«Sundaresan School of Animal Husbandry and Dairying SAM HIGGINBOTTOM INSTITUTE OF AGRICULTURE, TECHNOLOGY & SCIENCES (Formerly Allahabad Agriculture ...»
Sundaresan School of Animal Husbandry and Dairying
SAM HIGGINBOTTOM INSTITUTE OF AGRICULTURE, TECHNOLOGY & SCIENCES
(Formerly Allahabad Agriculture Institute)
Allahabad – 211007
Course Structure of B.Sc. Animal Husbandry & Dairying [now B.Sc. (H) Dairying]
Course code Course title L-T-P Credits
CSIT 301 Introduction to Computer Application 2-0-2 3 MAS 303 Elementary Mathematics-I 2-0-0 2 LNG 300 English and Basic Technical writing 3-0-0 3 MBFT 349 Introductory Microbiology 2-0-2 3 GPT 301 Moral and Value Education 2-0-0 2 BCBT 303 Elements of Animal Biochemistry 2-0-2 3 AGRN 315 Forage Production 2-0-2 3 DT 301 Dairy Development in India 2-1-0 3 AHD 305 Elements of Animal Husbandry 2-0-2 3
SEMESTER IICourse code Course title L-T-P Credits MAS 304 Elementary Mathematics-II 2-0-0 2 DM 302 Introductory Dairy Microbiology 2-0-2 3 EXT 301 Dairy Extension Education 2-0-2 3 DT 302 Market Milk 3-0-2 4 DC 302 Chemistry of Milk 2-0-2 3 AHD 412 Fundamentals of Dairy Engineering 2-0-2 3 AHD 306 Dairy Farm General Management 3-0-2 4 AHD 307 Dairy Animal Nutrition 3-0-2 4
Introduction to computes: History, evolution, Memory & Input/ Output/ Storage Devices.
Software: Type of software, System software, Application software, Introduction to MS-Word and MS Excel.
Operating systems: Definition, functions of operating system, Booting process of computer-warm and cold.
Introduction to DOS and Windows Operating Systems.
Computer viruses: Types of computer virus, worms, Trojans, Security aspects.
Reference Books: Raja Raman, V. (2004), “Introduction to information technology”. P.H.L Jain, V.K., “Information Technology”, S.K. Kataria, V.K. Jain and Bhambri, Fundamentals of Information Technology”, S.K. Kataria P.K. Sinha and P. Sinha, “Foundation of Computing”, BPB.
• DOS- Internal /External commands.
• DEL TREE * Windows- WNDOWS GUI, Desktop and its elements, Windows explorer Working with files and folder, setting time and date, Title Bar, Scroll Bar, Menu and Tool Bars.
* MS-Word- Text graphics, Text boxes, viewing the documents, Character and paragraph formatting, Page setup, header, footer.
Theory of quadratic, Binomial- theorem (for +ve index), Use of natural and common logarithms, exponential series, partial- factions, determinants of order 3, theory of Matrices, addition, subtraction, multiplication, transpose, elementary ideas on ad joint & inverse. Solution of linear equations, inequalities, permutation & combination.
• Martinet A. V. and Thomson: A Practical English Grammar IV ed. 1986 Oxford University Press, Delhi.
• Wren P. C., Martin H: High School English Grammar, revised ed. S. Chand & company LTD., New Delhi.
• Dickson, Grisalda J. S: Higgins’s Technical Writing 2004, Godwin Publication Allahabad.
• Agarwal, Malti: Krishna’s Professional Communication, KRISHNA Prakashan Media(P) Ltd. Meerut.
General introduction to Dairy Microbiology Microorganisms associated with milk and milk products: Bacteria, Yeasts, Molds and Viruses;
Characteristics (morphological and biochemical) of important groups; Classification based on growth, temperature ( psychrotrophs; mesophiles, thermodurics, and thermophiles )
Microbiological changes in bulk refrigerated raw milk; role of psychrotrophic organisms and incidence of species; microbiological test for grading of raw milk- SPC and dye reduction tests.
