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Efficient Milking Technology on Dairy Farms

Explore the highly mechanized milking process on dairy farms, from teat preparation to post-dipping, ensuring milk quality and cow health. Learn about the critical role of milking machines and the steps involved in milking cows daily. Discover the importance of proper hygiene and equipment maintenance in milking operations.

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Efficient Milking Technology on Dairy Farms

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  1. MILKING TECHNOLOGY

  2. ON A DAIRY FARM Only cows, and not heifers, are milked every day. The process occours two or three times a day, 365 days a year. Nowadays milking technology is highly mechanized. The quantity of milk is partly sold to milk companies, for example Granarolo or Latte Varese, and is partly used to produce dairy products, such as cheese, yogurt, cream…

  3. The milking machine is the mostimportantpiece of equipment on a dairy farm. Itisused more often and more hours a yearthananyotherpiece of equipment, including the farm tractor. Milking machine design and function are critical for rapid and efficientremoval of milkwithoutdamage to the teat and with minimalrisk of transmittingdiseases.

  4. THE MILKING PROCESS 1. Milker's preparation: the hands of the person milking cows can become contaminated with pathogens and for this reason a milker must wear disposable latex gloves. 2. Cleaning the teats (pre-dipping): the teats are prepared with a solution that removes dirt and provides some sanitation to the teat skin.

  5. 3.Drying the teats: the milkeruses a separate dry towel (usuallypaper or cloth) to wipe-off and dry the teats. 4. Application of the machine: the milkerputs the cow on the milkingunitwithinone minute afterpreparation, monitors the milking and adjusts the unitifitdoesn't work properly or if the cow appearsuncomfortable.

  6. 5. Detaching the machine at the end of milking: the milkertakes off the unitwhen the milk flow hasceased or isverylow. The vacuum must be turned off before the machine isremoved. Otherwise, pulling the teatcupswhile the vacuumisstill on may cause trauma to the teatends. 6. Post-dipping: a germicide isused to protect the teat end for a periodaftermilking, itkillspathogensthatmay be on the teatskin and minimizes the potentialpassage of thosepathogens from one cow to the otherat the nextmilking.

  7. VOCABULARY • Dairy farm: allevamento di vacche da latte • Disposable gloves: guanti usa e getta • Post-dipping: applicazione disinfettante dopo la mungitura • Pre-dipping: applicazione disinfettante prima la mungitura • Teat: capezzolo • Teat end: estremità del capezzolo • Teat skin: pelle del capezzolo • Vacuum:vuoto

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