Non-contact thermometry in the milking stopping control system
Karas, I.(Slovenska Polnohospodarska Univ., Nitra (Slovak Republic))E-mail:ivan.karas@uniag.sk | Galik, R.
Randomly selected dairy cows were tested in a parallel 2 x 12 milking parlour in order to detect the duration of overmilking. A non-contact laser thermometer was used to measure temperatures of the inner surfaces of liners instantly after milking in a group of 12 dairy cows. The minimum liner temperature after milking was 15.3 deg C, the maximum temperature was 28.9 deg C. The regression correlation shows that an increase in the cooling time by 1 second decreases the temperature of the liner inner surface by 0.0324 deg C. On average, fore left quarters were milked idle 2.55 min, fore right 2.21 min, rear left 0.24 min, rear right 0.56 min. Differences in the temperatures of liner inner surfaces determined between fore and rear udder quarters were significant; a negative significant correlation coefficient was recorded between the total milking time and the temperature of liners in fore quarters (r = -0.7802++, resp. r = -0.6058+).
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