PRACTICAL 1 QUESTIONS AND ANSWERS 1. List down five breed for each B. indicus and B. taurus species.

Please explain the important characteristics for each listed name. Ans: The five B. indicus breeds are (Mukasa-Mugerwa, 1989): i) Hariana Hariana cattle originate from Haryana State, to the west of New Delhi in Northen India. Physically, this breed is generally tall, with a grey or white coat and short slender horns. The dewlap is usually small and the hump is thoracic in position and very pronounced in males. The average liveweight for mature males is about 460 kg and 360 kg for females. Hariana cattle have been classified as Indian Shorthorned Zebu by Baker and Manwell, 1980).

ii)

Red Sindhi The home tract of this breed is Karachi and Hyderabad districts of Pakistan. It is small in size but it is a very good milkers. They have a compact frame with round dropping quarters. They are coloured red with the shades varying from dark red to light. White patches are sometimes seen on dewlap and occasionally on the forehead. Milk production in the institutional herds ranges from 1250 to 1800 kg per lactation. Age at first calving is 39 to 50 months and the calving interval 425 to 540 days( Falvey and Chantalakhana ,1999)

iii)

Tharparker Based on Baker and Manwell, 1980, this breed stems from Tharparker district of Hyderabad near the Thar Desert in Pakistan. They are thought to have interbred with Kankrej, red Sindhi, Gir and Nagore cattle in the past (Payne, 1970). They are medium sized animals with an alert springy gait, usually grey or dark grey in colour though bulls are mainly black. Horns curve upwards and are slightly crescent shaped. The hump is moderately developed in bulls but small in females

and the dewlap is of medium size. Males average about 420 kg and females about 320 kg. They are considered to be one of the best dual purpose work-milk breeds found on the Indian peninsular and have great powers of endurance and resistance to famine and drought.

iv)

Brahman The color of the Brahman is light gray or red to almost black. The most common color is light to medium gray. Red is becoming a popular color with a number of breeders. In addition to the characteristic hump over the shoulders, Brahmans have loose skin (dewlap) under the throat and large drooping ears. It have a very high heat tolerance. They are also resistant to cattle disease and insects. They gain rapidly and produce a quality carcass. However, they do tend to have an unpredictable disposition Gillespie and Flanders (2010).

v)

Sahiwal This breed thought to be derived from the Red Sindhi breed of Pakistan. Sahiwal cattle tend to have a reddish coat colour, but pale red or brown is not uncommon. The horns are short and stumpy and loose horns are common in females. Both males and females have large dewlaps and humps, the hump in bulls sometimes being so large that they usually droop to one side. They are amongst the largest of Indian Zebu breeds with an average liveweight of 520 kg for males and 380 kg for females. Sahiwal cattle are grouped as true Dairy type Zebu by Baker and Manwell, 1980).

The five B. taurus breeds are (Kahi and Nitter ,2004): i) Holstein Friesian Based on www.foodcommerce.com, the breed of Holstein is one of the most known and most important dairy breeds worldwide. Around 90% of the total world milk production is coming from Holstein cows. It can be found in Europe mainly in the low-lying areas of Northen Germany and Benelux countries. This

breed has high milk yield but low fat content. The coat colour usually black-white spots.It have a typical large frame, long legs and a thin body condition.

ii)

Ayrshire There are two characteristics as such the one is the black muzzle and the other is the yellow red, which seems to be the natural colour of the race , arranged not in considerable quantities, but in patches, and so the animals generally present a sort of checked aspect of golden yellow, red and white. It will give from 600 to 800 gallons of milk annually and as much as fiive gallons per day is by no means uncommon for three months after calving. They also hold to their milk to a very late period. They are cultivated and educated to give milk (Milburn, 1999).

iii)

