Where and How does the milk come from?
As we all know that the milk comes from cows, many of us even used to think in our childhood that chocolate milk comes from brown cows. Jokes Apart! The method to obtain the milk is different from one dairy plant to another. Milking machine prices are increasing in the market day by day because of the increasing popularity of these machines.
As you might have guessed, we are going to talk about the designs, which dairy plants are incorporating for the obtaining of the milk.
This way of milking the cow hardly takes 10 minutes. In this method, all the cows seemed parallel to each other. This way the milker will be facilitated with the one endpoint for milking the cows. In such a process, milking does not begin until all the cows are standing in a parallel position.
This is the most common design of the parlour and this design is particularly used when the farmers have to deal with the smaller herds. When the herringbone design is being considered, then the cows are supposed to be standing at a 45 degrees angle. With this, the milker is benefited from the different access points for reaching out to the users, unlike the parallel or tandem design models. The predominant benefit of this kind of design is that it allows different equipment to be used for the milking of the cows.
This could be the favourite style of the cows in the dairy parlours. In this design, the cows are arranged in a carousel set. And the milking stalls are arranged in a large circle on a platform that is supposed to be rotating slowly. Cows in this setting can walk in and within a very little time, the milking process s all done. The Rotary design helps the milker to save the physical capacities. If this design is not to be used, then the milk will have to move around and milk the cow. But with this design, the milker just has to stand in one place and wait for the next cows to come.
Some people used to think that the cows are supposed to be giving milk 24/7. But this is not so. The cows are no doubt milked daily. These are milk for about 7 to 15 minutes, a couple of times a day.
Please note it
Certain things need to be carried out irrespective of the design or the model. The udder of the cos should be cleaned before and after each milking process. It should always be made sure that the milk after being obtained from the udder should not come in contact with human contact.
There are certain pros and cons of each design and model. If you want to know which design or model will be best for you, then please let us know. Our professional team will help you to choose the right option.