DAIRY CATTLE

Proper selection is the first and the most important step to be adopted in dairying.
Records are the basis of selection and hence proper identification of animals and record keeping
is essential. Cross-breed animals with exotic inheritance of about 50 percent are preferable. This
preference is based on comparison of the performance of the animals with different percentage of
exotic inheritance. Fifty percent of the native germplasm is helpful to retain the adaptability, heat
tolerance and disease resistance traits of local animals, in cross breeds.

Maintaining animals sustainable to the situation is the best policy. Bringing animals from
different agro-climatic conditions causes problems due to non-adjustment in many cases. In case,
purchase becomes absolutely essential it should be from similar environmental conditions as far
as possible.

Body Capacity

Viewed from the side, a cow with a deep, long body with wide, well-sprung ribs is said to have a
large body capacity. Large body capacity is associated with ample space for the rumen and
digestive system, and this, in turn, is associated with superior milk production.

It should be obvious, but still needs to be stated, that a dairy cow with little body capacity cannot
be a great milk producer. This is because the gut size is limited by the capacity of the abdominal
cavity.

These are:-

 A broad muzzle ("shovel-nose"). A broad, strong muzzle implies the ability to get
the food into her mouth and to masticate (chew her cud) effectively.
  Width between the forelegs. This shows whether, or not, there is plenty of room
for the vital organs situated between the shoulders and front legs. Cows with a
narrow chest are normally not good producers.

 Width of rib. If at least two fingers, can be placed between the ribs of a dairy cow,
she is said to have a fair degree of capacity. Ideally, in any cow, three flattened
fingers would indicate great capacity.

These pointers are quite acceptable rules-of-thumb to measure body capacity. The bulls ability to
breed capacity should be considered in any breeding programme. However, milk yield, fat and
protein content, feet and legs, and udders, are most important, whereas with body capacity a
certain amount of leniency is allowed.

Udders

The udder must be pliable, silky in texture and sack-like in nature. When the udder is viewed
from the side it should not hang below the cow's hock.

Well developed milk vein is utmost important for giving maximum amount of milk. This must
be extremely strong and well attached. Teat placement should also be considered important.
Ideally, the front teats should be even and centrally placed on each quarter of the udder. Teat size
(over- and undersized teats should be avoided), shape and placement are highly heritable.

 History sheet or pedigree sheet which are generally maintained in organized farms
reveals the complete history of animal
 The maximum yields by dairy cows are noticed during the first five lactations. So
generally selection should be carried out during First or Second lactation and that too
month after calving.
 There successive complete milking has to be done and an average of it will give a fair
idea regarding production by a particular animal.
 A cow should allow anybody to milk, and should be docile.
 It is better to purchase the animals during the months of October and November.
 Maximum yield is noticed till 90 days after calving.

Breed Characteristics Of High Yielding Dairy Cows

 Attractive individuality with feminity, vigour, harmonious blending of all parts,

impressive style and carriage
  Animal should have wedge shaped appearance of the body
 It should have bright eyes with lean neck
 The udder should be well attached to the abdomen
 The skin of the udder should have a good network of blood vessels
 All four quarters of the udder should be well demarcated with well placed teats.

HOUSING OF DAIRY CATTLE

Selection of Site for Dairy Farm:

The points which should be considered before the erection of dairy buildings are as follows :
1. Topography :
A dairy building should be at a higher elevation than the surrounding ground to offer a good
slope for rainfall and drainage for the wastes of the dairy to avoid stagnation within. A levelled
area requires less site preparation and thus lesser cost of building. Low lands and depression and
proximity to places of bad odour should be avoided.

2. Soil Type :
Fertile soil should be spared for cultivation. Foundation soil as. far as possible should not- too
dehydrated or desiccated. Such a soil is susceptible to considerable swelling during rainy season
and exhibit numerous cracks and fissures.

3. Exposure to the sun and protection from wind :

A dairy building should be located to a maximum exposure to the sun in the north and minimum
exposure to the sun in the south and protection from prevailing strong wind currents whether hot
or cold. Buildings should be placed so that direct sunlight can reach the platforms, gutter and
mangers; in the cattle shed. As far as possible, the long axis of the dairy barns should -be set in
north south direction to have the maximum benefit of the sun.

4. Accessibility :
Easy accessibility to the buildings is always desirable. Situation of a cattle shed by the side of the
main road preferably a distance of about 100 meters should be aimed at.

5. Durability and Attractiveness :

It is always attractive when the buildings open upto a scenic view and add to the grandeur of the
scenery. Along with this, durability of the structure is obviously an important criteria in building
a dairy.

6. Water Supply :
Abundant supply of fresh, clean and soft water should be available at a cheap rate.

7. Surrounding :
Areas infested with wild animals and ‘dacoits; should be avoided. Narrow gates, high manger
curbs, loose hinges, protruding nails, smooth finished floor in the areas where the cows move
and other such hazards -should be eliminated.

8. Labour :
Honest, economic and regular supply of labour be available.

9. Marketing :
Dairy buildings should only be in those areas from where the owner can sell his products
profitability and regularly. He should be in a position to satisfy the needs of the farm within no
time and at a reasonable price.

10. Electricity :
Electricity is the most important sanitary method of lighting a dairy. Since a modern dairy
always handles electric equipments which are also economical, it is desirable to have an
adequate supply of electricity.

11. Facilities, labour and food :

Cattle yards should be so constructed and situated in relation to feed storages, hay stacks, silo
and manure pits as to effect the most efficient utilisationof labour. Sufficient space per cow well
arranged feeding mangers and resting areas contribute not only to greater milk yield of cows and
make the work of the operator easier but also minimise feed expenses. The relative position of
thefeed stores should be quite adjacent to the cattle barn. Noteworthy features of feed stores are
given below .
a) Feed storages should be located at hand near the centre of the cow barn.
b) Milk house should be located almost at the centre of the barn.
c) Centre cross-alley should be well designed with references to feed
storage, the ‘stall areas and the milk house.

SYSTEMS OF HOUSING

Conventional Dairy Barn

The most widely prevalent practice in this country is to tie the cows with rope on a Katcha floor
except some organised dairy farms belonging to government, co-operatives or military where
proper housing facilities; exist. It is quite easy to understand that unless cattle are provided with
good housing facilities, the animals will move too far in or out of th standing space, defeating
all round and even causing trampling an wasting of feed by stepping into the managers. The
animals will be exposed to extreme weather conditions all leading to bad health and lower
production. Dairy cattle may be successfully housed a wide variety of condition, ranging from
close confinement to little restrictions except at
milking time.
1. The loose housing barn in combination with
some type of milking barn or parlour.
2. The conventional diary barn.

Loose Housing System

Loose housing may be defined as a system where animals are kept loose except milking and at
the time of treatment. The system is most economical.
Some features of loose housing system are as follows.

1. Cost of construction is significantly lower than conventional type.

2. It is possible to make further expansion without change
3. Facilitate easy detection of animal in heat.
4. Animals feel free and therefore, proves more profitable with even
minimum grazing
5. Animals get optimum excise which is extremely important for better health
production.
6. Over all better management can be rendered.

Cattle Shed

The entire shed should be surrounded by a boundary wall of. 5" height from three side and
manger etc., on one side. The feeding area should be provided with 2 to 2 ½ feet of manger space
per cow. All along the manger, there shall be 10" wide water trough to provide clean, even,
available drinking water. The water trough thus constructed will also minimize the loss of
fodders during feeding. Near the manger, under the roofed house 5' wide floor should be paved
with bricks having a little slope.
Beyond that, there should be open unpaved area (40'X35') surrounded by 5' wall with one gate. It
is preferable that animals face north when they are eating fodder under the shade. During cold
wind in winter the animals will automatically lie down to have the protection from the walls.

