STRATEGIES TO INCREASE FAT & SNF % OF COW MILK IN INDIA

STRATEGIES TO INCREASE FAT & SNF % OF COW MILK IN INDIA

For a long time, butterfat has been considered the most important constituent of milk. Recently, attention has been focused on the solid-not-fat (SNF) content of milk. The reason for this is because less emphasis is now being placed on butterfat in human nutrition and greater importance is being placed on the SNF content, especially the protein content of milk. A recent trend, therefore, in the pricing of milk is to estimate the value of other constituents rather than on the butterfat percentage which has long been the established method of payment. Thus, protein and SNF are being considered in a new light. If, in the future, milk is sold on the basis of either protein or SNF, it would be desirable for dairymen to know the effect of feeding on these milk constituents.As we know  that the content of each milk constituent varied with the season of year as well as the lactational stage of cows.

The pricing system for cow milk in milk societies of India is based on the percentages of milk fat and Solids Not Fat (SNF).Thus, milk constituents like fat and SNF not only determines consumer’s receptivity of milk, but also decides the milk price. Prevention of Food Adulteration Act has fixed the minimum fat percentage as 3.5 and SNF percentage as 8.5 for many states in India and this rate existed in the state till 2023. Milk with less than 3.5% fat and/or 8.5% SNF used to fetch lesser price to the farmer. Widespread complaints persisted among farmers of the different  states regarding low fat and SNF for their crossbred dairy cattle and scientific literature also supported the fact that fat and SNF are not meeting the high existing standards, at least during certain stages of lactation. Instances, where allegation of adulteration of milk creating problems to the farmer, have also been not rare.

Factors affecting fat and solids not fat-

Milk composition varies considerably among breeds of dairy cattle with Jersey and Guernsey breeds yielding milk of higher fat and protein content than Holstein Friesian cows. Indigenous cows yield less amount of milk containing high fat percentage. But Kerala, at present has a crossbred cattle population with mosaic inheritance from, Jersey, Brown Swiss and Holstein Freisian along with genes from indigenous cattle. Wayanad district has congenial climate and relatively low ambient temperature which favours rearing of high milk producing cattle and hence Holstein Freisian is the preferred breed. Major genetic factor leading to a decline in milk fat percentage must be the increased inheritance of Holstein Freisian among crossbred cows of Wayanad. Genetic variability between animals is also a factor which has to be taken into consideration. Though heredity determines milk production and composition, environment and various physiological factors greatly influence the quantity and quality of milk that is actually produced. One of the major non-genetic factors that have been reported to affect fat and SNF in milk production is nutrition. Harris and Beckman (1988), reported that when extra energy was fed to high producing cows, SNF increased by about 0.2 percentage units. Cows in Wayanad are high yielding animals and the low level of SNF might be an indication towards insufficient energy intake. Addition of whole cottonseed or added fat to dairy cattle rations may also reduce the SNF content of milk. Forage quality and quantity also affects milk SNF. Good quality hay tends to increase SNF, but poor-quality hay may reduce both intake and SNF. Effect of centre on fat and SNF points to the fact that different feeding patterns existing in different areas, influenced the level of fat and SNF in milk. Alfonso-Avila et al (2011) reported that Multiple regression analysis showed no significant (P > 0.05) model relating intake of feed groups and milk fat content, but milk protein and SNF contents were significantly explained by intake of High Crude Protein in the feed stuff. Supplementation of protected nutrients to buffaloes increased milk production and unsaturated fatty acids content in milk fat, and persistence of lactation, after supplements were withdrawn (Shelke et al, 2012). Another major reason for decline in SNF, protein, and lactose content is associated with sub clinical and clinical mastitis. Incidence of mastitis among crossbred cows in Kerala is quite high. As per 2006 disease surveillance report by the Kerala Government, the annual economic loss due to mastitis is estimated to be 36.54 crores in cattle. Batavani et al. (2007) reported that protein fractions were significantly different in normal and subclinical mastitis milk. Ogole (2007) also reported that clinical and subclinical mastitis produced significant changes in composition of milk. Anemia is another reason for decline in SNF and since incidence of hemoparasites is quite high in Wayanad due to its proximity to forest areas; this could be a major reason. Perry and Randolph (1999) reported great economic losses in productivity of dairy cattle due to parasitism. SNF content of milk decreases with age of the cow. Within any given lactation, SNF content is relatively high the first month, drops to a low the second, then rises as lactation progresses. As far as this study is concerned, SNF was low throughout, irrespective of stage of lactation and during the later stages of lactation when fat percentage increased; there was considerable reduction in SNF. Mech (2008) also reported that SNF did not vary with different stages of lactation. But in another study in Northern India by Jadhav and Patange (2009) on newly evolved genotype namely “Phule triveni” revealed that fat, total solids and SNF, being significantly.

 The meaning of SNF in milk is Solid-Not-Fat. The substances in milk other than water and butterfat are termed as Solids-Not-Fat (SNF). It is a residual component left after the complete evaporation of water from milk.

 What Is SNF In Milk?

The meaning of SNF in milk is Solid-Not-Fat. The substances in milk other than water and butterfat are termed as Solids-Not-Fat (SNF). It is a residual component left after the complete evaporation of water from milk.

SNF in milk includes lactose, vitamins, calcium, minerals, fat, protein and other nutrients. These contribute significantly to the nutritive value of milk. Ordinarily, cow milk should contain more than 8.5% SNF whereas, buffalo milk should contain 9.0% SNF.

 How To Increase SNF In Milk?

Low SNF content in milk is due to a lack of protein and nutrients in the diet. Reduced mineral mixture feeding and heat stress too add up to lower SNF content. If cows and buffaloes get adequate nutrition, SNF increases naturally.Feed 20 to 25 kgs of a variety of green fodder. Avoid mixing legumes such as hedge lucerne, cowpea and green fodder like Sorghum.

It is advisable to provide ten kilograms of dry fodder after evening milking to increase SNF in milk. Minimum four kilograms of concentrated feed for an average milking cow is necessary. Increase this quantity for high milkers.

Mix the following to increase nutritional intake and SNF in milk.

• 1 groundnut seed cake/cottonseed cake
• Maize powder
• Back gram husk/paddy husk

To avoid micro-nutrient deficiency, provide a mineral mixture of about 50grams. Provide 30 litres of clean water.

How can milk solids be altered?

Factors that affect milk composition include genetics, stage of lactation, level of milk production, age of cow, environment, disease (for example, mastitis), and nutrition. Fifty-five percent of the variation in milk composition is due to heredity, while 45 percent is due to environmental factors such as feeding management. Generally, if the milk protein to milk fat ratio is less than 0.80 for Holsteins, milk protein depression is a problem. When this ratio is greater than 1.0, the herd suffers from milk fat depression (low milk fat test). Milk protein percent follows changes in milk fat test except during milk fat depression and when high levels of fat are fed. The following feeding guidelines should help the dairy producer increase production of solids-corrected milk.

Feeding strategies to maximize milk solids

The following guidelines are critical to maximizing solids-corrected milk production:

• Proper ration formulation;
• Maximum feed intake;
• Monitoring diet composition (use routine forage, feed analyses);
• Harvesting and/or buying high quality forage and proper forage allocation; and
• Properly feeding protein, energy, fiber, minerals and vitamins.

Nutritional changes can occur rapidly and are the best way to respond to changing market demands. The following sections describe important aspects of feeding management to produce high levels of milk solids.

Maximize feed intake

The importance of maximizing feed intake is related to minimizing negative energy balance during early lactation. As cows move into positive energy balance, body weight is regained, losses of body condition score are minimized, and cows produce milk of normal fat and protein composition. Increased feed intake can improve milk protein by 0.2 to 0.3 units. This increased milk protein percent may be due to overall increases in balanced energy intake as total feed intake increases. High-producing dairy cows should eat 3.6 to 4.0 percent of their body weight daily as dry matter.

Example
1,350-pound cow x 0.04 (4 percent) = 54 pounds of dry matter intake. If the diet is 50 percent dry matter, the cow should eat 108 pounds as fed (54 ÷ 0.50 = 108).

If a herd is consuming less dry matter than 3.5 to 4.0 percent of bodyweight, production of solids-corrected milk may be limited. Major feeding factors that affect feed intake include:

• Feedbunk management (keeping them clean, shaded during hot weather, and having adequate space per cow);
• Feeding frequency and sequence;
• Ration moisture (50 percent moisture or less);
• Social interactions (boss cow problems when heifers and mature cows are mixed together in one group);
• Sudden ration changes; and
• Proper flooring and ventilation.

