ANIMAL HUSBANDRY INFORMATION

PRODUCTS AND STANDARDS

Composition of Milk

The composition of milk is influenced by various factors like breed, stage of lactation, frequency and completeness of milking, diseases and nutrition of the cow.

Composition of milk is important from nutritional standpoint and for pricing of milk. Average composition of milk of cross-bred cows is given below:

Breed	Total solids%	Fat %	SNF %	Protein %	Lactose %	Ash %
Jersey x local	14.30	5.11	9.19	3.78	4.74	0.67
Holstein Friesian x local	12.95	4.26	8.69	3.51	4.50	0.67
Brown Swiss x local	13.74	4.80	8.94	3.71	4.62	0.61
Buffalo	16.90	7.40	9.50	3.90	4.80	0.80
Goat	13.50	4.50	9.00	3.50	4.70	0.80
Vechur cattle of Kerala	14.75	5.92	8.84	-	-	-

Revision of PFA standards for cow milk (3.5% fat and 8.5% SNF) in Kerala is recommended, based on above findings.

Some management practices to avoid low solids in milk include

Complete milking so as to secure last strippings.
Keep time interval between milkings almost equal so as to avoid reduction in solids in morning milk.
Feed adequate quantity of roughages.
Test for sub-clinical mastitis which may lead to variation in milk composition.
Lactometer reading is to be taken only one hour after milking.

PFA and BIS standards for milk and milk products

	Fat % (min)	SNF%(min)
Cow milk	3.5	8.5
Buffalo milk	5.0	9.0
Goat milk	3.5	9.0
Standardised milk	4.5	8.5
Recombined milk	3.0	8.5
Toned milk	3.0	8.5
Double toned milk	1.5 (max.)	9.0
Skimmed milk	0.5 (max.)	8.7
Full cream milk	6.0	9.0

PFA and BIS standards for processed milk products

	Fat% (min)	Protein %(min)	Moisture % (max)	TS %(min)	Sugar %	Salt % (max)
Ice cream	10	3.5	-	36	15 (max)	-
Sweetened cond. Milk	9	-	-	31	40 (min.)	-
Whole milk Powder	26	-	5.0	-	-	-
SMP	1.5 (max)	-	5.0	-	-	-
Khoa	20	-	-	-	-	-
Infant milk Food	18	12.0	4.5	-	-	-
Table butter (moister content in max.16% nutrition under AGMARK)	80	-	16 AGMARK	-	-	3
Ghee	99.5	-	0.5	-	-	-
Burfi	12.5	-	15	-	48(max)
Gulab jamun	8	-	30		40 (min.) Syrup

BIS Standards

	DMC (max)	SPC (max)	Coliform (max)	WBC (max)
Pasteurised milk	-	30,000	absent in 1in 10	-
Condensed	-	500/g	negative	10/g Yeast
Milk powder	-	5000/g	90/g (max)	-
Ice cream	-	2.5 lakhs/g	90/g (max)	-

Codex Standards for Animal Products

1. Code of hygiene for milk and milk products

2. Codex for butter

3. Codex for cheese

4. Codex for cheese cream

5. Codex for cooked cured ham

6. Codex for cooked cured meat

7. Codex for cream and prepared cream

8. Codex for milk products and cream products

9. Quality standard for non-meat products in meat processing

10. Standard Table egg

For more standards visit E-library.....

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