Milk and Dairy: Processing and Products

Milk and Dairy

Processing and Products

Milk and Dairy

Processing and Products

Ambar Achari

Milk and Dairy

Processing and Products

Ambar Achari

ISBN - 9789361529856

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Preface

This book is dedicated to my beloved readers, and enthusiasts, who have an avid interest in nutrition and the evolvement of mankind, via the concept of better health and vitality through the intake of healthy food.

It is said that a healthy life is a life well-lived. The book is an endeavor to provide in-depth knowledge of one of the basic concepts of nutrition available since times immemorable.

Right from the moment a child comes into this world, the first nourishment given to him is the mother’s milk, which infuses the strength in him to live. With this theory in mind, human beings started the search for a similar kind of alternative nourishment. This made them domesticate cows, goats, sheep, which have milk, which is quite similar in composition to breast milk.

So in this book, instead of going through the tried and tested ways, I have taken a detour and come up with some of the fascinating facts about an essential issue of human nutrition. This has been an intriguing journey for me, which has taken me to the hinterlands of the world and come up with research materials, which was an eye-opener for me.

From the beginning of human existence, man has been feeding on milk and its variants. So, milk, as a source of nutritious food becomes of utmost importance. The purpose of this book is to delve deep into the intricacies of milk production, rearing of cattle, different varieties of milk product, its advantages, and side effects. During the difficult part of my journey, I also came across the benefits of milk in preventing chronic and fatal diseases like cancer, blood pressure, etc.

The nutritious factor of milk is well known to the layman as well, but for researchers and analysts, who are working hard to come up with more production of milk, and retaining its benefits in a better way, this book may come handy.

Also, for the masses, who is unaware of the enormous benefits of consuming milk and its bi-products like yogurt, Kefir, dahi, etc., will provide an exciting and fascinating read.

It has a smooth and comfortable style of writing, which can be understood by everyone. It is an engaging story of the passage of humankind, from the alleys of fields and farming to the modern-day realities of factories and industries. Where the production of milk and its products have become big businesses and profit churners and are marketed and promoted in huge and different ways.

So, it has been a genuine and true effort from my side, and I hope that I can connect and resonate with my readers. The ultimate satisfaction would come if I can change even slightly the consumption patterns of even one person and also if people in this industry can get a clue about the varied aspects of cow or cattle breeding and negating the disadvantages associated with it.

So, readers pick it up and take advantage of my experience, translated into so many words.

