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
