The Impact of Milking Technologies on Milk Composition and Quality.

Dairy farms were divided into three groups according to applied cow milking method. Group I – cows were milked manually, II – non-automatically to milking clusters, III – the cows were milked in the herringbone milking parlour.The data analysis determined that bacteria count in milk was the highest when cows were milked manually (190.76 ±57.61 thousand/ml). The highest count of somatic cells was obtained when cows were milked non-automatically to milking clusters (387.67 ± 211.64 thousand/ml). The lowest milk fat content was obtained when cows were milked non-automatically to milking clusters (4.11%). Milk protein percentage was the highest when cows were milked in the herringbone milking parlour (3,35%)