The process of milking cows is an important component of milk production technology, which directly affects the quantity and quality of the dairy product. Therefore, the preparation of cows for milking should be given special attention. In spite of where the process of milking a cow – in a household or on a dairy farm, the basic rules of preparation for milking remain unified. Important points for better milk yield are a constant place and an equal time of milking
Cow milking in the household
Preparation for milking in a separate farm begins with the establishment of order in the stall, cleaning from manure and replacing straw litter. After that, it is necessary to clean the cow and tie the tail to its leg, to avoid swelling and contamination of milk. Ware should be wrapped with any filtering material, for example, a double gauze layer. The clothes of the host should be clean, and the hands thoroughly washed. It is worth paying attention to cracks and wounds on the hands, with an unhealthy state of hands it is better to wear rubber gloves. Begin to milk the cow from washing the udder with water at room temperature and wiping dry with a towel. After this, begin to massage the udder. It should be noted that massaging the udder intensifies blood circulation, promotes the formation of milk and its complete extrusion. Massage is performed alternately in each half of the udder, stretching them from the base to the nipples and coming back. It is better to sit in the milking on the right in the low chair, pressing the bucket with your feet. It should be remembered that the cow’s milking period is limited, so do not stretch the udder and massage in time.
Milking cows milking The rules of hygiene for milkmaids on farms do not differ from the rules in the household – clothes and headgear should be clean, and hands thoroughly washed with soap. Additionally, the palms on the farms are treated with special solutions, such as, Kenoderm or Kenosept. Milkmaids must undergo a medical examination. Obligatory cleaning of the premises before and after milking. In order to avoid unpleasant flavoring qualities of the dairy product, animal feed should not have sharp odors and tastes. On the farm during this period it is better to observe silence. Special attention is paid to dairy farms on the contents of milking machines and milk utensils. After each use, they are washed with special solutions and disinfection. These treatments are carried out in several stages. The sanitary condition of the milk pipeline is constantly monitored, inspection for damage to the elements of the milking machines is carried out. At the time of milking, milking equipment and milk utensils should be washed, disinfected and well dried.
Prepare the udder for milking by massaging and wiping with napkins. The number of clean and soft napkins should correspond to the number of animals. These tissues, moistened in special cleaning solutions, milkmaids wipe the nipples of animals. The milking machine is worn after checking the nipples for dryness and cleanliness. During rubbing, the udder is massaged, stimulating the production of milk
The period between the release of milk hormone and milk yield is from 30 seconds to 1 minute, so the milking device is put on immediately after preparation for milking. Effective milking is considered milking with the amount of milk left in the udder about 10%. The process of milking with such an indicator of unboiled milk allows us to further stimulate its production by a cow and increase milk production.
Preparing the cow for milking