Influence of Pre-Milking Preparations of Cows’ Udders upon the Let-Down of Milk

Abstract

The temperature of the udder wash water as used in these trials (45, 100 132° F.) was a minor factor in the stimulation of milk let-down. Proper stimulation of udders at required intervals (1-min. interval as used in these experiments) before milking was necessary for maximum speed of let-down of milk. A cleaning (massaging) period of 10 to 15 see. with a cool, damp towel (previously stored in a dry bucket) or a wet towel wrung from water gave the required stimulation for rapid let-down of milk. A similar treatment with the dry hand or the use of a strip cup was inadequate. Bathing udders in hot water (120° F.) for a period of 10 to 15 sec. as a means of pre-milking preparation did not appear to be any more effective than the use of a damp towel. Without pre-milking treatment of the udder, the milking period was prolonged approximately 1 min., as compared with proper preparation and the initial let-down was slow. Total milk production remained fairly constant throughout these experiments regardless of the method of pre-milking udder treatments. © 1950, American Dairy Science Association. All rights reserved.