Milking-related changes of teat temperature caused by various milking machines
2007
Vegricht, J.,Vyzkumny Ustav Zemedelske Techniky, Prague (Czech Republic) | Machalek, A.,Vyzkumny Ustav Zemedelske Techniky, Prague (Czech Republic) | Ambroz, P.,Vyzkumny Ustav Zemedelske Techniky, Prague (Czech Republic) | Brehme, U.,Leibnitz-Inst. for Agricultural Engineering e.V., Potsdam (Germany) | Rose, S.,Leibnitz-Inst. for Agricultural Engineering e.V., Potsdam (Germany)
Udder surface temperature was measured using thermography to evaluate the influence of different milking equipments on the blood circulation in the mammary gland of dairy cows during milking. Five different milking units were monitored, including 2 automatic milking systems. Teat temperature was scanned and evaluated in the teat tip centre and on the teat base at the same time with the surface temperature of the udder, always at the instant closely preceding the cluster application and then after its removal. The average temperature of the teat tip was higher after milking than before it in all the milking units monitored. At the same time, the average temperature of the teat tip in the milking equipment in parlours increased by about 1.7-2.7 deg C in comparison with the temperature before milking. At milking in AMS, the temperature rise of the teat tip was smaller and reached only 0.9-1.7 deg C. At the same time, the temperature of other parts of the milk gland grew commensurately. There were differences between the different milking units. Monitoring of the teat temperature before and after milking may indicate the working quality of the milking equipment.
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