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Insurance of the milking equipment washing regime in lowered environmental temperature
2005
Zujs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:valdisz08@navigator.lv | Priekulis, J.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:Juris.Priekulis@llu.lv | Iljins, U.(Latvia Univ. of Agriculture, Jelgava (Latvia)E-mail:Uldis.Iljins@llu.lv
In Latvia, use of unheated cow sheds with lowered environmental temperature is growing. In such circumstances, cooling of the milking equipment washing liquid is more rapid and quality of the washing equipment decreases. However, it may be eliminated by coating the milk and washing liquid piping with heat insulation. A mathematical model of the milking equipment washing liquid by which the end temperature of the washing liquid cooling can be determined is developed. Two types of heat insulation materials are under the trial. Laboratory experiments on cooling of the washing liquid are carried out and the experimental coefficients of the mathematical model are determined.
Afficher plus [+] Moins [-]The effect of milking equipment on raw milk quality. Laboratory experiment
2002
Luik, M. | Leola, A. | Henno, M. (Estonian Agricultural Univ., Tartu (Estonia))
Activation of lypolysis during milking normally results from faulty design and instalation, and inadequate maintenance of milking equipment, and is associated with excessive air intake into the system, causing turbulence. Majority of pipeline milking systems used in Estonian dairy farms have been instaled in 70s and 80s. Their mounting does not meet the requirements of ISO 6690 and 5707. In recent years, besides installing of new milking equipment, the reconstruction of old ones has been started. There is little information on the effect of that kind of reconstruction on raw milk quality. In this study, the effect of three factors on induced lipolysis were investigated on original laboratory experimental equipment. The parameters of studied factors - the time of agitation the intensiveness of agitation and the rate of aeration - were changed independently. A preliminary study showed these three factors. Aeration rate was mainly responsible for the increased FFA content of raw milk.
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