Download Milking Protocol Topic 3091 Dairy Basic Concepts Melinda Klockziem

Milking Protocol
Topic 3091
Dairy Basic Concepts
Melinda Klockziem
http://www.tasdairy.com.au/childrenspages/cowpage.html
The Udder

Four Quarters


Each quarter contains one teat
Alveoli

Milk storage within
the udder
http://www.photo.net/photo/pcd4554/cow-udder-38.4.jpg
Milk Letdown


On average 7 minutes
Controlled by Hormone

Oxytocin


Pituitary gland
Frightened Cow

Release Adrenaline which cancels the effect of
oxytocin.
Milk Letdown

Composition of milk

Changes from beginning to end

First milk


Low solid content
Last milk


Solid content increases during the milking process
Highest percentage of protein and fat
Preparation for Milking

Wash Udder



Removes bacteria
Stimulates oxytocin
Dry Udder

With disposable towel
Preparation for Milking

Attach Claw

Four tubular teat cups


Rubber inflations
Two hoses


Transport milk
Applies negative pressure
http://www.ukagriculture.com/Field_to_Fridge/dairy/IMAGES/250/dairy_cows_milking_67.jpg
Milking Systems

Milking Parlor


Milk recorded per cow
Milkers stand in pit behind cow

Udders at chest level
www.vermontdairy.com/ cowstomilk.htm
Milking Systems

Stanchion Barns

Milk moves directly to
common transfer line into
storage tank
http://www.winchestercheese.com/cheesemaking/pix/milking.jpg
Post Milking

Remove Claw



Shut off vacuum
Some are automatic
Dip Teats

Iodine to prevent infection
www.westagro.com/ blockade.ihtml