Shed for calves

On one side of the main cattle shed there be fully covered shed "10'x15' to accommodate young
calves. Such sheds with suitable partitioning, may also serve as calving pen under adverse
climatic conditions. Beyond this covered area there should be a 20'x10' open area having
boundary wall so that calves may move there freely.
In this way both calf and cattle sheds will need in all 50'x50' area for 20 adult cows and
followers. If one has limited resources, he can build ordinary, Katcha/semikatcha boundary walls
but feeding and water trough should be cemented ones.

Cow Sheds

Cow sheds can be arranged in a single row if the numbers of cows are small. Say less than 10 or
in a double row if the herd is a large one. Ordinarily, not more than 80 to 100 cows should be
placed in one building. In double row housing, the stable should be so arranged that the cows
face out (tails to tail system) or face in (head to head system) as preferred.

Fig: Head to head arrangement

Advantages of tail to tail system

 Under the average conditions, 125 to 150 man hours of labour are required per cow per
year. Study of time: Time motion studies in dairies showed that 40% of the expended
time is spent in front of the cow, and 25% in other parts of the barn and the milk house,
and 60% of the time is spent behind the cows. Time spent at the back of the cows is 4
times more than the time spent in front of them.
 In cleaning and milking the cows, the wide middle alley is of great advantage.
 Lesser danger of spread of diseases from animal to animal.
 Cows can always get more fresh air from outside.
 The head gowala can inspect a greater number of milkmen while milking. This is
possible because milkmen will be milking on both sides of the gowala.
 Any sort of minor disease or any change in the hind quarters of the animals can be
detected quickly and even automatically.

Fig: Tail to tail arrangement

Floor
The inside floor of the barn should be of some impervious material which can be easily kept
clean and dry and is not slippery. Paving with bricks can also serve ones purpose. Grooved
cement concrete floor is still better.
The surface of the cowshed should be laid with a gradient of 1" to 1 14" from manger to excreta
channel. An overall floor space of 65 to 70 sq.ft. Per adult cow should be satisfactory.

Walls
The inside of the walls should have a smooth hard· finish of cement, which will not allow any
lodgment of dust and moisture. Corners should be round. For plains, dwarf walls about 4 to 5
feet in height and roofs supported by masonry work or iron pillars will be best or more suitable.
The open space in between supporting pillars will serve for light and air circulation.
Roof
Roof of the barn may be of asbestos sheet or tiles. Corrugated iron sheets have the disadvantage
of making extreme fluctuations in the inside temperature of the barn in different seasons.
However, iron sheets with aluminum painted tops to reflect sunrays and bottoms provided with
wooden insulated ceilings can also achieve the objective. A height of 8 feet at the sides and 15
feet at the ridge will be sufficient to give the necessary air space to the cows. An adult cow
requires at least about 800 cubic feet of air space under tropical conditions. To make ventilation
more effective a continuous ridge ventilation is considered most desirable.

Manger
Cement concrete continuous manger with removable partitions is the best from the point of view
of durability and cleanliness. A height of 1 '-4" for a high front manger and 6" to 9" for a low
front manger is considered sufficient. Low front mangers are more comfortable for cattle but
high front. mangers prevent feed wastage. The height at the back of the manger should be kept at
2'-6" to 3". An overall width of 2' to 2 1/2' is sufficient for a good manger.

Alleys
The central walk should have a width of 5'-6' exclusive of gutters when cows face out, and 4'-5'
when they face in. The feed alley, in case of a face out system should be 4' wide, and the central
walk should show a slope of 1" from the center towards the two gutters running parallel to each
other, thus forming a crown at the center.

Manure gutter

The manure gutter should be wide enough to hold all dung without getting blocked, and be easy
to clean/ Suitable dimensions are 2" width with a cross-fall of !" away from standing. The gutter
should have a gradient of 1" for every 10' length. This will permit a free flow of liquid excreta.

Doors
The doors of a single range cowshed should be 5" wide with a height of 7', and for double row
shed the width should not be less than 8" to 9'. All doors of the barn should lie flat against the
external wall when fully open.
Calving Boxes

Allowing cows to calve in the milking cowshed is highly undesirable and objectionable. It leads
to in sanitary in milk production and spread of disease like contagious abortion in the herd.
Special accommodation in the form of loose-boxes enclosed from all sides with a door should be
furnished to all parturient cows. It should have an area of about 100 to 150 sq.ft. With ample soft
bedding, it should be provided with sufficient ventilation through windows and ridge vent.

Isolation Boxes

Animals suffering from infectious disease must be segregated soon from the rest of the herd.
Loose boxes of about 150 sq.ft are very suitable for this purpose. They sh9uld be situated at
some distance from the other barns. Every isolation box should be self contained and should
have separate connection to the drainage disposal system.

Sheds for Young Stocks

Calves should never be accommodated with adults in the cow shed. The calf house must have
provision for daylight ventilation and proper drainage. Damp and ill-drained floors cause
respiratory trouble in calves to which they are susceptible. For an efficient management and
housing, the young stock should be divided into three groups, viz., young calves aged tip to one
year bull calves, female calves. Each group should be sheltered in a separate calf house or calf
shed. As far as possible the shed for the young calves should be quite close to the cow shed.

Each calf shed should have an open paddock or exercise yard. An area of 100 square feet per
head for a stock of 10 calves and an increase of 50 square feet for every additional calf will make
a good paddock. It is useful to classify the calves below one year into three age groups, viz., and
calves below the age of 3 months, 3-6 months old calves and those over 6 months for a better
allocation of the resting area. An overall covered space of:

1. 20-25 square feet per calf below the age of 3 months,

2. 25 -30 square feet per calf from the age of 3-6 months,
3. 30-40 square feet per calf from the age of 6-12 months and over, and
4. 40-45 square feet for every calf above one year, should be made available for the
sheltering such climatic conditions. A suitable· interior lay-out of a calf shed will be to
arrange the standing space along each side of a 4 feet wide central passage having a
 shallow gutter along its length on both sides. Provision of water troughs inside each calf
shed and exercise yard should never be neglected.

Bull or Bullock Shed

Safety and ease in handling a comfortable shed protection from weather and a provision for
exercise are the key points while planning accommodation for bulls or bullocks. A bull should
never be kept in confinement particularly on hard floors. Such a confinement without adequate
exercise leads to overgrowth of the hoofs creating difficulty in mounting and loss in the breeding
power of the bull. A loose box with rough cement concrete floor about 15' by 10' in dimensions
having an adequate arrangement of light and ventilation and an entrance 4' in width and 7' in
height will make a comfortable housing for a bull. The shed should have a manger and a water
trough.

If possible, the arrangement should be such that water and feed can be served without actually
entering the bull house. The bull should have a free access to an exercise yard provided with a
strong fence or a boundary wall of about 2' in height, i.e., too high for the bull to jump over.
From the bull yard, the bull should be able to view the other animals of the herd so that it does
not feel isolated. The exercise yard should also communicate with a service crate via a swing
gate which saves the use of an attendant to bring the bull to the service crate.

CLEANING OF CATTLE SHEDS

The easy and quick method of cleaning animal house is with liberal use of tap water, proper
lifting and disposes all of dung and used straw bedding, providing drainage, to the animal house
for complete removal of liquid waste and urine. The daily removal of feed and fodder left over in
the manger, reduces the fly nuisance. Periodical cleaning of water through eliminates the growth
of algae, bacterial and viral contamination and thus keeps the animal healthy.

