LFP 221: Livestock Farm Practice (0+1)

INTRODUCTION

• The milking of cows is an art. It requires skill, and experience. The process of milking should be conducted quietly, quickly, gently, cleanly and completely without any pain, annoyance or inconvenience to the animal.
• Production of hygienic and quality milk is a basic function of clean­liness. Ignorance of hygienic principles, lack of conception of personal cleanliness and sanitary measures in the conduct of milking operations lead to contamination of milk and spread of contagious disease in man such as diptheria, typhoid fever, cholera and sorethroat.
• The bulk, of milkers, however, use incorrect methods of milking which cause injury to teats and udder as well as spread infection from one animal to another.