Increased feeding frequency increases fat test, especially with low fiber, high grain diets. The greatest response is seen for diets with less than 45 percent forage and when grain is fed separately as in parlor feeding. When diets are fed as total mixed rations, feeding frequency is not as important as long as feed remains palatable and is fed at least once daily.

Properly feed concentrates

Properly feeding concentrates primarily involves maintaining proper forage to concentrate ratios and non-fiber carbohydrate (NFC) levels. Non-fiber carbohydrates include starch, sugars and pectin. The level is calculated as: NFC = 100 – (crude protein + neutral detergent fiber + fat + minerals).

Non-fiber carbohydrates should range between 20 and 45 percent. A level of 40 to 45 percent is typical of diets with forage to concentrate ratios of 40 to 60 or less forage. Diets with large amounts of high quality forage and minimal grain may be deficient in non-fiber carbohydrates. Feeding proper non-fiber carbohydrate levels can improve both milk fat and protein test, while overfeeding leads to milk fat depression of one unit or more and often increases milk protein percent by 0.2 to 0.3 unit.

The amount of grain per feeding should be limited to 7 pounds to avoid rumen acidosis, off-feed problems, and reduced fat content of milk. Grain feeding guidelines to maximize milk fat and protein production follow:

Holstein and Brown Swiss

Milk level	Grain level
less than 40 pounds	1 pound per 4 pounds milk
41 to 70 pounds	1 pound per 3 pounds milk
greater than 70 pounds	1 pound per 2.5 pounds milk

Breeds with high milk solids

Milk level	Grain level
less than 30pounds	1 pound per 3 pounds milk
31 to 60pounds	1 pound per 2.5 pounds milk
greater than 60pounds	1 pound per 2 pounds milk

Grain should be limited to a maximum of 30 to 35 pounds per cow daily. Manure that contains much undigested corn or with pH less than 6.0 indicates that too much grain, or non-fiber carbohydrates, is being fed improperly.

Grain processing also can influence milk composition. Flaked corn can increase milk protein percent. Oats have decreased milk protein percent by 0.2 unit compared with barley. Generally, rolled or ground barley or flaked corn causes a rapid and severe decrease in milk fat when overfed. Fibrous byproducts such as soybean hulls can replace starchy grains and reduce the severity of milk fat depression. University of Nebraska research indicates that soybean hulls can replace 50-75 percent of the corn in a concentrate mix to maintain normal milk fat test.

Meet fiber requirements

The dairy cow’s fiber requirement consists of fiber level and fiber particle size. Both level and particle size contribute to the effectiveness of a fiber source for stimulating rumination (cud chewing), salivation, and maintaining normal milk fat and protein composition. Minimum acid detergent fiber (ADF) levels required in the ration dry matter are 19-21 percent. Neutral detergent fiber (NDF) should not fall below 26-28 percent. Below these levels, cows risk a low milk fat test, acidosis, lameness, chronic feed intake fluctuations, and poor body condition, especially in early lactation. To assure adequate particle length, forage should not be chopped to less than 3/8 inch theoretical length of cut (TLC). Chopping finer than this may dramatically decrease fat percent and increase milk protein percent by 0.2 to 0.3 units. As with overfeeding non-fiber carbohydrates (starchy concentrates), even though milk protein content increases, the cow and her rumen are not healthy. Feeding inadequate fiber is not recommended for increasing milk protein content. Seventy-five percent of the neutral detergent fiber in a diet should come from long or coarsely chopped forage to fully satisfy the cow’s fiber requirement.

Rations too high in fiber (too low in energy) limit milk protein production because not enough energy is consumed. Generally, 40-50 percent forage dry matter in a ration is the minimum amount to avoid low milk fat test. When feeding 65 percent or more forage, it must be of high quality to avoid energy deficiencies that lower milk protein. For different corn silage and alfalfa haylage mixtures (dry basis), recommended minimum forage dry matter levels are as follows:

Forage mixture	Percent of dry matter from forage
100 percent corn silage	50 to 60
75 percent corn silage: 25 percent haylage	45 to 55
50 percent corn silage: 50 percent haylage	45 to 50
25 percent corn silage: 75 percent haylage	40 to 50
100 percent alfalfa haylage	40 to 45

Feed adequate protein

Meeting the dairy cow’s requirement for both crude and escape protein is essential to maintaining normal milk protein test. For a 1,300-pound cow producing 4 percent butterfat, crude protein requirements range from 15 percent for 50 pounds of milk to 18 percent for cows producing 110 pounds of milk. For cows in early lactation (90 to 120 days in milk), the level of escape protein should range from 33 to 40 percent. Currently, a precise requirement has not been defined, but having at least 33 percent escape protein (as a percent of crude protein) appears necessary to maintain normal milk protein levels.

Generally, dietary crude protein level affects milk yield but not milk protein percent, unless the diet is deficient in crude protein. For example, a producer may feed his herd a 14.5 percent crude protein ration when the requirement is 16.5 percent. This herd will probably have a low milk protein test. This situation often occurs when poor quality forage is fed and the producer has not tested the forage to properly formulate a grain mix. Also, feeding excessive degradable crude protein, such as urea, can reduce milk protein. Generally, limit urea feeding to cows past 120 days in milk. Urea should make up only 1 to 2 percent of the concentrate mix to maintain palatability, and it works best when mixed well into the diet as with a total mixed ration.

Added fat and milk protein

Supplemental fat feeding has become increasingly common for today’s dairy herds as production levels per cow climb toward 20,000 pounds yearly and higher. It is necessary to follow certain guidelines when feeding fat to avoid a drop in milk protein level of 0.1 to 0.2 unit. If fed properly, added fat usually results in maintained or slightly increased milk fat percent, relatively little change in milk protein test and increased milk production. The net result is that total production of milk protein and solids-not-fat increase.

Generally recommended guidelines for fat feeding are:

Source	Maximum percent of ration dry matter
Forages, grains (basal diet)	3 percent
Natural fats Whole oil seeds Tallow	2 to 4 percent 1 pound 1 pound
Protected fats	2 percent (1 pound)
Total	7 to 8 percent maximum

Niacin, fed at 6 to 12 grams per day, may correct the milk protein depression seen with high levels of fat feeding. Be certain to limit fat feeding to the first 120 days in milk, balance the ration for non-fiber carbohydrates and crude protein, follow recommended limits for fat sources, feed proper forage levels, and increase calcium concentrations to 0.95 percent of ration dry matter and magnesium concentrations to 0.35 percent of ration dry matter. Higher levels of these two minerals counteract their loss as calcium and magnesium soaps when higher levels of fats are fed.

Effect of subclinical mastitis on milk composition in lactating cows-———

The mastitis is characterized by biochemical changes in composition of milk. These compositional changes reflecting the degree of physical damage are well marked and can be used as a basic indicator for diagnosis of subclinical mastitis. These changes not only alter nutritional quality of milk but also preservation quality. So, investigation on biochemical profile of subclinical mastitis is important. The quality and quantity of milk is affected to varying degrees. Mastitis is not only responsible for great economic losses to the dairy industry but also acts as one of the biggest obstacle in achieving the “White Revolution”. In mastitis, the economic losses are due to reduced milk production, poor quality milk, increased cost of Veterinary services and drugs, shortened productive life of animal and finally its replacement cost. Mastitis can be caused by physical or chemical agents but the majority of cases are infectious and usually caused by bacteria. Over 135 microorganisms have been isolated from bovine inflammatory infections and bacteria are one of the major etiological agents of mastitis  . Mastitis is caused when pathogenic bacteria enter the sterile environment of the mammary gland, often as a result of disruption of physical barriers such as the teat, requiring prompt and appropriate host defenses to prevent colonization and subsequent disease pathology. In many countries the most common bacterial species causing mastitis are Staphylococcus aureus, Streptococcus dysgalactiae and streptococcus . Staphylococcus aureus, Streptococci and members of the Enterobacteriaceae are among the most common etiological agents in cows and in other animal species. Mastitis is derived from “matos” referring to the mammary gland, and its meaning inflammation .Mastitis describes an inflammatory reaction in the mammary gland. It is characterized by physical, chemical and bacteriological changes in milk and pathological changes in glandular tissues of the udder and affects the quality and quantity of milk . It is a complex disease associated with variable origin, severity, and outcome depending on the environment, pathogen, and host . Mastitis in dairy animals leads to economic losses in different forms viz reduction in milk production (70%), premature culling (14%), veterinary expenses (9%) and milk discarded or low grade (7%) . Bovine mastitis can be defined as a multi factorial disease and is one of the most costly and difficult to control diseases throughout the world . It affects both quality and quantity of milk, increases rate of culling and veterinary expenses . Bovine subclinical mastitis, which has higher rate of prevalence than bovine clinical mastitis in India is economically destructive  and clinically elusive due to its camouflaged clinical manifestations .

