Malkning

Malkning is the term used in several Scandinavian languages to refer to the milking of dairy animals, especially cows, goats, and sheep. It denotes the act of extracting milk from a lactating animal for human consumption and dairy processing. In different contexts, the word may be used alongside or replaced by local terms for milking; in Swedish, the standard word is mjölkning, while malkning may appear in dialectal or historical usage.

In modern dairy farming, milking is typically performed with specialized equipment. A milking parlor or automated systems use vacuum pumps and teat cups connected to a milk line and a refrigerated bulk tank. Manual milking by hand persists on small or traditional farms. Before and during milking, teats are cleaned and inspected to detect signs of mastitis or other health issues. Some practices include foremilk stripping to assess milk flow and reduce bacteria.

Hygiene, udder health, and animal welfare are central to malkning. Proper technique, regular monitoring of udder condition, and robust cleaning protocols help prevent mastitis and milk contamination. Milking frequency is commonly twice daily, though schedules can vary by species, breed, lactation stage, and farm management.

Milk handling focuses on minimizing contamination and preserving quality. Milk is cooled promptly to about 4°C and stored or transported to processing facilities for pasteurization or further processing. Regulations in many countries govern milk safety, labeling, and welfare standards related to milking operations.

Historically, milking evolved from manual expression to mechanized systems in the 19th century, enabling larger herds and more efficient production. Today, malkning encompasses both traditional practices on small farms and advanced automated milking in modern dairy operations.