The efficiency of milking and milk quality in herringbone parlour

U istraživanju koje je provedeno na Farmi Tomislavgrad d.o.o. korišteni su podatci o konstrukciji izmuzišta, načinu mužnje i kvaliteti mlijeka. Rezultati koji su prikazani u radu pokazuju da je kvaliteta mlijeka na toj farmi na zavidnoj razini. To se, uz organiziran rad na farmi i kvalitetnu ishranu stoke, zasigurno može pripisati i vrlo učinkovitoj mužnji. Konstrukcija izmuzišta tipa riblja kost omoguduje muzačima da lako manipuliraju muznim jedinicama, lako se kredu kroz muzni hodnik i u prirodnom položaju obavljaju mužnju. Muzne krave imaju nesmetanu cirkulaciju kroz izmuzište i ne doživljavaju stres prilikom mužnje, što se odražava i na kvalitetu i količinu mlijeka.In the research conducted on Farma Tomislavgrad d.o.o., data of the milking parlour design, milking method and milk quality were used. The results presented in this study show that the milk quality on this farm is on an enviable level. This, along with organized work on farm and quality cattle feeding, can certainly be attributed to a very efficient milking. The design of milking parlour type herringbone enables milkers easy manipulation with milking units, easy moving through milkers pit and working in the natural position. Milking cows can circulate smoothly through the parlour and don’t experience stress during the milking, which can also be easily reflected on the quality and the amount of milk