The various diagnostic tests for detection of subclinical mastitis are CMT, WST, SFMT, electrical conductivity of milk, Cl- estimation in milk, Modified Aulendorfer Mastitis Probe (MAMP) test, somatic cell count and culture  . The diagnosis of mastitis according to the International Dairy Federation (IDF) recommendations is based on the somatic cell counts (SCC) and microbiological status of the quarter. Though bacteriological culture of milk samples is the standard method for identifying mastitis, the logistic and financial considerations involved with sampling all fresh cows have precluded this technique from being widely adopted  . California Mastitis Test (CMT) is a simple, inexpensive, rapid and highly sensitive test that accurately predicts the inflammatory cell counts in milk from individual quarters or pooled milk samples .The SCC is account used to screen epithelial cells that have been shed from the lining of the gland and white blood cells (leucocytes) that have entered the mammary glands in response to injury or infection .SCC is a useful predictor of subclinical udder infection, therefore, it is considered as an important component for assessing the quality and milk hygiene for mastitis control protocols .The leucocyte count is the basis for most indirect tests employed for diagnosis. Over135 different microorganisms have been isolated from bovine intra mammary infections (IMI), but the majority of infections are caused by Staphylococcus spp, Streptococcus spp. and gram negative bacteria .

It is concluded that a significant increase are recorded in pH and acidity of subclinical mastitis milk samples as compared to normal milk samples whereas a significant decreases are recorded in the fat, protein, lactose, solid not fat (SNF) and total solids percent in subclinical mastitis milk samples as compared to normal milk samples of crossbred cows at dairy farm.

 How To Calculate SNF In Milk Using Formulas?

The milk yield and fat percentage is based on genetic potential of a buffalo or a cow. You cannot increase the milk yield beyond it’s genetic potential. But most dairy farmers in India, do not even get the actual potential milk yield from their dairy animals. The primary reason for this malnutrition as well as the dairy cattle are put into various stress factors.

So the easiest way to increase the milk yield to address the nutritional requirements as well as address the stress factors.

Address Nutritional Factors

• Provide 20 to 25 kgs of green fodder. Don’t just provide only one variety of green fodder – try  to mix legumes such as hedge lucerne, cow pea along with regular fodder such as C04, Sorghum, etc. Chaff the green fodder – this will increase the nutritional intake as well as reduce wastage.
• Provide 10 kgs of dry fodder.It is advised to provide dry fodder after evening milking.
• Provide 4 kgs of concentrate feed– increase this quantity for high milkers. Don’t use just 1 variety of dhana – try to mix 1 oil cake such as cotton seed cake, groundnut cake or whatever locally available, 1 grain as maize powder and 1 husk such as black gram husk, paddy husk, etc. Soaking this overnight will ferment the feed and increase the nutritional intake.
• Provide 50 grams mineral mixture– this is very important. If you do not provide provide mineral mixture it will result in micro-nutrient deficiency which will decrease milk yield as well cause reproductive issues.
• Provide 30 liters of hygienic/clean water.

Address Stress Factors

• Follow exact routine everyday.
• Wash the animals twice a day.
• Make sure the dung is cleared thrice a day.
• Make sure the animals are not beaten or threatened.
• Make sure there no mosquitoes in the shed.
• Always milk at the same time and by the same person.
• If the milker takes too long to milk the entire milk, then also milk yield will reduce.
• Make sure to deworm the animals regularly. Worms in the stomach will drastically reduce milk yield.
• Do not tie animals in direct sunlight. Allowing the animal to freely graze for at least few hours will increase the metabolism and also the animal will be happy – a happy animal produces more milk.
• Buffaloes love water – if you have access to a pond, allowing them to wallow in the pond will have amazing effect and will result in longer lactation period and improve reproductive efficiency.

Basically, address all needs of a cow or a buffalo. When you do that, the cow or buffalo will give maximum milk that it can produce as well as milk fat and SNF will also increase.

Fat and SNF % CANNOT be increased in milk from an animal, above it’s genetic potential. Period. This holds true, if it is being fed adequately and properly; However, nearly in 99% of the cases this is not so.However, milk marketers do this on a day-to-day basis by adding butter or skim milk powder in water or fresh milk, which is actually “reconstituted” milk and hence different in taste from “fresh” milk.

Every animal has its innate capacity in terms of genetic potential. For example if it is 4% milk fat and 8% milk solids not fat (SNF). For every 880 grams of water, the cow requires 40 grams of milk fat and 80 grams of milk solids not fat to manufacture 1000 grams of milk. Hence, in the event of a short-fall in anyone, including water, there will be a reduction in total quantity of milk secreted rather than lower fat and snf. And if it all there is, it will be very marginal.

The matter of the fact is that 99.99% of cows / buffaloes in developing countries are “underfed” and hence suffer from “Negative Energy Balance”. (like majority of women suffer from anaemia). They also suffer from Negative Protein Balance, Negative Water Balance, Negative volume balance and Negative mineral balance. These are some simple reasons as to why milk productivity per animal in India is low. As a result, the genetic potential capacity of animals reared in India are utilised, may be only upto 50 to 60%. Unfortunately, many (illiterate) arm-chair scientists within and outside the country scream at the top of their voice that the animals in India have low genetic capacity to produce milk, when it is actually a low expression of genetic potential due to insufficient feeding and water and of course proper breeding! In fact, breeding was an art perfected by the Indian farmer nearly 1000s of years ago.

Hence, if any such “underfed” animal is given incremental fodder (green and dry fodder) with a mix of legumes and grass and water ad libidum, a 10% rise in milk production can be expected from the very next day, the very next day.

Factors affecting milk composition

Genetic

Milk composition varies considerably among breeds of dairy cattle: Jersey and Guernsey breeds give milk of higher fat and protein content than Shorthorns and Friesians. Zebu cows can give milk containing up to 7% fat.

The potential fat content of milk from an individual cow is determined genetically, as are protein and lactose levels. Thus, selective breeding can be used to upgrade milk quality. Heredity also determines the potential milk production of the animal. However, environment and various physiological factors greatly influence the amount and composition of milk that is actually produced. Herd recording of total milk yields and fat and SNF percentages will indicate the most productive cows, and replacement stock should be bred from these.

Interval between milkings

The fat content of milk varies considerably between the morning and evening milking because there is usually a much shorter interval between the morning and evening milking than between the evening and morning milking. If cows were milked at 12-hour intervals the variation in fat content between milkings would be negligible, but this is not practicable on most farms. Normally, solids-not-fat content varies little even if the intervals between milkings vary.

Stage of lactation

The fat, lactose and protein contents of milk vary according to stage of lactation. Solids-not-fat content is usually highest during the first 2 to 3 weeks, after which it decreases slightly. Fat content is high immediately after calving but soon begins to fall, and continues to do so for 10 to 12 weeks, after which it tends to rise again until the end of the lactation.

Age

As cows grow older the fat content of their milk decreases by about 0.02 percentage units per lactation. The fall in solids-not-fat content is much greater.

Feeding regime

Underfeeding reduces both the fat and the solids-not-fat content of milk produced, although solids-not-fat content is more sensitive to feeding level than fat content. Fat content and fat composition are influenced more by roughage (fibre) intake.

The solids-not-fat content can fall if the cow is fed a low-energy diet, but is not greatly influenced by protein deficiency, unless the deficiency is acute.

Disease

Both fat and solids-not-fat contents can be reduced by disease, particularly mastitis.

Completeness of milking

The first milk drawn from the udder is low in fat while the last milk (or strippings) is always quite high in fat. Thus it is essential to mix thoroughly all the milk removed, before taking a sample for analysis. The fat left in the udder at the end of a milking is usually picked up during subsequent milkings, so there is no net loss of fat.

Reasons for fluctuations of fat & SNF content in milk

Breed variation

• Inversely related to the age of the animal
• Fat content of milk decreases when the animal is frightened or if it is suffering from any disease
• Fat content increases from 15 days after calving till 9 months.
• Fat content increases following slight exercise.

