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The Value of Hand Stripping after Machine Milking¹

Iowa Agricultural Experiment Station, Ames, Iowa

ABSTRACT

Stripping after machine miking required an average of 1.57 minutes per cow per day. One and two-tenths pounds of milk and 0.09 of a pound of fat, representing 4.2 per cent and 7.3 per cent respectively of the day's total production were secured in the strippings.

During periods in which stripping after machine milking was practiced the production of milk and fat was 2.5 per cent greater than in periods in which the stripping was omitted. Calculations show that not stripping resulted in the loss of 54 per cent of the milk and 27 per cent of the fat that would have been obtained in the strippings. No change in the fat percentage of the milk was caused by not stripping. For each hour of labor spent in stripping 1.16 pounds of fat were secured.

Massaging the udder during two minutes of the time the machine was operating decreased the amount of strippings 33 per cent. Manipulation (pulling down) of the teat cups for one minute caused a 55 per cent reduction in the amount of strippings. The cows were milked more thoroughly by the machine in five minutes if manipulation of the teat cups was practiced for one minute (the last) than in six minutes of normal machine miking.

¹ Journal Paper No. J122 of the Iowa Agricultural Experiment Station, Ames Iowa.