Milkings

Milkings refer to the process of extracting milk from dairy animals, most commonly cows, goats, sheep, or buffalo. In modern dairy farming, milkings are routine events, typically performed twice daily, though schedules may vary by species, herd management goals, and housing systems. After collection, milk is cooled and stored for transport and processing, or directed to pasteurization where required by regulation.

There are manual and mechanical methods. Hand milking uses fingers to express milk from each teat. Mechanical milking employs vacuum-powered machines with teat cups attached to a pulsator and cluster; it can be integrated into various milking parlor designs, including tie-stall, free-stall, or rotary systems. Automated and robotic milking systems perform the full milking cycle with minimal human intervention, guided by sensor data and milking routines.

Process steps commonly include udder and teats cleaning (pre-dip), foremilk stripping to check teat health and remove residual milk, attachment of teat cups, milking with regulated vacuum and pulsation, teat cup removal, and post-milking teat disinfection (post-dip). Farmers and milk processors apply strict hygiene and equipment sanitation to protect milk quality and animal welfare.

Key concerns include udder health, mastitis prevention, and consistent milking frequency to avoid stress. Milk quality depends on animal health, nutrition, cleanliness, and proper cooling; most milk enters pasteurization or other safety processes before consumption, depending on jurisdiction.

The history of milkings spans from traditional hand milking to the first practical milking machines in the late 19th century, with early contributors such as Anna Baldwin and ongoing enhancements leading to today’s automated systems.