To get the remunerative price for the producers

• Adulteration of milk with water should never be done
• Never supply milk to the societies, which follow malpractices regarding measurement.
• Supply milk to the societies, which pay according to the fat content of milk.

 SNF (Solid Not Fat) and Total Solids of Milk can be calculated by three methods.

1. i) Gravimetric method
2. ii) By use of formula

iii) By Richmond’s scale.

How to calculate SNF in milk by using formulas?

You can

1. i) Determine the fat percentage of the milk sample by Gerber’s method.
2. ii) Record lactometer reading and temperature of the milk and calculate.

iii) Input the value of fat and Corrected Lactometer Reading (CLR) in the following formula to calculate SNF in milk.

SNF% = (CLR ÷ 4) + 0.21F + 0.14

 

Composition of different types of milk

What does milk contains

• Milk mainly contains fat and solids (SNF). This solid contains Carbohydrates, proteins, vitamins, minerals etc. Milk is very essential food item, which is highly nutritious. The fat and SNF content types of milk as per food adulteration control act are given in the table of different below.

Milk-Composition-and-its-constituents

Name of the milk	Minimum fat content( %)	Mimimum SNF (%)
Buffalo milk	6.0	9.0
Cow milk	3.5	8.5
Mixed milk	4.5	8.5
Full cream milk	6.0	9.0
S.T.D	4.5	8.5
Tonned milk	3.0	8.5
Double tonned milk	1.5	9.0
Stemmed milk	0.5	8.7

 

Why do people adeltrate milk

• Milk contains natural high quality nutrients. So people try to adulterate these nutrients with other food items of low quality to make more money by selling the milk.

EXAMPLES

• Dalda and vegetable oil is added to increase fat content
• Sugar, maida flour, urea, salt etc are added to increase SNF
• Water is added to milk to increase quantity.
• Removing the fat from milk.

Effect of adeltration

• We will not get the quality milk for quality we are paying.
• We will not get required nutrition from milk.
• Through contamination we may spoil our health.

Why the milk spoils

• Milk quality deteriorates very fast because the microorganisms enter the milk if milk is handles in un hygienic condition.
• These microorganisms utilize the nutrients for their growth thus spoiling the milk quality.
• The milk quality starts detoriating from the time it is milked from the animal.

How to maintain milk quality

• The farmer should produce milk in hygienic conditions.
• Clean utensils should be used for milking.
• The milk should be chilled to below 5 C as early as possible.
• Such chilled milk should be sending for processing.
• Hear the milk should be pasteurized and kept in cold condition.
• Such milk should be packed and send to the consumer
• By taking the above steps the milk will be infection free, clean and wholesome.
• From villages milk has to be transported long distances to reach cities, which involves lot of expenses and efforts. They will not used clean utensils, they will not handle in hygienic conditions. So the milk tends to spoil early.

How people prevent spoilage of milk

• They mix water with milk.
• To prevent growth of the micros, which entered due to un hygienic practices, they add chemicals like hydrogen peroxide.
• To avoid milk spoilage they add some alkalis like baking soda, washing soda, caustic soda etc.
• By consuming the above milk with high bacterial load we may get diseases like cholera, typhoid, loose motions etc. The chemicals, which are added to milk also, have some deleterious effect on health like intestinal ulcers, kidney stones, allergy, cancer etc.

CONCEPT OF MILK COLLECTION SYSTEM AND PRICING POLICIES IN DAIRY CO-OPERATIVES IN INDIA

In most of the developed countries, production of milk is confined to rural areas, while demand is mostly urban in nature. Hence, the milk has to be collected and transported from production points to processing including chilling centers and distributions points in cities.

In rural India, milk production is largely a subsidiary activity to the agriculture in contrast to organized dairying in Western countries. Small farmers and landless labourers usually maintain 1-3 milch animals. As a result, small quantities of milk are produced, in a scattered manner all over the country. This situation makes the task of milk collection complex.

With the growth of the organized dairy industry in India, a trend towards establishing modern farms has gained momentum for milk production with a herd of 100-300 cows/buffalo in line with the practice adopted in advanced countries. These farms have the facilities of machine milking and bulk milk cooling.
Milkshed
It is the geographical area from which a city dairy receives its fluid milk supply. The allocation of definite milk sheds to individual dairies for the purpose of developing the same is now being considered in India.

Rural Milk Collection

 Undertaking extensive surveys in the milkshed area to establish a dairy plant

Availability of milk at various collection points is ascertained based on

• The number of animals
• Future potential of milk availability, and
• The presence of the competitors

 Route planning

• Taking into account milk availability,
• Road access to collection points and their distance from the site of the dairy plants.

 Planning the location of the primary collection and chilling centers

Type of Systems

In India, four systems of milk procurement (viz., Direct, Contractor, Agent and Co-operative systems) are popular. The organized sector with 575 processing plants and milk product factories in the Co-operative, Public and Private sectors has not captured major share in the milk trade which is still dominated by the traditional sector. It has been estimated that about 67% of total milk production is marketed, out of which 51% is the share of traditional channels and remaining 16% is through the organized sector. The low capital demands of traditional systems make it hard to replace. The organized dairies collect milk through one or combination of the following systems:

 Direct system

In this system, organized processor (Public, Co¬-operative or Private) collects milk directly from the producers by establishing village procurement centers.

Contractor system

The processors purchases milk from the contractor according to the terms of contract such as quality, quantity, price, etc.

 Agent system

The processor appoints agents to procure milk in particular area. Payment for the milk is made directly to the producers while the agent gets the commission.

Co-operative system

At the village level, the farmers form a co-operative society, which establishes the milk collection centres’. The society collects milk twice a day and delivers it to the milk collection centres where the milk is weighed, tested and the price paid to farmers. The payment is based on fat content or fat + SNF content in the milk. The village society supplies/sells milk to its own District co-operative dairy plant. It transports milk in cans by trucks or through insulated road milk tankers, preferably via a chilling centre. Besides milk collection, the society also provides the technical input services such as the A.I, veterinary aid; concentrated cattle feed and fodder seeds. They also give counselling to the society members to enhance milk production.

Chilling Centres/Bulk Milk Cooling Centres

If the dairy plant is far away from the collection centre, then the collected milk is first brought to a centralized chilling centre/ bulk milk cooling unit. Here, milk is cooled to 4°C and stored in insulated storage tanks of 5000-20,000 L capacity. Subsequently, the chilled milk is transported in insulated Road milk tanker to the dairy plant. The transportation of milk from the chilling centre to the dairy plant usually takes place once a day.

 Efficiency of Systems

Each system has its own merits and demerits. The efficiency of any system can be measured through analysis of various indicators like:

• Regularity in milk collection
• Efficiency of milk collection in lean months to the milk collected in flush months
• Quality of milk procured
• Cost of milk procurement

Problems of Milk Procurement

In order to make plants financially viable and sustainable, the procurement system has to be such that the plant runs efficiently. The principal problems in milk procurement which have a direct bearing on capacity utilization and operational efficiency are well recognized. The major problems listed below demand managerial skills to ensure adequate milk supplies to dairy plants, throughout the year:

• Perishable nature of commodity, improper cleaning of milking vessels, hind quarters of animals, udder of the animal and the barn.
• Commitment for lifting small surpluses of milk from thousands of farmers.
• Wide fluctuations in milk output based on seasons.
• Procurement of milk from farmers – members and non-members of the co-operative societies, problem of payment of price and sharing of inputs.
• Lack of infrastructural facilities like cooling at village level, unreliable electricity supply, non-availability of spare parts of machinery. Due to these about 2-5% of milk received is C.O.B. positive especially in summer.
• Poorly developed roads and transportation systems cause undue delay in milk procurement
• Cost of chilling and transportation is high.
• Procurement problems are more specific to hilly regions, drought prone areas, tribal areas, forest, etc.
• Quality of raw milk; chemical and microbiological hazards; cleaning of milking utensils and sanitation of milking areas.
• Problem of adulterants, neutralizers, preservatives, pesticides, antibiotics and other additives in raw milk.
• Unhealthy competition among vendors, contractors, co-operative milk unions and other agencies engaged in milk procurement; administrative demarcation of zones under MMPO for each plant is of no practical help.

 Pricing Policy for Raw Milk

The price of raw milk determines the level of profit, so it plays a crucial role in encouraging milk producers’ to produce more milk per animal and per household. Productivity, composition and marketable surplus of milk vary from animal to animal, season to season and place to place. A good pricing policy for raw milk collection has to take care of three variations as given under.

Seasonal variation

This is due to seasonality in calving, availability of green fodders and climatic stress. From the pricing point of view, there are four seasons:

• Flush – November to February
• Transitory to lean – March and April
• Lean – May to August
• Transitory to Flush – September and October.

 Compositional variation

Fat and SNF are two major constituents of milk which are considered for price fixation. The ‘2-axis pricing policy’ gives importance to both fat and SNF; the per Kg (rate) price of fat and SNF are fixed in that ratio at which these occur naturally i.e. around 2/3 of fat per kg price for each kilogram of SNF. This type of pricing discourages adulteration. Basic price is fixed for basic composition and for each 0.1 additional value, bonus is added and for shortfall deductions are made.

Spatial variation

Price of agricultural commodities varies from region to region. Milk producers near cities get more price than those located far off. Procurement cost of milk can be minimized by getting more milk from nearby areas or obtaining milk from existing milk shed areas.

 Rational milk pricing policy

• A guaranteed price and market to the producers’ throughout the year
• A regular supply of wholesome milk at a reasonable price to the consumers
• An attractive margin of profit to the milk processors and product manufacturers

Fixing the price from producer’s viewpoint

The price should be related to the cost of milk production. The system must ensure a fair margin of profit to the producers. Due consideration has to be taken about seasonal variations in production (supply) and demand, consumer’s price index based on market trends.

Fixing the price from milk processor’s viewpoint

Price fixation should consider the following:

• The stage of operation of the plant
• Plant capacity utilization
• The market objective of the plant
• Consideration of the size of the population that is to be covered by the milk scheme
• Distribution of people in different occupational and income groups that are to be served
• Total cost of transportation, processing/manufacturing and distribution

Pricing Systems

Various pricing systems functioning in the country for milk procurement are given below:

 Pricing on fat content

A very large section of dairy industry is buying the milk on fat basis, disregarding the SNF content of milk. This is practiced by most private dairies. The advantage involves discouraging adulteration with water or separated milk or, mixing of cow milk with buffalo milk. A disadvantage of this system is that it discourages production of cow milk. The price paid per kg of fat was Rs. 425/- in 2011.

Pricing on volume or weight

This method is also known as flat rate. It saves time and is simple to calculate but encourages adulteration i.e. watering or skimming. It is popular in the unorganized sector.

Pricing on total milk solids

The traditional milk traders generally price the milk on the basis of total milk solids. They consider the yield of Khoa to be produced from the milk to be purchased. This system encourages partial skimming or adulteration with cheaper non-milk solids.

Pricing on species of milch animal

In this system, consideration is given to the species of animal from which the milk is obtained i.e. cow or buffalo. Normally buffalo milk fetches more price than cow milk. This system encourages the adulteration of buffalo milk with water or cow milk.

Pricing as per cost of milk production

The price should be related to the cost of milk production and ensure a fair margin of profit to the producer. It should take into account the seasonal variation in production and demand.

 Pricing according to the use of milk

This practice is followed mainly for milk products. Milk procurement for a specialized dairy product such as cheese requires selection of raw milk by avoiding mastitis, colostrum, late lactation, and antibiotic-free milks. The milk should be free from detergents, sanitizers, pesticides, insecticides, aflatoxins, mycotoxins, heavy metals and even off-flavours.

 Two-axis pricing of milk

Liquid milk plants have a differential pricing system for flush and lean months based on the fat and SNF content of milk, with provision for the payment of a premium for a higher fat and SNF content than the specified standard. According to this pricing policy, the price of milk is calculated by fixing a predetermined rate for fat and SNF. This system discourages adulteration and provides a common pricing approach to both cow and buffalo milk. The requirement by Food Safety and Standards Rules (FSSR) – 2011 (erstwhile PFA) for cow milk is 3.0% – 4.0% fat and 8.5%-9.0% SNF while those for buffalo milk 5.0%-6.0% fat and minimum 9.0% SNF throughout country. This is done with a view to encourage the milk production through high-yielding indigenous and cross breeds and to give adequate incentive for production of cow milk. In this context, National Dairy Development Board (NDDB) has suggested the ‘two-axes milk pricing’ policy.

Two Axes Formula

India has been producing large quantities of buffalo milk when compared with any other country. This milk being rich in fat content always attracted good price in comparison to cow milk. The fat portion being visible (giving thickness), separable (yielding cream) and measurable (in percentage) made it easier to decide milk price.

Kilo fat system
A system based on ‘kilo fat’ became a practice for purchase of buffalo milk. Under this system, an amount in rupees per kg of fat means an amount payable on that quantum of milk which would yield one kg of fat. For example, when the rate per kg fat is Rs. 425, it means that the said amount will be paid for 16.66 L of buffalo milk with 6% fat (minimum standard):

1 kilo (1000gm) fat ÷ 60 gm/L (6%) = 16.66 L

On this basis, the price per L works out to: Rs 425 ÷ 16.66 = Rs 25.51/ L

If cow milk with 3.5% fat (min standard) were to be purchased under kg fat system, it would fetch Rs 7.70 per L as shown below:
1000 gm ÷ 35 gm/L (3.5%) = 28.57 L
Rs 425 ÷ 28.57 = Rs. 14.87/L

This works out to 58% of the rate paid for buffalo milk, an injustice to cow milk producer.
 Double axes pricing

With a view to pay for buffalo milk and cow milk on the rationale of their two components, viz. fat and SNF, a system was devised called as Double–axis milk pricing. The purchase rate for fat and SNF are determined based on previous experience or ruling market prices/ consumer appreciation for buffalo milk fat (white ghee) vis-à-vis cow milk fat (yellow ghee) and for buffalo milk SNF vis-à-vis cow milk SNF (i.e. SMP). Accordingly, the difference between prices paid for buffalo milk and cow milk is reduced. Suppose the rate of Rs. 425 per kg fat (which can neither be purchased nor it is the selling rate for ghee normally) is translated into Rs. 190 per kg fat and Rs. 158 per kg SNF, then the purchase price for buffalo milk and cow milk is determined as shown below:

Purchase price for buffalo milk and cow milk
*Calculated in grams per L of milk × price per grams of component.In this way, the cow milk is paid to the extent of 78% of the rate for buffalo milk. This also matches with 80% TS in cow milk compared to buffalo milk.

Note:

• A ready reckoner can be prepared depending on actual rates decided from season to season. For every 0.1 % increase in fat and SNF, the value per L can be worked out for buffalo/cow milk.
• In above calculation, volume to weight conversion has not been considered. For calculation of kg fat/kg SNF, the milk volume is to be multiplied by specific gravity and the weight thus arrived is multiplied by fat or SNF % and then divided by 100. However, under the Anand Pattern, farmers are paid on volume and the DCS is paid on weight basis. Hence, the above calculations holds good and serves as a guideline to pay the farmers.
• Incentives for quality milk production are sometimes given in form of premium price offered based on microbiological tests such as MBR and Resazurin Reduction.

 Milk Collection Centre

The information collected in the survey form has to be analyzed to understand the pattern of dairying in that village for establishing the milk collection centre. These include:

• The breeds of cows and buffaloes
• The number of animals in milk and dry
• The level of animal husbandry practices
• Lactation period
• Availability of green and dry fodder
• Artificial insemination

In dairy industry price determination and price policy decision are to be performed for milk producers as well as for consumers. In dairy industry, milk collection takes place either through organized set up consisting of cooperative and other private well established dairy plants. The unorganized set up consists of private personnel / middle men.

Pricing Strategy for Raw Milk

There are various methods of paying for milk procured from producers viz.,

1. On the basis of volume or weight
2. On the basis of fat content
3. On the basis of fat as well as solids-not-fat (SNF) (Two-axes pricing system).

The most popular and prevalent method is two axis system in which both fat and SNF are considered for providing payment where in the price of SNF is kept 2/3 of the price of fat. The pricing methods for payment to milk are summarized below:

 Pricing methods of Milk

Sr. No.	Method	Characteristics	Advantages	Disadvantages
1	Based on volume or weight	By using the weighing machine or spring balance.	Simple to calculate milk price No expensive testing equipment is required	No incentive to improve quality of milk
2	Based on fat amount	By finding out the fat percentage of milk by conducting test. Using directly fat percentage or kg fat	Fairly simple to calculate milk price No benefit to milk producers adding water to milk	Necessary to purchase fat testing machines.
3	Based on fat as well as solids-not-fat content	By using the formula*	Provides an incentive to increase fat and SNF	Necessary to purchase fat testing machine and density meter.