Role of microorganisms in spoilage of milk and milk products: Microbial interactions (synergism, metabiosis, mutualism, commensalism); undesirable fermentations (souring, curdling, bitty cream, proteolysis, lipolysis); abnormal flavour and discoloration.
Mastitic Milk: Types of causative microorganism, somatic cells secreted in milk; their detection and significance from processing and public health point of view; effect on fermented milks.
Milk as a vehicle of pathogens; prevention of milk borne diseases.
Incidence and growth of emerging pathogens such as Listeria, Campylobacter, Yersinia and Vibrio.
Antimicrobial substance in milk: Immunoglobulins, lactoferrins, lysozyme, LP system, etc.
Microbiology of heat treated milk such as thermized, pasteurized, boiled, sterilized – UHT Milk; thermal destruction values.
Heat injury, damage and repair mechanism in bacteria.
1. Morphological characteristics of common dairy organism (Shape, arrangement, size, motility, sporulation, etc).
2. Identification of common yeast and mold encountered in dairy products.
3. Enumeration of psychrotrophic, thermoduric and thermophilic microorganisms in milk.
4. Alternative methods for assessing viable counts in milk and milk products.
a) Microcolony counts. b) Microdroplet method
5. Detection of sources of contamination: Air, water, feed, utensils, dung, equipment and personnel through on line testing.
6. Fermentative changes caused by microorganisms in milk (i) gassiness (ii) lipolysis (iii) ropiness (iv) proteolysis and (v) discolouration.
7. Tests for mastitis: pH, SLST, Somatic cell count, Chloride content, Hotis test, CAMP test, etc.
8. Detection of important pathogens using selective media and bio-chemical nests.
(a) E. coli, (b) Staphylococcus (c) Salmonella (d) B. cereus
To mould the students with a good moral character.
To create awareness of the responsibility towards other creations.
To impart values of humanity and solidarity in the local, national and international levels.
1. Background of Value education What is value education?
Importance of value education Definition of values, Morals and Ethics.
The aims and objectives of value education Culture and values and values crisis Some areas of concern in value education-Education for peace, respect for life, Justice, issues of women, Job-oriented education, faith in god, Democracy, self respect, ecology, the meaning of success, Nobel truths in all religions.
2. My country and my people Truly Indian, Really Modern, Deeply Human, Nationalism and internationalism The fundamental rights and duties of a Citizen.
3. Inter personal relationship:
Areas of inter personal relationship ( the home, among friends etc.) Issues hindering Inter-personal relationship, Towards improving Inter-personal relationship
4. Personality Development:
Elements and stages of personality development.
5. Motivations and will power:
Motivation for study Motivation and setting goals Decision making
6. Choice of Vocation/Career guidance:
Sociologists and Psychologist’s contribution Implication for counseling Youth and career (Objectives, components and career planning)
7. Some issues and concerns in Moral Education:
Morality and Religion (Traditional morality and religious faith, views and debates on morality and religion ),Spiritual nature of man, Marriage, Love and sexuality, Aids, Abortion, War and Terrorism, Corruption as Omnibus, Drug addiction and Alcoholism, Tobacco and its Evils, Women issues ( gender inequalities), Ecological crisis, Human right issues, Media and its impact, Value of work and time, Indian Education System, Human Communication.
1. Concept of cells, organelles and tissues. Metabolism and its significance.
2. Carbohydrates- Definition, classification, properties, nutritional importance, their digestion and overview of metabolism.
3. Lipids- Definition, classification, properties, nutritional significance, digestion and overview of metabolism.
4. Proteins- Definition, classification, properties, nutritional significance, digestion and overview of metabolism.
5. Introduction to Enzymes and characteristics of enzymes, classification, active site concept, mechanism of enzyme action, enzyme inhibition.
6. Vitamins and Minerals and their roles in health and diseases. Animal Hormones- Origin, classification, functions, commercial uses of hormones in animal husbandry.
