| Information sheets | | | Elsenburg infopaks | | | Animals, management: 8 |
Hand-milking of cows
Afrikaans | Xhosa
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The dairy cow
Cattle, goats, buffalo, sheep, deer, llamas and yaks are all dairy animals that are kept by humans. The tradition is to milk these animals by hand. The milking method is basically the same for all peoples, although there are small differences. Thus, for example, the British milk from the right side, and the South Africans from the left side of the animal. In France, where sheep are milked, the milker sits at the back of the sheep. Whatever the method, the animal becomes accustomed to being milked from the same side by the same milker. Healthy milk requires a healthy animal, and a healthy milker must care for the animal in such a way that both the milk and the animal remain healthy. Let us now consider the dairy cow in particular. A healthy cow requires food and water, and shelter against heat, rain and cold wind. If the cow is too cold, the food is converted into energy in order to keep her warm, and as a result, she gives less milk. If she is too hot she loses her appetite and also gives less milk. Where there is no natural pasture or trees, food must be provided and kraals and shelters must be erected. |
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Shade is essential. Kraals must be cleaned regularly and they must also drain well. A wet and dirty kraal is a breeding place for diseases.
Cows must be tested annually for tuberculosis and Brucellosis. Both diseases can be transmitted to humans. All cattle must be inoculated annually against anthrax and botulism, and young animals must also be inoculated against quarter evil. Additionally, all heifers must be inoculated once against Brucellosis. A state veterinarian or animal-health technician can also advise you on diseases such as redwater and gallsickness. |
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Sticks, beatings, shouting, etc. upset the cow and she will not let down her milk.
A healthy cow that has enough food, shelter and water, will still not be a good milking cow if she is not calm and tranquil. Therefore she must not be beaten or shouted at or handled brutally in any way. What is the best milking method and which method will give the best production? It is important to note the following:
The milker must also pay attention to the appearance of the cow. If the flanks are soiled with dust, mud or manure, they must be brushed down. Long hair around the teats must be cut short. The udder must also be washed clean and dried with a clean cloth. |
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The correct and best milking method is with the whole hand. The teat is held in the hand and the milk is expressed with the fingers, just as a calf takes the whole teat in its mouth and expresses the milk with its tongue. With this method no lubricating ointment is necessary. Remember: the best hand milker never pulls or stretches the teat. |
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A bad habit is to take the teat between the fingers and to pull it. This damages the teat and is uncomfortable for the cow, and can even result in mastitis. |
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To squeeze out milk between the folded-over thumb and the fingers, or between the fingers and a straight thumb, damages the upper part of the teat, and hurts and upsets the cow, thus reducing the milk flow and the production. |
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Stripping, for which the teat is held between the forefinger and
thumb, and then pulled down, should be used only for expressing the first and last spouts of milk. This method requires a good lubricating ointment. A good hand milker will never pull or stretch a teat unnecessarily.
Regular milking times are important because cows become accustomed to being milked at set times. Even half an hour earlier or later can make a considerable difference to the quantities of milk and cream a cow produces. How important is clean milk for human health? Milk is one of the best foodstuffs for man, but unfortunately also for the germs that cause diseases in man. Therefore contaminated milk can cause cholera, sore throat, diphtheria, enteric (gastric) fever and polio. How does this happen?
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What is clean and healthy milk?
It is milk obtained from clean, healthy, tranquil cows, that were milked by clean, healthy milkers into clean buckets, in a clean environment, and subsequently kept clean and cold until consumed. After use, the milk bucket and milk-can must first be rinsed with cold water and then with hot - preferably boiling water in which washing soda has been dissolved (half a cup of washing soda in 10 litres of water). If the water is not up to standard, it can be made reasonably safe by adding two tablespoonfuls of Jik to 10 litres of water. Let it stand for ten minutes before use. After the bucket and can have been thoroughly cleansed, they must be placed upside-down to drip dry. A simple stand can be used for this purpose. Milk cloths, wash cloths and drying cloths must be washed with soap after each milking, rinsed thoroughly, and left to soak in Jik water so that all germs can be killed. The milk in the milk-can is poured through the milk cloth to keep back any particles of dirt. |
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Before milking takes place, the following must first be
done:
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After milking is competed, the following guidelines are important:
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D Venter
ELSENBURG / Milk control laboratory
