Sheep are used not only as meat and wool animals, but also as a source of tasty and healthy milk, the use of which allows you to prepare delicious dairy cheeses and other dairy products.
Sheep begin to milk after the appearance of lambs, but not earlier than 1.5 months after the start of lactation. For a day from one sheep it turns out to milk no more than 1-1.5 liters of milk, and half of it will have to be given to the lamb. In addition, sheep give much more milk in the first few months of milking and less to its end.
Farmers who are constantly dealing with milk sheep, it is proved that animals that give birth to twins, or triplets, give more milk than animals with one lamb.
Sheep of the Astrakhan breed, whose lambs are slaughtered for getting lunatics, are also milked like sheep having lambs, with the exception that they produce a little more milk.
Milk sheep from 1 to 2 times a day, using specially designed milking machines, milking machines, as well as other necessary tools such as gauze, buckets and ropes to bind the legs of restless animals for this purpose.
Cows and goats are milked from the side, but the sheep are traditionally milked from the rear, which is connected with the peculiarity of the structure of the nipples and the udder’s very udder.
Preparing for milking
Before proceeding to milking a sheep, it is necessary to make a milking machine from special boards, after which prepare a clean bucket and several layers of dense gauze. It is better to take a bucket of stainless, gauze is suitable for anyone, the main thing is that it does not miss garbage, which can get into the bucket from the sheep’s wool and spoil the milk.
The milking process
Sheep before milking is best to sweep a few times with a regular broom, then wash it with udder warm water and drive into the milking machine. The bucket should be washed, dried, wrapped with several layers of gauze before milking and only then sit down under the sheep.
Milk the sheep in a bent position, holding a bucket on your knees, or gently placing it on the ground, while carefully watching that the sheep do not shake the garbage from the wool in the bucket, or start defecating, which happens often enough.
Before the beginning of milking, the udder must be carefully stretched, wiping the nipples with a soft cloth soaked in animal fat, or with a special cream. Hands also best wash well, then lubricate them with the same cream and start milking. If you forget to lubricate the udder, or if you do not stock up with the proper amount of cream, you can use it as a lubricant with regular milk, squeezing it out of the nipple.
Milk it with both hands, grasping the entire udder well and periodically squeezing it. The nipple needs to be squeezed consistently, passing the fingers from its beginning to the end to eliminate the possible corky formations in it, remaining from the previous milking.
When milking is guided solely by your fingers, this process is not easy enough, because beginners seem extremely tiring. In large farms, sheep are milked with the use of special equipment, or at all refuse such a laborious occupation, giving the lambs plenty of time to drink. Refusing milking, it should be borne in mind that lambs should not be kept with uterus all the time, they must be driven to a separate machine at night, which will avoid excessive drying of the sheep.
After completing the milking, it is necessary to pour the milk into a separate bowl, having previously strained it through several layers of even denser gauze. Usually sheep milk is consumed fresh only by the producers themselves, while consumers receive milk in the form of sheep cheese, the taste qualities of which are highly appreciated all over the world.
Milking of sheep