Sanitation in dairy farm

Sanitation is necessary in the dairy farm houses for eliminations of all micro organisms that are
capable of causing disease in the animals. The presence of organisms in the animal shed
contaminates the milk produced thus reducing its self life, milk produced in an unclean
environment is likely to transmit diseases which affect human health: Dry floorings keeps the
houses dry and protects from foot injury. Similarly the presence of flies and other insects in the
dairy farm area are not only , disturbs the animals but also spreads deadly diseases to the animals
egg. Babesiosis, Theileriosis.

Sanitizers
Sunlight is the most potent and powerful sanitizer which destroy most of the disease producing
organism. Disinfection of animal sheds means making these free from disease producing
bacteria and is mainly-carried out by sprinkling chemical agents such as bleaching powder,
Iodine and lodophor, sodium carbonate, Washing soda, Slaked Lime (Calcium hydroxide), Quick
Lime (Calcium oxide) and phenol.

Bleaching powder:
This is also called calcium hypo chloride. It contains upto 39 % available chlorine which has
high disinfecting activity.

Iodine and lodophor:

This is commercially available as lodophores and contains between 1 and 2 % available Iodine
which is an effective germicide.

Sodium carbonate:
A hot 4 % solution of washing soda is a powerful disinfectant against many viruses and certain
bacteria.

Slaked lime and quick lime:

White washing with these agents makes the walls of the sheds and the water troughs free from
bacteria.

Phenol:
Phenol or carbolic acid is very disinfectants which destroy bacteria as well as fungus.

Insecticide:
Insecticides are the substances or preparations used for killing insects. In dairy farms, ticks
usually hide in cracks and crevices of the walls and mangers. Smaller quantities of insecticide
solutions are required for spraying. Liquid insecticides can be applied with a powerful sprayer,
hand sprayer, a sponge or brush; commonly used insecticides are BHC, DDT, Gramaxane
wettable powders, malathion, Sevin 50 % emulsifying concentration solutions. These are highly
poisonous and need to be handled carefully and should not come in contact with food material,
drinking, water, milk etc.
Precautions while using disinfection In Insecticide.

 Remove dung and used bedding completely.

 Avoid spilling of dung and used bedding while carrying it out.
 Avoid the use of dirty water in cleaning the sheds.
 Never put the fresh fodder over: the previous day’s left over fodder in the manger.
 Prevent algae to grow in the water troughs
 Use proper concentration of disinfectant / insecticide solutions to avoid any toxic effects
poisoning.
 Avoid of the mat the milking time as milk absorbs these quickly.

Procedure

 Remove the dung from the floor and urine channel with the help of a shovel and basket
(iron) and transfer it to the wheel - barrow.
 Remove the used bedding and leftovers from the mangers in a similar way.
 Empty the water trough and scrape its sides and bottom with the help of a floor brush.
 Wash the water trough with clean water and white wash it with the help of lime mixture
once a week.
 Scrape the floor with a brush and broom and wash with water.
 Clean and disinfect the splashes of dung on the side walls, railing and stanchions.
 Remove the cobwebs periodically with the help of a wall brush.
 Sprinkle one of the available disinfecting agents in the following concentration.
Bleaching powder should have more than 30% available chlorine. Phenol 1-2% solution.
Washing Soda (4% solution).
 Allow adequate sunlight to enter in to the shed.
 Spray insecticides at regular intervals especially during the rainy season (Fly season).
 Whitewash the walls periodically by mixing insecticides init to eliminate ticks and mites
living in cracks and crevices.

The animal sheds should have proper facilities for milking barns, calf pens, calving pens and
arrangement for store rooms etc. In each shed, there should be arrangement for feeding manger,
drinking area and loafing area. The shed may be cemented or brick paved, but in any case it
should be easy to clean. The floor should be rough, so that animals will not slip. The drains in the
shed should be shallow and preferably covered with removable tiles. The drain should have a
gradient of 1" for every 10" length. The roof may be of corrugated cement sheet, asbestos or
brick and rafters. Cement concrete roofing is too expensive. Inside the open unpaved area it is
always desirable to plant some good shady trees for excellent protection against direct cold
winds in winter and to keep cool in summer.

ARTIFICIAL INSEMINATION

Introduction
Artificial insemination is the technique in which semen with living sperms is collected from the
male and introduced into female reproductive tract at proper time with the help of instruments.
This has been found to result in a normal offspring. In this process, the semen is inseminated into
the female by placing a portion of it either in a collected or diluted form into the cervix or uterus
by mechanical methods at the proper time and under most hygienic conditions. The first
scientific research in artificial insemination of domestic animals was performed on dogs in 1780
by the Italian scientist, Lazanno Spalbanzani. His experiments proved that the fertilizing power
reside in the spermatozoa and not in the liquid portion of semen. Few further studies under
research station conditions helped this technique to be used commercially allover the world
including India.

Artificial insemination is not merely a novel method of

bringing about impregnation in females. Instead, it is a
powerful tool mostly employed for livestock improvement. In
artificial insemination the germplasm of the bulls of superior
quality can be effectively utilized with the least regard for
their location in far away places. By adoption of artificial
insemination, there would be considerable reduction in both
genital and non-genital diseases in the farm stock.
 SYMPTOMS OF HEAT

The various symptoms of heat are:-

 The animal will be excited condition. The animal will be in restlessness and nervousness.
 The animal will be bellow frequency.
 The animal will reduce the intake of feed.
 Peculiar movement of limbo sacral region will b observed.
 The animals which are in heat will lick other animals and smelling other animals.
 The animals will try to mount other animals
 The animals will standstill when other animal try to mount.. This period is known as
standing heat. This extends 14-16 hours.
 Frequent maturation (urination) will be observed.
 Clear mucous discharge will be seen from the vulva, sometimes it will be string like the
mucous will be seen stick to the near the pasts of vulva.
 Swelling of the vulva will be seen.
 11 Congestion and hyperemia of membrane.
 The tail will be in raised position.
 Milk production will be slightly decreased.
 On Palpation uterus will be turgid and the cervix will be opened.

A.I. ADVANTAGES – DISADVANTAGES

Advantages and disadvantages:

Artificial insemination (A.I.) is deposition of semen into the female genital tract by means of
instruments.

ADVANTAGES OF ARTIFICIAL INSEMINATION:

There are several advantages by artificial insemination over natural mating or servicing.

 There is no need of maintenance of breeding bull for a herd; hence the cost of
maintenance of breeding bull is saved.
 It prevents the spread of certain diseases and sterility due to genital diseases.
 Eg: contagious abortion, vibriosis.
 By regular examination of semen after collection and frequent checking on fertility make
early detection of interior males and better breeding efficiency is ensured.
 The progeny testing can be done at an early age.
  The semen of a desired size can be used even after the death of that particular sire.
 The semen collected can be taken to the urban areas or rural areas for insemination.
 7 It makes possible the mating of animals with great differences in size without injury to
either of the animal.
 It is helpful to inseminate the animals that are refuse to stands or accept the male at the
time of oestrum.
 It helps in maintaining the accurate breeding and cawing records.
 It increases the rate of conception.
 It helps in better record keeping.
 Old, heavy and injured sires can be used.

Disadvantages of A.I:

 Requires well-trained operations and special equipment.

 Requires more time than natural services.
 Necessitates the knowledge of the structure and function of reproduction on the part of
operator.
 Improper cleaning of instruments and in sanitary conditions may lead to lower fertility.
 If the bull is not properly tested, the spreading of genital diseases will be increased.
 Market for bulls will be reduced, while that for superior bull is increased.

SEMEN COLLECTION METHOD. (A.V.)