Table of Contents

1 Milk Production Systems around the World 1

1.1 Introduction 1

1.2 Ecological Conditions 3

1.3 Different Systems 4

1.4 Various Feed Resources 5

1.5 Animal species used for Milk Production 6

1.6 Breed Improvement 6

1.7 Nutrition Content of Dairy Products 7

1.8 How to Maintain Animal Health 7

1.9 Rearing of young stock 8

1.10 Milking Procedure 8

1.11 Brief about Milk Marketing 9

1.12 Economics of Milk Production 10

1.13 Criticism of Milk Production 11

1.14 Dairy Development 11

1.15 Reference 12

2 A Brief about Mammary Secretion and Lactation 14

2.1 The structure of the Lactating Breast 14

2.2 Lactation Process 15

2.3 Breast Milk Composition 17

2.4 Origin and Anatomy of Mammary Glands 17

2.5 Mammogenesis and Mammary Gland Growth 19

2.6 Lactogenesis 21

2.7 Galactopoiesis 22

2.8 Secretion of Milk and its Constituents 23

2.9 Reference 24

3 Various Milking procedures and Facilities 26

3.1 Introduction 26

3.1.1 Wet Hand Method: 27

3.1.2 Dry Hand method: 27

3.1.3 Knuckling: 27

3.1.4 Machine Milking: 28

3.2 Milking Principles 29

3.3 Machine milking in Small Ruminants 30

3.3.1 Ewes (Sheep) 30

3.3.2 Goats 31

3.4 Components of Milking Devices and its effects on

milk harvesting as well as its quality 31

3.4.1 Vacuum System: 32

3.4.2 Milker Unit 32

3.4.3 Pulsator Unit: 33

3.4.4 Teat cup shells and Liners: 35

3.4.5 Milk Receptacle: 35

3.4.6 Milk Pipeline: 35

3.4.7 Bulk Storage Tanker: 35

3.5 Milking Practices 35

3.5.1 Practices related to Animals 36

3.5.2 Practices related to Milking Personnel 36

3.5.3 Practices related to Milking Process Adopted 37

3.5.4 Practices related to the Environment 37

3.6 Milking Management of Animals 38

3.6.1 Golden rules of Calf-rearing 38

3.6.2 Golden rules for rearing Weaned Heifers 39

3.6.3 Golden rules for Ensuring Animal health of herd 39

3.6.4 Golden rules for Housing Dairy Stock 39

3.7 Summary 40

3.8 References 41

4 Detailed Overview of Milk Lipids 43

4.1 Introduction 43

4.2 Fatty Acids 44

4.3 Triacylglycerols 46

4.4 Polar lipids: Phospholipids and Cholesterol 47

4.4.1 How to determine the Large Nonpolar Region? 47

4.5 Conjugated linoleic acids 49

4.6 Genetic influences on milk fat concentrations and

fatty acid profiles 49

4.7 Feeding Influence, Regimes, Pasture as well as

Lactation Stages on Milk Lipids 51

4.8 Digestion of Milk Fat 51

4.9 Nutritional effects of Fatty Acids Present in Milk 52

4.9.1 Milk Lactose: 53

4.9.2 Milk Fat: 53

4.9.3 Milk Protein: 54

4.10 Studies done on the Effects of Milk Fat on CVD 54

4.11 Evidence about the Effects of Dairy Products on

Non-lipid Risk Factors 55

4.12 References 55

5 Major and Minor Proteins Present in Milk along

with Polymorphisms and Non-protein Nitrogen 56

5.1 Milk Proteins 56

5.1.1 Casein 58

5.1.2 Whey Protein 58

5.2 The Major Milk Proteins 59

5.3 The Polymorphism of Milk Proteins 60

5.3.1 RFPL (Restriction Fragment Length Polymorphism) 61

5.3.2 SNP (Single Nucleotide Polymorphism) 62

5.3.3 Microsatellite DNA 63

5.4 Types of Milk Protein and Human Nutrition 64

5.5 The Minor Proteins 65

5.6 Non Protein Nitrogen 66

5.7 References 67

6 Brief about Milk Protein Allergies 69

6.1 Introduction 69

6.2 IgE-Mediated Food Allergies 71

6.2.1 Main Causes for IgE Mediated Food Allergy 72

6.2.2 Signs and Symptoms Which May Occur

During the IgE Mediated Food Allergy 72

6.3 Delayed Food Allergies 73

6.3.1 Detecting Delayed Food Allergies 73

6.3.2 What to do in case of delayed Food Allergies 73

6.4 Cow’s Milk Allergy (IgE-Mediated Cow’s Milk Allergy) 74

6.4.1 Rapid Onset Allergic Reactions to cow’s milk

and its Dairy Products 74

6.4.2 Delayed Reactions to cow’s milk and other

Dairy Products 75

6.5 Cross-reactivity with Milk From Other Species 75

6.6 Effects of Food Processing On Allergen city 77

6.7 Mechanisms 78

6.8 References 79

7 Brief about Milk Carbohydrates and Oligosaccharides 80

7.1 Introduction 80

7.2 Lactose and Minor Sugar 81

7.3 Oligosaccharides 82

7.4 Carbohydrates as Prebiotics in the Gastrointestinal Tract 83