 

The milk producers who are members of cooperative societies get the price of their milk based upon two axis method only. The cooperatives give regular and remunerative price of milk to their member producers. The price to be paid is decided and revised regularly by the board of directors of district cooperative union. The milk producers who are supplying milk to large private dairy plants like Nestle in north India also get price of their milk more or less similar to the cooperative set up. Those milk producers who supply milk to private traders/middlemen get their price based upon mutual understanding between the two parties and based upon demand supply situation.

Pricing Strategy for Milk Products

Milk is a complete food. It is an essential food item for all the households. Apart from liquid milk, large numbers of traditional and western dairy products are sold in the market. There are no specified rules for setting the price for consumers just like two axis pricing method for milk producers. The price of milk and milk products is generally determined based upon market conditions (type of competition). In India, ‘Amul’ is the market leader in dairy industry. It is a cooperative organization. Generally, it is seen that Amul decides the price for a milk product, particularly liquid milk, and others immediately follow. For setting the liquid milk price the usual factors considered are.

1. Price to be paid to milk producers.
2. Other expenses viz. processing, transportation, storage etc.

For other milk products forces of demand and supply as well as organizations strategy is important. For example, when Amul introduced their ice cream in the market, they sold it at fairly low price so as to penetrate the market.

 Illustration

The price to be charged from the consumer depends upon many factors. It essentially considers cost of production, demand situation, competitors’ policy, marketing environment etc. Following illustration shows the price fixed by the entrepreneur for basundi. On similar lines prices for other dairy products can be ascertained and fixed.

Cost analysis of the basundi manufactured in the scraped surface heat exchanger (SSHE)

Cost analysis of the product prepared in SSHE was carried out as shown in Table.17.2 and Table 17.3. The cost analysis is based on the optimum operating conditions among the studied conditions of the machine. The cost of product worked out to be Rs. 97.97 per kg. The cost of raw material per kg of basundi would be Rs. 84.72.Which is 86.48 % of total cost. The analysis revealed that estimated operating cost of basundi in the machine would be Rs. 1324.49 per batch (Rs. 13.24 per kg of the product) which is 13.52 % of the total cost. The rate of Amul basundi in the market is Rs. 115/kg. Thus the entrepreneur can keep the price around this range. If it is kept at Rs. 110/kg. From it, the firm can get a profit Rs. 12.03/kg. This is 12.28 % of the total cost.

Raw materials cost for preparation of 100 kg Basundi (Figures are for 2011-12)

Sr. No.	Ingredient	Rate per kg (Rs.)	Quantity required (Kg.)	Cost of ingredient(Rs.)
1	Standardized buffalo milk (4.6 per cent fat)	30.00	240.000*	7200.00
2	Sugar	40.00	12.500	500.00
3	Di-sodium hydrogen phosphate, dihydrate	75.00	0.300	22.50
4	Condiments @ 3 per cent	250.00	3.000	750.00
	Basundi 100 kg			8472.50
	Raw material cost (Rs.) per kg of Basundi Rs.84.72

Source: Patel H G (2000): Standardizing method for manufacture of basundi, a thesis submitted to Anand Agricultural University, Anand

* Considering 1 per cent product loss

Final cost per kg of Basundi (Figures are for 2011-12)

Sr.No.	Particulars	Rate	Quantity	Cost (Rs.)
1.	Raw material cost	Rs.84.72/kg	100 kg	8472.50
2.	Works overhead cost
	-Superivisor-1	Rs.150/day	Rs.150.00	150.00
	-Labourers-2	Rs.65/day	Rs.130.00	130.00
3.	Utilities cost
	-Steam	Rs.1.20/kg	180.92 kg	217.99
	-Electricity	Rs.5/kwh	54.42 kwh	272.10
	-Cleaning solution	Rs.50/kg	2 kg	100.00
	-Water	Rs.10/500 lit	720 lit	14.40
4.	Packaging cost including sealing*	Rs.20+Rs.0.20 sealing cost per bottle	200 bottles	440.00
Total cost for 100 kg Basundi = Rs.9796.99
Cost per kg Basundi = Rs.97.97

* 200 glass bottles used 10 times on an average

The above illustration highlights the manner of price fixation for dairy products.

 Daily Routine in Milk Collection Centre

• Organoleptic testing of milk wherein stale, sour, adulterated milk shall be rejected.
• The timing of milk collection shall have to be adhered to
• Milk procurement should be in both the shifts (morning and evening). Unless cooler or bulk cooler is used at the Milk collection centre (MCC), milk should be transported to the dairy in each shift.
• The farmers should be trained to carry milk in clean vessels, and the milk cans at the MCC should be cleaned adequately.
• The milk samples should be tested for fat content and SNF. A trained person should be assigned such task and should be supervised.
• The route vehicle should reach the dairy dock at an interval of every 20 min. All the vehicles should report in such a fashion that the milk reception is over within the stipulated time.

Raw Milk Reception Dock

• The milk cans are loaded on conveyor in a specific sequence and each can is inspected for abnormal colour, taste, smell, etc.
• A sample is immediately checked for Clot-on-Boiling (COB) test and the milk is received MCC-wise and samples are drawn for further testing in the laboratory. These samples are checked for acidity, MBRT, and for adulterants like sugar, starch, urea, soda, water, preservatives, etc.
• The results of milk weight, fat and SNF percentage are communicated to the MCCs through the transport vehicles on a ‘truck sheet’. It brings information filled in by the MCCs regarding the vehicle arrival and departure time, number of milk cans sent and complaints, if any. Potassium dichromate is usually used to preserve the sample for analysis.
• If the acidity of the collected milk is more than 0.15% lactic acid (LA), it should be treated as sour milk. Methylene Blue Reduction Test (MBRT) of the raw milk at the time of reception should be minimum 30 min.

Equipment at the Milk Collection Centre

• Milk collection tray
• Milk strainer
• Milk sampler
• Sample bottles
• Sample bottle tray
• Milk measures: 2 L/ 1 L/ 0.5 L/ 0.2 L
• Plunger
• Al alloy/plastic milk cans
• Plastic bucket and mug

Equipment and Glassware for Milk Testing

• Gerber centrifuge
• Butyrometers with stand
• Butyrometers shaking rack
• Lactometer with jar
• Thermometer
• Milk pipettes with stand
• Acid bottle with tilt meaure
• Alcohol bottle with tilt measure
• Lock stopper
• Jerry cans for acid/ alcohol

 Registers

• Pass books/monthly cards
• Purchase registers
• Testing note book
• Payment registers
• Members’ registers
• Cash book
• General ledger
• Dead stock register

Sophisticated Equipments used in Milk Collection Centers

Electronic milk tester

This instrument measures fat percentage, which is displayed quickly and accurately on a digital readout. It follows the system of dilution, mixing, homogenization and photometric measurement. It requires small volume of milk sample and can perform 120-150 tests per hour with auto zero facility. Its fat measuring range is 0 to 13%.

 Electronic SNF tester

This instrument is designed to perform 100 tests per hour and it gives instant digital display without the help of a chart or table. It does not require any chemical and is microprocessor-based. Its SNF measuring range is 0 to 12%. It can be used in conjunction with Electronic Milk Fat Tester.

 Portable milk analyzer

This instrument is designed to measure fat (0.5 to 12%), SNF (6 to 12%), protein (2 to 5%), density / corrected lactometer reading (20-40) and added water (0-60%) for milk sample in about a minute. It does not require chemicals and is suitable for cow, buffalo and mixed milks. It works on ultra-sound technology and is useful in field as well as in laboratory.

 Infra red milk analyzer (Milko-Scan)

It was J.D.S. Goulden of the National Institute for Research in Dairying, Reading, England who demonstrated in 1961 that the difference spectrum of water and homogenized milk at 5.73, 6.46, 7.9 and 9.6 µ could be used to estimate percentages of fat, protein, solids-not-fat and lactose in milk.

Principle

The infrared milk analyzer measures absorptions of infrared energy by carbonyl groups (at 5.7 ?) in the ester linkages of fat molecules, by peptide (6.46 ?) linkages amino acids in protein molecules, and by hydroxyl groups (9.6 ?) of lactose molecules. The method is specific for measurement of intact fat, protein and lactose in milk. SNF is estimated by adding a constant to instrument values for protein and lactose, making this method more accurate and less time consuming than direct determination with the instrument.