The cow or dummy is secured in service create. The artificial vagina assembled is held at 45°
angle from the direction of penis, and the thrust is that angle. The artificial vagina is held with
the left hand by a right handed person; and when the bull mounts the cow, the sheath of the bull
will be graphed by the operator, directing the gland penis into the artificial vagina, and then the
bull gives a thrust to ejaculate. The operator should evince care so as not to touch the exposed
past of the penis. After the bull dismounts, the artificial vagina is taken off from penis and the air
vent is opened to release the pressure from the jacket. The water from the jacket is also drained
by opening the nostle. This allows the ejaculate to flow from the cone to the semen collection
tube. The semen collection tube is detached from the cone, plugged with cotton wool, and taken
to the laboratory for examination. The rubber cone and the semen collection tube can be
protected from external contamination or heat or higher, by covering with an insulation bag with
zip.
 Fig: Semen collection by Artificial Vagina

Artificial insemination (AI) of cattle

Artificial insemination (AI) is the process of collecting sperm cells from a male animal and
manually depositing them into the reproductive tract of a female. One can cite a number of
potential benefits from the use of artificial insemination.

Increased efficiency of bull usage:

During natural breeding, a male will deposit much more semen than is theoretically needed to
produce a pregnancy. In addition, natural breeding is physically stressful. Both of these factors
limit the number of natural mating a male can make. However, collected semen can be diluted
and extended to create hundreds of doses from a single ejaculate. Also, semen can be easily
transported; allowing multiple females in different geographical locations to be inseminated
simultaneously, and semen can be stored for long periods of time, meaning that males can
produce offspring long after their natural reproductive lives end.

Increased safety for animals and farmers:

As mentioned, male animals can become large and aggressive. These factors mean that
maintaining a bull on a farm may be dangerous. Also, because of the relatively larger size of
adult males than females, natural mating is more likely to result accidents and injury to either the
cow or the bull than is artificial insemination.

Reduced disease transmission:

Natural mating allows for the transfer of venereal diseases between males and females. Some
pathogens can be transmitted in semen through artificial insemination, but the collection process
allows for the screening of disease agents. Collected semen is also routinely checked for quality,
which can help avoid problems associated with male infertility.
Artificial insemination has some potential drawbacks, however, that must be considered. First, it
can be more laborious. Male animals instinctively detect the females that are in the correct status
for conception. With artificial insemination the detection work falls on the responsibility of the
farmer. Poor detection results in decreased rates of fertility. Also, increasing the number of
offspring per male has selective advantages only if the best males can be accurately determined.
Otherwise this process only decreases the genetic variability in a population. Increasing the
number of offspring per male always reduces the gene pool. The benefits of more intense
selection must be balanced against the negative effects of decreased variation.

Timing of Insemination for Maximum Conception

A frequent question concerning AI is: What time during estrus should cows be bred for greatest
chance of conception? Since estrus may last from 10 to 25 hours there is considerable latitude in
possible time of insemination. Much research work has been conducted on this subject.

Controlled investigations were conducted by Trim Berger and Davis at Nebraska in 1943. These
and other studies show that conception rate is lower when cows are bred prior to mid estrus or
later than 6 hours after cessation of estrus (standing heat in this case). Maximal conception is
obtained when cows are inseminated between mid estrus and the end of standing estrus, with
good results up to 6 hours after estrus.

Success in insemination timing is dependent upon a good heat detection program. In large herds,
this means assigning individual responsibility for heat detection and a continued education
program for labor. A successful heat detection program and subsequent proper timing of
insemination will pay dividends in increasing reproductive efficiency.

A practical recommendation for timing of insemination

Cows showing estrus Should be inseminated Tool late for good results
In morning Same day Next day
In afternoon Morning of next day or After 3 p.m.
early afternoon
 FEEDING SCHEDULE

Dairy cattle requires approximately 4-8 kg of feed per day but this should include all the
required balanced nutrients like wheat bran, mustard oil cake, vitamins and minerals. Green
fodder should be fed atleast 10-15 kg and this should be fed for two times a day. At one feeding,
2 kg green fodders and 10 kgs of recommended cattle feed is required.

Water requirement for cattle is 32-36 litre/day and high producer needs 40-70 litre per
day.

Sl. Condition of the cattle Concentrate (kg) Roughage (kg) Hay (kg)
No.
1. Pregnant cattle 4 15 3
2. Lactating cattle 4-7 20 6
3. Heifers 2 15 3

REPRODUCTION

The gestation period of cattle is 280±10 days. The length of gestation depends on the
managemental condition. Heifer usually comes into heat at 1 to 1 ½ years of age. The first heat
should be avoided for insemination since best results are obtained after detection of 2nd and 3rd
heat. The colostrum should be given the utmost important for the calf since it provides passive
immunity. The age o the animal at first calving is very important for high life time production.
The desirable age at first calving in Indian breeds is 3 years, 2 years in cr ss breed cattle and 3
1/2 years in Buffaloes. Prolonged age at first calving will have high production in the first
lactation) but the life time production will be decreased due to less no of calvings. If the age at
first calving is below optimum, the calves born are weak, difficulty in calving and less milk
production in first lactation.

CARE AND MANAGEMENT OF DAIRY CATTLE

1. Feed the cattle sufficiently to produce normal growth.

During the early stage relatively more protein than
energy is needed. Most cattle grow well if excellent hay
is given as much they can eat. The amount of growth
depends upon the quality of forage fed.
2. The cattle should be provided with a dry shelter free from drafts. Aloose housing system with
a shelter open to one side is sufficient.
3. The size rather than the age of a dairy heifer at breeding time is important.Breeding under
sized animals is never profitable. They may be stunted or slow to reach maximum size. Small
heifer are more likely to have difficulty in calving. Though the heifer that is bred to calve at an
older age yields higher milk yield in the first lactation, the total milk produced by such a cow
will be less when compared to the heifers that freshens at an early age. Usually the heifer is bred
to freshen at 24-30 months of age.
4. The heifer should be growing and in good flesh at calving time. This is necessary so that she
can produce milk at the most profitable level.
5. Place the heifer in a separate shed about 6-8 weeks before she is due to calve.
6. Feed 2 - 3 kgs of concentrate daily and all the forage she eats.
7. Before calving let the heifer becomes accustomed to handling and to the procedures used in
the milking herd. Always handle her gently and with kindness.
8. Maintenance of health among heifers is very important for proper growth. The health among
the heifers is maintained by hygienie housing, water balanced feeding and taking necessary
preventive steps against common diseases.
9. Periodically the heifers in the herd should be checked
for their proper growth and other progress. Animals
lagging behind below the required standards should be
removed from the herd.
10. For the heifer the calving is first time and it may have
difficulty in calving. So take extra care during calving.

