The influence of milking procedures on cow’s teat tissue, milk yield and milking time

U radu je istražen utjecaj načina mužnje na promjenu dužine i promjera vrha sise, te količinu i protok mlijeka. Uspoređena su dva načina mužnje. U prvom muzač odlučuje o trenutku skidanja muzne jedinice s vimena krave a u drugom, kada se protok mlijeka smanji ispod 200 g/min, muzna jedinica se sama skida s vimena. Na farmama A i B obavljena su mjerenja 15 slučajno izabranih krava koje nisu pokazivale znakove kliničkog mastitisa. Rezultati pokazuju da između farme A i B ne postoje značajne razlike u dužini sisa i promjera vrha sisa prije i poslije mužnje. Strojna mužnja je na farmi A trajala prosječno 6 min i 58 s, dok je na farmi B trajala 5 min i 3 s. Na farmi B prosječno je namuzeno 12,9 kg mlijeka, a na farmi A 13,4 kg. Trajanje strojne mužnje bilo je kraće na farmi B u odnosu na farmu A. Prosječna količina pomuzenog mlijeka po kravi bila je približno ista na obje farme. Automatsko skidanje muzne jedinice (težine 2 kg), kada protok mlijeka padne ispod 200 g/min smanjuje trajanje mužnje što je dobro za očuvanje zdravlja vimena.The aim of this study was to evaluate the effect of two different milking procedures on teat length and diameter, milk yield and milking time. During the first milking procedure the milker decides when to remove the milking cluster from the udder, while in the second an automatic cluster removal, when milk flow was lower than 200 g/min, was performed. Measurements were made on two commercial farms B and A on 15 randomly chosen cows without any clinical sign of mastitis. There were no significant differences between those farms in teat length and diameter differences before and after the milking. Average milking time on farm A was 6 min and 58 s, while on farm B was 5 min and 3 s. Average milk yield was 12.9 kg on farm B and 13.4 kg on farm A. Milking time was considerably shorter on farm B compared to farm A, while milk yield was almost equal on both farms. Automatic cluster weighting 2 kg removal was performed when milk flow was lower than 200 g/min in order to shorten the time needed to milk the cow, ensuring good udder health