Analysis of Quality Milking Process By Thermographic Method

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Štefan Boďo¹  Roman Gálik¹  Jana Hanusová¹  Lenka Staroňová¹  Petr Kunc²  Ivana Knížková² 

[1] Department of Production Engineering, Faculty of Engineering, Slovak University of Agriculture in Nitra, Slovakia;Institute of Animal Science, Prague Uhřínĕves, Czech Republic;

关键词: dairy cattle;    infrared thermography;    mammary gland;    partial vacuum;    teats;   

DOI  :  10.11118/actaun201664041149

来源: DOAJ

【 摘 要 】

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 afternoon milking partial vacuum to 45 kPa, morning and afternoon milking with 40 kPa). The teats surface temperature was monitored before milking, after milking, 2 minutes after milking and 4 minutes after 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 after milking. At the partial vacuum 45 kPa, the temperature increase was in morning and afternoon 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 after milking. Thermographic method used to assess the quality of milking process has proved to be useful because of the teat’s response to a machine milking process.

【 授权许可】

Unknown