(a) Name five agents involved in the marketing of animal products.
(b)(i) Define the term pasteurization as used in milk processing. (ii) State two ways in which pasteurisation of milk is important.
(iii) List four milk products.
(c) State four factors that affect the yield of milk in cows.
(d)(i) Give one reason why it is important to starve an animal before slaughtering. (ii) List two pre-slaughtering activities.
Explanation
(a) Agents involved in the marketing of animal products
– Media/advertiser
– Producer
– Wholesaler
– Importers
– Co-operative society
– Middlemen
– Exporter
– Marketing boards/commodity boards
– Retailers
– Processor
– Transporter
(b) (i) Definition of pasteurization
– This is the process of heating milk at a specific temperature for a specific period of time to make it wholesome for human consumption.
(ii) Imoprtance of pasteurisation of milk.
– it reduces contamination by harmful micro organisms in milk.
– It slows down the process of spoilage
– it improves the quality of milk
– it improves the shelf life of milk/preservation.
(iii) Milk products
– Powerded milk
– Butter
– Yogurt
– Whey
– Condensed milk (c) Factors affecting the yield of milk in cows
– Pest infestation
– Physiological state of the anilnal
– Age of the animal
– Health of the anilnal/ illness
Digestive disorder
– Climatic/ weather conditions/ environment
– Method of collection/milking
– Disease
– Frequency of feeding
– Nutrition of the animal/ inadequate feeding
– Breed of animal
– Excitement/agitation/ stress
– Length of lactation period
– Water availability
– Hormonal imbalance/inability to secrete
oxytocin
(d)(i) Reasons for starving an animal before slaughtering
– Reduces contamination of meat with digesta/ faeces
– Promotes easy cheesing/correct dressing percentage
– Promotes meat tenderness (ii) Pre-slaughtering activities
Cleaning/sanitation
– Starving/fasting
– Weighing of animals
– Restraining
– Provision of water for the animals to drink
– Assembling of slaughtering tools
– Inspection/pre-mortem