CARE AND MANAGEMENT OF MILCH CATTLE

To get high milk during any lactation, the milch animal should be properly fed
and necessary care and managemental practices should be followed.
1. Provide green succulent forage together with leguminous hay or straw to the extent of animal
can consume, so that all its maintenance requirements are met with through forage only. Extra
concentrate at the rate of 1 kg for every 2 to 2.5 liters of milk should be provided. Salt and
mineral supplements should be given to maintain the lactation.
2. Never frighten or excite the animals. Always treat them gently and
with kindness.
3. With proper feeding and care, a cow will come to heat with in 16 days of calving. Do not with
hold service unnecessarily after the signs of heat are noticed in a cow. The shorter the interval
between calvings, the more efficient the animal is as a milk producer. By maintaining proper
records of breeding and calvings of the animals will ensure a study flow of milk through out the
year.
4. Individual attention to feed each animal according to its production is a must. For this purpose
maintain individual production records.
5. Keep up regularity of feeding. Concentrate mix is fed before or during milking, when as
roughages after milking. This practice will avoid dust in the shed.
6. Water should be provided to drink at will or at frequent intervals. It is more beneficial, if the
animal is maintained on paddy straw as sole rough age.
7. Regularity in milking is essential. Increase of milk in the udder will reduce further secretion of
milk. Milking thrice is better than twice since 10 - 15 % more milk can be produced.
8. Rapid, continuous, dry hand milking should be practiced without undue jerking of teats.
milking should be done with whole hand, but not with thumb and index finger.
9. Cows should be trained to let down milk without calf suckling. This will held to wean the
calves early.
10. Loose housing with shelter during hot part of the day should be provided. The animals will
get maximum exercise in loose housing system.
11. Grooming of the cows and washing of the buffaloes before milking help in clean milk
production. Daily brushing will remove loose hair an dirt from the coat. Grooming will also keep
the animal hide pliable.
12. Wallowing of buffaloes or water spraying on their bodies will keep the buffaloes comfortable
especially in summer.
13. Common ailments should be properly detected and treated.
14. Common vices should be properly detected and care should be taken.
Eg. Kicking, licking, suckling etc.
15. Provide at least 60 - 90 days dry period between calvings. If the dry period is not sufficient,
the milk yield is subsequent lactation will be reduced.
16. Vaccinate the cows- against important diseases and also guard against insects and pests.
17. Every animal should be numbered and particulars pertaining to milk, fat %, feed taken,
breeding, drying and calving dates should be recorded.
18. Check for mastitis regularly.
CARE AND MANAGEMENT OF DRY AND PREGNANT CATTLE

The good care and managemental practices given to pregnant animal will give good calf and also
high milk yield during the successive lactation.
1. Extra concentrate mix of 1.25 to 1.75 kgs should be provided for pregnant animal as
pregnancy allowance. Feed good quality of leguminous fodder. The animal should not be not -
lean - not fat’ condition.
2. Provide clean drinking water and protection from thermal stress.
3. Do not allow them to mix with other animals that have aborted or that are suffering from or
carriers of diseases like brucellosis.
4. Allow moderate exercise, which helps in calving normally. Do not tire them by making long
distances especially on uneven surfaces.
5. Do not allow them to fight with other animals and take care that they are not chased by dogs
and other animals.
6. Avoid slippery conditions, which causes the animal to fall receiving fractures, dislocation etc.
7. If accurate breeding records are available, calculate the expected date of calving. Separate it
one or 2 weeks before and shifted to individual parturition pens. These pens are thoroughly
cleaned and fresh bedding may be provided.
8. Feed one kg extra concentrate during last 8 weeks of gestation. Feed laxative about 3 - 5 days
before and after calving (Wheat bran 3 kgs + 0.5 gs of Groundnut cake + 100 gms of mineral
mixture of salt).
9. Symptoms of delivery may be observed i.e. swelling of external genitalia, swelling of udder,
usually majority of animals will deliver without any help. If there is any difficulty, provide
veterinary help.
10. After parturition external genitalia, flank should be cleaned arid protect the animal from chill
and give warm wafer.
11. Placenta will normally leave the cow within 2 - 4 hours after calving. It not take the help of a
veterinarian.
12. Take care of the animal before calving from milk fever. Give calcium supplement.
13. Sometimes the udder will be swollen just before calving. Remove the milk partially.
14. Take care, of the animal, if at all any abortion.
15. Provide always free access to drinking water.
MILKING METHODS:

Fig: Hand milking

In India hand milking of cows is still the most common practice. Cows are milked from left side.
The order of milking the various teats also differs. Teats may be milked cross-wise or fore
quarters together and then hind quarters together or teats appearing most distended milked first.
The milk must be squeezed and not dragged out of teats. The first few streams of milk from each
teat should be let on to a stripcup to see clues in milk for possible incidence of mastitis. This
also helps in getting rid of bacteria which have gained access and collected in the teat canal.
Stripping and full-hand milking are the two commonly used methods of milking. Stripping
consists of firmly seizing the teat at its base between the thumb and forefinger and drawing them
down the entire length of the teat pressing it simultaneously to cause the milk to flow down in a
stream. The process is repeated in quick succession. Both hands may be used, each holding
a different teat, stripping alternately. The full-hand method comprises holding the whole teat in
the fist, fingers encircling the teat The base of the teat is closed in the ring formed by the thumb
and fore finger so that milk trapped in the teat sinus may not slip back into the gland cistern.
Simultaneously, teat is squeezed between the middle, ring and little fingers and the hollow of
palm, thus, forcing the milk out. This process should be repeated in quick succession. By
maintaining a quick succession of alternate compressions and relaxations the alternate streams of
milk from the two teats sound like one continuous stream. Many milkers tend to bend their
thumb in, against the teat while milking. This practice should be avoided as it injures the teat
tissues. Full-hand milking removes milk quicker than stripping because of no loss of time in
changing the position of the hand. Cows with large teats and shebuffaloes are milked by full-
hand method ; but stripping has to be adopted for cows with smaller teats for obvious reasons.
Full-hand method is superior to stripping as it simulates the natural sucking process 1’y calf.
Stripping causes more irritation to teats due to repeated sliding of fingers on teats; and so
discomfort to cows. In spite of these drawbacks when all milk that is available is drawn out by
full-hand method, stripping should be resorted to with a view to milk the animal completely; the
last drawn milk is called strippings and is richer in fat. In India, milkers are mostly accustomed
to wet hand milking. They moisten their fingers with milk, water or even saliva, while milking.
This should be avoided for the sake of cleanliness. Wet-hand milking makes the teats look harsh
and dry chafes, cracks and sores appear, which are painful to animal. The hands should be
perfectly dry while milking. When cracks and sores are noticed on teats, some antiseptic
ointment or cream should be smeared over them after milking.

STEPS IN CLEAN MILK PRODUCTION

1. The animal should be washed before milking.

2. Washing of cows is best practice to minimise the bacterial entry.
3. If calf is allowed for sucking, udder may be moist, cleaned with weak disinfectant solution
later with fresh, clean water and wiped dry with a smooth and clean cloth.
4. Hands of the milker should be clean and dry. Wet hand milking may
result in high bacterial count in the milk.
5. Nails of hands of the milker should be well trimmed.
6. Milker should be free from all diseases.
7. Dusty feed like Rice polish should not be fed to the animal at the time of
milking.
8. Milking barns should be well ventilated free from flies.
9. Utensils used for milking should be clean, stanitized, smooth and copper
free.

10. Flavour producing feeds should be fed only after milking So that flavours will not appear in
milk.
11. The hind legs and the switch of the animal be tighted with the help of a milk man’s rope at
the time of milking.
12. Milk is kept in cool place to maintain the flavour and keeping quality.
13. Milk should be covered with lids to avoid dust, dirt, entry hot, or cold, day light or strong
artificial light, all at which tend to decrease milk quality. Raw milk with not exceeding 2,00,000
specific count in one ml of milk can be graded as very good raw milk.

BIOGAS PRODUCTION PROCESS

Because of the current energy shortage, there has been much interest in developing new fuels as
alternatives to petroleum fuels. Biogas appears to be a feasible fuel for internal combustion
engines because it can be derived from agricultural surpluses and residues which provide the raw
material for biogas production. By feeding the byproduct of the biogas production process, a
farmer may even incorporate the production of his own fuel as an integral part of the food
production system.

Different parts of bio gas:-

1. Digester
2. Gas holder
3. Inlet
4. Outlet

Fig: Bio-gas plant

Four steps of fermentation

Fig: Metabolism products of the anaerobic fermentation

Bacteria decompose the organic matter in anaerobic environment. Biogas is an intermediate

product of their metabolism.
1. The decomposition process can be divided into 4 steps (see scheme 1) each of those
accompanied by different bacteria groups: In the first stage aerobic bacteria reconstructs high-
molecular substances (protein, carbohydrates, fats, cellulose) by means of enzymes to low-
molecular compounds like monosaccharide, amino acids, fatty acids and water. Enzymes
assigned by hydrolysis bacteria decompose substrate components to small water-soluble
molecules. Polymers turn into monomers (separate molecules). This process called hydrolysis.

