Extraction of milk from a cow 6 letters. Milk production technology. Machine Milking Technique
The mammary gland secretes milk continuously. In the intervals between milking, it fills the udder capacitive system: the alveolar cavity, excretory ducts, milk ducts, milk ducts and cistern. As the system is filled, the pressure rises and, reaching a certain value (40-50 mm Hg), becomes a factor inhibiting milk formation.
Milk in the udder can be conditionally divided into cisternal, alveolar and residual milk. Cistern milk can be obtained by inserting a catheter (metal tube) into the pine cistern before milking; alveolar (located in the ducts and alveoli) is released when milking this pine or other teats of the udder; the residual milk can be extracted by administering large doses of the hormone oxytocin to the animal. In normal milking of an animal, only cisternal and alveolar milk is milked.
Removal of milk from the udder during milking of a cow is a rather complex process, including non-hormonal mechanisms. It involves the nervous system, endocrine glands and udder muscles. In order for them to interact, the cow must be prepared for milking: wash and massage the udder. At the same time, the nerve endings of the areola of the udder and nipples are irritated. Excitation along the nerve pathways reaches the spinal cord. From here, some of the signals are sent to the brain, and the other to the mammary gland. In response to these signals, the posterior lobe of the pituitary gland secretes the hormone oxytocin, which appears in the blood after 20-30 seconds and reaches the mammary gland with the blood flow, causing contraction of muscle cells surrounding the alveoli and small tubules. The alveoli seem to be compressed, the tubules are shortened, and their lumen increases. There are favorable conditions for the release of milk into the ducts of the gland. At the same time, the nipple sphincter relaxes.
When the entire mass of the alveoli is reduced, the large milk ducts and cisterns are filled with milk, the pressure inside the udder increases sharply (up to 50-70 mm Hg) and the milk flow reflex sets in.
The hormone oxytocin is not only released when the udder is irritated. The same effect is caused by the sound of the switched on milking machine, the appearance of the milkmaid and mechanical irritation of the nipples during milking. A sharp noise, fright, pain or the appearance of a new milkmaid can slow down the milk release reflex, apparently, this is due to the increased production of the hormone adrenaline in the body.
The hormone acts for a short time, since it is destroyed by its antihormone. The concentration of the hormone in the blood, required for milk flow, is maintained for 6-8 minutes. During this time, the cow needs to be milked quickly.
When preparing a cow for milking, the milk allowance does not come immediately. A certain time passes before the moment when the body responds to irritation. This is the latent period of milk production. Usually this period in cows is 40-50 s, although in some animals, due to individual characteristics, there may be significant deviations. The duration of the latent period of milk production largely depends on the filling of the udder before milking. With a strong filling, especially at the beginning of lactation or with long breaks between milkings, it can be 30 seconds, with low milk yield and frequent milkings - more than 1 minute. During lactation, the latent period of milk flow is significantly lengthened and at the 6-7th month of lactation, as a rule, lasts more than 1 minute.
The process of extracting milk from the udder itself has 3 clearly defined phases. This is due to the nature of the change in pressure inside the udder under the action of the hormone oxytocin and milk in the gland. In accordance with the change in pressure inside the udder, the milking speed also changes, or, as it is also called, the milk flow rate.
During machine milking, all the indicated phases of milk flow are well traced through the sight glass and the milk hose in the milking machine, and the milkmaid is able to orient herself correctly during the milking of the cow: take additional measures to influence the mammary gland and turn off the milking machine in time.
It is impossible to induce a second milk flow reflex in the same milking. This is due to the temporary non-excitability of tissues that occurs after strong excitement during the period of previous milking (resting phase). In practical terms, such a phenomenon can be observed during milking of highly productive cows 2-2.5 hours after the main milking. In this case, the rate of milk flow decreases sharply, and for a more complete extraction of milk from the udder, a long stimulating massage is required during the milking period. However, even in this case, up to 40% of milk and 60% of milk fat, which was in the gland before milking, remain undeveloped.
In the first 4 months of lactation, the milk flow rate in cows is almost at the same level. With good preparation of animals for milking, it can be more than 2.5-3.0 l / min, with an average value of 1.5-1.8 l / min. However, already at the 6th month, the milk flow rate significantly decreases (on average, by 27-8% at intervals between milkings no more than 12 hours). At the end of lactation, it is almost impossible to induce a full-fledged milk flow reflex.
Young animals, as a rule, give off milk faster and more completely. They also have a much shorter latent period of milk flow, i.e. milk allowance under the influence of udder massage occurs earlier than in adult cows. This must be taken into account when organizing the milking process on the farm.
A delay in the start of milking at the onset of the allowance leads to an incomplete use of the milk flow reflex. This leaves a lot of milk in the udder. With frequent repetition, this leads to premature self-starting of cows, since the process of milk formation is disrupted. Breaking the usual milking routine also increases the amount of residual milk in the udder. All this must be taken into account in practical work.
9. Physiological foundations of the process of machine milking of cows. Methods for extracting milk from the udder of a cow.
The udder of a cow (Fig. 2.2) consists of four independent lobes, often unevenly developed. Most cows produce more milk in the hind lobes than in the front. Each lobe has a mammary gland 1, connective tissue 7, milk ducts 2, and a nipple. In the mammary gland, milk is produced from the animal's blood, which flows through the milk ducts into the milk tank 3 and into the nipple tank 4.
The elementary structural unit of the mammary gland is the alveolus - a vesicle with a diameter of 0.1 to 0.4 microns, the walls of which consist of one layer of secretory cells. The alveoli are located around the common excretory duct, forming a lobule that includes 150-200 alveoli (lobule length 1.5 mm, width 1 mm, height 0.5 mm). The lobules are combined into larger lobes with large ducts flowing into the cavity above the nipple - the udder cistern. The nipple of the cow's udder has a cistern 4, separated from above by a circular fold from the cistern of the udder 3, and from below turning into a narrow teat canal, surrounded by a dense muscle ring - a sphincter 5. Between milkings, the sphincter is tightly compressed, preventing milk from flowing out of the udder. Milk does not flow out of the udder between milkings also due to the special arrangement of the milk ducts, which have widening and narrowing, as well as special sphincter-like thickenings. The breast tissue is like a sponge and milk can only be extracted by squeezing it. Compression is carried out by the contraction of the myoepithelium under the action of the hormone oxytocin. By the beginning of the next milking, the udder tanks contain from 4 to 20% milk. The main part of milk - 80-96% - is located in the alveoli and small ducts of the mammary gland. It is relatively easy to extract milk from the cisternal section, it flows out on its own if you overcome the resistance of the nipple sphincter by inserting catheters into the nipples. To get milk from the alveolar udder, it is necessary to induce a milk flow reflex in the cow.
The whole process, the beginning of which is the irritation of the udder receptors, and the end is the transition of milk from the alveolar region to the udder cistern, is called the milk return reflex. This is a neurohormonal reflex, since irritation from the receptors of the mammary gland to the central nervous system goes along the nerve path, and from there the excitation is transmitted to the mammary gland both along the nerves and through hormones.
The operator, washing and massaging the udder, irritates the nerve endings (receptors) 6, from which excitation, passing along the nerves, through the spinal cord enters the brain. Signals from the central nervous system return to the mammary gland in two ways. One path is purely nervous (the first phase), when excitement returns to the mammary gland from the spinal cord, causing vasodilation and increasing blood circulation, expansion of the milk ducts and cisterns, which facilitates the passage of milk into them from the alveolar region. As a result of the implementation of the first phase of the milk flow reflex and relaxation of the nipple sphincter, the calf can receive a cisternal portion of milk within 2-6 seconds after the start of sucking.
The second phase of the milk flow reflex includes, in addition to the nervous, hormonal link. This phase begins 30-60 seconds after stimulation of the nipple receptors and lasts 4-6 minutes. In response to stimulation of the receptors of the mammary gland and the receipt of signals in the brain, the hormone oxytocin is released into the blood from the posterior lobe of the pituitary gland, which reaches the mammary gland with the blood and causes contraction of the stellate cells of the alveoli, while increasing the permeability of the walls of secretory cells. The ducts under the action of oxytocin shorten and expand, facilitating the passage of milk into the tanks, from where it can be easily removed by the milking machine.
As a result of repeated milking in constant conditions on the farm and the coincidence in time of the milking act with certain environmental factors (time, place, sequence of operations on the udder, etc.), cows form conditioned milk flow reflexes and develop a stable stereotype of behavior during machine milking.
Milk flow resulting from direct irritation of the receptor zones of the nipples and udder is called unconditioned reflex. Milk yield resulting from the action of external stimuli on the nervous system through other analyzers of the animal (visual, auditory, olfactory, etc.) is called conditioned reflex. The reflex of milk flow (conditional and unconditional) is carried out simultaneously in all lobes of the udder, despite the different amount of milk formed in them.
The technology of machine milking of cows provides for the following operations:
Creation of a vacuum in the air system of the milking machine (installation);
Preparing the udder of a cow for milking;
Putting on teat cups;
Milking and transportation of milk to a storage tank;
Removing the glasses from the nipples.
All the most time-consuming machine milking operations are performed mechanically. The exception is preparing the udder of a cow for milking, dressing and removing the teat cups, which take 15 ... 20% of the total milking time. Recently, robotic milking installations have been developed (mainly abroad - Holland, USA), in which the search for cow's teats, putting on cups, and removing them after milking is done automatically. Udder washing and massage are also automated.
Mainly in the organization of milking of cows are the frequency and intervals between milking. The frequency of milking is set taking into account the capacity of the udder and other biological characteristics of cows, as well as the specific economic conditions of keeping animals.
The intensity of milk flow depends on the filling of the udder with milk. When filling it with less than half, it is not recommended to milk the cows.
Udder milk can be extracted naturally (calf sucking) by hand or machine milking.
Machine milking can be done in two ways: sucking milk using a vacuum and squeezing milk out of the teats. The latter method, which mimics manual milking, has not become widespread due to the complexity of the design of milking machines.
To implement the technology of machine milking, technological lines are created, which are a system of interconnected machines and units that perform all the necessary milking operations.
Zootechnical requirements for the technology of machine milking are determined by the physiology of the animal, and boil down to the following.
1. Preparatory operations on the udder should be completed within one minute.
2. Teat cups should be put on after the cow has started milk.
3. Milking of the most productive cows should be completed in 4 ... 6 minutes. (milking speed up to 2 l / min.).
4. There must be a complete drainage of milk from the suction chambers of the teat cups during the period of maximum milk yield.
5. It is necessary to ensure complete milking of the cow by the machine without manual milking.
6. For two-stroke machines, do not leave the teat cups on the teats after the milk has stopped flowing from the udder.
In accordance with the requirements for technology, there are also requirements for milking machines. They should easily and quickly ensure the opening of the nipple sphincter, not subject the nipples to excessive compression, not cause irritation; create a vacuum and the duration of the sucking stroke in accordance with the intra-udder pressure and the rate of milk flow. Teat cups should fit different teat sizes, do not crawl over the udder or pinch the upper opening of the teat canal. They must be held on the udder without the use of a special device.
The milking machine should be easy to manufacture and maintain, reliable in operation, should not require manual adjustment during milking, should provide a convenient visual control over the flow of milk from the udder.
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Keeping a cow in the household is very beneficial, since this animal can delight the whole family with healthy dairy products. However, in order to get them, it is important not only to look after and feed your pet well, but also to milk it correctly.
It would seem a simple matter, but the amount of milk and the general condition of the cow's body depend very much on the milking technique.
It is important not only to adapt to the nature of the animal, but also to the characteristics of its udder, the amount of milk that the cow is able to give.
Naturally, experienced milkmaids also know different ways increasing the milk yield and quality of the resulting milk, which we will be happy to share with you in the article below.
We prepare not only ourselves, but also prepare the cow for the milking process
Before you begin milking a cow, it is very important to take care of hygiene.
The first thing to do is to clean the stall - fresh manure must be removed, instead of it, fresh and always dry straw is laid (sawdust is also possible).
Secondly, it is important that the barn is ventilated before this. In the summer, when there are many different insects, it is very important to close the barn door even before milking and during it. This will slightly reduce the flies' activity, and the cow will not be fanning her tail as much.
Tying the tail also helps, although this will not relieve the animal of nervous tension.
Young and temperamental cows are best tied up, since they can knock out a bucket of milk and spill milk on the ground, at best, throw garbage into it. But nevertheless, the cow gets used to such a process quickly, and over time she will get used to at the same time to put in a position comfortable for milking and behave obediently throughout this process.
Experienced milkmaids advise to be very gentle with the animal, trying to maintain "friendly" relations with it.
To relieve the cow from stress, it is recommended to stroke it before milking, refer to it by a nickname and pamper it with some delicacy. The fact is that the cow is able to remember its owner very well as she recognizes people by smell, and responds to her kindness.
Even absurd things happen when a cow gives milk to only one person she is used to.
Do not forget wash your own hands before milking, put on a clean robe or at least an apron. Also, you need to thoroughly wash the udder, removing all accumulated dirt from it.
It is best to use warm water to wash the udder so as not to irritate the cow. After, the udder is wiped dry.
To stimulate a cow's milk flow, it is important to perform a preliminary udder massage... It should include light rubbing and patting, and not only on the nipples, but also throughout the udder. Thanks to this, your cow will develop a milk flow reflex, and the milk flow to the nipples will significantly increase.
Milking Features: Key Techniques and Good Tips
It is most convenient to milk a cow while sitting on a low bench, because the more milk a cow gives, the longer the milking process will take.
To collect milk, you need to take some kind of container - an enamel bucket or a special milk tray. Please note that the container used for milk will need to be washed and dried after each milking. After the cow has been milked, the milk will need to be covered with either a lid or gauze to keep debris out.
There are two ways to grip the nipples during milking - either just with two fingers, or with a whole fist. While finger milking is more convenient for many (especially if a cow's nipples are small), experts believe that such milking can lead to the appearance of various problems with an udder.
For this reason, when milking, the nipples should be grasped with all fingers of the hand, that is, with a fist. In order not to rub the skin of your hands and the skin of the cow's nipples, rub your hands and lubricate them with oil before milking.
Description of the cow milking technique
The cow must be milked simultaneously with both hands. The two front nipples are milked first, followed by the two rear ones. The bucket is placed on the floor under the udder and can also be clamped with your feet to prevent it from accidentally tipping over or being knocked out by a cow.
We carry out milking:
- Place both hands around the nipples and press down on them with all fingers. The brush remains motionless, but with your fingers we pull a little to the bottom, as if pulling the nipple.
A trickle of milk should run from the nipple, hitting it in the milker, we slightly unclench our fingers and again clasp the nipple, we repeat the described action. The main thing is not to jerk the nipples very hard and abruptly.
- Usually the first two streams of milk are pumped into a separate bowl. According to the condition of the milk received, it is determined whether the animal has any diseases.
Also, with the first milk, dirt comes out of the nipples.
- It is imperative to adhere to this milking sequence, when the front teats are milked first, and then the rear ones. It is necessary to pass from one to another as the streams of milk are depleted.
- You can periodically massage the udder so that new portions of milk begin to flow to the nipples.
It is especially important to massage before the end of milking, then the milk will flow more fat.
- At the end of milking, it is important to wipe the nipples dry, and then grease with some fatty substance - petroleum jelly or butter. This will keep the nipples from cracking during the hot season.
How often milking should be done: getting to know different options and opinions
Most often, a cow is milked three times a day.
However, some farms, in which animals are grazed around the clock and no additional feed other than grass is used to feed the cows, one-time milking is practiced.
But this is done solely for economic reasons, and also because in such conditions, cows usually give a small amount of milk.
Still, if a cow is capable of producing a large amount of milk, then one-time milking will never work for her. But in the future, the opinions of both milkmaids and other specialists are very different.
Some believe that three-time milking allows you to increase milk yield, others are of the opinion that the number of milkings does not affect the amount of milk received.
Probably, it would be more correct to say that if a cow is first milked three times a day, and then switched to two times a day, then in this case, a drop in milk yield is more likely.
Therefore, this issue should be approached based on your own capabilities. If it is not difficult for you and there will be enough time to milk your pet three times a day, do it three times.
If in the daytime you are too busy, and it is more convenient for you to milk only in the morning and in the evening, you will have to give preference to two milkings a day.
Is it important to consider the milking time of the cow and how does this affect the amount of milk?
Milking times should always be roughly the same.
Firstly, with the help of this you discipline your cow, and secondly, you will regulate the processes of milk accumulation in the udder.
The fact is that the more milk accumulates in it, the further it is produced slowly. But after milking and during her massage, the mammary glands of the cow are activated, and milk begins to be actively produced again.
If you decide to milk your pet three times a day, then the intervals between two milkings should be approximately 8 hours... That is, milking should begin at about 6:00 am, at 12:00 noon and at 19:00 in the evening.
But with a two-time period, it is advisable to increase this period of time to 12 hours. Thus, if the cow was milked in the morning at 6:00, then in the evening this process should start at 18:00. But still, it is important not to observe the interval between milkings, but to adhere to approximately the same time.
Even if these intervals are difficult to maintain, milking can be carried out either an hour earlier than the usual time, or an hour later. That is, if you usually milk a cow three times a day, then the minimum interval between milkings can be a period of 7 hours, and the maximum - 9 hours.
Many also combine milking time with feeding the cow. In fact, it is very convenient, since you do not have to go to the barn very often, first to feed and then to milk the cow.
Cow problems and diseases related to udder and milk quality
In cows, there are two of the most common and problematic diseases that affect the mammary glands and greatly affect the quality of the milk produced. Therefore, if you decide to keep a cow, you need to be prepared for the like.
Why is leukemia dangerous and how to understand its symptoms?
Your cow can get leukemia in many ways. Very often this happens when veterinarians carry out various work related to the collection of blood from an animal. But in addition to blood, the causative agents of leukemia can also be found in semen, milk, and amniotic fluid (that is, the disease is transmitted from mother to calf).
It is very important for sick animals to be limited in contact with the whole herd., since the described disease is even transmitted through blood-sucking insects. Another negative nuance of the disease is that at the first stage it is almost impossible to determine the presence of the disease.
Yes, and on the second, there are no clearly visible symptoms, the disease is determined by changes in the hematological nature that occur in the peripheral circulatory system.
Since the causative agents of leukemia are also found in milk, it cannot be eaten fresh, before that it should be boiled well.
Unfortunately, but leukemia is not treatable... The only necessary preventive measure is the annual two-time check of the blood of animals for the presence of infection.
Thus, if necessary, you can timely learn about the disease and apply the necessary measures for isolation or destruction of livestock.
Mastitis: Symptoms, Prevention and Treatment of Disease in Cows?
This disease can be identified almost immediately by the highly inflamed mammary glands of a cow. Most often they pay attention to it during milking.
Causes of mastitis the following factors may be:
- Unsanitary conditions of detention, when the udder is poorly washed or not washed at all before milking; in the absence of regular cleaning in the corral with a cow.
- During dry summer periods, when milk stagnates in the udder. Very often, in a dry period of time, mastitis manifests itself due to the fact that it has not been treated earlier.
- With colds of an animal, when he has a high temperature for long periods of time.
- With improper milking.
Thus, the prevention of mastitis may well be full-fledged feeding, as well as compliance with all the necessary sanitary standards for keeping cows.
In case of mastitis, in no case should you use milking with the help of a special automated device.
You can determine mastitis by the clots that appear in the milk, pus, and sometimes even bloody traces. True, this disease also has a latent form, when its presence in an animal is determined only on the basis of special checks.
For example, you can add Mastidin to a few drops of milk. If there is a disease, the milk will look like jelly and the treatment of the cow should be started immediately.
Antibiotics are most effective, although there are many folk remedies available.
Since mastitis can cause different types bacteria, but the drug should also be prescribed individually. To determine which antibiotic will be effective, it is necessary donate your cow's milk for analysis to a special veterinary laboratory.
Experts will definitely advise you on what can really cure the animal. It is possible to treat a cow without a veterinarian, only after receiving detailed instructions from him.
Ways and secrets to increase milk yield
- The amount of milk obtained during milking directly depends on how and what the cow eats. It is especially important to pay attention to this factor during periods of dryness and in the first three months after calving.
It is very important that the diet prepared for the animal gives it a lot of energy that can be easily absorbed by the body of carbon, vitamins and minerals, fats and proteins.
Thus, in addition to high-quality feed during these periods, it is important to give cows various mineral and vitamin supplements.
- We have already mentioned how important it is to do preliminary preparation before milking. Massages and attentiveness to the cow also affect the amount of milk you receive.
- It is very important that the cow is healthy. Also, in no case should you expose the animal to stress, since from such a milk yield can fall at times.
Milk quality: discussing positive and negative factors of influence?
The composition and properties of milk can change quite often, and this will not always indicate something bad.
For example, factors of such differences and changes can be attributed to:
- The breed of the cow, as well as its age. There are many dairy breeds that produce high amounts of fatty milk. With age, milk yield and quality indicators of milk decrease.
- The lactation period in which the animal is.
- Features of the diet of the cow, as well as the conditions of its maintenance.
- Productivity level.
- Features and regularity of milking.
So, during the lactation period, that is, for 300 days, the milk of the same cow can change its properties three times. In particular, immediately after calving, we do not receive milk, but colostrum, which comes out of the udder for the first 5-7 days.
The longest period we get is ordinary milk, which 10-15 days before calving is replaced by old-fashioned, bitter in taste.
Another very important characteristic cow's milk is considered to be its fat content. Today, experts call the most important criterion for the appearance of high fat content in milk, the amount of proteins that a cow receives from food.
Also, the fat content increases with the age of the cow, although after 6 years it gradually begins to decrease.
Also, for chemical analysis milk composition is often determined by the milk sugar content. The taste of milk directly depends on this component. However, it is impossible to influence its change, since milk sugar stays consistently at the same level regardless of the number of years of lactation.
As far as the cow's diet is concerned, the more you feed her with protein, the fattier the milk will be. Proteins, that is, proteins, will also be incorporated into the milk. Such feeding can also increase milk yield, raising them by 10%.
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Igor Nikolaev
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The vitamin composition and taste have put cow's milk on a pedestal. It is the most popular milk among other animals. It is easy to get it in large quantities both on a personal farm and on an industrial scale. But often in a herd, one cow gives much less milk than the other.
The secrets are not only in hereditary factors and physiological abilities of the udder and the body. Also important is the interest of the owner of cattle to carry out a set of measures for breeding.
The appearance of milk in a cow is considered a complex physiological process. Useful substances enter the udder, which form the basis of your favorite delicacy. And from digestive system nutrients enter the bloodstream.
For example, in order for a cow to give a liter of milk, up to five hundred liters of blood must pass through its udder.
Thus, a lot depends on the circulatory system, which must work like a clock. The hormonal and nervous systems play an important role.
The udder is a mammary gland, divided in the middle by a septum. The latter plays the role of a support for the right and left halves. They, in turn, are divided into quarters - front and back. Accordingly, they have four teats on the udder (rarely up to six). Milk is produced in many small sacs - alveoli. This is exactly the explanation for the question of where the cow has milk.
From the inside, they are covered with secretory epithelium, which produces milk. The alveoli communicate through tubes with ducts that flow into the milk cistern. It is connected to the nipples.
During lactation, the alveolar system changes. Such a complex process depends on external factors, including diseases of mastitis, in the difference in productivity and composition of milk.
The epithelium connects the leading parts of milk from the nutritional components that come with the blood:
- proteins;
- fats;
- lactose.
During the connection process, all these components change. But vitamins, enzymes, hormones, mineral salts reach the animal's plasma from the blood in natural terms, as it is. Their content may vary. For example, the composition of calcium in milk is fourteen times higher than in blood plasma. The same can be said about phosphorus, only the figure is ten. As for sodium, there is a smaller composition - the difference in favor of plasma is seven times.
During lactation, milk is produced in the udder without interruption:
- first, it flows into the alveolar cavity;
- excreted through small ducts into large ones;
- the tanks are filled.
The whole process takes up to half a day, and then the mammary gland ceases to be so active.
If the cow is not milked for more than sixteen hours, then the pressure in the udder increases and the secretion of milk stops completely.
Not milking a cow even for the specified interval means starting the process of absorbing milk components. The omission leads to a decrease in milk production, the animal simply gives it less. The udder must be large enough not to overflow, and the cow must be cooked for this.
