Phases of Silage making

Silage is a form of feed that is fermented under airtight conditions in the presence of anaerobic bacteria that converts all the soluble sugar into Organic acids.It takes about 25-30 days (without inoculants). The ideal pH of silage ranges between 3.75-4.25. It enhances the flavor, and digestibility and can be preserved for a very long time. … Read more

Types of Carbohydrates

On the basis of structure there are two types of Carbohydrates. Structured Carbohydrates Non-Structured Carbohydrates Here are the 10 differences between structured and non-structured carbohydrate. Types of carbohydrates: Structured Carbohydrates Non-Structured Carbohydrates Structured carbohydrates are made up of a long chain of sugar molecules (mostly Polysaccharides). Non-Structured Carbohydrates are made up of simple sugars (mostly … Read more

Easy way of Cheese making in just 8 steps

Cheese making

What is Cheese? Cheese is a versatile and beloved food that has been enjoyed by people around the world for centuries. Cheese is made from the curdled and coagulated milk of various animals, such as cows, goats, and sheep. The process of cheese making involves the separation of milk into curds and whey, where the … Read more

How to make Urea Mineral Molasses Block (UMMB)

Introduction: In most developing countries, there is a shortage of feed and Local farmers cannot complete the requirement of dairy cows mainly by grazing and local crop residue because these crop residues are low in nitrogen and high in fiber and lignin; characteristics that restrict intake and digestibility in animals. These feeds are deficient in … Read more

Determination of specific gravity of milk

Specific gravity: Specific gravity is the ratio of the density of a substance to the density of a reference substance; relative density. Lactometer: A lactometer is just like a hydrometer, consisting of a long narrow graduated (10 or 15 to 40; Quevenne scale) glass stem which is enlarged below into a hollow glass bulb weighted with mercury and lead … Read more

Production of volatile fatty acids in Rumen.

Volatile fatty acid formed after the fermentation of carbs in the rumen.These VFAs absorbed directly from the rumen into blood stream with the help of Rumen papillae. Rumen papillae are the finger like projection in the rumen which helps to increase the surface area for absorption. Types of volatile fatty acids There are three types … Read more

From Farm to Fork: The 4 Hidden Zoonotic Diseases Risks in Dairy Cattle

What Are Zoonotic Diseases? Zoonotic diseases are infections caused by various pathogens, including bacteria, viruses, and parasites, that can be transmitted between animals and humans. In the context of dairy cattle, there are specific zoonotic diseases that merit attention due to their potential impact on both the agricultural sector and public health. Unveiling the Zoonotic … Read more

Lactose intolerance It’s Symptoms, Causes and Prevention

Lactose Intolerance: Lactose intolerance is a digestive disorder characterized by the body’s inability to fully digest lactose, a sugar found in milk and dairy products. This condition arises due to a deficiency of the enzyme lactase, which is typically produced in the small intestine. Lactase is responsible for breaking down lactose into simpler sugars, such … Read more