2. Then decomposition is made by acid-forming bacteria. Separate molecules penetrate into

bacteria cells where further transformation takes place. This process is partially accompanied by
anaerobic bacteria that consume rest of oxygen hence providing suitable anaerobic environment
for methane bacteria.

This step produces:

 acids (acetic acid, formic acid, butyric acid, propionic acid, caproic acid, lactic acid),
 alcohols and ketones (methanol, ethanol, propanol, butanol, glycerin and acetone),
 gases (carbon dioxide, carbon, hydrogen sulfide and ammonia).

The step is called oxidation.

3. Afterwards acid-forming bacteria form initial products for methane formation: acetic acid,
carbon dioxide and hydrogen). These products are formed from organic acids. For vital functions
of these bacteria that consume hydrogen, stable temperature mode is very important.

4. The last step is methane, carbon dioxide and water formation. 90% of methane yield takes
place at this stage, 70% from acetic acid. Thus acetic acid formation (3rd step) is the factor that
defines the speed of methane formation.

One and two stages process

Fig: One and two stages methane production process.

In most cases such processes take place simultaneously it means that there is no boundaries for
place and duration of decomposition. Such technology is called two stages technology. For
fermentation of rapidly decomposable raw materials in pure state two stage technology required.
For example chicken dung, distillery slop shouldn’t be recycled in one digester. In order to
process those substrates hydrolysis reactor is needed. Such reactor allows control over the acidity
and alkalinity level in order to avoid bacteria collapse and increase methane yield. (Scheme 2.)

For successful lifecycle of all microorganisms inside the digester special conditions must be
secured. Mandatory factors for that are the following:

Anaerobic environment - active functioning of bacteria is possible only in oxygen-free

conditions.
Biogas plant design takes that into consideration.

Humidity - bacteria can live, feed and propagate only in moist conditions.

Temperature - the optimum temperature for mode for all bacteria groups is 35-40о С range.
Human is not able to control this, that is why it is done by automatic control system.

Fermentation period - The quantity of produced biogas is different within the fermentation
period. In the beginning of fermentation it is more intensive then at the en of it. Then comes the
moment when further biomass presence in the digester is economically unfeasible. Our
specialists rest upon long-term experience while calculating fermentation period efficiency.

рН level - hydrolysis and oxidation bacteria can live in acid environment with pH level 4.5-6.3
while methane and acetic acid formation bacteria can exist only in low alkalinity environment
with pH 6.8-8. All the bacteria kinds have tendency to suspend their activity in case pH level is
higher of the optimum hence the biogas production suspends as well. That is why the best pH
level 7 should be maintained.

Even substrate feed - the by-products of each group of bacteria lifecycle are the nutrients for
other bacteria group. The all work with different speed. The bacteria should not be overfeed as
they hardly be able to produce nutrients for another group. That is why the substrate feed is
calculated and programmed for each project carefully.

Nutrients supply - bacteria provided with all necessary nutrients that are contained in substrate
so the only thing is needed is constant substrate supply. Substrate contains vitamins, soluble
ammonia compounds, microelements and heavy metals in small quantities. Nickel, cobalt,
molybdenum, wolfram and ferrum are required by bacteria for enzyme formation and are also
present in substrates.
Particle size - The smaller the better rule is working here. Bacteria size 1/1000 mm the smaller
the substrate particles the easier the decomposition made by bacteria. Fermentation period
becomes shorter and biogas production faster. If necessary additional substrate disintegration
should be done before substrate feed into reactor.

Mixing - is important not only to avoid floating cork and sediment formation but also for biogas
extraction (mixers help bubbles to go up the digester). Mixers work constantly in a bacteria
preserving mode.

Process stability - microorganisms are used to certain feed other modes.

Any changes should be done smoothly.

Avoid getting into reactor antibiotics, chemical and disinfection means, big quantities of heavy
metals. Our specialists can advice you on that.

The end product of biological treatment are:

 biogas (methane not less then 55%, carbon dioxide not more then 45%, hydrogen sulfide
not more then 2%, hydrogen not more then 1%);
 fermented substrate as fermentation residue, consisting of water, cellulose residues,
small quantity of bacteria and organic nutrients (nitrogen, phosphorus, potassium etc.).

COMMON DISEASES OF CATTLE

a). Foot and Mouth Disease: It is a severe, highly communicable disease of cattle, pigs,
sheep, goats and deer. The disease is characterized by blister-like lesions on the tongue, nose
and lips, in the mouth, on the teats and between the toes which then burst, leaving painful
ulcers. The blisters cause a heavy flow of sticky, foamy saliva that hangs from the
mouth. Infected animals sway from one foot to the other due to the tenderness of the
feet. Although older cattle usually do not die from the infection, they suffer a severe illness
which leaves them in a weakened state. They have high fevers, stop eating, give less milk
and become lame. The virus is extremely contagious and spreads rapidly unless it is
contained. This usually requires quarantining infected farms, followed by slaughtering and
burning all susceptible animals. For prevention it requires regular vaccination. Antiseptic
solution should be used for cleaning of the infected animals. Broard spectrum antibiotic is
used for treatment. But in all cases farmers should not treat by himself, if there is any
suspected case of FMD he/she should inform the veterinarian immediately.
 Fig: FMD

b). Milk Fever: Usually occurs within a week of parturition. More commonly within first two
days. There is a sudden drop in blood calcium levels, sudden drop in milk yield, shivering,
muscular weakness, inability to stand,subnormal temperature (body surface and extremities
cold) pupils dilated, salivation, sternal recumbancy (animal sits resting its head on flank- a
typical posture) anal sphincter relaxed, dypsnoea. Heart rate feeble but accelerated. Best
treatment is calcium infusion by slow i/v route. Warm the bottle to body temperature; the full
dose of 450 ml should be administerd slowly in 20 minutes. Glucose alongwith phosphorus
can be given alonwith the treatment.

Fig: Milk fever Fig: Response to Treatment

c).Mastitis: It is the inflammation of the udder. The mammary gland becomes very hard,loses
milk producing capacity and once milking is started there is purulent blood mixed secretion.
Although mastitis can occur at any stage,it is most common during early post partum period.
Excessive engorgement of udder and oedema occuring in high yielders during last fortnight
of gestation should be guarded. Excessive oedema can be relieved by administration of
diuretics and antihistamine preparations. Never use corticosteroids in advance pregnancy as
they may cause premature calving. For treatment antibiotic
intramammary infusion should be given this can go alongwith
parenteral antibiotic therapy. Antibiotic containing milk should not
be used for human consumption for atleast 72 hours after infusion.

Fig: Mastitis
 d). Worm infestation: Regular interval of deworming is a must for progressive animal
farming.

HEALTH CARE CHART FOR DAIRY CATTLE

VACCINATION SCHEDULE

Sl No. Disease Vaccine Immunity

1. Foot and mouth *Foot and mouth disease 6 months interval
disease vaccine

2. Anthrax *Anthrax spore vaccine 6 months interval

3. Haemorrhagic *Haemorrhagic septicaemia 6 months interval

septicaemia adjuvant vaccine

 Dosage and adminstration should be given only after consulting veterinarian

DEWORMING SCHEDULE

Sl No. Anthelmintics Age Dose

1. Piperazin citrate 1 week @ 200 mg/kg (orally)

2. Piperazin citrate 1 month @ 200 mg/kg (orally)

3. Sulfadimidine 1 month @ 100 mg/kg (orally)

4. Ivermectin After 3 months Cattle1ml/50 kg bwt.

 PROCESSED QUALITY MILK PRODUCTS

1. Dahi
2. Lassi
3. Coconut milk
4. Vanilla ice cream
5. Milk sweet
6. Gulab jamun
7. Khoa
8. Burfi
9. Banana milk shake
10. Mango milk shake
11. Strawberry milk shake
12. Apple milk shake
13. Ghee
14. Paneer
15. Butter
16. Cheese
17. Plain Cake
18. Pan Cake
19. Custard
20. White sauce
21. Mixed Fruit Rata
22. Cucumber Raita
 DAHI

Ingredients:-

a. Milk - 2 cups
b. Dahi (starter) - 1 tsp.

