Course Content
Dairying in Nepal, its scope and comparison with other developed countries
0/9
Introduction
Dairy development in Nepal
Objectives of M.S.S.
Global Overview of Dairy
Overview of Asian Dairy Situation
Status of Nepalese dairy sector
OPPORTUNITIES IN DAIRY FARMING
ADVANTAGES OF DAIRYING IN NEPAL
Scope of dairy science in Nepal
Definition and Composition
0/10
Dairy
Nepalese legal standard
Chemical definition
Milk constituents
Milk fat
Milk proteins
Commercial use of milk protein
Milk carbohydrates
Commercial use of lactose
Minor milk constituents
Nutritive value of milk
0/6
Introduction
Proteins
Carbohydrates
Fat
Minerals
Vitamins
Physical and Chemical Properties of Milk
0/4
Physico-chemical properties of milk in brief
Color
Physical state of milk
Freezing points
Factors affecting the composition of milk
0/1
Introduction
MAMMARY GLAND AND PHYSIOLOGY OF LACTATION
0/9
Introduction
External feature of mammary gland
Internal feature of mammary gland
Supporting structure
Blood circulation /vascular system
Lymphatic system
Nervous system
Duct system
Hormonal Control of Lactation
Udder growth and development
0/6
Embryonic and Fetal Development
From birth to puberty
During the estrus cycle
During pregnancy
During lactation
Lactogenesis (Milk Secretion)
Hygienic Milk Production
0/3
Introduction
Methods of milking
Difference between Machine Milking and Hand Milking
Clean milk production: Cleaning and sanitization of dairy equipments
0/9
Introduction
Sources of contamination of Milk
Cleaning
Process of cleaning
Detergents
Sanitization
Properties of detergents and sanitizer
Cleaning in Place (CIP Method of cleaning)
Process of cleaning in Place (CIP)
Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
0/1
Introduction
Dairy Microbiology
0/7
Introduction
Growth of microorganisms
Types of bacteria found in milk and milk products
Use of microorganisms in dairy industry
Process of destroying of microorganisms in milk
Milk borne disease
Transmission of milk borne disease
Biosynthesis of Milk
0/7
Introduction
Theory of milk synthesis
Biosynthesis of milk protein
Biosynthesis of carbohydrate
Synthesis of fat
Vitamins
Water and minerals in milk
Learn Introduction to Dairy Science with Rahul
About Lesson

Dairy development in Nepal

  • In 2009 BS “Kendriya Dugdh Shala” was established to enhance the production of milk and its products by Swiss government in Nepal.
  • Dairy development committee was established in 2012 BS.
  • In 2019 BS the name of dairy development committee was changed into “Dairy industrial development committee”.
  • “Dairy development commission (D.D.C)” was established in 2026 BS (shrawan-1) under the corporation act 2021 for equal distribution of milk throughout the country.

 

 

Objectives of D.D.C.

  1. To encourage the producers with providing physical facilities.
  2. To provide actual cost of milk production to the producer.
  3. To manage the safe market for milk distribution.
  4. To provide pasteurized milk and their products at reasonable rate to the consumer.

 

For effective and gradual development of dairy industry in Nepal different “Milk supply scheme (M.S.S.)” were established from 2033 BS.

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