PRODUCTION OF QUALITY MILK FROM DAIRY ANIMALS

Abstract

Milk is a complete diet for human consumption. Milk is a natural fluid and is unique in physico-chemical characteristics due to presence of wide range of nutrients and minerals. Mastitis is the inflammation of parenchyma / functional milk producing tissue of the udder / mammary glands. It is the response of the mammary gland tissue to injury caused by viruses, bacteria and fungus and chemicals. Mastitis and dairy food quality are related to each other, and is the result of complex interrelationship among; environment, animal and microorganisms. The most common cause of mastitis is bacteria, which invade udder and utilize the nutrients and secrete obnoxious chemicals i.e. toxins, resulting in impaired milk composition, quality and reduced production, adversely affect the shelf life of milk, decrease nutritive value of processed milk products and is risk for public/ consumer health hazards. Mastitis is at number one among major diseases of dairy animals in Pakistan. Dairy animals become susceptible to this disease during milking.