Milking of Milk on Farms

Milking of Milk on Farms
Milking is generally carried out by machine rather than by hand. At first, a small amount of milk is drawn and examined for impurities, after which the cups of the milking machine are applied to the teats of the cow. The cups are connected to a hose that leads to a holding container, and milk is collected by suction and a rhythmic squeezing action. After milking, the cups are immersed in a nonirritating bactericidal agent before applying them to the teats of another cow.

Milk from the cow passes though the milking machine from which it flows through a glass or stainless steel pipe to a bulk cooling tank cooled by refrigerated water or refrigerant sprayed directly or expanded into a jacket that covers the outside of the tank. During cooling, the milk is slowly agitated mechanically to provide for faster heat transfer. Milk should be cooled to approximately 40 degree F within 2 hrs after it is drawn, although there is no evidence that microbial growth can occur in fresh drawn milk for the fist few hours.
Milking of Milk on Farms