The Columbus journal., 1903-01-07

The importance OF th0f0u8hly and
e6ectually milking cows % - to r.
move every drop Of milk from tie "a.
der during the milking pfoceas Il DE.
quently overleeaed or not fully updsr.
steea. Omission to do this not only
Very obviously causes . reduction In
the quantity of milk obtained. but
what is not so generally recognised.
it results in the production Of milk Of
q poorer quality than would b TIE
case if the uddef were tA6toHShiy
stripped and relieved of It's last drop
Of milk. The result Of numerous
milking experiments in regard 10 this
question are available TO show that
the milk. as taken from the COW, Il
not of an average composition-that
is to say. that the frst drawn milk b
abnormally poor In fat content;
whilst the quality of the milk i'm.
proves as the process of milking con-
tinues, the last drawn milk being
richest in butter fat, containing .
much higher percentage than . sam
pie Of normal milk. Whereas the
first drawn milk may have - low q
fat percentage as IL or 1.5. the last
pint withdrawn from the COW nay
contain as much as 6 or Z per cent Of
fat.
It is evident from this that unless
the stfippings up to the last drop are
included fl the milk, the latter Win
contain less butter fat than II should
do, II the milking operations were sat:
isfactorily carried out To the dairy
farmer who produces butter, this
means . decreased butter yield, but
this point is also Of great importance
to milk dealers. Although in average
dairy herds in this country the mixed
milk of the whole herd comes up to .
fair Standard, yet the thorough milk
ing of the cows so as to include the
last drop in the udder is . safeguard
to some extent against the quality Of
the milk falling below standard re-
quirements.
Apart from the reduction Of the
yield and the quality of the milk BY
incompletely milking the cows, this
slovenly practice In the case of heif.
ers and young cows. whose milk 80.
cretion has rs yet not reached its
maximum limit, involves . deteriora-
ton of their milk yielding qualities,
or at any rate prevents . full develop.
ment of the latter in succeeding lac.
tation periods. Although the milk.
yielding capacity is primarily IN in
herited quality, yet to some extent 1t
depends on other factors. one Of
which is the stimulation of the nd.
der by mears of the milking process.
The greater the stimulation is, the
more beneficially will the develop
ment of the milk organs be influ.
enced. Hence thorough and complete
milking of heifers and young cows il
especially to be desired rs tending to
improve their mild-yielding qualities;
whilst if the milking process Is car.
ried out In q careless and perfunctory
manner. the opposite effect results in
that it deteriorates the milk-yielding
qualities to a certain extent. This
question receives q great deal Of at.
tention by some of the dairymen In
different countries. I have known of
some instances where the operation
of milking was continued in the case
of heifers and young cows, especially
the former, in their first lactation
period for some time after all the
milk has been drawn, solely with the
view of stimulating the udder. With
a view Of developing the milking quail
tiles and to increase the milk yield
in future lactation periods. It is
further desirable to prolong the first
few lactation period of q young COW
as much as possible, within reason
able limits. of course, and not to al.
low them to dry OF too soon, as this
has an adverse effect on the guam.
tity of the future milk yields In sue.
ceeding lactation periods. This ap
plies only to dairy cattle Of COURSE
Hoard's Dairyman.