Browsing by Author "Utkarsh K. Tripathi"

Now showing 1 - 3 of 3

General introduction of milking
(Elsevier, 2025) Dipanwita Bhattacharya; Utkarsh K. Tripathi; Anuradha Kumari; Tanmoy Rana
The dairy industry relies heavily on the process of milking, which involves the extraction of milk from cows and other dairy animals. Traditionally, milking has been done through manual methods where the milk is extracted by hand. However, with the advancements in technology, milking machines have become more popular, which reduces human contact with milk. These machines are designed to mimic the action of hand milking, and they are now equipped with sensors to monitor the milking process. In recent years, there has been a growing trend toward the use of automated milking systems in the dairy processing system. These systems involve the use of robots that can milk cows without human intervention. The robots are equipped with sensors that detect the presence of the cow, and they use lasers to accurately position the milking cups. The use of automated milking systems has been shown to have various benefits, including improving milk quality and safety. These systems are designed to prevent contamination of the milk, ensuring that the milk is free from harmful pathogens. Additionally, the use of automated milking systems can improve the overall health and welfare of the cows, as they are not subjected to the stress and discomfort often associated with manual milking. In this chapter, we will explore different milking techniques that have been scientifically proven to help maintain milk quality and safety during the collection process. We will delve into the benefits of automated milking systems and how they are changing the face of the dairy industry. © 2025 Elsevier Inc. All rights reserved.
GOAT MILK AND ITS SIGNIFICANCE IN CURRENT SCENARIO AND FUTURE PROSPECTIVE: A REVIEW
(Veterinary Practitioner, 2022) Utkarsh K. Tripathi; Sakshi; D. Jena
Goats are one of the earliest domesticated animals since primeval time period and it plays a pivotal role in rural livelihood owing to its multifaceted income source from meat, milk, skin and other related byproducts. Taking into consideration that India is a developing country and close to seventy percentage of its population still heavily relies on agrarian sector, livestock farming and specifically goat farming carries significant weightage. In that context, goat milk which accounts roughly twenty-two percentages as compared to global level holds a large chunk of nutritional values as well as other crucial macro and micro minerals which are very pertinent to our bodily function. Moreover, the essential amino acids, essential fatty acids found in goat milk are superior to that of the cow’s milk. In a nutshell, the goat milk and milk products carry huge potential due to its high nutritional contents. This review briefs about the historical aspects of domestication of goats, its significance in Indian economy and aspects of goat milk and its nutritional values. © 2022, Veterinary Practitioner. All rights reserved.
Impact of sanitation on milk production
(Elsevier, 2025) Anuradha Kumari; Utkarsh K. Tripathi; Manish Kumar; Anshuman Kumar
Milk is lacteal secretion of mammary gland and rich of all types of nutrients. Hence, it serves as a complete food simultaneously ideal medium for growth of different kind of microorganism. Hence, maintenance of hygiene condition at all level of production, processing, storage, and distribution before final consumption is critical to keep bacterial count low and maintaining the sanitary quality of milk. The premilking practices such as methods milking, washing hands and animal body before milking, milker's habits, and water used for routine milking practices are important; factors need due care to prevent contamination of milk. The hygiene of dairy cows and udder before milking regarded as a means of removing dirt is one of the most important hygienic practices to ensure clean milk production. Along with above the factors, the milking environment sanitation is one of the vital factors to avoid the development of pathogenic microorganism. Milk invariably becomes contaminated after milking via milk handling containers so it is the duty of farmers/producers, to employing appropriate techniques for cleaning and sanitization all the contact surfaces of utensils used in a normal daily milking operation. Apart from premilking hygienic practices, the growth of microbes can be restricted by lowering the temperature of milk after milking to maintain its quality. Hence, improving environmental sanitation, premilking and post good milking practices, increased milk quality. © 2025 Elsevier Inc. All rights reserved.