Milking technology is one of the effective ways to realize the potential of milk production. The proficiency of milking technology and the correctness of milking methods directly affect milk production. There are two main methods of milking: one is manual milking and the other is machine milking. 1 Manual milking The correct manual milking method is the fist grip method. Its basic principle is to use the thumb and forefinger to grip the base of the nipple and close the loop of milk countercurrently. Then use the middle finger, ring finger, and little finger to press the nipple in sequence to squeeze milk from the nipple. 2 mechanical milking machinery is the use of the principle of vacuum, so that the pressure inside the nipple is higher than the pressure outside the nipple, forcing the milk to the low pressure area. The speed of machine milking milk is fast, the labor intensity is reduced, and the quality of dairy products is high. However, if it is used improperly, the incidence of mastitis will increase, and the milk production will be reduced. Therefore, when mechanically squeezing milk, it must be done in strict accordance with the operating rules of machine milking. Always check the milking machinery and replace worn parts. Precautions for milking operations: Before the milking, be sure to remove the excrement in the lying area to keep the body clean. When milking, do not feed the feed with odor or dust to prevent air pollution. Before the milking, it is necessary to clean and massage the breasts. The breasts can be washed off the dirt in the breast area to ensure the quality of the milk. Massage of the breasts can stimulate the breasts and accelerate the secretion of milk. The towels and buckets used for cleaning must be dedicated to special cows. The temperature of the water should be controlled at 45-50°C in summer and 55°C in winter. When cleaning, put the towel in hot water and then clean it around the milk area. After the cleaning is completed, the towels are wrung out and the breasts are massaged. After the massage, the milking is performed again, and the massage is finally performed after the milking. The first few milks are squeezed into the breast cup to check if the milk is normal and then abandoned it. 3 milk processing we need to treat the barn as the first workshop for commercial milk, in addition to ensuring the cleanliness of the barn, but also to properly handle the freshly squeezed milk. The processed program first filters and then cools. Filtration means that when the milk is poured into the milk storage tank, 2-3 layers of sterilized gauze are placed at the mouth of the milk storage tank for filtration, so that some sundries and other impurities can be removed to ensure the quality of the milk. The purpose of cooling is to extend the shelf life of fresh milk. For large-scale dairy farms, special milk storage rooms are built and the coolers used are direct-cooled coolers. The direct-cooling cooler is composed of rows of metal tubes. The lower row of metal tubes is equipped with a cold water inlet, the upper row of tubes is equipped with a water outlet, and the entire in-line cooler can make the cold water circulate in the circulating flow. In the process, the temperature around the tube is reduced to achieve cooling. In the upper part of the row tube, there is a milk feeding tank, and there are pores in the lower part. When the milk is injected into the milk feeding tank, the pores are slowly diverted toward the wall of the row of tubes to achieve the purpose of cooling the milk. In individual cattle farmers, or small dairy farms, the pool cooling method can be adopted, that is, put the milk barrel or milk tank directly into the cold water tank. You can use tap water or well water. Always change them to keep cool. temperature.
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