Apparatus

A prototype infrared milk analyzer (Mark I IRMA) was developed in 1964 by the research and development section of Sir Howard Gruble Parsons, England. Development of the Mark 2 IRMA began in 1966. It had an improved optical design, automatic sampling and analysis combined with the various types of automatic reporting equipment. These instruments were the split beam, dual cell type which compared the infrared absorption of the sample to that of water at specific wave lengths selected by the prism or diffraction grating. The major limitations of these instruments were relatively long light path, complex optical system, relatively unstable infrared energy source, poor signal- to-noise ratio, moisture-sensitive detector, sensitivity to scattering, and outdated electronics (transistors and tubes) which were susceptible to decay. Most of these limitations were due to the state of art at the time the instruments were developed and, regardless of these factors, they worked well and were accurate enough to establish and serve in milk analysis.

In 1975, Foss Electric Co., introduced the first single cell, dual wavelength infrared milk analyzers (Milko-Scans 203 and 300). They used optical filters to isolate the specific wave lengths absorbed by fat, proteins, and lactose and reference wavelengths not absorbed by these components, thus eliminating the need for a diffraction grating. This approach was implemented to reduce water displacement and scattering effects. A number of other changes also were made, such as reducing the number of mirrors, shortening the light path, using lower energy and more stable infrared source, and using solid state electronics. The use of a single cell makes the instrument more susceptible to water vapour, and to circumvent this problem, it is provided with a moisture-proof compartment. These instruments also use automatic electronic corrections for cross interference effects and are capable of assessing one of two additional variables, either water or total solids.

The milko-scan 100 series represents a second generation of the single cell, dual wavelength instruments manufactured by Foss Electric Company. A number of changes were incorporated in this instrument based on the experience gained with the Milko-Scans 203 and 300. Some of the changes incorporated were removing the servo comb, reducing the number of mirrors from 9 to 2, using a thermostatted filter housing, relocating the chopper, improving transmission characteristics of the filters, and using an improved detector. All primary instrument-signals are processed electronically to apply the cross corrections which are set directly into the instrument. Like the Milko-Scan 203, the Milko-Scan 104 is capable of determining fat, protein, lactose, and water or total solids. But it is semiautomatic rather than a completely automatic instrument.

Electronic weighing scales

These weighing scales are available in various capacities from 2 kg to 500 kg.

 Raw milk reception dock (RMRD) automation system

This system takes care of reception of milk in cans coming from several villages. The system is modular in nature, flexible and can be upgraded. It draws a milk sample and premixes it automatically and collects it in a bottle, which is sent to laboratory. After weighing, the milk is drained automatically into dump tank and the drain valve gets closed automatically. The weighing and milk testing data are displayed with single key operation.

The system involves Windows Server 2000/2003 Pentium IV, Windows 98 ME/XP nodes for milk testing station and weighing station, Milko-Scan or Electronic Milk Tester and networking accessories. The system provides various outputs viz. truck sheet, milk collection report, time management report, analysis report and a summary report.

Bulk milk cooling tanks

These tanks when loaded with milk can cool it down from 30°C to 4°C in 3 h. The tanks are available in 250 L, 500 L, and 2 to 5 KL capacity. The integral condensing unit is hermetically sealed and uses R-22 refrigerant. These are built with stainless steel and with agitator assembly, on/off switches for agitator and, cooling and digital display of temperature. A model is available which claims that it senses the quantity of milk in tank and proportionately switches on the required refrigeration system, saving energy.

How can we increase fat and SNF in cow’s milk naturally?

1. Focus on forage quality. Emphasize to your team the importance of harvesting and preserving high-quality forages. …
2. Properly mix and deliver dairy feed rations. …
3. Evaluate fiber and forage digestibility levels. …
4. Monitor starch and fat levels. …
5. Balance for methionine and lysine.

What can you add to milk to increase fat and SNF?

1. 1 groundnut seed cake/cottonseed cake.
2. Maize powder.
3. Back gram husk/paddy husk.

What can be added to milk to increase fat?

1. Dalda and vegetable oil is added to increase fat content.
2. Sugar, maida flour, urea, salt etc are added to increase SNF.
3. Water is added to milk to increase quantity.
4. Removing the fat from milk.

How can I increase fat in milk at home?

1. Emphasis on high-quality forage: It is important to harvest and preserve high-quality forages. …
2. Delivery of correctly mixed dairy feed rations. …
3. Evaluation of forage digestibility as well as fibre levels. …
4. Constantly check starch and fat levels. …
5. A balance for Methionine and Lysine.

How much SNF is in cow milk?

of SNF plus fat present in milk. It may range from 12 to 16 per cent, depending on its source. For cow milk, TS is 12 per cent (3.5%F and 8.5% SNF) while for buffalo milk it ranges between 15 and 16 per cent (6-7% F and 9% SNF).

How do you increase the fat content in cow’s milk?

1. Provide 20 to 25 kgs of green fodder. …
2. Provide 10 kgs of dry fodder. …
3. Provide 4 kgs of concentrate feed – increase this quantity for high milkers. …
4. Provide 50 grams mineral mixture – this is very important. …
5. Provide 30 liters of hygienic/clean water.

How much SNF is good in milk?

As per Indian Standards, the SNF should not be less than 8.5% by mass.

What are 5 factors that affect milk production?

Genetic background, climate, diseases, feeding, year and season of calving have been reported to affect milk production, lactation length and dry period [2, 3]. Breed, age, stage of lactation, parity and milking frequency also influence performance production .

How do you convert kg of fat to milk?

For calculation of kg fat/kg SNF, the milk volume is to be multiplied by specific gravity and the weight thus arrived is multiplied by fat or SNF % and then divided by 100.

How much fat and SNF is present in cow and buffalo milk?

This is why buffalo milk is thicker than cow milk. Cow milk has 3-4 percent of fat, while buffalo milk has about 7-8 percent. Buffalo milk is heavy, so it takes time to digest and keeps you fuller for a longer period of time.

How can I increase my cows milk naturally?

1. Follow the exact routine every day.
2. Wash the animals twice a day.
3. Validate the dung is cleared thrice a day.
4. Make sure the animals are not beaten or threatened.
5. Check there are no mosquitoes in the shed.

Will I gain weight if I drink milk everyday?

The creation of low fat and no fat dairy products has further added to the belief that dairy foods are fattening. But research shows that having enough milk, yoghurt and cheese every day, as part of a healthy diet, is not linked to weight gain.

What is milk SNF?

SNF or solids not fat is that nutrient portion present in milk which is other than milk fat and water. It consists of protein (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus. When SNF is combined with milk fat, then it is called total solids.

What hormone produces milk in cows?

For copious milk secretion to continue, the milk must be effectively extracted from the udder. Oxytocin is the principal hormonal factor responsible for milk ejection. Under normal conditions, 15 to 30 percent of the milk produced by the udder can be left in the udder after milking.

Why is my cow producing less milk?

Excessive Decline in Milk Production

The sudden decline may occur rather suddenly or more gradually depending on various factors. Ingestion of toxic weeds, mycotoxins, or any item that may greatly reduce dry matter intake can cause a sudden, drastic drop in milk. Early lactation cows are most often affected first.

Which animal milk has highest SNF?

Buffalo milk had the highest SNF, calcium, magnesium, and phosphorous content, which was followed by goat milk and lowest in cow milk.

Which fat milk is best?

Nonfat milk has become a popular choice because it is lower in fat and calories than whole milk. Whole milk has a bad reputation because it has more saturated fat and may raise cholesterol. There are two kinds of cholesterol: LDL, the “bad” cholesterol, and HDL, the “good” cholesterol.

What is the fat percentage in cow milk?

Cow milk: Fat constitutes approximately 3 to 4 percent of the solid content of cow milk, protein about 3.5 percent and lactose 5 percent, but the gross chemical composition of cow milk varies depending on the breed.

What is the fat in milk called?

butterfat, also called milk fat, natural fatty constituent of cows’ milk and the chief component of butter.

What is minimum milk SNF?

The legal standards for standardized milk stipulate that it is used for liquid milk consumption and should contain minimum milk fat of 4.5% and minimum milk SNF of 8.5% throughout India.

Which breed of cow has the highest milk fat percentage?

Of all the common breeds of dairy cattle, the milk of the Jersey boasts the highest milk fat content. This high fat content means the milk is often used for making ice cream and cheeses.

What is the formula of SNF?

SNF = (0.25 * LR) + (0.22 * Fat%) + 0.72. the formula for Total Solids (TS) is: TS = Fat% + SNF.

How is SNF calculated?

