Analysis of quality milking process by thermographic method

Abstract

The aim of the study was to determine the milking process quality through the temperature changes on teats. The measurements were conducted to evaluate the effect of partial vacuum 45 kPa and 40 kPa at the mammary gland. The measurements were done on a dairy farm at six Holstein breed dairy cows that were in the second stage of lactation. Temperature changes on teats were measured with thermal camera ThermoProTM TP8S IR during 2 days (morning milking and afernoon milking partial vacuum to 45 kPa, morning and afernoon milking with 40 kPa). The teats surface temperature was monitored before milking, afer milking, 2 minutes afer milking and 4 minutes afer milking. The obtained results showed the increasing temperature during machine milking at both partial vacuums (45 kPa, 40 kPa). The highest temperature was reached immediately afer milking. At the partial vacuum 45 kPa, the temperature increase was in morning and afernoon milking an average of +2.44 K. At partial vacuum 40 kPa the temperature increase was +1.93 K. Both temperature increases were statistically different (P > 0.05). The largest temperature decrease of teats was detected just two minutes afer milking. Thermographic method used to assess the quality of milking process has proved to be useful because of the teatás response to a machine milking process.