INTRODUCTION
Milk is a whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy milch animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum free and containing minimum prescribed percentages of milk fat and milk-solids - not-fat. In India, the term milk when unqualified refers to cow or buffalo milk or combination of the two.
Milk is an almost ideal food. It has high nutritive value. It supplies body building proteins, bone forming minerals and health giving vitamins and furnishes energy from milk fat and lactose.
OBJECTIVES
After going this lesson you will be able to:
- explain composition of Milk
- list out factors affecting Clean milk production
- explain clean milk production
- describe purpose of cleaning milk
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