How it works

I will be elaborating the complete procedure of milking cows and the delivery of milk in this instructable synopsis. Subjected to the policies made by farm owners, cows are being milked twice a day or sometimes thrice. But milking the dairy animals twice a day is known as a healthy practice, once at the beginning of the day and then again with a gap of 12 hours. The process of milking the cows was defined as milking them with hands but the latest machinery has made this task simpler and easier. Automatic milking units are available as cows are it takes 8 to 10 minutes to milk each cow using draining units. These milking parlors are not made to milk one animal in a unit time but multiple cows could be milked easily at the same time which makes this process faster.

Step 1: Load

This process involves the loading of animals in the milking parlor where cows are fitted into individual units. Shoulder and head support for the cow is available. The pedometer attached to the left leg of each cow is checked that either it is enlisting or not. A registering pedometer helps in providing the cow number which is available right above the individual cow units. Steps per day are also counted by the pedometer which could be easily accessed using a computer. This enables the farm supervisors to keep a check on the animals that either any cow is getting ill or less active than others. Checking a pedometer involves lifting the cow’s leg and checking the number on the pedometer. A faulty pedometer does not indicate the cow number which should be changed.

Step 2 : Band

Prior to the milking procedure, checking the right leg of the cow is required due to the band.  An additional step is required in the case of a hued band. The presence of a purple band indicated a dead quarter of the cow. A plug is utilized to closing the suction of one of the paws on the individual milking unit. Oxytocin level should be fixed if a cow is having a green band on her leg. It is a hormone that is responsible for assisting the cows to relax and taking milk down her legs. The cows with a yellow band should be treated individually. The yellow band indicated that antibiotics are being given to her so her milk should be dumped separately so that it does not get mixed with others’.

Step 3 : Strip

The initial step of milking the dairy animals is stripping. The pathogens spread should be prevented by wearing gloves prior to starting stripping. This process is relatively important that it invigorates the cow to let down her milk. The presence of mastitis could also be checked with thorough stripping each quarter. It is an infection which could appear in one or many quarters of dairy animal.

Apply a bracing strain to each quarter and slightly pull down for extracting at least 3 surges of milk from each quarter. Pull the milk stream vertically down and take a look at the puddles to check whether it contains any lumps which are the indication of mastitis in the cow. If any dairy animal suffers from mastitis, she will be treated with anti-infection medicines and her milk will be discarded.

Step 4: Foam

Afterward stripping the dairy animals, foaming is the subsequent step. The froth resembles a cleanser for the hygiene of dairy animals’ teats. The yellow color of the foam is due to the presence of antimicrobials and iodine in it. While frothing the cow, it is essential to completely cover the teats. The froth then should be permitted to sit for a minimum of 30 seconds for cleaning any filth or infections.

Step 5: Wipe

After the completion of the foaming process, this step involves wiping off the teats. With the help of a towel, decently grasp the teats and pull them downwards starting from the base, It would cleanse any dung or dirt along with the foam.

Step 6: Attach

Milking is done at this stage. The draining unit has 4 hooks for each quarter. A line of suction is available in each claw. To accelerate the milking procedure, a pulsator is also contained inside each claw which squeezes smoothly and leaves each paw causing a siphoning impact. The front and rear claws are available for the teats respectively which should be fixed properly for a better suction process. The milking units should be attached properly and hanged down vertically from the teats for a proper milking procedure. Later on, the milk will be moved to a container that monitors the amount of milk each cow is creating as well as the flow rate. When the milking process is completed, the container identifies it and the milking units automatically drop off. Ensure that the cow is completely drained out by squeezing the teats and checking whether they are delicate and supple.

Step 7: Dip

A cow is fit for the dipping process after milking. The dip is contained iodine which keeps the animals safe from infections. The teats remain open for a long time subsequent to the milking process. So there is a possibility that manure, dirt or other impurities might enter the teats resulting in mastitis. The primary reason for this step is to close the teats and keep the animal safe. Skin diseases and abrasions could also be prevented with this procedure as moisture is provided to the teats in the dipping process. It also shields the udder from getting frostbitten in a chilly climate.

Step 8 : Finishing the Milking Process

After milking the dairy animals, the cow driver takes them to the actual barn. Clean water for drinking and eat silage is available for them in this area and they can rest as well until another milking session.

Step 9: Packaging

Later on, the milk is transferred into other sections of the farm. Automated machines are available which process the milk and make it totally free of germs. The uncontaminated milk is further process into a safe chemical for keeping it fresh for a long time. Organic and naturals material are used for making the packages and the milk is sealed into them.

Step 10: Ready For Delivery

The last step involves delivery. It involves receiving the order and deliver the freshness sealed milk on time at very reasonable rates. Packaged and unpackaged milk is delivered according to the client’s demand. Once the order is received, the amount specified by the client is taken into account and the milk is loaded into containers. Customers can also send their own conveyance for the delivery process whereas the farm’s vehicles are also available which deliver the milk at their doorstep.