Cows enter parlour from the collecting yard.
Each side of the parlour holds eight cows in a herringbone pattern.
The milker stands in a pit below the cows so that he does not need
to bend down to put on the cups.
Cows are identified and fed concentrates by entering
their identity (freeze brand) number into the computer. Cows can be
fed individual amounts according to the amount of milk she yields.
Foremilk is taken from each cow to ensure the milk is
healthy and clean.
Step 4
Cows are cleaned by wiping the udder with a clean disposable
wipe. This ensures that there is as little as possible contamination
of milk.
Step 5
The machine is started by pressing a button on the control
panel which releases the ACR mechanism, opens the vacuum to the cluster
and the milker applies the cups to the teats.
The cow then lets her milk down – releases the
milk from her udder. The milk is sucked into the clusters in an action
similar to the suckling calf’s. The milk is sucked up the milk
tube and passes through a filter which is checked to see if there
is any disease (mastitis) in the cow’s udder.
While the eight cows on one side of the parlour are
being milked cows are let into the other side of the parlour and prepared
for milking. Usually by the time these cows are all prepared and have
started milking the first side has finished giving milk.
The flow of milk from the cow is measured by a milk
flow meter. When the flow drops to a low level the meter trips the
removal of the cups. The vacuum to the cluster is cut off and a cord
pulls the unit gently from the cow.
The milker then sprays the cows teats with a mild disinfectant
to prevent any germs entering the teats. This helps to control mastitis
infections.
Step 10
The gate at the front of the parlour opens and the batch
of eight cows leaves. The exit gate shuts, the entry gate opens and
eight new cows enter ready for milking.
