The Republican. [volume] (Oakland, Md.) 1877-current, 1962-04-05
If YOU'RE MILKING MORE,
BUT ENJOYING 1T LESS So.
SWITCH TO ZERO AUTOMATION!
If 1t Isn't ZERO, 1t Isn't Completely Automatic!

or barn odor induced into the milking line. Be
the milking lines are not long or large in
diameter IS 81 and each has her own line to
the tank and her udder is higher than the top
of the tank and the tank is under Is in. vacuum
the milk is pulled into it, like sucking milk
through straw. In this way the milk is not sub
ject to additional agitation. vibration. etc. by the
injected increase of air just to carry milk, which
takes h. p. and bigger pumps resulting in
vacuum and air leaks that cause excessive foam
ing and rupture of the fat globule membrane
thereby changing the fats to fatty acids and caus
ing rancidity The milk is taken from the
metered, transported, stored, and the equipment
is cleaned up after with vacuum. The only
time the milk is exposed to the open" atmoS
phere is when the milk hauler opens the vacuum
tank for Sampling and withdrawal
This parlor is different in its cleanup, due
to the fact that all water used is COLD" Rea-
sons for this are many-No. l. Corrosive action
of most chemicals used in clean up increases
with increased temperature, high quality
stainless steel can and will corrode. The chem-
cal, temperature reaction, along with straw cleo
trio current the two main causes of stainless
steel deterioration which shortens the life of
the dairymanS equipment. No Each farm draws
water from a different source, each will have
different Phi and mineral content. Combine this
with temperature which causes minerals to buff
fer out For example, the filling station can, they
carry water in it for years without mineral build
up: but heat water in the same can and very
shortly mineral deposit would appear. The $50
degree water the daiTyman starts his cleanup
with is soon down to IS degrees or lower de-
penang on the time OF the year. so with all
these variables in hot water washing he has
cOmpleXed his cleaning problem and increased
his work load No For years milk equipment
has been seen with milk stone or water stone)
various colOrS films. deSpoSits, etc 1t con-
sdered a violatiOn-but generally accepted
being inevitable. But today find that hot
water washing, temperature shock and the lack
of detergent compatibility we're at fault and was
not lack of elbow grease. There are baScaily
three residues to be removed from milk equip
ment They are: mineral, fat and protein. All can
be removed with a cold water solvent solution.
For example, when man gets grease on his
hands he doesn't go for hot water and soap, but
for solvent like gasoline which is cold and the
grease comes right off So what do is test
the dairymans water supply for Phi and miner
ais and determine detergent compatibility by
the dissoving test, and still maintain a Phi. of II.
Having found water-compatabe detergent, we
set the farmer up a cleaning schedule which is
for his water supply and equipment. We are
much more apt to get complete wash after
each usage because all surfaces exposed to milk
are fully automatic push button cleaned by
vacuum at high turbulence spin with its add
ed advantage of using only One-thrd much
water as other methods of cleaning, thus elm
mating the probability of human error
Today, darymen want to know the number
of per hour system will handle and most
manufacturers will make their claim But they
neglect to say how long it takes to set up, tear
down, and wash up and clean the COW area: and
if there is a planned idle time When say "a
to 80 per hour that includes all of this; in
Guiding a 1870 idle time This is possible be-
handled individually. Thus
slow mixer won't hold up entire group of
cows. Also the milking and work area are both
compact and very concentrated, the amount of
equipment and distance 1t has to be moved is
very small The actual milking time of a
first of all depends the doing the milk
ing, then upon her milk yield her speed of
milking and the vacuum level, puSation rate,
etc. of the milking system. We add another fac
tor which is cost per COW per hour. This includes
the initial and fixed daily costs which are both
low. Figured on 20 years at 80 per milk
ing-intial cost at $1,000 and fixed costs at 81
$780, total MIXED would be 43SyOOO. Your
cost would be just little over &c per MIXED
excluding labor Coo per hour
Since the milking room is small and compact
it takes very little BTU. to heat during cold
weather. This farmer uses vented kerosene
heater that is portable and has 100 BTU out
put. This also be used in the summer for
grain drying and heat for drying hay.
Now comes the all important matter of cost,
which is $1,000 for everything. So, for this young
dairyman to retire this investment over 20 years
which has 14600 mlkngs in that period, would
cost him only ACC per milking another way of
putting it, at his present rate of production,
which is about 50 gal. per milking, it would take
about 40th of each milking It's economy plus
IN SUMMARY: No kneeling, carving. lift
ing or running about, yet knows what each COW
gives No lengthy time spent to clean up after
milking. No expensive pipe lines pumps, vacuum
releasers to buy or clean. No rancidity due to
pipe lines risers No exposure of milk to
outside odors. Very little water to draw and
heat and only small amounts of cleaning ma
terial needed. Fly control is easy and accurate
Has dfferential vacuum milking, and emer-
gency milking and cleaning system 1t takes
little heat, power or motion, and has good
cooling efficiency Speed, between "a and 80 cows
an hour Sanitation and comfort are the best
The structure is small and compact. The pur-
chased stalls form complete wall, thus saving
building cost The initial and the fixed operation
cost are both small.
Why not treat the foster mother of the hui
man race to the bcst.-Invest.