Analysis of Quality Milking Process By Thermographic Method
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 tha...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Mendel University Press
2016-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/64/4/1149/ |
| _version_ | 1819029626857455616 |
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| author | Jana Hanusová Roman Gálik Štefan Boďo Petr Kunc Ivana Knížková Lenka Staroňová |
| author_facet | Jana Hanusová Roman Gálik Štefan Boďo Petr Kunc Ivana Knížková Lenka Staroňová |
| author_sort | Jana Hanusová |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-21T06:17:15Z |
| format | Article |
| id | doaj.art-d4e852497b7a4433b82691c48116e0ba |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-21T06:17:15Z |
| publishDate | 2016-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-d4e852497b7a4433b82691c48116e0ba2022-12-21T19:13:21ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102016-01-016441149115310.11118/actaun201664041149Analysis of Quality Milking Process By Thermographic MethodJana Hanusová0Roman Gálik1Štefan Boďo2Petr Kunc3Ivana Knížková4Lenka Staroňová5Department of Production Engineering, Faculty of Engineering, Slovak University of Agriculture in Nitra, SlovakiaDepartment of Production Engineering, Faculty of Engineering, Slovak University of Agriculture in Nitra, SlovakiaDepartment of Production Engineering, Faculty of Engineering, Slovak University of Agriculture in Nitra, SlovakiaInstitute of Animal Science, Prague Uhřínĕves, Czech RepublicInstitute of Animal Science, Prague Uhřínĕves, Czech RepublicDepartment of Production Engineering, Faculty of Engineering, Slovak University of Agriculture in Nitra, SlovakiaThe 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.https://acta.mendelu.cz/64/4/1149/dairy cattleinfrared thermographymammary glandpartial vacuumteats |
| spellingShingle | Jana Hanusová Roman Gálik Štefan Boďo Petr Kunc Ivana Knížková Lenka Staroňová Analysis of Quality Milking Process By Thermographic Method Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis dairy cattle infrared thermography mammary gland partial vacuum teats |
| title | Analysis of Quality Milking Process By Thermographic Method |
| title_full | Analysis of Quality Milking Process By Thermographic Method |
| title_fullStr | Analysis of Quality Milking Process By Thermographic Method |
| title_full_unstemmed | Analysis of Quality Milking Process By Thermographic Method |
| title_short | Analysis of Quality Milking Process By Thermographic Method |
| title_sort | analysis of quality milking process by thermographic method |
| topic | dairy cattle infrared thermography mammary gland partial vacuum teats |
| url | https://acta.mendelu.cz/64/4/1149/ |
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