The Department of Dairy Science focuses on the management, feeding, breeding and care of dairy animals; production, handling and distribution of milk; processing, quality control and marketing of milk and milk products. It also includes climatic adaptation of dairy animals, concerns about dairy net zero, use of modern technologies and automation, precision livestock farming, and prevention and control of disease. It covers all aspects of dairy food industry including fluid, dried, evaporated, fractionated, fermented and non-fermented products such as market milk, cream, butter, ghee, ice cream, cheese, condensed milk, dried milk, traditional dairy foods, and by-products. Choosing Dairy Science can open a rewarding career in dairy food and nutrition, offering opportunities to make a real impact on the farm produce, industry and community. 

Key Features of the Department of Dairy Science:                   

1. Dairy production: Teaching, research and extension activities on the establishment, management, and sustainability of dairy animal farms.
2. Production, transportation and marketing of milk and milk products: Teaching, research and dissemination of knowledge, skills and technological aspects of harvesting, handling, storage, preservation, chilling, transportation, and preprocessing of milk; processing and manufacture of milk and milk products; and quality control, entrepreneurship development and branding of milk produce and value-added products.
3. Milk Quality Analysis: Equipped for testing physicochemical and microbiological properties of milk (Organoleptic evaluation, Total Solids, Fat, SNF, Acidity, Protein, Adulteration, Dye reduction, SPC, DMC, Coliform, Yest and Mold, etc.).
4. Aspects of Dairy Fermentation: Facilities for isolating, identifying, and studying dairy microorganisms used in fermentation and quality assurance.
5. Dairy Product Processing: Modern equipment for making cream, butter, ghee, ice cream, yogurt, cheese, and other traditional dairy products.
6. Freshness and purity test of milk fat and other fats and oils: Instruments (RM value apparatus, Abbe Refractometer) for detection of freshness and purity of ghee/butter oil and detection of adulteration by other fats like soyabean oil, coconut oil, mustard oil etc.
7. Storage of samples and dairy products: Refrigeration systems for storing milk, samples, and finished dairy products safely.
8. Hygiene and Sanitation: Ensures safe processing with equipment for cleaning, sterilization, and waste management.
9. Research and Data Analysis: Computer and statistical tools for data handling, method formulation, research plan development, research documentation and showcasing.
10. Training and Demonstration: Space for hands-on student training, demonstrations, and practical workshops for dairy farmers, milk vendors, sweetmeat makers, and youth interested in self-employment.