Analysis of milker's work in a herringbone-type parlour
1996
Lazic, V. | Turan, J. (Faculty of Agriculture, Novi Sad (Yugoslavia))
The working process of the milker at a milking parlour of the herringbone type and the definition of the elements of his routine are presented. The time structure of milking was monitored in the morning and in the evening, after which the milker's working productivity was calculated (min/100 cubic dm). The monitoring of the working process was done at the milking parlour compartments. Data regarding the amount of milk obtained were taken from the farm's records. The higher the cow's milk yield and the level of the milker's experience are, the higher the productivity of the milker's work will be, i.e. less human labour will be spent per 100 l of milk. The productivity is affected by how the milker organizes his activities. As a rule, the milker does this in accordance with his own experience. This is the correct approach only if the health of the cow and milk hygiene do not suffer as a result.
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