⚙️ Milking machine
Also known as: milker unit
A machine that milks a cow with vacuum and a pulsator; per Tetra Pak, the vacuum is 32–42 kPa and pulsation runs 50–60 times a minute.
A milking machine is a machine that milks a cow using a vacuum, that is, reduced pressure. Teat cups are placed on the teats; according to Tetra Pak, a steady vacuum of about 32–42 kPa is held under the teat, while a pulsator alternates a suction phase and a "massage" phase 50–60 times a minute.
FAO gives 40–50 kPa as a normal vacuum and a ratio of open to squeezed liner time from 50/50 to 70/30; the figures differ depending on the system. The only part that touches the animal is the liner of the teat cup: if it is used longer than its recommended life, both efficiency and hygiene suffer.
Milk leaves the udder at about 37 °C, so it needs to be cooled to 4 °C as quickly as possible. In pipeline systems the milk is conveyed in a closed system straight from the cow to a collecting tank, which Tetra Pak calls a considerable advantage for hygiene, and air drawn in during milking can raise the content of free fatty acids.
The common types of milking installation are bucket, pipeline, parlour and rotary systems. In an automatic milking system the cow goes into the milking station by herself when she wants to be milked: a transponder identifies her, lasers and a vision camera detect the teats, the teat cups are attached automatically and each teat is sprayed with disinfectant at the end.
Why it matters to you. Liners should be replaced within their recommended milking life, air admission during milking should be prevented, and milk should be cooled to 4 °C as quickly as possible, because all of this affects the quality of the milk that reaches the dairy.
Facts
| Temperature | Milk cooled to 4 °C as quickly as possible 1 |
|---|---|
| Duration | Pulsation: 50–60 times a minute 1 |
| Main use | Machine milking of cows with a vacuum of 32–42 kPa 1 |
How it connects to milk
⚙️ Milking machine → for → 🧀 Raw milk → becomes → 🥛 Milk
Links
- Used for
- 🔄 Milking, ❄️ Cooling, 🧀 Raw milk
- Who works with it
- 🧑🌾 Milker, 🧑🔧 Maintenance engineer
- Part of
- 🏡 On the farm: feed, grazing and milking
Frequently asked questions
How does a milking machine work?
It creates a steady vacuum under the teat, and a pulsator alternates suction and "massage" phases 50–60 times a minute. The milk is drawn from the teats to a milk pail or through a pipeline.
What vacuum does a milking machine use?
According to Tetra Pak, 32–42 kPa for cows; FAO gives 40–50 kPa as the normal range. The value depends on the system.
What is a milking robot?
An automatic milking system: the cow goes into the milking station by herself when she wants, a transponder identifies her, lasers and a vision camera detect the teats and the teat cups are attached automatically (Tetra Pak).
Is it true that the machine sucks the teat continuously?
No. The pulsator alternates suction and "massage": in the massage phase the liner collapses and the teat rests.
What temperature is milk cooled to after milking?
Milk leaves the udder at about 37 °C and needs to be cooled to 4 °C as quickly as possible (Tetra Pak).
What to read next
- ❄️ Cooling — Quickly cooling fresh milk to 4 °C within 3–4 hours of milking to stop bacteria; in the EU on the farm it is no more than 8 °C.
- 🧀 Raw milk — Milk not heated above 40 °C: it may contain Campylobacter, Salmonella and STEC, so it is boiled.
- 🧑🌾 Milker — Milks cows, most often with a machine: under EU rules the milk is cooled at once to 8 °C, or to 6 °C if collection is not daily.
- 🧑🔧 Maintenance engineer — Sets up pasteurizers, milking machines and filling lines; pasteurization is 161 °F (≈72 °C) for 15 s (21 CFR 131.3).
Similar
🪣 Milking pail · ⚙️ Bulk milk cooler · ⚙️ Pasteurizer · ⚙️ Filling line
Sources
- Tetra Pak. Dairy Processing Handbook: Primary production of milk
- FAO. Milking, milk production hygiene and udder health