(1) Preparation before milking The milker should cut his nails before milking so as not to damage the nipples and breasts. Long hair on the breast must also be cut off. When you raise the cow, treat it mildly. Do not whip it. When the cow stands up, clean up the grass in the back 1/3 of the cow bed, and then scrape the manure to the dung and facilitate the milking operation. At the same time, you must wash the hindquarters of the cows to prevent them from falling into human milk. After preparing the clean milking equipment and wearing the work clothes, wash hands and prepare for the milking. The first step is to scrub the breasts, which is an essential part of promoting milk for the mother's milk, reducing the burden on milking, and obtaining clean milk. The water used to wash the breasts should be clean and warm. The water temperature should be around 50°C, and several times of water should be changed during the milking process. The washing method is: the milker stands on the right side of the cow, wash the nipple holes and nipples with water towels, and then wash the breasts; then standing on the back side of the cow, holding one hand on the ischia of the cow, and scrubbing the cow's milk mirror with one hand. Between the sides of the breast and the thighs. To wash thoroughly and completely, wash 2 or 3 times each time. Finally wring the towel to wipe every part of the breast. The oxtail is then placed on the back of the cow and a preliminary massage of the breast is performed immediately. It is necessary to perform the operation of preparing the breasts before milking, because the light massage can stimulate breast milk discharge and create favorable milking conditions. The operation method is: massage the breast surface with both hands, and then gently massage the breasts. At this time, the breasts swell, the blood vessels on the surface of the skin are engorged and pale red, the temperature of the skin is high, and the touch is very hard. This is a symbol of the beginning of milking in the breast. It should be milked immediately and not be delayed. The first two milks that are squeezed out should be collected in special containers, and they should not be squeezed into the milk tanks, nor should they be squeezed on the cattle bed. Because the milk that was originally extruded contains a lot of bacteria, it can contaminate the grass and spread disease. (B) milking method Milking staff sitting on a small bench in the back of the right side of the cow 1/3 to 1/2, and the cattle body axis was 50 to 60 angle. Place the milk can between the two thighs. The left knee is near the front of the hocks after the cow's right hind limb. The feet are open to the side and the milking can begin. The first is to squeeze the two posterior nipples first. This is called "bi-directional milking". There is also a one-way (first squeeze one side of the nipple), crossover (first squeeze the left front and back two nipples, and then squeeze the right front left and back two nipples), single nipple milking method. The latter method is used at the end of milking for some special breasts or breasts that have been deformed (such as funnel-shaped breasts) to extract the rest of the milk. When milking, it is necessary to hold the nipple with all the fingers of the hand. From the bottom of the hand, the nipple is barely visible, and all the fingers and joints are used at the same time. This is called fist gripping or squeezing. The advantage of this method is that it can keep the cow's nipple clean, not damaged or deformed, and the milking speed is quick and convenient. Pressing milking method should make the lower end of the fist box flush with the free end of the nipple so as not to splash milk on the hand and contaminate the milk. The grip strength is generally 15~20kg, try hard to even and consistent. The crushing speed should be slightly faster, about 80 to 120 times per minute, according to the cow's milk discharging characteristics. The principle is that the cow must speed up the speed of milk discharge. Generally, at the beginning of milking, the speed is 80-90 times/min, and after a large amount of milk is discharged, the speed is 120 times min. The final row of milk is less, and the speed is reduced to 80-90 times/min. Milking capacity per minute should reach 1 to 2. Okg. For cows with short nipples, milking can be performed by means of fingering or squeezing, that is, the base of the nipple is pinched by the thumb and index finger, and the milk is pulled out by sliding down. This method is easy to operate at the time of beginners, but it is extremely harmful to dairy cows. It can cause severe problems such as ruptured nipples, long nipples, and changes in nipple cavity. In addition, this method requires the use of lubricants to reduce the friction between the fingers and the nipple skin. Milk is the most convenient lubricant, which increases the chance of milk contamination. Therefore, this method should be prohibited except for those with a particularly short nipple. When most of the milk has been squeezed, the breasts should be massaged again. Take a half breast massage, that is, massage the right and left breast areas in succession. Action is from top to bottom with both hands, from the outside to the side of the two milk area, the force is slightly heavy, so repeated 6 to 7 times, so that the breast milk flow to the milk pool, and then repeatedly squeezed milk area. At the end of the milking, a third massage of the breasts is performed. This time, it must be massaged vigorously, especially for new cattle. The method is to massage the four milk areas one by one with two hands until they are completely squeezed and the drip is not left. After being squeezed, grease can be applied to the nipple to prevent cracking. During each massage, put the milking bucket aside to avoid contaminating the milk inside the barrel with hair, skin and other substances. (3) Precautions for milking In order to ensure good milking, the following matters should be noted when milking: After squeezing the breasts, the milk should be milked immediately, and each cow should be squeezed within 6-lomin, including the time of scrubbing the breasts and massaging the breasts. Too long will reduce milk production. Because the secretion of milk is closely related to the nervous system and endocrine of dairy cows, scrubs and massages of the breasts before milking produce a stimulus to the breasts, act on the contractile tissue of the breasts through the nervous system, and also cause myoepithelial reflex through endocrine reflexes. And the contraction of smooth muscle cells causes the milk to be drained from the breasts. This reflection and contraction time is very short and can only be maintained for a few minutes. Therefore, it must be performed continuously from the time the breast is being scrubbed to the end of the milking process. It must be squeezed within a few minutes, and it must not be stopped halfway. If the time is too long, the reflective activity has passed and the milk will return to the breast and it will be difficult to squeeze out. This will inevitably reduce the milk production. Tests have shown that slow milking can reduce the amount of milk by about 12%. 2. When you are milking, concentrate your energy. Do not allow blemishes, noisies, special sounds, etc. Do not allow strangers to stand near cows to prevent dairy cows from being frightened and affect milk production. Some people experimented with opening music records at milking to increase milk production. This shows that creating a quiet, good environment during milking makes the cows comfortable and conducive to the good secretion of milk. 3. Strictly implement schedules and conduct assignments in a certain order. Do not disrupt or change them arbitrarily. Changing the time and order can cause the cows to feel uneasy. This not only causes difficulties in milking but also reduces milk production. 4. In case of kicking cows, first of all, the attitude should be moderate. It is forbidden to kick and kick and should be given constant comfort. Pay attention to the right hind leg of the cow during milking. If you feel that the cow is going to raise the right hind leg, you can quickly block it with your right hand. When you are forced to use the rope to catch the two hind legs, and then milking. 5. After each cow's milk is squeezed, it should be weighed separately to make a record. Cows suffering from mastitis should be milked at the end. All utensils in contact with milk should be washed and dried before and after use to keep them clean.
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