Jersey Jersey is a small, short-horned, predominantly yellowish brown or fawn daiy cattle noted for their rich milk. The jersey may vary from light gray to very dark fawn, usually solid in color but sometimes with white spots.Milk from the jersey cattle is yellow due to a high carotene content and is also high in milk fat (4.75%) and nonfat milk solids (9.5%). The body is yellow and this together with its small size, makes the jersey undesirable for veal and beef production. The jersey has good grazing ability, poor meat value and matures early (Bondoc, 2008). In dairy breeds, this cattle were more resistant to cattle tick (Boophilus microplus)

compare to the others (Utech et al., 1978).

iv)

Guernsey They are fawn-coloured with clear white markings and a yellow skin. They are very docile, but their yellow body fat and small size make them undesirable for veal production. They are larger than jersey and are noted for producing milk with a deep yellow color indicating high carotene (vitamin A precursor) content. Guernsey milk is high in fat (4.55%) and non fat milk solids (9.5%). It has fair grazing ability, poor meat value and matures early (Bondoc, 2008).

v)

Australian Illawarra Shorthorn (Utech et al., 1978) Illawara cattle can be a rich red colour with a bit of white on the flanks or roan, other colours such as broken colours or black and brindle are not allowed. The breed has strong dark hooves and dark pigmentation which helps protect from skin cancers and sunburnt teats. They are medium sized animal with a confirmation that increase in depth towards the hindquarters with a sharp, clean outline. It produces large quantities of milk in excess of 40 litres per day. The milk has moderate fat and high protein. This breed has its adaptability to varying climatic conditions, the calving ease being one of the most noticeable features as they calve unattended and their pelvic formation being suited to the job.

2. Give three reasons why only the cross breed Milch cows have being us for the commercial production of milk in Malaysia. Ans: Based on Taneja and Bhat (1986), Cunningham and Syrstad( 1987) and Syrstad (1989): a) Significant reduction in age at first calving and calving interval was observed in crossbreeds. The increase in milk yield in crossbreeds (first as well as lifetime yield) over the indigenous breeds was two-to-three fold depending upon the exotic and indigenous breeds used, level of exotic inheritance, availability of inputs and climatic conditions. b) Holstein crosses with improved indigenous breeds (Sahiwal, Red Sindhi, Gir and Tharparkar) were superior to crosses from other native breeds or non-descript cattle, thus suggesting that improved native breeds have some role to play in crossbreeding. c) Under free choice feeding, the crossbreeds (half-breeds, 3/4 with two exotic breeds) gave 30 to 60 per cent more milk than their contemporaries under general management. Management and feeding norms for crossbreeds therefore need to be laid down in order to achieve the potential of crossbreeds.

3. List down five important factors that affect microorganism infection in raw milk. Ans: i) Milkers hands and clothes and cows hygiene. Feacesand dirt removed. ii) iii) iv) v) Milkers health, should be in good health before milking. The milking machine is kept clean and avoid any cracks this will harbour bacteria. The milk storage equipment should be kept clean and no dents. The storage temperature should be 4C (immediately after milking) . need to be

References 1. Baker CMA, Manwell C (1980). Chemical classification of cattle. Anim Blood Groups Biochem Genet. 11:127-150. 2. Bondoc O.L. (2008). Animal breeding: Principles and practice in the Philippine context. UP Press, Philippines. 3. Cunningham E.P. and Syrstad O. 1987. Crossbreeding Bos indicus and Bos taurus for Milk Production in the Tropics. FAO Animal Production and Health Paper 68. FAO (Food and Agriculture Organization of the United Nations), Rome, Italy. 4. Falvey L. and Chantalakhana C. (1999). Smallholder dairying in the tropics.ILRI (International Livestock Research Institute), Nairobi, Kenya. 462 pp. 5. Gillespie J.R. and Flanders F.B. (2010).Modern Livestock and Poultry Production. 8th Edition.Nelson Education, Ltd. Canada 6. Kahi A.K. and Nitter G. (2004). Developing breeding schemes for pasture based dairy production systemsin Kenya. I. Derivation of economic values using profit functions. Livest. Prod. Sci. 88, 161-177 7. K.B.W. Utech, R.H. Wharton and J.D. Kerr (1978). Resistance to Boophilus microplus (Canestrini) in different breeds of cattle.Aust.J.Agric. Res., 29, 885-95. 8. M.M. Milburn (1990). The Cow:Dairy Husbandry and Cattle Breeding. Royal Agricultural Society of England. 9. Mukasa-Mugerwa E (1989). A review of reproductive performance of female Bos Indicus (Zebu) cattle. ILCA Monograph 6. ILCA, Addis Ababa, Ethiopia.

