Milking-related changes of teat temperature caused by various milking machines

J. Vegricht, A. Machálek, P. Ambrož, U. Brehme and S. Rose
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J. Vegricht: Research Institute of Agricultural Engineering, Prague-Ruzyně, Czech Republic
A. Machálek: Research Institute of Agricultural Engineering, Prague-Ruzyně, Czech Republic
P. Ambrož: Research Institute of Agricultural Engineering, Prague-Ruzyně, Czech Republic
U. Brehme: Leibnitz-Institute for Agricultural Engineering e.V., Potsdam, Germany
S. Rose: Leibnitz-Institute for Agricultural Engineering e.V., Potsdam, Germany

Research in Agricultural Engineering, 2007, vol. 53, issue 4, 121-125

Abstract: The aim of the performed work was to verify the hypothesis that different milking equipments have different influence on the blood circulation in the milk gland during milking. This influence was investigated by measuring the surface temperature of the milk gland using thermography. The influence was monitored of 5 different milking units in total, out of them 2 AMS, on the teat temperature which was scanned and evaluated in the teat tip centre and on the teat base at the same time with the surface temperature of the udder, always at the instant closely preceding the cluster application and then after its removal. It was ascertained that the average temperature of the teat tip after milking was increased in comparison with the temperature before milking practically in all the milking units monitored. At the same time, the average temperature of the teat tip in the milking equipment in parlours increased by about 1.7°C-2.7°C (6.1%-9.0%) as compared to the temperature before milking. At milking in AMS, the temperature rise of the teat tip was smaller and reached only 0.9°C-1.7°C (2.9%-6.0%). At the same time, the temperature of other parts of the milk gland grew commensurately. It was also found that differences exist between different milking units with respect to their influence on the temperature fluctuation of the milk gland. From the monitoring performed up to now and from the results acquired it is possible to apprehend that the monitoring of the teat temperature before and after milking with the help of thermography can become an indicator of the working quality of the milking equipment and its influence on the milk gland. The confirmation of this hypothesis requires, however, further detailed and extensive measuring to be carried out.

Keywords: teat temperature; milking machine; infrared thermography (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlrae:v:53:y:2007:i:4:id:1954-rae

DOI: 10.17221/1954-RAE

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