizzes and identify weak areas.
Revise key concepts and processes using summary sheets and flashcards.
Practice answering exam-style questions under timed conditions.
Clarify doubts with instructors or peers through discussion.
Finalize the project report and prepare for viva voce.
Your checkpoint
Complete a full-length mock exam with a score of at least 70% and a finalized project report ready for submission.
Milestones
Week 2: Score at least 80% on a self-made quiz covering domains 1, 2, and 3.
Week 4: Successfully explain the production process of at least three dairy products without referring to notes.
Week 6: Submit the business plan outline and sanitation checklist for peer review.
Week 8: Achieve a passing score on the mock exam and submit the completed project report.