7.5 Other Oligosaccharide Functions 86

7.6 Genetics of Carbohydrate Metabolism during Lactation 87

7.7 References 88

8 All About Milk Bioactive Proteins and Peptides 90

8.1 Introduction 90

8.2 Caseins 93

8.2.1 Milk Protein Casein Physical Properties 94

8.3 Whey Proteins 95

8.4 Bioactive Peptides 97

8.4.1 Physical Composition of Peptides 98

8.5 Other Minor Proteins 99

8.6 Summary 99

8.7 References 101

9 Milk Minerals, Macroelements and Trace Elements 102

9.1 Introduction 102

9.1.1 The Factors Affecting Milk Composition 102

9.2 Macroelements in milk and dairy products from the cow 103

9.2.1 Calcium: 103

9.2.2 Phosphorus: 104

9.2.3 Magnesium: 104

9.2.4 Sodium: 104

9.2.5 Potassium: 105

9.2.6 Chloride: 105

9.3 Trace elements in milk and dairy products from the cow 105

9.4 Minerals in milk and dairy products from other species 106

9.4.1 Sheep Milk 106

9.4.2 Goat Milk 107

9.4.3 Buffalo Milk 108

9.4.4 Milk from Minor Species 108

9.5 Summary 108

9.6 References 109

10 Various Vitamins Found in Milk 111

10.1 Introduction 111

10.1.1 Vitamins in Milk 111

10.1.2 Minerals in Milk 112

10.2 Availability of Vitamins in Milk in relation to

Human Health 113

10.3 Animal and Nutritional Factors Modulating

Vitamin Content in Bovine Milk 114

10.4 Vitamin Content in Cheese 114

10.4.1 Nutrition Content 115

10.4.2 Types of Cheese 115

10.5 Summary 117

10.6 References 117

11 Milk Minor Constituents, Hormones, Enzymes,

Growth Factors, and Organic Acids 118

11.1 Introduction 118

11.2 Milk Minor Constituents 119

11.2.1 Vitamins 120

11.2.2 Immune Components 120

11.2.3 Salts and Minerals 120

11.2.4 Nucleotides 121

11.2.5 Amino Acids 121

11.2.6 Bioactive Peptides 122

11.2.7 Polyamines 122

11.2.8 Taurine 122

11.2.9 Glutathione 122

11.2.10 Proteose-peptones 123

11.3 Milk Enzymes 123

11.3.1 Pigments 124

11.3.2 Non-Protein Nitrogen (NPN) 124

11.3.3 Gases 124

11.3.4 Organic Acids 124

11.4 Milk Hormones and Growth Factors 124

11.5 Milk Organic Acids 125

11.6 Future Perspectives and Concerns 125

11.7 References 126

12 Brief about Lactose Intolerance 128

12.1 Introduction 128

12.2 Causes 129

12.2.1 Primary Lactose Intolerance 129

12.2.2 Secondary Lactose Intolerance 130

12.3 Symptoms of the Lactose Intolerance 130

12.4 Development of Lactose Intolerance 130

12.5 How to Avoid Lactose 130

12.6 Foods with lactose 131

12.7 Dairy products for the Lactose Intolerance People 132

12.8 Non-Dairy Sources of Calcium 132

12.9 Lactose Intolerance Treatment 134

12.9.1 Exposure to the Lactose 134

12.9.2 Probiotics and Prebiotics 134

12.10 References 134

13 Milk Quality Standards and Controlling Measures 136

13.1 Introduction 136

13.2 General principles for the Production of Quality Milk 137

13.2.1 Feeding Proper Nutrition to Cows 137

13.2.2 The Shelter 137

13.2.3 Somatic Cells Count (SSC) 138

13.2.4 Cooling 138

13.3 What are Regulatory Standards for Maintaining

the Milk Quality and Dairy Products Obtained from

Different Species 138

13.4 Various Quality Control Principles for Dairy Production 139

13.5 HACCP plans and hazardous components in the

Production of Quality Dairy Products 139

13.5.1 Conduct Hazard Analysis 140

13.5.2 Critical Control Points (CCPs) 140

13.5.3 Critical Limits 140

13.5.4 Monitoring Procedures 140

13.5.5 Corrective Action Procedures 140

13.5.6 Verification Procedure 141

13.5.7 Record Keeping System 141

13.5.8 Hazardous Components in Milk Products 141

13.6 Recommended Control Systems for the Production

of Quality Milk Products 142

13.7 Milk Quality Testing and Control System 142

13.8 Aetiology of Mastitis and Milk Hygiene 143

13.8.1 Milk Hygiene 143

13.9 Cell types and Composition of Milk in response to

Mammary Gland Inflammation 143

13.9.1 Its Effects on 144

13.10 Flow cytometric method for leukocyte differential count 145

13.11 Factors Affecting Milk Composition and Yield

Concerning Milk Quality 145

13.11.1 Level of Manufacturing 145

13.11.2 Lactation Stage 146

13.11.3 Illness 146

13.11.4 Consumption of Food 146

13.11.5 Age of the Cow 146