Preparation:-

1. Stir in dried whole milk. Heat milk in a heavy bottom pan to 200º F. Keep it at 200º F for
about 10 minutes. Note the following:
Note 1: Commercially, the milk is never brought to a boil, but heated to 190º for ten minutes.
Note 2: Bring the milk to a boil.
Note 3: You can use a double boiler. Put water in bottom boiler, milk in the top boiler. Let the
water come to a boil. Let milk come to 200º F. Keep it at 200º F for about 10 minutes.
2. Turn off heat. Let it cool to tepid warm about 120° F but not below 115° F.
3. Remove one cup of milk. Add starter culture. Mix well. Return to the main body of milk and
stir well.
4. Incubate in a warm place for 6 hours.

LASSI

Ingredients:-

a. Milk -2 cups
b. Water - as per requirement
c. Sugar -3 tsp.
d. Dahi -1 tsp.

Preparation:-

1. Mix milk with sugar, heat it and cool it

2. Pour the dahi over it. Keep inside the fridge serve chill. Crushed ice flakes can be
added.
 VANILLA ICE CREAM
Ingredients:-
a. Milk – 2 cups
b. Skimmed milk - 1 cup
c. Cream -100 gms
d. Crushed Sugar - 1/3 cup
e. Vanilla essence - 1 teaspoon

Preparation:-

1.Mix all the above ingredients till the sugar is completely crushed.
2. Pour into a glass and for best taste serve it chill.

BANANA MILK SHAKE

Ingredients:-
a. Nonfat Milk - 1 1/2 cups
b. Bananas (Frozen) - 1, medium, peeled and sliced
c. Vanilla extract - 1/2 tsp (Optional)
d. Almond extract - 1/4 tsp (Optional)
e. Cinnamon (optional)

Preparation:-

1 . In a blender container, combine all ingredients except cinnamon.

2. Blend well until smooth, for about 20 seconds.
3. Pour into glasses and garnish with a sprinkle of ground cinnamon.
 APPLE MILK SHAKE

Ingredients:-
a. Apples (should be firm ) 2 - medium sized
b. Milk (chilled) - 3 cups
c. Sugar-1 to 2 tsp
d. Cinnamon powder-1/2 tsp
e. Honey-1 tsp
f. Ice cubes (crushed) - 10 to 15
g. Apple slices for decoration

Preparation:-

1. Peel the apples and dice into cubes.

2. In a blender mix all the ingredients to a smooth shake.
3. Serve chilled and decorate with apple slices.

STRAWBERRY MILK SHAKE

Ingredients:-
a. Fresh Strawberrys-250 gms
b. Fresh Milk-1 litre
c. Sugar as per taste
d. Strawberry Ice Cream
Preparation:-

1. Wash the strawberry and chop it finely.

2. In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth
paste.
3. Add the rest of the milk and blend it once again.
4. Strain it with a mesh into a large jar. Let this cool at least 2 hours.
5. Serve it in tall glasses with a scoop of strawberry ice-cream.
 MANGO MILK SHAKE
Ingredients:-
a. Ripe mango - 2 nos.
b. Milk - 2 cups
c. Sugar - 2 tsp.
Procedure:-
1. Grind all the above mixtures.
2. Pour inside the tall filmy glass and lay cream over it with the crushed ice flakes.
3. Serve it chill and put strawberry over it for good looks.

MILK SWEET
Ingredients:-

a. Milk – 1 litre
b. Sugar – 200 gms

Preparation:-

1. Put milk over the heated flame and add sugar, stir continuously. Wait for the milk to be
little bit consistent, viscous etc.
2. Now it is ready to be sliced, ready to serve.

KHOA

Ingredients:-
a. Milk- as per requirement

Preparation:-

1. Put the milk over the flame and stir the milk continuously in circular motion, wait till it
is viscous.
2. Now take away from the flame and and make it into thin paste. When it is bit dry it can
be cut into any shape.
 BURFI

Ingredients:-

a.Khoa (fresh and hot) -250 g

b.Crystal sugar -75 g
c.Chocolate -10 g

Preparation:-

The khoa is made into bits and spread in a karahi. Sugar is added to it and mixed well by
working vigorously with a wooden ladle. The mixture is collected into a compact mass when all
the sugar has dissolved. This is known as plain burfi. One third of the mixture is separated and
chocolate is mixed into it.
A well-greased plate is taken and plain burfi (the remaining two thirds of the mixture) is spread
as a thick layer. The chocolate mixed portion is applied as a thin layer over it. It is allowed to
cool and set at room temperature. This is called as chocolate burfi. It is cut in to required size and
shape to serve.

BUTTER

Ingredients:-

1 x 2-litre plastic milk bottle and lid

1 litre of double cream, at room temperature
1 teaspoon salt, and more to taste. Have ready some small pots, either made of pottery or glass;
clean and dry them well before use. Do not use plastic, as the fat content can dissolve the plastic
and contaminate the butter. If the pots don’t have lids, make a cover out of greaseproof paper
tied with string.

Preparation:-
1. Rinse the milk bottle in tepid water. Pour in the cream and secure the lid. The cream must not
be too cold, and must be at least at room temperature. If it feels very cold, put the milk bottle
under warm, not hot, running water for a few seconds.
2. Shake the bottle vigorously – an up-and-down motion is better than side-to-side. Keep going
until you hear a change in the contents. When the butter appears, there is a thudding sound as the
fat in the cream separates from the buttermilk.
3. Take off the lid and pour the buttermilk into a jug.
4. Cut round the widest part of the bottle and scoop out the butter. You will need to put this into
a fine colander to rinse out the final dregs of buttermilk. This must be done, because it is the
buttermilk that causes butter to sour prematurely. Clean the butter by running it under a slow,
steady stream of cold water. Cut into it gently with a knife as you do so.
5. Add a teaspoon of salt, sprinkling it evenly over the butter. Cut it into the butter and keep
rinsing. Do this for 4–5 minutes. The salt will be washed away in the liquid.
6. If you want unsalted butter, don’t add any more salt. If you like it salted, add a level teaspoon
of salt, put the butter on a clean chopping board and use the knife to mix the salt into the butter.
More salt may be added in the same way if you like it really salty.
7. Press the butter into the clean, prepared pots, cover and store in the fridge. It will keep for 2–3
weeks. Your butter can now be used for spreading, frying and baking.