Introduction and classification of forage crops – herbs, shrubs, trees, grasses, legumes and others, common crops in each group, plant habits – annuals, biennials, perennials – common crops in each group, cash crops, companion crops, soiling crops, silage crops hay crops.
Cropping seasons - Zaid (prekharif), Kharif and Rabi—common crops in each group important objectives in forage evaluation factors determining selection of forage crops.
Cultivation of important crops – Botanical name, common name, morphology, origin, package of practices, varieties, utilization, nutritive values, Jowar, Bajra, cowpea, Guar, Rice bean and tetrakalia, Oats, Berseem, Lucerne, Mustards, Japanrape, Chinese Cabbage, Hybrid Napier (Napier X Bajra) Para, Guinea, Dinanath, forage beer, Tapioca, fodder turnip, fodder trees.
Cropping schemes – drawing of modes schemes for supply of fodder all the year round under varied conditions-high medium, low marsyland irrigated non-irrigated and partly irrigated conditions.
Weeds – Definition, economic, harmful weed, common weeds and there use as fodder.
PRACTICALSGeneral Instruction to a fodder farm, study of hand tools and uses, study of bullock drawn implements, ploughing methods and practices – bullock drwn, operation of a disc harrow, operation of cultivator, rollers and wooden plants, Identification of manures and fertilizers, application of F.Y.M., application of fertilizers, compost making, Identification of forage crops, principal forage crops-non-irrigated and irrigated.
Socio-economic and geographical features of Indian dairying.
Traditional systems of cattle keeping, estimates of milk production, utilization and sale; cattle and buffalo population and its distribution; trends in population growth, annual milk production and per capita availability; productivity profile of indigenous dairy stock, industrial by-products of livestock industry.
Strategy of cattle improvement; pioneering role of military dairy farms; key village scheme and its limitations, intensive cattle development programme: concept, approach and achievements.Public Sector Dairy Schemes, Economic burden performance analysis, National Dairy Development Board aims and objectives, policy orientation in dairy development.
Operation Flood - I, II, III : programmes and outlay, implementation, success, achievements, integrated infrastructure of milk production, improvement of dairy co-operative organization, Dairy Development Corporations, Co-operative Dairy Federations, Self-reliance in dairy development, income and employment potential.
Conversion of milk into products, utilization pattern: indigenous and western products. Dairy Problems and Policies
Animal Husbandry: Definition and its Important in Indian agriculture. Livestock statistics in India.
External anatomy of cattle, buffaloes, goat, sheep, pig and poultry.
Classification of feed and fodder used for livestock feeding.
Types of farming – mixed, diversified and specialized.
Signs of ill health in animals.
Preventive measures against diseases in farm animals.
Concept of animals breeding in farm animals.
Dairy farm records – Importance and their maintenance
1. Introduction to dairy farm
2. External anatomy of cows, buffaloes, sheep, goat, pig and fowl.
3. Identification of tools used in A.H.
4. Identification of feeds and fodder used in A.H.
5. Signs of ill health
6. Familiarity with various records maintained on a dairy farm.
Real numbers coordinate line & planes, straight lines, function. Limits, properties, derivatives, differentiation of sine & cosine, continuity, properties of continues functions, differentiation of algebraic, trigonometric, logarithmic & exponential functions, product of functions, function of a function.
Derivative as a rate change, maxima & minima of a single variable. Integral of a real function, integration by substitution, integral of trigonometric & transcendental function. Vector in a plane, vector function, sum & difference of vectors of vectors, dot & cross-product.
General Microbiology Development of cell doctrine as a unit of life cell theory, abiotic and Probiotics origin of nucleotides, nucleic acid etc. Origin of life v/s origin of cells, gene hypotheses.
Introduction to microbiology, its history and development (microbiology and its sub-divisions, scope of microbiology, contributions of Leeuwenhoek, Pasteur, Koch, etc).
Microscope as a tool for the study of cell structures: principles of microscopy; simple and compound microscope, dark field microscope, ultra violet microscope, fluorescent microscope, electron microscope;
uses of microscope; use of wet and stained preparations; difference between stains and dyes.