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Teat Tissue Reactions to Milking: Effects of Vacuum Level

Institute for Hygiene, Federal Dairy Research Centre, Hermann Weigrnann-strasse 1, Kiel, Germany
Department of Dairy Science, University of Wisconsin, Madison 53706
Institute for Hygiene, Federal Dairy Research Centre, Herrnann Weigmann-strasse 1, Kiel, Germany

Machine-induced changes in diameter, thickness, and compressibility of the teat apex and teat barrel were measured on all teats of four cows milked at vacuums of 25, 30, 40, and 50 kPa. Measurements were made with an electronic caliper instrument immediately before milking and then at .5, 15, and 30 min after milking. Teat length was also measured at these times. Immediately after milking, for the two higher levels, teats were significantly thicker (7 to 10% thicker at 40 kPa, 17 to 25% at 50 kPa), shorter (by 3 to 6 mm), smaller in diameter (by 2 to 4 mm for the apex, 3 to 6 mm for the barrel), and less compressible for all milking treatments compared with the premilking status for individual teats. Although teat thickness recovered to the premilking mean values 30 min after milking at 40 or 50 kPa, the barrel still was significantly thicker after 30 min compared with those at the lower vacuum treatments. We suggest that changes in teat length, diameter, thickness, and compressibility after milking at low vacuum levels mainly reflect tissue responses to udder evacuation. In contrast, increased teat wall thickness and reduced compressibility of teat tissue at higher vacuum levels likely result mainly from machine-induced edema.

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