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Dairy Cattle Milking
•Cows are milked 2 times a day,
some 3 times
• Milk: the normal secretion of the
mammary gland is an emulsion of fat in
watery solution of sugar and mineral salts,
and with protein in colloidal suspension.
• The principal components in milk are: fat,
SNF, which are made up of protein, lactose,
and minerals, vitamins and several types of
cells, i.e. leukocytes, and mammary
secretary cells.
Milking is the act of removing milk
from the mammary glands of an animal,
typically cattle, water buffalo .
 Milking may be done by hand or by
machine.
Milking is an art can be performed by
well experienced person with the
maximum yield in the limited time of let
down.
Let down is aided by hormonal effect of
oxytocin secreted by posterior pituitary
gland.
Milking process must be completed
within 6-8 minutes which is the duration
of hormonal effect.
Advantages of scientific method of milking :
• Injuries to the udder can be avoided
• Enables clean milk production
• Prevent mastitis occurrence
• Prevent involution of udder
• Maintains lactation period
• Enables complete evacuation of udder
Requirement of scientific method of milking:
• Milking demand :skills ,patience and experience
• No disturbance, noise and flies
• Milking process should be uniform and rapid with quietness
and should be continuous until the drawing of complete
milking
• Avoid beating , exciting the animal which leads to withhold
of milk due to secretion of adrenalin into the blood stream
• Gentle handling ,udder massaging and calf sucking for the
milk let down. To be without discomfort to the animal
Do’s and Don’ts in milking
Milking time should not be abruptly changed
Milker should be rotated to avoid accoustimisation to
maximum milking
Wet milking should not be adopted
Do not commence the milking until the milking has let
down
Perform the dry and full hand milking
 Full hand Milking followed by stripping for complete
removal of milk
Keep the animal busy by offering some concentrated ration
Knuckling procedure should be avoided as it causes teat
injury which may lead to mastitis

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Milking.pptx

  • 1. Dairy Cattle Milking •Cows are milked 2 times a day, some 3 times
  • 2. • Milk: the normal secretion of the mammary gland is an emulsion of fat in watery solution of sugar and mineral salts, and with protein in colloidal suspension. • The principal components in milk are: fat, SNF, which are made up of protein, lactose, and minerals, vitamins and several types of cells, i.e. leukocytes, and mammary secretary cells.
  • 3.
  • 4.
  • 5. Milking is the act of removing milk from the mammary glands of an animal, typically cattle, water buffalo .  Milking may be done by hand or by machine. Milking is an art can be performed by well experienced person with the maximum yield in the limited time of let down. Let down is aided by hormonal effect of oxytocin secreted by posterior pituitary gland. Milking process must be completed within 6-8 minutes which is the duration of hormonal effect.
  • 6. Advantages of scientific method of milking : • Injuries to the udder can be avoided • Enables clean milk production • Prevent mastitis occurrence • Prevent involution of udder • Maintains lactation period • Enables complete evacuation of udder
  • 7. Requirement of scientific method of milking: • Milking demand :skills ,patience and experience • No disturbance, noise and flies • Milking process should be uniform and rapid with quietness and should be continuous until the drawing of complete milking • Avoid beating , exciting the animal which leads to withhold of milk due to secretion of adrenalin into the blood stream • Gentle handling ,udder massaging and calf sucking for the milk let down. To be without discomfort to the animal
  • 8. Do’s and Don’ts in milking Milking time should not be abruptly changed Milker should be rotated to avoid accoustimisation to maximum milking Wet milking should not be adopted Do not commence the milking until the milking has let down Perform the dry and full hand milking  Full hand Milking followed by stripping for complete removal of milk Keep the animal busy by offering some concentrated ration Knuckling procedure should be avoided as it causes teat injury which may lead to mastitis

Editor's Notes

  1. Mammary artery, alveoli, alveolus, mammary artery 2 half longitudional, 4 qurters, 4 teats Prolactin -> milk formation Oxytocin-> udder/breast to push out milk
  2. Oxytocin, anterior pituitary,