10. Syrstad O. 1989. Dairy cattle crossbreeding in tropics. Performance of secondary crossbred populations. Livestock Production Science 23:97-106. 11. Taneja V.K. and Bhat P.N. 1986. Milk and beef production in tropical environment. In: Proceedings of the Third World Congress on Genetics Applied to Livestock Production, Nebraska, Lincoln, USA. 9:73-91. 12. Retrieved at 12:35 pm (25/03/2012). www.foodcommerce.com.

PRACTICAL 2 QUESTIONS AND ANSWERS 1. State the minimum temperature requirement and the holding time of batch pasteurization for products below: a. Milk and skim milk b. Cream and chocolate milk c. Ice cream mix Ans: a. Milk and skim milk Milk ( Jay et al., 2005) : Temperature Holding Time = 63 C = 30 minutes

Skim Milk : Temperature Holding Time = 63 C = 30 minutes

b. Cream and chocolate milk Cream ( Jay et al., 2005): Temperature Holding Time = 63 C = 30 minutes

Chocolate milk ( Jay et al., 2005): Temperature Holding Time = 75 C = 15 seconds

c. Ice cream mix (Marshall et al.,2003) Temperature Holding Time = 63-69 C = 30 minutes

2. Give the definition of : Ans: a) Homogenization A mechanical process that breaks up the fat globules in milk into much smaller globules that do not clump together and are permanently dispersed in a very fine emulsion (Brown, 2010). b) Clarification The process involves the use of centrifuges to spin off foreign material, removes leucocytes and epithelial cells from the milk and involves the separation of milk into cream and for production of skimmed or semi-skimmed milk (Buncic, 2006). c) Bactofugation Is a specialized process of clarification in which two high velocity centrifugal bactofuges operate at 20,000 rpm in series. The first device removes 90% of the bacteria, and the second removes 90% of the remaining bacteria, providing 99% bacteria free product. The milk is heated to 77C to reduce viscosity. From the centrifugal bowl there is a continuous discharge of bacteria and a high density nonfat portion of the milk (1-1.5%) (Wiley, 2007). References 1. Brown A. (2010). Understanding Food: Principles and Preparation. 4th Edition. Wadsworth, Cegage Learning. 2. Buncic S. (2006).Integrated Food Safety and Veterinary Public Health. CAB International. Column Design Ltd,United Kingdom. 3. Jay M.J, Loessner M.J. and Golden A.D (2007). Modern Food Technology. 7th Ed. Springeronline.com, United State of America. 4. Marshall R.T., Goff H.D. and Hartel R.W. (2003). Ice Cream. 6th Ed. Congress Cataloging-in-Publication Data. New York. 5. Wiley L. (2007). Food and Feed Technology. Vol. 1. Wiley Publishing Ltd. Library of

PRACTICAL 3 QUESTIONS AND ANSWERS 1. What is the important of the design below for HTST pasteurization system operation? Flow diversion function: Ans: a) Constrictive orifice at flow diversion part. A flow restrictor of sanitary design which may be installed in the diversion line if needed to maintain approximately equal pressures during diverted flow as those pressures which occur during forward flow. It provides back pressure approximately equal to that developed in the cooling section. b) Holding tube must rise continuously to a vertical elevation from the inlet point up to flow diversion valve. 2. Give reason why the holding time must be test for both forward and diversion flow. Ans: 3. a) Ans: What is the meaning of regeration percentage?

c) Give the advantage of regeneration. Ans:

References 1.