13.11.6 Weather/seasons 146

13.12 Factors affecting the Quality of Raw Milk before

and after Milking 146

13.12.1 The Health of the Cows 146

13.12.2 Count of Somatic Cell 147

13.12.3 Diet 147

13.12.4 Handling of Milk 147

13.13 Pasteurization and post-pasteurization treatments

for Producing Quality Milk. 147

13.14 References 148

14 Heat Treatments, Sanitary Procedures, and Packaging 149

14.1 Introduction 149

14.2 Sanitary aspects related to Unpasteurized Milk 151

14.2.1 Raw Vs. Pasteurized Debate 151

14.2.2 Nutrition and Allergy 151

14.3 Strategies for Producing Pasteurized Milk Suitable for Human Consumption 152

14.3.1 Pasteurization (HTST AND ESL):- 153

14.3.2 Ultra Heat Temperature Treatment: 153

14.3.3 Packaging: 153

14.4 How Heat Treatment Affects the Milk 154

14.4.1 Maillard Reaction: 154

14.4.2 Nutritive Value: 154

14.4.3 Physiochemical Changes: 155

14.4.4 Taste of Milk: 155

14.4.5 Whey Protein: 155

14.5 References 155

15 Sensory and Flavor Characteristics of Milk 157

15.1 Introduction 157

15.2 Significance of Flavor and off-flavor on Milk Quality: sensory and Instrumental Methods 159

15.2.1 Different Off-flavors and their causes are

as follows: 159

15.2.2 Physiology of Flavor Perception 164

15.2.3 Taste Perception 164

15.2.4 Aroma Perception 165

15.3 Sensory Evaluation 165

15.3.1 Instrumental Methods 167

15.4 Milk from Ruminant Species 167

15.5 Milk from Monogastric Species 168

15.6 References 168

16 Brief about Fermented Milk and Yogurt 171

16.1 General aspects of Fermented Milk 171

16.2 Standards and Regulations 175

16.3 Health Benefits of Fermented Milk Products 178

16.4 Future Aspects 180

16.5 References 181

17 Detailed Overview of Cheese Science and Technology 183

17.1 Introduction 183

17.2 Processing 184

17.2.1 Curdling 184

17.2.2 Curd Processing 185

17.2.3 Ripening 186

17.2.4 Culturing 186

17.2.5 Coagulation 187

17.2.6 Draining 187

17.3 Quality Control Measures 187

17.4 Various Cheese Flavors 188

17.5 Cheese Texture 189

17.6 Processed Cheese 190

17.6.1 Advantages of the Processed Cheese 191

17.7 Cheese as a Food Ingredient 192

17.8 Cheese Production and Consumption 192

17.9 Classification of Cheese 194

17.9.1 Fresh Cheese 195

17.9.2 Soft Cheese 196

17.9.3 Firm and semi-firm Cheese 196

17.9.4 Blue-veined Cheese 197

17.10 Cheese as a source of Nutrients 198

17.11 References 199

18 Butter, Cream, Ghee Products 202

18.1 Introduction 202

18.2 Manufacture of Butter, Ghee and Milk Products 203

18.2.1 Country / desi Method 204

18.2.2 Creamery Butter Method 204

18.3 Nutritional value of Cream, Butter, and Ghee 205

18.4 Human Health Benefits of Butter, Ghee, and Cream 206

18.5 Conjugated Linoleic Acid 206

18.6 Short and medium-chain Fatty Acids 207

18.7 References 208

19 Brief about Condensed and Powdered Milk 211

19.1 Introduction 211

19.2 World Dairy Powder Situation 213

19.2.1 Dairy Preparing 213

19.2.2 Dairy Utilization 214

19.3 Overview of Operations 214

19.4 Properties of Dehydrated Products 215

19.5 References 215

20 Brief About Frozen Dairy Foods 217

20.1 Introduction 217

20.2 Technologies used for Freezing Dairy Products 218

20.3 Ice-cream and it’s Nutritional Profile 219

20.4 Summary 220

20.5 References 221

21 Nutritional Formulae for Infants and Young Kids 222

21.1 Introduction 222

21.1.1 Birth to Six Months: 223

21.1.2 Six to Twelve Months: 223

21.2 History of Infant Formula 224

21.2.1 Food for new born Babies in the Ancient Time 224

21.2.2 Raw Milk Formulas 224

21.2.3 Follow-on and Toddler Formulas 224

21.3 Classification and Regulations for preparing

Formulae for Infant’s and Young Children 225

21.3.1 Mixing Ingredients Formulas 225

21.3.2 Pasteurization 225

21.3.3 Packaging 225

21.3.4 Heat Treatment or Sterilization 225

21.4 Safety & Quality 226

21.5 Processing and Manufacturing Formulae for infants

and Kids 227

21.5.1 Processing of Infants and kid’s formulas 227

21.5.2 Manufacturing 228

21.6 Packaging of Formulae 228

21.7 Future Developments 229

21.8 References 229

22 Brief About Whey and Whey Products 231