GHEE

Ingredients:-

a. Butter – Depends on requirement

b. Salt - Depends on the amount of added butter

Preparation:-

1. Heat 7-8 sticks of butter in a clean heavy bottomed pan. When all the butter is melted, keep
the heat on low. Let it boil.
2. Just blow lightly some air, if the liquid has become transparent and you can see the bottom of
the pan clearly, the ghee is done. Switch off the heat. (Do not keep the heat on at this stage,
otherwise the ghee gets burnt).
3. Now add 1/8 th tea spn of salt. It helps the floating particles to settle at the bottom.
4.When the ghee has cooled a bit, pour in glass jars taking care not to pour any of the solid
particles.
5.If everything has gone well, it solidifies when completely cooled.
 SIMPLE COTTAGE CHEESE

Ingredients:-
a. Whole milk-1 litre
b. Lemon juice -2 tablespoons
c. Salt and pepper to taste

Preparation:-

1. Heat the milk in a saucepan until just beginning to bubble, then remove from the heat.
2. Add the lemon juice and stir.
3. Pour into a bowl, cover and leave to stand overnight in a cool place, but not in the fridge, as
this slows down the curdling process. (If you start it in the morning, leave it for at least 8 hours.)
4. In the morning, line a colander with a cheesecloth or muslin bag and pour the cheese into the
colander over a bowl to collect the whey. This can be used for baking.
5. Rinse the bag of cheese under a slow-running cold tap and squeeze gently.
6. Hang the bag of cheese on a hook over a bowl and allow the whey to drip slowly for 4 hours.
If you haven’t a hook, tie a chopstick into the top of the cloth and rest the cloth over a bowl.
7. Once drained, put the cheese into a small bowl and add any seasoning you prefer. This will
store in the fridge for 5 days.
Serving suggestion
Try one of the following ingredients to vary the flavour:
• chopped chives
• a little grated garlic and some fresh parsley
• sliced smoked salmon
• chopped black olives and an anchovy or two
• small chunks of chorizo
• a couple of chopped sun-dried tomatoes and a few fresh basil leaves
 GULAB JAMUN

Ingredients:-

a. Khoa - 500 gms.

b.Plain flour - 125 gms.
c. Baking soda - ¼ tsp.
1/4
d. Bawnghnute - cup
e. Cardamom powder - ¼ tsp
f. Saffron strands - 1 pinch
g. Chini - 250 gms.
h. Ghee - enough for deep fry

Preparation:-

1.Crumble the khoya. Sieve in the flour and soda together.

2.Mix in the cardomom powder and crushed saffron.
3.Mix well to form a soft dough. Use as much milk as required for kneading.
4.Make balls of even size. Makes about 25-30.
5.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6.When they rise up put back on fire and fry till medium brown.
7.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass
bowl.
8.Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9.Microwave lightly or warn over boiling water before serving.

To make the syrup:

1.Take the sugar in a heavy pan and add water to just cover the sugar.
2.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3.The syrup is done when , while dropping from a spoon it falls in a thin single thread.
 RASMALAI

Ingredients:-

a. Milk - 1lt
b. Skimmed milk -250 gms.
c. Baking powder -1 tsp.
d. Egg -2 nos.
e. Sugar - ½ cup
Preparation:-

1. Mix the milk, baking powder, and egg white together.

2. Mix the skimmed milk, baking powder and egg and roll it between your palms, and
then flatten it,to avoid the stickiness put oil on your palm.
3. Heat the milk and add sugar to it. The milk should not be over heated Add the above
pepared products, the mallai cake.
4. The product is ready to serve, the milk can be used as a syrup to the mallai cake.

PAN CAKE
Ingredients:-

a. 1 cup all-purpose flour

b. 2 tablespoons sugar
c. 2 teaspoons baking powder
d. 1/2 teaspoon salt
e. 1 large egg, slightly beaten
f. 2 tablespoons vegetable oil
g. milk, just enough to make pourable butter

Preparation:-

Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily. Mix lightly
to blend. Cook pancakes on a hot, well greased griddle. This recipe for pancakes makes 2 to 3
servings.
 SIMPLEST PLAIN CAKE

Ingredients:-

a. Egg - 6 nos
b. Flour- 250 gms
c. Sugar- 150 gms
d. Butter-200 gms
e. Baking powder- 1 tsp.
f. Milk- As per requirement
g. Vanilla essence- 1 tsp.

Preparation:-

1. Mix sugar and butter.

2. Add some amount of egg.
3. Add little quantity of flour and baking powder.
4. Depending on the consistency or thickness add milk.
5. Add vanilla essence bake for nearly 30-35 mins.

CUSTARD
Ingredients:-
a.Milk - 2 cups
b.Egg yolk -3
c.Sugar - 3 tbsp.
d.Vanilla essence - 1 tsp

Preparation:-

1.Mix the egg yolk and sugar. Upon the egg yolk pour the milk slowly and mix
continuously. Add vanilla essence.
6. Put over mild heated flame and stir continuously.
7. Avoid curdle. Serve chill.
 WHITE SAUCE
Ingredients:-

a.Whole milk -580ml

b.Cornflour -2 level tablespoons
c.Sugar -2 level tablespoons
d.Unsalted butter - as per requirement

Preparation:-

1. Pour the milk into a saucepan, reserving 4 tablespoons.

2. Meanwhile, mix the cornflour and sugar together with the 4 tablespoons of milk until smooth.
This can be done very easily in a small jam jar with a screw-top lid: put the milk mixture in the
jar and screw on the lid tightly. Shake well and it’s ready to use.
3. Heat the milk in the pan to almost boiling. Remove from the heat and whisk the cornflour
mixture into the hot milk. Put back on a medium heat and stir constantly until the sauce boils.
4. Remove from the heat and stir in the knob of butter.

MIXED FRUIT RAITA

Ingredients:-
a. Dahi – 2 cups
b. Cream - 2 tbsp.
c. Mango - ½ tsp.
d. Banana - ½ tsp.
e.Pineapple -1 slice
f.Mint - 1 tsp.

Preparation:-

1. Mix the dahi and cream

2. Then add the others left from the ingredients mentioned.
3. Put it in the fridge till serve,serve it cool for best taste.
 CUCUMBER RAITA

Ingredients:-
a.Dahi - 425 ml
b. Cucumber -2
c. Green chilli -2
d.Butter or Ghee - 2 tbsp
e. Mustard seed – ½ tbsp
f. Onion -1 (slice into bits)
g.Tomato -2
h.Jeera -2 tbsp.
i. Lemon juice -2 tbsp.
j. Sugar -1 tbsp.
k. Salt -depends

Preparation:-

a. Mix the dahi till there is thick consistency.

b. Slice the cucumber and grind it, add chilli remove some amount of its juice.
c. Heat the butter or ghee then add mustard seed when the heated sound comes then remove
from the heat, then add all the left unused ingredients to the dahi.
d. Put inside the fridge till serve.

HOME-MADE PANEER

Ingredients:-
a. Whole milk- 5 cups
b. Vinegar - 2 tsps

Preparation:-

1. Boil the milk in a open pan.

2. When it's boiling, add the vinegar and wait for the milk to curdle completely.
3. Take it off the fire and let it sit for 10 minutes.
4. Pour it onto a cotton/muslin cloth and tie it with a tight knot.
5. When all the water is drained from the paneer,shape it into a large rectangular block,transfer it
into another piece of paper/cloth, wrap it properly and refrigerate it overnight.
6. Cut into cubes and deep fry in hot oil. Drain and store in the freezer.

COCONUT MILK

Ingredients:-
a. 1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut)
b. 1-1/2 cups hot, simmered (not boiling) water

Preparation:-
Place the coconut in a heat-proof bowl. Cover with hot water and stir. Let cool to room
temperature.
Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the
soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together,
and squeeze out the coconut milk. Refrigerate the coconut milk.
The remaining coconut flesh may be air-dry and/or toasted for other uses.

RASAGULLA
Ingredients:-
a. Milk - 1 gallon
b. Lemon Juice - 1 cup
c. Sugar -1 cup

Preparation:-

1. Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon
juice. Turn the stove off. Milk should separate into whey and curd.
2. Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This
will take at least an hour (you can leave it overnight).
3. Place curd in food processor and process for one minute. It should be soft but not sticky.
4. Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
5. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in
syrup. Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When
cooker begins to whistle wait for a couple of minutes, then turn it off.
6. When pressure cooker depressurizes, remove cover and repeat previous step with the rest of
the rasgoolas. Do not use the same sugar syrup more than once.