SNF %( Solids Not Fat) = CLR4 + 0.2xF + 0.36

Where F = Fat % in the milk sample.

How is SNF rate calculated?

For calculation of kg fat/kg SNF, the milk volume is to be multiplied by specific gravity and the weight thus arrived is multiplied by fat or SNF % and then divided by 100.

Which is the best milk?

• Cow’s Milk. Cow’s milk is the original milk, if you will. …
• Soy Milk. If you’re looking to go plant-based, soy milk is a popular milk alternative. …
• Almond Milk. …
• Coconut Milk. …
• Oat Milk. …
• Hemp Milk. …
• Rice Milk.

Which Amul milk is buffalo milk?

It is the best quality A2 pure buffalo milk by Amul. The milk is homogenized to give you a richer & creamier taste having 6% fat and 9% SNF. Amul Buffalo Milk has higher calcium and protein. A2 milk contains protein that is healthier, easy to digest, builds immunity & helps increasing metabolism.

How can I improve the quality of my milk?

1. Get More Omega-3s. One of the most important contributors to baby’s brain development is DHA, an omega-3 fatty acid found predominantly in our brain and eyes. …
2. Eat Smart to Up Your Supply. …
3. Supplement With Probiotics. …
4. Nurse or Pump Often. …
5. Drink (Water) for Two.

What is SNF in raw milk?

Solids Not Fat (SNF) consists of everything except milk fat and water. That means total solids content in the entire residue left after complete evaporation of water from milk. This includes fat protein, lactose and mineral matter. Normally cow milk contains 8.5% SNF whereas buffalo milk contains 9.0% SNF.

How do you calculate milk fat?

1. Total solids: L/4 + (1.2 × F) = total solids.
2. Solids not fat: L/4 + (0.2 × F) = solids not fat.
3. Casein:

Which cows milk is best?

Milk is a nutrient-dense food that can provide a suitable source of protein, vitamins, and minerals. Although current government advice recommends people choose skim or low fat milk, recent research indicates that whole milk does not raise the risk of heart disease.

Which cow gives more milk per day?

A Holstein Friesian cow Jogan in Karnal has yielded 76.61kg milk in 24 hours, which is the highest milk production by a cross-bred cow, said scientists at the National Dairy Research Institute (NDRI) here.

What is the best time to drink milk to gain weight?

The holistic science of Ayurveda manuscripts suggests everyone consume milk, except a person who is allergic to it. For growing kids and adults who wants to gain muscle mass and stamina it beneficial to take milk first thing in the morning. While for all others it’s best to have milk in between evening to night time.

Does cow milk increase weight?

03/5​Can milk lead to weight gain? A simple answer to this question is NO. Milk cannot lead to weight gain, in fact, it can help you lose some. Milk is healthy and a source of high-quality protein, a nutrient required for muscle building and muscle growth.

What is the best time to drink milk?

As per Ayurveda, the best time to consume milk for adults is before bedtime. As for kids, Ayurveda recommends an early morning dose of milk. Drinking milk at night promotes ‘Ojas’. Ojas is referred to as a state in Ayurveda when you achieve proper digestion.

Why is my breast milk so watery?

Usually blueish or clear, watery breast milk is indicative of “foremilk.” Foremilk is the first milk that flows at the start of a pumping (or nursing) session and is thinner and lower in fat than the creamier, whiter milk you see at the end of a session.

Can my breast milk not have enough fat?

The amount of fat in your breast milk can vary during a pumping session and at different times of the day. If your baby doesn’t get enough fat, he or she may have trouble gaining weight. If you are pumping more milk than your baby needs each day, you can increase the fat in your milk to help your baby grow.

Why cow’s milk is yellow?

Cow milk is light yellow in color due to presence of carotene. Buffalo milk is white in color due to casein (absence of carotene). Cow milk contains 3% casein while buffalo milk contains 4.3% casein.

What brand of milk is hormone free?

rBGH-FREE BRAND	ORGANIC?	STORE(S) AVAILABLE (Note: Some brands are not available at all store locations)
Umpqua	No	Market of Choice

How is bST administered?

To affect a cows milk production, bST must be injected into the animal on a regular basis, similar to the way insulin must be regularly injected into people who have certain types of diabetes. Feeding bST to cows will not work. Amino acids and peptides are the building blocks of proteins.

How can I increase my milk supply in one day?

1. Nursing vacation. Spend a day or two (maybe even three!) skin-to-skin in bed with your baby just focusing on nursing. …
2. Power pumping. Power pumping is designed to resemble cluster feeding. …
3. Nursing or pumping between feeds.

How do you make cows concentrate feed?

A grain mixture of oats – 35 percent, linseed cake – 5 percent, bran – 30 percent, barley – 10 percent, groundnut cake – 20 percent may be fed to the calves. Another good mixture consists of ground maize – 2 parts, wheat bran – 2parts.

What is needed for milk production?

Prolactin. Prolactin is necessary for the secretion of milk by the cells of the alveoli. The level of prolactin in the blood increases markedly during pregnancy, and stimulates the growth and development of the mammary tissue, in preparation for the production of milk .

Which milk is best cow or buffalo?

Both buffalo and cow’s milk are highly nutritious and provide a great amount of vitamins and minerals, but buffalo milk packs more nutrients and calories per serving. Buffalo milk has more protein, fat, and lactose than whole cow’s milk. Consuming milk with higher protein content increases your feelings of fullness.

Which milk is highest in calcium?

When it comes to the calcium content of milk, cow’s and goat’s milk provide the most bang for your buck (300 mg per cup). For people that can’t drink dairy because of allergies or dietary restrictions, milk alternatives like soy and almond milk are available.

Is cow’s milk healthy?

Cow’s milk is a good source of protein and calcium, as well as nutrients including vitamin B12 and iodine. It also contains magnesium, which is important for bone development and muscle function, and whey and casein, which have been found to play a role in lowering blood pressure.

How do you make low fat milk?

1. To make skimmed milk, boil the milk in a deep non-stick pan, which will take 8 to 10 minutes.
2. Cool for atleast 2 to 3 hours.
3. Put it in the refrigerator for atleast 10 to 12 hours.
4. Remove the cream from the top.
5. Repeat steps 1 to 4 two more times to get the skimmed milk. Use as required.

How much fat is in desi ghee?

One teaspoon of ghee contains: Calories: 42. Protein: 0 grams. Fat: 5 grams.

Why is milk 2 percent?

2% means that the entire weight of the milk contains 2% milkfat. The dairy processor skims the fat off the top of the vat, and adds it back in, after calculating the weight of fat needed. Excess fat is turned into butter or cream.

What milk contains a minimum of 3.25 percent fat?

Many Americans opt for whole milk—which is actually 3.25% milkfat by weight—not as much as many people think. There are 150 calories in an 8-ounce glass of whole milk, with 8 grams of fat (12 percent of daily value).

What can be added to milk to increase fat?

1. Dalda and vegetable oil is added to increase fat content.
2. Sugar, maida flour, urea, salt etc are added to increase SNF.
3. Water is added to milk to increase quantity.
4. Removing the fat from milk.

How can increase HF cow milk fat?

1. Provide 20 to 25 kgs of green fodder. …
2. Provide 10 kgs of dry fodder. …
3. Provide 4 kgs of concentrate feed – increase this quantity for high milkers. …
4. Provide 50 grams mineral mixture – this is very important. …
5. Provide 30 liters of hygienic/clean water.

Which of the chemicals used for fat determination and its method of fat determination?

Gerber method Volumetric method that uses chemical reagents (sulfuric acid, detergents) to achieve the breaking of the emulsion and the fat separation. Then the fat content is measured in a special flask (butyrometer).

FAQs

Is SNF in milk good for health?

SNF is an essential component of milk. As per Indian Standard and FSS Regulations, SNF in milk should not be less than 8.5 per cent by mass.

SNF in milk is associated with health benefits like bone mineral density. It also lowers the risk of type 2 diabetes mellitus and coronary heart disease.

How much SNF is in Cow Milk?

Cow milk contains fat and solids (SNF). The SNF is made up of carbohydrates, proteins, vitamins, and minerals. Cow milk contains 3.5% fat and 8.5% SNF.

Which animal milk has the highest SNF?

Buffalo milk contains the highest SNF, 8.97%, followed by cow milk, 8.39%. Buffalo milk is also enriched with calcium, magnesium, and phosphorus

Compiled  & Shared by- Team, LITD (Livestock Institute of Training & Development)

 

Image-Courtesy-Google

 

Reference-On Request.