22.1 Introduction 231

22.2 Sources and types of whey 232

22.2.1 Types of Whey Protein 232

22.2.2 Other Classification 233

22.2.3 Based on pH Value 233

22.3 Whey Production and Utilization 234

22.3.1 Production 234

22.3.2 Utilization 235

22.3.3 Where it can or can’t be used 235

22.4 Major Commercialized whey Products 237

22.4.1 Agropur (Davisco Business Unit) 237

22.4.2 Arla Foods 237

22.4.3 Fonterra Co-operative Group 237

22.4.4 Glanbia 238

22.4.5 Milk Specialties 238

22.5 Nutritional value of whey components 238

22.6 Future Prospects for Dietary Applications of whey 240

22.7 References 240

23 Brief about Goat Milk 242

23.1 Introduction 242

23.2 Composition of Goat Milk 244

23.3 Effects of feeding and Management on

Goat Milk composition 245

23.4 Summary 249

23.5 References 250

24 Brief about Buffalo Milk 251

24.1 Introduction 251

24.2 Medicinal Benefits of Buffalo Milk 252

24.3 Benefits of Buffalo Milk 253

24.4 Buffalo Milk and it’s major constituents 253

24.4.1 Fats 253

24.4.2 Proteins 253

24.4.3 Milk salts 254

24.4.4 Vitamins 254

24.4.5 Pigments in Milk 254

24.4.6 Urea 254

24.5 Diary Products Made From Buffalo Milk 255

24.6 Summary 256

24.7 References 257

25 Brief about Sheep Milk 258

25.1 Introduction 258

25.2 Lipids 259

25.3 Proteins & Their Biological Functions 259

25.4 Carbohydrates 260

25.5 Vitamins & Minerals 260

25.6 Sheep Milk Products 261

25.7 References 261

26 Brief About Camel Milk 263

26.1 Introduction 263

26.2 Camel Milk Production and Utilization Worldwide 264

26.2.1 Camel Milk Production 264

26.2.2 Products from Camel Milk 268

26.3 Milk Allergy 268

26.4 Therapeutic Properties of Camel Milk 268

26.4.1 Immunoglobulin: 269

26.4.2 Lysozyme: 269

26.4.3 Lactoperoxidase: 269

26.4.4 Lactoferrin: 269

26.4.5 PGRP: 269

26.5 References 270

27 Brief About Horse and Doney Milk 271

27.1 Introduction 271

27.2 Horse & Donkey’s Milk Production and

Distribution Worldwide 272

27.3 Gross Composition and Physical Properties of Horse

& Doney Milk 272

27.4 Nitrogen Fraction of Horse & Donkey Milk 274

27.5 Fat and Lipid Fractions 274

27.6 Lactose & Other Carbohydrates 274

27.7 Minerals & Vitamins 275

27.8 Bioactive Compounds 275

27.9 Horse & Donkey Milk in the Human Diet and well-being 275

27.10 References 276

28 Brief about Sow Milk 277

28.1 Introduction 277

28.2 Porcine Mammary Gland 278

28.3 Porcine Colostrum and Milk 279

28.4 Dietary manipulations that affect milk production

and composition 280

28.5 Sow Milk in Human Nutrition Research 281

28.6 Summary 283

28.7 References 284

29 Brief about Yak Milk 285

29.1 Introduction 285

29.2 Yak and It’s Different Advantages to Humans 286

29.3 Yak Milk Composition 288

29.4 Summary 289

29.5 References 289

30 Other Minor Milk Producing Species (Caribou, Llama, Reindeer, Elk, Alpaca, Musk Ox, Moose, and others 291

30.1 Introduction 291

30.2 General Aspects of milk of minor species 292

30.3 Production, Composition, and Utilization of Milk

from Minor Dairy Species 292

30.3.1 Reindeer 292

30.3.2 Caribou 293

30.3.3 Musk Ox 294

30.3.4 Llama milk 295

30.3.5 Alpaca 296

30.3.6 Moose 298

30.3.7 Elk 299

30.3.8 Mithun 299

30.3.9 Other Minor Species 300

30.4 References 301

31 Brief about Human Milk 303

31.1 Introduction 303

31.2 Human Milk Feeding and its Practice 304

31.3 Production of Human Milk 304

31.4 Composition of Human Milk 305

31.4.1 Proteins: 305

31.4.2 Carbohydrates: 305

31.4.3 Fats: 305

31.4.4 Vitamins: 305

31.5 Infant Formulae and Alternative Feeding 306

31.6 Summary 307

31.7 References 307

Abbreviations 309

Index 312

CHAPTER

1 Milk Production Systems around the World

1.1 Introduction

Around 80 to 90 percent of the milk production, worldwide, is produced by small scale farming systems. Generally, they are based on low inputs, as the output of the dairy animal is low. So, the majority of milk produced by smallholders in the developing countries comes from rural smallholder dairying, Pastoral or agro-pastoral dairying, and landless peri-urban dairying.

