At The Dairy Farm


                                    Today, we visited a dairy farm.    

The farmer brought two of his beautiful cows in.  They knew they’d have grain and be relieved from the tension of so much milk in their udder.

He secured a chain behind them, and they settled in  patiently and happily munching their food away.

The man showed us how to test the count sell in each udder. There is a special tray with 4 different plates, specially designed to help checking the quality of the milk.

When the count cell is too high, it tells the cow is fighting some infection (her body makes more white cells). This farmer doesn’t sell that high in count cell  milk because it won’t last as long on the shelves.

Here you can see the special tray he uses to test the quality of the milk.

The tray shows an arrow which needs to point towards the head of the cow, so it make sit easy to know which udder produced what milk.

Five days after giving birth, the cow’s milk  still has colostrum in it. This milk can’t be sold.

The farmer needs to wait 5 days.

This is a quarter milk, with a handle and two pipes.

The farmer expresses the milk  into a “quarter milk” to separate it from the milk sent to the factory.


On that first picture, the udder is so full that you can see a spray of milk squirting out without any help. As the machine milks the cow, the udder empties itself and the cow gets relieved.


Once all cows have been milked, the farmer uses iodine to clean each teat. He also cleans the whole milking machine by sucking some diluted iodine from a bucket, into the pipes and towards the vats.



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