In-Line Technologies for the Analysis of Important Milk Parameters during the Milking Process: A Review

Radim Kunes, Petr Bartos, Gustavo Kenji Iwasaka, Ales Lang, Tomas Hankovec, Lubos Smutny, Pavel Cerny, Anna Poborska, Pavel Smetana, Pavel Kriz and Nadezda Kernerova
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Radim Kunes: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Petr Bartos: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Gustavo Kenji Iwasaka: São Carlos School of Engineering (EESC/USP), University of São Paulo, Av. Trab. São Carlense, 400—Parque Arnold Schimidt, São Carlos—SP 13566-590, Brazil
Ales Lang: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Tomas Hankovec: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Lubos Smutny: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Pavel Cerny: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Anna Poborska: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Pavel Smetana: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Pavel Kriz: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic
Nadezda Kernerova: Faculty of Agriculture, University of South Bohemia, Studentska 1668, 370 05 Ceske Budejovice, Czech Republic

Agriculture, 2021, vol. 11, issue 3, 1-17

Abstract: Considering automatized and robotic milking systems substantially decreasing the contact between producers and the herd, milk analysis is crucial to maintain the quality and safety of all dairy products. These systems naturally also decrease the possibility of health problems and illness identification. Abnormalities in milk can be caused by several factors. Milk quality can be affected by external conditions, such as temperature and contamination in the feedstock; by management practices, such as hygiene, milking frequency, treatment, and feedstuff quality; and by diseases, genetics, or age. Somatic cell count, electric conductivity, and contents of urea, fat, protein, and lactose were reviewed as likely parameters of milk representing its quality with respect to feedback for consumers and breeders. Methods for evaluating milk constituents and parameters are still being developed to provide in-line information. These methods allow the avoidance of enormous economic losses every year caused by milk discard, health treatments, or cow replacements. In addition, individual and in-line milk analysis provides information in terms of nutritional status or lactation period and fertility. The objective of this study is to identify trends and potential methods focusing on in situ and in-line techniques for the analysis of milk parameters during the automatized and robotic milking process. Four methods are described and compared: near-infrared spectroscopy (NIRS) and mid-infrared spectroscopy (MIRS), optical analysis, milk conductivity analysis, and milk leukocyte differential test. The versatility and accessibility of these methods were also evaluated, showing a considerable range of possible related problems.

Keywords: dairy cattle; milking parlor; raw milk; NIRS; MIRS; optical analysis; milking technology (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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