Fig. 1.1 Dairy Products

Rural smallholder dairying:

Mostly cash crops are used with the help of manures; hence, dairying is a part of the mixed farming system. The animals which produce the milk, consume mostly grass, crop residues, and also the cultivated fodder. When feasible, supplementary feeding is practiced.

Pastoral or Agro-pastoral dairying:

In this system, milk is the most critical subsistence item, and these systems are land-based. The dairy production here is generally associated with the cropping but those nomadic pastoralists few or no agriculture and roam the land to search the grounds for water.

Landless peri-urban dairying:

This system is a market-oriented production system that is located within the boundaries of the cities or close to them. The peri-urban dairy producers gain due to their nearness to the markets; the production is also based on the inputs and also encounters problems of the feed supply and the waste disposal. In recent years, rapid development is made around the larger cities of many developing countries by the peri-urban dairying. This is due to the expanding in the market demand. But the concentration of milk production in the urban center threatens the health.

The developing countries have large scale dairy enterprises, but the large scale producers do not account for the large share of the milk production across the nation. More than 90% of the milk is produced in the mixed farming systems, and about 10% of the dry matter fed to the animals is got from the products or the stubble. With lesser than 5 cows, milk is generally produced in mixed farming. These are followed in Asia and Africa. But in South America, the milk-producing cattle are generally fed for the milking purpose and also for the meat purpose. Around one-third of the milk is produced in Urban and Peri-urban areas.

1.2 Ecological conditions

Fig. 1.2 Ecological conditions

Approximately, 3.59 to 6.7 kWh of electricity is needed to milk every dairy cow, and due to the milking, the cooling of the milk, and the heating of the water to the hot wash the machines. There was a government proposal in 2007 that suggested 90% of the fresh milk production to switch to the UHT Ultra Heat Treated energy, which is expended during the treatment, is compared with the conventional production milk with its processing, refrigeration and also carting around to places. Cow emits methane, which remains in the atmosphere 21 to 23 times more effective than the carbon dioxide. But the amount of methane differs based on the breed and its diet. Apart from methane and electricity, there are more impacts due to the dairy’s milk. The dairy farms deplete the nutrients in the ground and also use vast quantities of fertilizers, which generally amounts to around 1 % of the total energy consumption around the world. Some facts have shown that the clover-based pastures which are used by those organic farmers fix the nitrogen, which is a natural fertilizer.

1.3 Different Systems

Dairy is a prominent industry around the world. Compared with America, the total amount of cows in Africa is five times higher. The approximate amount of cows in Africa in 2015 was around 49 million, while in America it was approximately 9 million. When compared with the top four milk-producing countries in South Africa, only two are self-sufficient, which means that dairy production either meets or exceeds the dairy consumption. Hence it is vital to expand the dairy production throughout Africa instead of importing the dairy products. In Africa, the dairy industry has two different models, such as modern and the smallholder. It is the best example for the Dairy industry in South Africa, which is almost similar to the United States.

In this system, the majority of the milk produced goes to the liquid consumption, and the remaining is processed into concentrated products such as cheese, and also ultra-high-temperature milk. In the smallholder dairies, the dairy producers consume around 40% of the produced milk, and the remaining is transported to the milk collection station. In that, 15% of this milk is processed, and the remaining is consumed raw. The dairy producers rely on them. Cattle and cows are fed with grass and the crop residue properly, as the majority of the forages are cut and also brought to the animals instead of using the grazing system.

In China, the dairy industry has made a vast difference in recent years. There are three models for production in China. The first is the cropping model, which is similar to dairy farming in the US or the dairies in South Africa. In this model, the dairy grows and feeds their own crops which causes cheap feed and labor. With this method, around 70% of the total milk is produced in China. Another model is the suburban area model produces around 20% of the milk in China. This model happens near the large populations. This model is more stable than in the cropping model. Also, they have to comply with more environmental regulations. The third model is the pasture production model. It produces around 10% of the milk in China, but they are important to rural and minority groups. Because of overgrazing, the number of farms using the grazing model shrinks.

1.4 Various Feed Resources

The primary factor that reduces dairy production is the