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Even though, recommended ethanol concentration for alcohol test is 68% (v/v), different concentration levels are used to detect milk acidity which leads unjustified sample rejection. This study was aimed to investigate the compositional and keeping quality parameters of raw milk on ethanol stability. Milk samples were collected and tested for ethanol stability using different concentrations of ethyl alcohol viz. 66%, 68%, 70%, 72% and 74% (v/v). Selected samples were analyzed for compositional, keeping quality and physical properties. Result revealed that milk ethanol stability was significantly differed (P < 0.05) with milk pH, acidity and freezing point whereas electrical conductivity, resazurin test, protein, solid nonfat, total solids, specific gravity, lactose, total bacterial count, Ca and Mg were not significantly different (P > 0.05). Considering milk quality and rejection rate, use of ethanol concentration at the range of 68-72% (v/v) in the ethanol stability test could be recommended at milk reception.

This research aims to find out the feasibility of the formation of different total mixed ration (TMR) briquettes. Six recipes (TMR1, TMR2, TMR3, TMR4, TMR5, and TMR6) were prepared by blending different combinations of forages and concentrates to balance the nutrient requirements of lactating dairy cows. Each TMR briquette was wrapped and stored at room temperature for three months and tested at monthly intervals for nutrient composition and shelf life. A cost analysis was performed to determine economic feasibility. The crude protein, ether extract, crude fibre, acid detergent fibre, neutral detergent fibre, nitrogenfree extract and non-fibre carbohydrate contents were not significantly different among the treatments at preparation and after 3 months of storage. Calcium, phosphorous and magnesium contents of the treatments were significantly different among the treatments at preparation and after three months of storage.There was no risk associated with the potentially toxic metals (Cd, Pb and Hg) in the treatments during the storage. Yeast & mould counts, total plate counts and free fatty acid contents were in the acceptable range in all treatments during the entire storage period. Weights of the briquettes were significantly decreased during the storage; however, heights were not different among the treatments.TMR5 and TMR6 resulted lower production costs per kg. The majority of the nutritional, shelf life and physical parameters were not significantly different among the six TMR recipes tested. Thus, 5 and 6 TMR briquettes were selected as the best two potential recipes for further studies.

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The current study aimed to assess the effect of feeding total mix ration (TMR) briquettes on milk composition, yield and sensory attributes. Jersey × Sahiwal crossbred cows (Nine) were randomly assigned to three treatments (CTL: guinea grass with commercial feed, TMR1 and TMR2: TMR briquettes) in a 3 × 3 replicated Latin square design. Daily milk yield was recorded and milk composition was measured at three days intervals. At the end of each period, fatty acid composition, calcium, phosphorus and sensory properties of milk were analysed. Milk yield trended to be higher in cows fed with TMR briquettes and milk fat content was similar among the treatments. There was no significant difference in milk fatty acid profile among the treatments; however, lauric acid (C12:0) concentration was significantly higher in milk obtained from the cows fed with TMR1 briquettes. Milk calcium and phosphorus contents did not show any significant difference. All the sensory attributes were significantly higher in milk tested from cows fed with TMR1. The present study revealed that feeding TMR1 briquette could be one of the strategies to overcome the inconsistent milk yield reported during the forage scare periods without affecting the milk composition, and fatty acid composition with better sensory attributes.