Animal Husbandry - Senior Secondary 2 - Processing of animal products

Processing of animal products

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TERM: 1ST TERM

WEEK TWO

Class: Senior Secondary School 2

Age: 16 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: PROCESSING OF ANIMAL PRODUCTS

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

I.) Discuss the processing of milk

II.) Describe the processing of hide and skin

III.) Describe the processing of wool

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher explains and demonstrate the processing of animal products (milk, hose and skin, wool)

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher guide students on how to collect processed animal products

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

PROCESSING OF ANIMAL PRODUCTS

Processing techniques of milk

The processing of milk involves several steps, including:

  1. Collection: Milk is collected from dairy farms and transported to processing plants.
  2. Pasteurization: Milk is heated to kill harmful bacteria and extend its shelf life. This process involves heating the milk to a specific temperature for a set period, then rapidly cooling it.
  3. Homogenization: This process breaks down fat globules in milk to ensure a consistent texture and prevent cream separation.
  4. Standardization: Milk is adjusted to meet regulatory requirements for fat content, such as whole milk, skim milk, or low-fat milk.
  5. Fortification (optional): Vitamins, such as Vitamin D, may be added to milk to enhance its nutritional value.
  6. Packaging: After processing, milk is packaged into containers, such as cartons, jugs, or bottles, and prepared for distribution to retailers or consumers..

Processing techniques of hide and skin

  1. Curing: Hides and skins are treated with salt to preserve them and prevent decay.
  2. Fleshing: The flesh side of hides and skins is scraped to remove any remaining tissue and fat.
  3. Liming: Hides and skins are soaked in a lime solution to loosen hair and flesh, making them easier to remove.
  4. Dehairing: Hides and skins are mechanically or chemically treated to remove hair or wool.
  5. Tanning: Hides and skins are treated with tanning agents such as vegetable tannins or synthetic chemicals to stabilize the collagen fibers and prevent decay.

Processing techniques of wool

  1. Shearing: Wool is harvested from sheep by using electric clippers or manual shears.
  2. Skirting: The fleece is inspected and any dirty or inferior sections are removed by hand.
  3. Washing: Wool is washed to remove dirt, grease, and lanolin using detergent and water.
  4. Carding: Wool fibers are straightened and aligned using carding machines to prepare them for spinning.
  5. Spinning: Wool fibers are twisted together to form yarn using spinning machines or hand-spinning techniques.

EVALUATION: 1. Discuss briefly the processing of milk

  1. Discuss the processing techniques of hide and skin
  2. Describe the processing of wool.

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively