The process of obtaining milk from a cow 6. Conditions for obtaining benign milk. Milk quality: discussing positive and negative factors of influence

Keeping a cow in the household is very beneficial as 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 straightforward matter, however, the amount of milk and the general condition of the cow's body very much depend 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 a cow is able to give.

Naturally, experienced milkmaids also know various ways to increase milk yield and the quality of milk obtained, which we will gladly share with you in the article below.

We are preparing not only ourselves, but also preparing the cow for the milking process

Before you begin the process of milking a cow, it is very important to take care of hygiene.

First of all, it’s worth cleaning the stall - fresh manure must be removed, instead of it, fresh and necessarily 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 even before milking and during it to close the door to the barn. This will slightly reduce the activity of flies, and the cow will not be so actively fanning its tail.

The tail binding also helps with this, although the animal does not relieve the nervous strain.

Young and temperamental cows are best tied, because 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 eventually she will get used to at the same time to put in a position convenient for milking and behave obediently throughout this process.

Experienced milkmaids advise treating the animal very gently, trying to maintain "friendly" relations with it.

To relieve the cow from stress, it is recommended to stroke it before milking, call it by the nickname and indulge in some goodies. The fact is that a cow is able to remember her mistress very well, because it recognizes people by smell, and respond to its kindness.

Even absurd things happen when a cow gives milk to only one person to whom she is accustomed.

Do not forget wash your own hands before milking, put on a clean bathrobe or at least an apron. Also, you need to thoroughly wash the udder, removing all accumulated dirt from it.

To wash the udder, it is better to use warm water so as not to irritate the cow. After, the udder is wiped dry.

To stimulate the delivery of cow milk, it is important pre-massage the udder. It should include light rubbing and patting, not only on the nipples, but throughout the udder. Due to this, your cows will form a milk flow reflex, the flow of milk to the nipples will increase significantly.

Features of the milking process: the main techniques and practical advice

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 be.

To collect milk, you need to take some container - an enameled bucket or a special crib. Please note that after each milking, the vessel used for milk will need to be washed and dried. After the cow is milked, the milk will need to be covered either with a lid or with gauze so that no debris gets into it.

You can grab nipples during milking in two ways - either simply with two fingers, or with your whole fist. Although for many milking with fingers is a more convenient way (especially if the cow’s nipples are small), experts believe that such milking can lead to various problems with the udder.

For this reason, when milking the nipples, you need to wrap your fingers around all the fingers, that is, with your fist. In order not to rub the skin of the hands to yourself and the skin of the nipples of the cow, rub your hands and lubricate them with oil before milking.

Description of cow milking technique

The cow needs to be milked simultaneously with both hands. The first two front nipples stand out, and after them two rear nipples. The bucket is placed on the floor under the udder, it can also be clamped with your feet so that it does not accidentally roll over or is knocked out by a cow.

We carry out milking:

Grasp the nipples with both hands and push them with all your fingers. The brush remains motionless, but with the fingers we pull a little to the bottom, as if pulling the nipple.
A trickle of milk should run from the nipple, once it enters the milker, open your fingers a little and grasp the nipple again, repeat the described action. The main thing is not to pull the nipples very strongly and sharply.
Usually the first two streams of milk are expressed in a separate bowl. The condition of the milk obtained determines whether the animal has diseases.
Also, dirt comes out of the nipple with the first milk.
Be sure to adhere to such a milking sequence, when the front nipples protrude first, and then the rear ones. Goes from one to another is necessary as the trickles of milk are depleted.
You can periodically massage the udder so that new portions of milk begin to pour in to the nipples.
It is especially important to massage before completing milking, then the milk will flow more fat.
At the end of milking, it is important to wipe the nipples dry, and then lubricate with some fatty substance - petroleum jelly or butter. This will protect the nipples from cracking during the hot season.

How often do you need to milk: get acquainted with different options and opinions

Most often, milking a cow is carried out three times a day.

However, some farms in which animals are grazed around the clock and no additional feed is used to feed cows, except grass, use one-time milking.

But this is done solely for economic reasons, and also because cows usually produce a small amount of milk under such conditions.

But nevertheless, if a cow is able to give a large amount of milk, then a one-time milking will not be suitable for her. But in the future, opinions of both milkmaids and other specialists diverge very much.

Some people think that three-time milking can increase milk yield, while 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, then in this case milk yield drops are more likely.

Therefore, this issue should be approached on the basis of their own capabilities. If it’s 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 carry out milking only in the morning and in the evening, you will have to give preference to two-time milking.

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 about the same.

Firstly, with the help of this you will 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 later it is produced slowly. But after milking and the massage performed during her massage, the mammary glands of the cow are activated, and milk again begins to be actively produced.

If you decide to milk your pet three times a day, then the intervals between the two milking should be approximately 8 hours. That is, milking should begin at about 6:00 in the morning, at 12:00 in the afternoon and at 19:00 in the evening.

But with a two-time this period of time, it is advisable to increase to 12 hours. Thus, if the cow was milked in the morning at 6:00, then in the evening this process should be started at 18:00. But nevertheless, it is important not to observe the interval between milking, but to stick to about the same time.

Even if the indicated intervals are difficult to maintain, milking can be done either an hour earlier than usual or an hour later. That is, if you usually milk a cow three times a day, then the minimum interval between milking can be a period of time of 7 hours, and the maximum - 9.

Many also combine milking time with feeding a cow. In fact, it is very convenient, because you don’t have to go to the stable very often, first to feed, and then to milk the cow.

Problems and diseases of the cow associated with the udder and the qualitative characteristics of milk

Cows have 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.

What is dangerous leukemia and how to understand its symptoms?

Your cow can become infected with leukemia in many ways. Very often this happens when veterinarians carry out various activities related to blood sampling 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 to limit diseased animals in contact with the whole herd., because the described disease is even transmitted through bloodsucking insects. Another negative nuance of the disease is that at the first stage it is almost impossible to determine the presence of the disease.

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 found in milk, it is impossible to take it fresh as food, before that it should be well boiled over.

Unfortunately, but leukemia is not treatable. The only necessary preventive measure is an annual two-time check of animal blood for infection.

Thus, if necessary, you can timely learn about the disease and apply the necessary measures of isolation or destruction of livestock.

Mastitis: symptoms, prevention and treatment of disease in cows?

This disease can be determined almost immediately by the highly inflamed mammary glands of the cow. Most often pay attention to him when milking.

Causes of mastitis may be the following factors:

Unsanitary conditions when the udder is poorly washed or not washed at all before milking; in the absence of regular cleaning in the pen with a cow.
In dry summers, when milk stagnates in the udder. Very often in a dry period of time, mastitis is manifested due to the fact that it was not treated before.
With colds, the animal, when he has long periods of time, has a high temperature.
With improper milking.

Thus, the prevention of mastitis may well be full feeding, as well as compliance with all necessary sanitary standards for cows.

When mastitis, in no case should you use milking using a special automated machine.

Mastitis can be determined by clots, pus, and sometimes even bloody traces that appear in milk. 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 the drug "Mastidine" in a few drops of milk. If there is a disease, the milk will look like jelly and you need to start treating the cow immediately.

Antibiotics are most effective, although there are many alternative treatments.

Since mastitis can be caused by different types of bacteria, but the drug should also be prescribed individually. To determine which antibiotic is effective, it is necessary hand over your cow’s milk for analysis to a special veterinary laboratory.

Specialists will definitely advise you what the animal can really cure. You can treat a cow without a veterinarian, only by receiving detailed instructions from him.

Ways and secrets of increasing milk yield

The amount of milk received during milking directly depends on how and what the cow eats. It is especially important to pay attention to this factor during dead periods and in the first three months after calving.
It is very important that the diet compiled for the animal gives him a lot of energy, which can be easily absorbed by the body of carbons, 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 the importance of pre-milking. Massages and attentiveness to the cow also affect the amount of milk received.
It is very important that the cow is healthy. Also, in no case should you expose the animal to stress, because from this 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, the factors of such differences and changes may include:

The breed of the cow, as well as its age. There are many dairy breeds that produce large amounts of skim milk. With age, milk production and milk quality indicators decrease.
The lactation period in which the animal is located.
Features of the diet of the cow, as well as the conditions of its maintenance.
Level of productivity.
Features and regularity of milking.

So, for a lactation period, that is, for 300 days, the milk of the same cow can change its properties three times. In particular, right after calving we get not milk, but colostrum, which comes out of the udder for the first 5-7 days.

The longest period we get ordinary milk, which 10-15 days before calving is replaced by old-fashioned, bitter in taste.

Another very important characteristic of cow's milk is its fat content. Today, experts call the most important criterion for the appearance of high fat content in milk the amount of protein that a cow receives from food.

Also, fat content increases with the age of the cow, although after 6 years it gradually begins to decrease.

Also, in a chemical analysis of the composition of milk, the content of milk sugar is often determined. The taste of milk directly depends on this component. However, it is impossible to influence its change, since milk sugar remains at the same level regardless of the number of years of lactation.

As for the cow’s diet, the more you feed her with protein-containing feeds, the fatter the milk will be. Proteins, that is, proteins, will also be found in milk. Such feeding can increase milk yield, raising them by 10%.

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The mammary gland secretes milk continuously. In between milking, it fills the capacitive system of the udder: the cavity of the alveoli, excretory ducts, milk ducts, milk ducts and the tank. As the system fills, the pressure rises and, reaching a certain value (40-50 mmHg), becomes a factor inhibiting milk formation.

Milk in the udder can conditionally be divided into cisternal, alveolar and residual. 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 secreted during milking of this pine or other nipples of the udder; residual milk can be extracted by administering large doses of the hormone oxytocin to the animal. In normal milking, only cisternal and alveolar milk is dispensed.

The removal of milk from the udder during milking of the cow is a rather complicated process, including uneven - hormonal mechanisms. It involves the nervous system, endocrine glands, and the muscles of the udder. In order for their interaction to come, the cow needs to be prepared for milking: to wash and massage the udder. At the same time, the nerve endings of the peritoneal section of the udder and nipples are irritated. Nerve stimulation reaches the spinal cord. From here, one part of the signals is sent to the brain, and the other to the mammary gland. In response to these signals, the posterior pituitary gland secretes the hormone oxytocin, which appears in the blood after 20-30 s and reaches the breast with a blood stream, causing contraction of the muscle cells surrounding the alveoli and small tubules. The alveoli, as it were, are compressed, the tubules are shortened, and their lumen is increased. Favorable conditions arise for the exit of milk into the ducts of the gland. At the same time, the sphincter of the nipple relaxes.

When the entire mass of the alveoli is reduced, large milk ducts and cisterns are filled with milk, the pressure inside the udder increases sharply (up to 50-70 mm Hg) and milk reflex occurs.

The hormone oxytocin is released not only with irritation of the udder. The same effect is caused by the sound of the included milking machine, the appearance of a milkmaid and mechanical irritation of the nipples during milking. A sharp noise, fear, pain or the appearance of a new milkmaid can slow down the milk reflex, apparently, this is due to the increased production of the hormone adrenaline in the body.

The hormone acts for a short time, as it is destroyed by its anti-hormone. The concentration of the hormone in the blood necessary for milk flow is maintained for 6-8 minutes. During this time, the cow needs to be quickly milked.

When preparing a cow for milking, milk allowance does not occur immediately. A certain time passes until the moment when the body responds to irritation. This is a latent period of milk transfer. Typically, this period in cows is 40-50 s, although individual animals may have significant deviations due to individual characteristics. The duration of the latent period of milk transfer largely depends on the filling of the udder before milking. With strong filling, especially at the beginning of lactation or with long breaks between milking, it can be 30 s, with low milk yield and frequent milking - more than 1 minute. During lactation, the latent period of milk transfer is significantly lengthened and, as a rule, on the 6-7th month of lactation, it usually lasts more than 1 min.

The process of extracting milk from the udder itself has 3 distinct phases. This is due to the nature of the change in pressure inside the udder under the action of the hormone oxytocin and milk present in the gland. In accordance with the change in pressure inside the udder, the rate of extrusion, or, as it is also called, the rate of milk transfer also changes.

During machine milking, all of the indicated phases of milk transfer are clearly visible through the sight glass and the milk hose in the milking machine, and the milkmaid can correctly orient herself 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 call the reflex of milk transfer to the same milking for the second time. This is due to the temporary excitability of tissues that occurs after strong excitement in the period of previous milking (rest phase). In practical conditions, this phenomenon can be observed during the poddy 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 during milking is required. However, even in this case, up to 40% of milk and 60% of the milk fat present in the iron before milking remains unexcited.

In the first 4 months of lactation, the rate of milk flow in cows is almost the same. 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 rate of milk transfer is significantly reduced (on average by 27-3 8% at intervals between milking no more than 12 hours). At the end of lactation, it is almost impossible to cause a full reflex of milk flow.

Young animals, as a rule, give milk faster and more fully. They have a much shorter and latent period of milk transfer, i.e. milk allowance under the action of udder massage occurs earlier than in adult cows. This must be considered when organizing the milking process on the farm.

A delay in the start of milking when an allowance occurs leads to an incomplete use of the milk yield reflex. As a result, a lot of unexcited milk remains in the udder. With frequent repetition, this leads to premature self-start of cows, as milk production is disturbed. Violation of the usual milking regimen also contributes to an increase in the amount of residual milk in the udder. All this must be taken into account in practical work.

Igor Nikolaev

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Vitamin composition and taste elevated cow's milk on a pedestal. It is the most popular among the milk of other animals. It is not difficult to get it in large quantities both on a personal farm and on an industrial scale. But often in a herd, one burenka produces much less milk than another.

Secrets are not only in hereditary factors and physiological abilities of the udder and the body. It also matters the interest of the owner of cattle to carry out a series of measures for undressing.

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 treat. And from the digestive system, nutrients enter the bloodstream.

For example, for a cow to give a liter of milk, up to five hundred liters of blood must pass through her udder.

Thus, a lot depends on the circulatory system, which should work like a clock. The hormonal and nervous systems play a significant role.

The udder is the mammary gland, divided in the middle by a septum. The latter acts as a support for the right and left halves. They, in turn, are divided into quarters - front and back. Accordingly, they have four nipples on the udder (rarely up to six). Milk is produced in many small bags - alveoli. This is just the explanation for the question of where the cow has milk.

Inside they are covered with secretory epithelium, which produces milk. The alveoli communicate through ducts with ducts that flow into the milk tank. She 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 milk composition.

The epithelium connects the leading parts of milk from the nutrient components that enter the blood:

proteins;
fats
lactose free.

During the connection, all of these components change. But vitamins, enzymes, hormones, mineral salts reach the plasma of the animal from the blood in kind, as it is. Their contents 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 a 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 cavity of the alveoli;
excreted through small ducts into large ones;
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 pressure increases in the udder and milk secretion stops completely.

Not to milk a cow even of the indicated interval means to start the process of absorption of milk constituents. The admission of omissions leads to a decrease in milk production, the animal simply gives it less. The udder should be large enough so as not to overflow, the cow needs to be prepared for this.

Milking

Extrusion of representatives of cattle is a very responsible and complex process, as well as the appearance of milk. The udder was filled. If you place catheters in your nipples, you can notice large trickles. But despite the intensity, less than half of the contents can be milked. A smaller portion of the cow’s milk is located in tanks before milking.

There are cases when at the very beginning of milking in tanks there was a significant part of milk. To get the rest, you need compression of the alveoli. It turns out that the first milk portions flow out of the tank quite easily. The cow does not exert any efforts to its outflow and can not even restrain.

For full return, you need to make an effort to compress the alveoli located in the nipples. In this case, the manual method is joined or with the help of milking equipment. They contain the bulk of the milk received.

It is never possible to completely empty the udder. There remains a little more than a liter of residual milk. It does not disappear, new arrivals join it, and milk is dispensed in a few days.

If residual milk is considered a natural physiological phenomenon, then sometimes it does not completely free the udder due to poor milking.

How is milking?

Milking is considered a reflex. To a certain extent, a rush of blood plays a role in the flow of milk. This is understandable by increasing the temperature of the udder, it becomes hot, the nipples slightly increase.

So in milking the following components of the body are involved:

nervous system;
endocrine glands (thyroid, posterior pituitary, stellate cells);
the muscles of the mammary gland.

If in laboratory conditions you try to turn off the sensitive receptors of the mammary gland, then the natural process of milking 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 compression.

The greatest impact should be on the base of the nipples. Experienced breeders adapt to the process.

According to the experiments, specialists were able to prove that the uniform compression of the nipples a hundred times per minute gives an excellent result.

Of course, this is a laborious process, but the resulting product is worth it.

Push hormone

From talking about the number of compressions of the nipples during milking, it is worth moving to the hormone of bestowal. 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 get milk is directly related to the ability to use these reflexes.

An experienced hostess or owner of dairy cows must complete all procedures promptly so as not to miss the period of action of oxytocin. It is desirable that the milking pattern is the same. Thus, it is possible to achieve continuity and fruitfulness of the milking process.

Sharing

Measures taken for high-quality feeding, maintenance and milking of calving cows are called a cuddle. If the whole complex is performed competently, then large milk yields are obtained and the productive health of the animal is preserved.

When calves appear, you can start a swarm. 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 you need to achieve high rates of milk yield and. Although for material reasons, many farms are switching to double milking - in the morning and in the evening, because these goals will require cost reduction.

It used to be that milk stays during milking. Then this fallacy erupted. It turned out that it forms constantly. A smaller part of the milk in the cow is stored in the glandular cells themselves, a slightly larger part is stored in the alveoli. Only now, the last "vessels" accumulate milk, inferior in fat content to another.

It is the last drops of milk that are called cellular and the fattest. In general, the more alveoli are filled, the lower this indicator.

A smaller portion of 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 white nutrient fluid arrives sooner and overall productivity also increases. A short period of storage of milk in the udder contributes to an increase in fat content.

Specialists have developed certain milking rules that should be memorized to all breeders:

cleansing 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 upwards, as a calf does. Before the end of the process, the udder is again massaged, as if driving milk from the ducts;
milking should take place at the same time, in a permanent place;
after the appearance of the first calf, milkings should be performed up to four times a day at intervals of seven hours. So it is possible to avoid pressure in the alveoli of a young cow;
compliance with the order of cows. Generally developed habits must be respected. The cow is very sensitive to any changes;
good attitude to the animal, so as not to create stressful situations. During milking, you can not scare her, scream at her or beat her.

Every zealous herd owner or newcomer to the agricultural industry is faced with the problem of choosing an animal. The latter need to remember a few rules that will help you get a solid cow that brings good milk yield.

3. Methods of keeping cattle. Stall equipment kits. Determination of optimal stall parameters.

4. Methods of keeping animals. Sets of technological equipment.

5. Methods and means for removing manure. Calculation of the volume of the manure channel.

6. Classification of means for cleaning manure. Justification of the choice of means for cleaning manure.

7. Methodology for substantiating the type and size of the manure storage.

8. Methods of disposal of manure and its introduction into the soil.

9. The physiological basis of the process of machine milking of cows. Methods for extracting milk from the udder of a cow.

10. Types of milking machines and their brief description. Calculation of the need for milking machines.

11. Types of milking machines. Criterias of choice. Calculation of the annual yield of milk.

12. Automated milking machines, their scope and brief description.

13. Methods of primary processing of milk and a complex of machines. Calculation of the volume of milk to be processed.

14. Methods and rationale for choosing machines for preparing feed for feeding.

15. The system of machines for the distribution of feed (name and brand). Calculation of the distribution line.

1.3. Mobile feeder device

1.4 The device of stationary feeders

16. Selection criteria and determination of the performance of the feeders.

17. Classification of feeders. Calculation of the need for feeders.

18. Machine system and technology for the preparation of herbal flour and granules.

19. Justification of the type and size of silos.

20. The technology of preparation of crushed feed and a set of machines. Calculation of energy costs for grinding feed.

21. Classification and schematic diagrams of machines for grinding feed cutting.

22. Feed dispensers, their classification and characteristics.

23. Mixing feed. Types of feed mixers used in animal husbandry.

24. A system of machines to ensure a normal microclimate in livestock buildings.

25. Ventilation systems of livestock buildings and their characteristics. Calculation of the required air exchange rate.

26. The concept and basic parameters of the microclimate in livestock buildings.

27. System of sheep shearing machines (brands, characteristics).

28. System and equipment for a complex of machines on livestock farms.

29. Mechanization of processes in the industrial production of eggs and poultry.

9. The physiological basis 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 shares, often developed unevenly. Most cows in the rear lobes produce more milk 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 blood of the animal, which through the milk ducts enters the milk tank 3 and 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 comprising 150-200 alveoli (lobule length 1.5 mm, width 1 mm, height 0.5 mm). Lobules are combined into larger lobes with large ducts flowing into the cavity above the nipple - the cistern of the udder. The nipple of the udder of the cow has a tank 4, separated from above by a round fold from the tank of the udder 3, and from below into a narrow nipple canal, surrounded by a dense muscle ring - the sphincter 5. Between milking the sphincter is tightly pressed, preventing milk from flowing out of the udder. Milk does not flow out of the udder between milking also due to the special location of the milk ducts with expansion and contraction, as well as special sphincter-like thickenings. Breast tissue is similar to a sponge, and milk can only be removed by squeezing it. Compression is carried out by the reduction of myoepithelium under the action of the hormone oxytocin. By the beginning of the next milking, the tanks of the udder contain from 4 to 20% milk. The bulk of milk - 80-96% - is in the alveoli and small ducts of the mammary gland. It is relatively easy to extract milk from the cisterna, it flows out by itself if the resistance of the nipple sphincter is overcome by inserting catheters into the nipples. To get milk from the alveolar section of the udder, it is necessary to cause a milk reflex in the cow.

The whole process, the beginning of which is the irritation of the udder receptors, and the end - the transfer of milk from the alveolar section to the udder tank, is called the milk transfer 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 through the nerves and through hormones.

The operator, washing and massaging the udder, irritates the nerve endings (receptors) 6, from which the excitation, passing through the nerves, through the spinal cord enters the brain. From the central nervous system, signals to the mammary gland return in two ways. One path is purely nervous (the first phase), when the excitation 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 transfer of milk into them from the alveolar section. As a result of the first phase of the milk transfer reflex and relaxation of the sphincter of the nipple, the calf can receive a cisternic portion of milk 2-6 seconds after the start of sucking.

The second phase of the reflex of milk transfer includes, in addition to the nerve, the hormonal link. This phase begins 30-60 seconds after stimulation of the nipple receptors and lasts 4-6 minutes. In response to irritation of the receptors of the mammary gland and signals to the brain, the hormone oxytocin is released from the posterior pituitary gland into the blood, which reaches the breast with blood and causes the stellate cells of the alveoli to contract, increasing the permeability of the walls of secretory cells. The ducts under the action of oxytocin are shortened and expanded, facilitating the transfer of milk to tanks, from where it is easy to extract by the milking machine.

As a result of repeated milking under constant conditions on the farm and a coincidence in time of the act of milking with certain environmental factors (time, place, sequence of operations on the udder, etc.), conditioned milk flow reflexes are formed in cows and a stable stereotype of behavior during machine milking is developed.

The milk yield resulting from direct irritation of the receptor zones of the nipples and udder is called unconditionally reflex. The 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 milk yield reflex (conditional and unconditional) is carried out simultaneously in all shares of the udder, despite the varying amount of milk formed in them.

The technology of machine milking cows involves the following operations:

Creating a vacuum in the air system of the milking machine (installation);

Preparing a cow's udder for milking;

Putting on teat cups;

Milking and transporting milk to the storage tank;

Removing glasses from the nipples.

All the most labor-intensive machine milking operations are performed mechanically. An exception is the preparation of the udder of a cow for milking, dressing and removing milking cups, which occupy 15 ... 20% of the total milking time. Recently developed (mainly abroad - Holland, USA) robotic milking machines in which the search for cow nipples, putting on glasses, and removing them after milking is completed is carried out automatically. Washing and massage of the udder are also automated.

Mainly in the organization of milking cows are the multiplicity and the intervals between milking. The multiplicity of milking is established taking into account the capacity of the udder and other biological characteristics of the cows, as well as the specific economic conditions of keeping animals.

The intensity of milk yield depends on the filling of the udder with milk. When filling it with less than half milking cows is not recommended.

Milk from the udder can be removed in a natural way (sucking a calf) by manual and machine milking.

Milking can be done in two ways: suctioning milk using a vacuum and squeezing milk from the nipples. The latter method, which imitates manual milking, is not widespread due to the complexity of the design of milking machines.

To perform machine milking technology, technological lines are created that are a system of interconnected machines and units that perform all the necessary milking operations.

Zootechnical requirements for the technology of machine milking, due to the physiology of the animal, and boils down to the following.

1. Preparatory operations on the udder should be completed within one minute.

2. Milking glasses should be worn after the cow has milked.

3. The milking of the most highly productive cows should be completed in 4 ... 6 minutes. (milking speed up to 2l / min.).

4. A full drainage of milk from the suction cups of the teat cups should be provided during the period of greatest milk yield.

5. It is necessary to ensure that the cow fully extends the machine without manual milking.

6. For push-pull machines, do not leave milking cups on the nipples after the cessation of the flow of milk 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 sphincter of the nipple, not expose the nipples to excessive compression, not cause irritation; create a vacuum and a suction stroke duration in accordance with intra-udder pressure and milk flow rate. Milking cups should fit nipples of various sizes, not crawl onto the udder and not pinch the upper mouth of the nipple canal. They must be held on the udder without the use of special equipment.

The milking machine should be easy to manufacture and maintain, reliable in operation, should not require manual adjustment during milking, should provide the ability to conveniently visualize the flow of milk from the udder.

Milk, being an excellent nutritious product for humans, at the same time serves as a good nutrient medium for the reproduction of various microorganisms, including pathogens. Therefore, in the process of obtaining milk, dairy workers must constantly monitor to limit the ingress of microbes into milk. To do this, it is necessary to improve the ways of driving livestock to the pasture, maintain the necessary order on the farm territory, plant greenery, keep approaches and entrances to farms in good condition, and regularly update dekovriki and desbarriers.

In the barn’s premises, manure should be removed in a timely manner, the litter should be changed, walls should be disinfected and whitewashed. Cows must be cleaned, and the most contaminated parts of their bodies should be washed with water and disinfectants. If milking cows is carried out in stalls, then coarse and dusty foods should be distributed no later than an hour before milking, followed by ventilation of the premises before milking.

In the process of obtaining milk, milkmaids and machine milking cows are required to strictly observe the rules of sanitation and hygiene. Before putting on the milking machines, the udder of the cows should be well washed and dried with a carefully wrung-out absorbent tissue towel constantly contained in the disinfectant solution.

The first servings of milk must be dumped in a separate bowl. Microorganisms located on the surface of the nipple, the litter and the earth, through the nipple canal enter the udder. True, as a result of the bactericidal action of the tissues of the udder, a significant part of them perishes. However, the most persistent forms of bacteria persist. Especially a lot of them in the lower part of the nipple canal. This portion of milk (bacterial cork) must be handed over in a special mug with a black net. The mesh allows you to timely detect breast diseases, since in this case protein flakes and mucus will linger on the mesh, sometimes blood secreted by an inflamed udder. Thus, it is possible to prevent the mixing of milk received from a sick cow with the total milk yield of the herd, since admixtures of mastitis milk spoil the entire milk yield. Toxins secreted into milk during cow disease do not neutralize during pasteurization and can cause human illnesses with tonsillitis, scarlet fever, as well as toxicosis, allergic conditions and poisoning. Of particular danger is milk from cows affected by staphylococcal mastitis. Milk seeded with such microflora is rejected.

Dairy dishes and equipment for milking, processing and storing milk can be a significant source of bacterial contamination. Therefore, careful maintenance of the equipment, the use of effective means for washing and disinfecting it allows you to get high quality milk with little bacterial contamination.

Farm staff must strictly observe personal hygiene. Before the milking of the cows, the milkmaid needs to put on a clean dressing gown that is not used for any other work, put the hair under the headscarf, thoroughly wash the elbow hands with warm water and soap, and then rinse with a disinfectant solution. The nails on the hands should be short-cropped, and if there are wounds and abrasions on the fingers, a moisture-proof bandage should be applied. Persons working with milk should undergo a medical examination at least once a quarter, and be examined once a year for carriage of pathogens of intestinal infections, helminths and tuberculosis. Workers newly arriving at the farm should only be accepted upon presentation of a certificate of medical examination and the conclusion that there are no pathogenic and toxigenic bacteria carrying bacteria.

Persons with an open form of tuberculosis, purulent open ulcers, various infectious inflammations of the eyes, etc. cannot be allowed to work with milk.

To prevent the ingestion of pathogenic microflora into the milk when an animal is detected in a patient’s flock with a dangerous disease (foot and mouth disease, brucellosis, leptospirosis, etc.), it should be immediately isolated from the rest of the herd and immediately reported to a veterinarian. The sick animal is milked last and in a separate dish. The milk received from it with the total milk yield from the herd is not mixed, but used in accordance with the instructions of the veterinarian or destroyed. After draining the milk received from a sick animal, the dishes must be thoroughly washed and disinfected. For mass diseases of cows with such diseases in which milk can be used as food for people, it must be subjected to special heat treatment directly on the farm before being sent to the dairy factory.

Dangerous sources of bacterial contamination of milk are flies and rodents. On the body and legs of one fly there can be up to 1.5 million microbes, among which pathogens are found. Therefore, on farms, a systematic fight against flies and rodents should be carried out by chemical, mechanical and biological means.

Water used for washing the udder of cows, washing hands, dishes and equipment can also serve as a source of bacterial contamination of milk. To prevent this, use only potable water. In no case should water be used on the farm from contaminated wells and pits located near manure depots, latrines, sewage dumps, or rainwater.

To obtain benign milk, it is important to observe the rules of milking. With manual milking, you must use the milking with your fist, not a pinch. With machine milking, overexposure of the teatcups on the udder should be avoided, as this can lead to inflammation in the mammary gland. Incomplete extradition entails a decrease in the fat content of milk, since part of the milk fat remains in the udder.

The instability of the vacuum regime is also one of the main causes of mastitis. In addition, violation of the regime leads to rupture of the shells of fat globules, resulting in reduced milk quality.

The law prohibits all kinds of additives in milk for any purpose. Milk with the presence of preservatives (formalin, hydrogen peroxide, potassium dichromate, chlorine preparations, etc.) and neutralizing substances (soda, alkali, etc.) should not be taken to milk processing enterprises. The content of antibiotics in milk is also unacceptable, since almost all of them are allergens. Heat treatment usually does not destroy them, and, therefore, does not reduce their negative effect. The random intake of antibiotics in humans and animals contributes to the rapid formation and spread of antibiotic-resistant bacteria races. Therefore, in the treatment of sick animals, especially mastitis, as well as when premixes containing antibiotics are added to feed, one should be guided by the appropriate instructions.

Zootechnical and veterinary specialists must strictly observe the established rules, terms and methods of processing animals. In this case, special instructions and recommendations should be guided in each case. It is also necessary to observe the quarantine deadlines for grazing and feeding grasses from meadows and pastures after processing them with chemical agents.

Dairy enterprises should not accept milk with a rancid, musty taste, a pronounced smell and a taste of onions, garlic and wormwood. Such milk is not suitable for the production of high-quality dairy products. In this regard, from the diet of lactating cows, it is necessary to exclude feeds that adversely affect the quality and technological properties of milk. Do not allow accidental eating of their animals. It is important to work to improve the botanical composition of grasses on pastures.

It is also known that when animals eat buttercup grasses, milk has a red tint and an unpleasant taste, horsetail - a bluish color (and it quickly turns sour), sorrel sour - sour taste, fast coagulability. Cream obtained from such milk, poorly mixed in butter.

When cows are kept on cultural pastures, the quality of milk depends on the soil and climatic conditions, the botanical composition of the grass mixtures, the phase of plant vegetation, the dose of mineral fertilizers, irrigation, and other agricultural measures. Legumes and cereal mixtures are more balanced and biologically complete for dairy cattle than cereals, due to the high content of sugar, essential amino acids, calcium, phosphorus, trace elements and other nutrients. When an increased dose of nitrogen fertilizers is applied to cereal pastures, the dry matter content in the grass decreases. Cow pasturing on cereal pastures with an excessive dose of nitrogen fertilizer adversely affects the course of microbiological processes in the rumen, the utilization rate of feed nitrogen for milk formation decreases, its chemical composition and technological value deteriorate. When feeding cows legumes and grasses, the biological value of milk increases. Therefore, the correct use of green fodder in combination with others, in particular with concentrates, contributes to the production of high-quality milk with good technological properties.

In winter, hay is a good source of nutrients for dairy cows. It helps to normalize digestion and produce high quality milk. In winter, briquettes and pellets are valuable feed for cows. However, it should be borne in mind that the increased content of granules from grass meal or other finely ground coarse feeds and concentrates in the diet will alter the processes of cicatricial digestion, lead to excessive formation of propionic acid in the rumen and to a decrease in acetic acids, which leads to a decrease in fat content and an increase in the amount of non-protein nitrogenous substances in milk.

Dairy feeds are root tubers rich in easily digestible carbohydrates (sugar and starch). However, their excess in the diet leads to a decrease in the fat content of milk, the deterioration of its taste and technological properties. Therefore, they should be fed in recommended amounts in combination with hay, haylage and silage.

You can’t feed excess amounts of tops or silage from it, cabbage, turnips, turnips, otherwise milk will acquire a specific taste, it will reduce the content of fat and protein.

It should be remembered that the excess in the diet of cows concentrated feed (more than 400 g per 1 kg of milk) has a negative effect on animal health and milk quality. Particularly adversely affects the excess of cake and meal.

Lack of energy in the diet not only reduces milk yield, but also negatively affects the content of milk fat, protein and the quality of dairy products. An excess of non-protein substances, including synthetic nitrogenous substances (urea, etc.) is also unacceptable.

To ensure the desired mineral composition of milk, and, consequently, its good taste and technological properties in the production of cheese, condensed milk and other canned milk, the diets of cows should be balanced for macro - and microelements and vitamins. Vitamin deficiency is eliminated by feeding appropriate feeds and supplements.

An important condition for obtaining high-quality milk is strict adherence to the daily routine. You should also properly use various odorous substances, lubricating oils, etc. For example, the treatment of teats of the udder with antiseptic emulsion or liquid paraffin can only be carried out after milking the cows.

Milk adsorbs odors and holds them firmly. At the same time, its hygienic and technological properties are reduced. This should also be taken into account when organizing feeding and keeping, as well as during milking and transportation of milk.

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