Milking
Breeding of representatives of cattle is a very responsible and complex process, as well as the appearance of milk. The udder is full. If you put catheters in the nipples, you can see large trickles. But despite the intensity, less than half of the contents will be milked. A smaller part of the milk of a cow before milking is stored in tanks.
There are cases when at the very beginning of milking there was a significant part of milk in the tanks. To get the rest, you need to compress the alveoli. It turns out that the first milk portions flow out of the tank quite easily. The cow does not make any effort to drain it and cannot even restrain it.
For full return, you need to make an effort, squeeze the alveoli in the nipples. In this case, the manual method is connected or with the help of milking equipment. They contain the bulk of the milk produced.
It is never possible to empty the udder completely. A little more than a liter of residual milk remains there. It does not disappear, new receipts are added to it and milk is milked out in a few days.
If residual milk is considered a natural physiological phenomenon, then sometimes it does not completely empty the udder due to poor-quality milking.
How is milking done?
Milking is considered a reflex. To a certain extent, the flow of blood plays a role in the flow of milk. This is understandable by the increase in udder temperature, it becomes hot, the teats slightly increase.
So the following components of the body are involved in milking:
- nervous system;
- endocrine glands (thyroid, posterior lobe of the pituitary gland, stellate cells);
- muscles of the mammary gland.
If you try to turn off the sensitive receptors of the mammary gland in the laboratory, then the natural milking process is disrupted. Just touching the nipples is pointless, they need to be gently squeezed, since it is possible to get to the desired receptors by volitional squeezing.
The greatest impact should be on the base of the nipples. Experienced breeders adjust to the process.
According to the experiments carried out, the specialists were able to prove that uniform squeezing of the nipples a hundred times a minute gives an excellent result.
Of course it is laborious process but the resulting product is worth it.
Ejection hormone
From talking about the number of nipple squeezes during milking, it is worth moving on to the recoil hormone. This is oxytocin. Most of all, it is cultivated in the blood by the third minute from the beginning of the process. After four or five minutes of milking, the hormone becomes inactive.
Therefore, the ability to produce milk is directly related to the ability to use these reflexes.
An experienced housewife or owner of dairy cows should perform all procedures promptly so as not to miss the period of oxytocin action. It is desirable that the milking pattern is the same. Thus, it is possible to achieve continuity and fruitfulness of the milking process.
Razda
Measures taken for high-quality feeding, housing and milking of calving cows are called milk production. If the whole complex is performed correctly, then large milk yields are obtained and the productive health of the animal is preserved.
When the calves appear, weaning can begin. About two weeks after calving, the cow is milked up to five times a day. Then three times. This is especially true for young females when it is necessary to achieve high performance milk yield and. Although, for material reasons, many farms are switching to double milking - in the morning and in the evening, since this will require cost reductions.
It used to be thought that the milk resides during milking. Then this delusion was debunked. It turned out that it is constantly being formed. A smaller part of the milk in a cow is stored in the glandular cells themselves, a little more in the alveoli. Only the last "vessels" accumulate milk, which is inferior in fat content to another.
It is the last drops of milk that are called cellular and fattest. In general, the more the alveoli are filled, the lower this figure becomes.
A smaller part of the milk is obtained from cows in the final stage of lactation. Even the smaller the gap between milking, the lower the pressure in the udder. But the white nutritive liquid arrives sooner and the overall productivity also increases. The short storage period of milk in the udder contributes to the increase in fat content.
Experts have developed certain milking rules that should be learned by all livestock breeders:
- washing the udder with warm clean water;
- udder massage stimulates milk flow. Before milking, first rub the right half, then the left. Then they make several squeezes, as if pushing the udder up, like a calf does. Before the end of the process, the udder is massaged again, as if driving milk from the ducts;
- milking should take place at the same time, in a constant place;
- after the first calf appears, milk should be milked up to four times a day at intervals of seven hours. This avoids pressure in the alveoli in a young cow;
- observance of the order of cows. In general, the developed habits must be observed. The cow is very sensitive to any change;
- kind attitude to the animal, so as not to create stressful situations. During milking, you must not frighten her, shout at her or beat her.
Every zealous herd owner or newcomer to the agricultural industry faces the challenge of choosing an animal. The latter need to remember a few rules that will help you get a good-quality cow that brings good milk yield.
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