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<br /> Efficient Milking<br /> © DeLaval 2001<br /> <br /> All rights reserved. No part of this book may be reproduced, in any form or by<br /> any means, without the permission from the publisher. DeLaval, ALPRO, Har-<br /> mony and ComFloor are trademarks of the DeLaval Group.<br /> Preface<br /> <br /> <br /> <br /> Efficient Milking has been written to provide the base knowledge level<br /> and understanding of the complex subject of milk extraction to all DeLaval<br /> employees worldwide. It is from these physiological, biological and<br /> behavioural platforms that DeLaval products are developed. Our philosophy is<br /> to work in harmony with biology, the environment, and the natural processes<br /> of life toward optimum harvesting of nature’s most perfect food milk.<br /> <br /> A wider use of this booklet in our dairy industry is encourage
Efficient Milking
Efficient Milking
© DeLaval 2001All rights reserved. No part of t
© DeLaval 2001All rights reserved. No part of t
PrefaceEfficient Milking has been written to
PrefaceEfficient Milking has been written to
List of contents1 Introduction...........
List of contents1 Introduction...........
I. IntroductionMilk is one of the most import
I. IntroductionMilk is one of the most import
II. The lactating dairy cowWhat is special ab
II. The lactating dairy cowWhat is special ab
Figure 1Lactation curves of vari-ous species. (
Figure 1Lactation curves of vari-ous species. (
Milk yield, kg/day10210110-
Milk yield, kg/day10210110-
How is this process regulated? During gestation a
How is this process regulated? During gestation a
40(kg/d)(Mcal/d)(Mcal/d)Milk productionEne
40(kg/d)(Mcal/d)(Mcal/d)Milk productionEne
Figure 4.Yield of milk (kg, FCM-fat corrected m
Figure 4.Yield of milk (kg, FCM-fat corrected m
which is digested to glycerol and fatty acids. By
which is digested to glycerol and fatty acids. By
III. The mammary glandAnatomy of themammary
III. The mammary glandAnatomy of themammary
©Pelvis
©Pelvis
Figure 7.Schematic picture of theanatomy of the
Figure 7.Schematic picture of theanatomy of the
©
©
Milk secretionand milk compo-sitionFigure
Milk secretionand milk compo-sitionFigure
Rumen Fatty acids C2, C3, C4
Rumen Fatty acids C2, C3, C4
Figure 11.Changes in fat, proteinand lactose co
Figure 11.Changes in fat, proteinand lactose co
IV. Milking technologyMilk letdownAncient pe
IV. Milking technologyMilk letdownAncient pe
Figure 13.A contracted alveolus.
Figure 13.A contracted alveolus.
©tion reflex is activated. Thi
©tion reflex is activated. Thi
Post stimulationStimulation dur-ing
Post stimulationStimulation dur-ing
It has also been indicated in dairy cows that act
It has also been indicated in dairy cows that act
Figure 17.Both milking and feedintake activates
Figure 17.Both milking and feedintake activates
Why efficient milk removal?Efficient milk remova
Why efficient milk removal?Efficient milk remova
Milking intervalsFigure 19.
Milking intervalsFigure 19.
Milking frequencyMilking twice a day has long be
Milking frequencyMilking twice a day has long be
Udder health has been reported to be improved wit
Udder health has been reported to be improved wit
systems related to metabolism. Indeed, it has bee
systems related to metabolism. Indeed, it has bee
Figure 22.Effect of pretreatment onmilk product
Figure 22.Effect of pretreatment onmilk product
Plasma Oxytocin (pM)40
Plasma Oxytocin (pM)40
Teat treatment/mastitisFigure 24.Cli
Teat treatment/mastitisFigure 24.Cli
It has been reported that clinical mastitis rates
It has been reported that clinical mastitis rates
Figure 26.The inflammatory proc-ess involved in
Figure 26.The inflammatory proc-ess involved in
increasing and casein are decreasing leading to d
increasing and casein are decreasing leading to d
Figure 28.Development of teatend thickness valu
Figure 28.Development of teatend thickness valu
Cow behaviour/ethologyA successful animal husban
Cow behaviour/ethologyA successful animal husban
The herdsman’s behaviour could have direct econom
The herdsman’s behaviour could have direct econom
V. Demands on the milking equipmentThe milkin
V. Demands on the milking equipmentThe milkin
Figure 30aDuring handmilking, themilk is presse
Figure 30aDuring handmilking, themilk is presse
©Slight overpressureMouthpiec ospher
©Slight overpressureMouthpiec ospher
Figure 31.Teat cup cluster showingcomponents.
Figure 31.Teat cup cluster showingcomponents.
©Figure 32.Cutaway view of liner.1. M
©Figure 32.Cutaway view of liner.1. M
Figure 33.Pulsation cycle, a=opening phase, b=
Figure 33.Pulsation cycle, a=opening phase, b=
It can be concluded that in order to maintain goo
It can be concluded that in order to maintain goo
Teat cup shell Teat cup shellThe t
Teat cup shell Teat cup shellThe t
The demands on the claw are manifold. The flow ra
The demands on the claw are manifold. The flow ra
Vacuum andpulsationFi
Vacuum andpulsationFi
Pulsation rate and ratio are parameters that also
Pulsation rate and ratio are parameters that also
Figure 37.Milking with EasyLinereduced the prob
Figure 37.Milking with EasyLinereduced the prob
VI. DeLaval conceptsFlow-controlled milkingD
VI. DeLaval conceptsFlow-controlled milkingD
Figure 38.The principal of theDeLaval milking u
Figure 38.The principal of theDeLaval milking u
meter MM15. The milk meter is an electronic meter
meter MM15. The milk meter is an electronic meter
Harmony unitFigure 40.Ha
Harmony unitFigure 40.Ha
VII. Future aspectsAutomatic milkingOne of t
VII. Future aspectsAutomatic milkingOne of t
Today there are different companies and institute
Today there are different companies and institute
LITERATURE* Biochemistry of lactation. 1983.
LITERATURE* Biochemistry of lactation. 1983.
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