Milking: How It’s Done Today!
WITH THE INTRODUCTION OF TECHNICAL DEVELOPMENTS,
WE CANNOT FORGET THE DEEP BOND BETWEEN MAN AND ANIMAL,
WHICH CONTINUES TO BE THE BASIS FOR HIGH-QUALITY MILK AND CHEESE PRODUCTION!
Milking: How It’s Done Today!
In our February article (which you can read here: how to milk a sheep), we explored the traditional way of milking sheep in Val d’Orcia, an art that, thirty years ago, was closely tied to the shepherd’s manual skills. Today, however, milking has become a more modern and technological process. At Podere Il Casale, we have adopted the milking machine, which we have been using for about ten years now.
How Does the Milking Machine Work?
The milking machine is a device that, although automated, mimics the motion of hand milking. Each teat cup (a silicone sheath that covers the animal’s nipple) creates a vacuum that sucks the milk from the udder and then immediately releases the pressure, simulating the manual action with an opening and closing rhythm. A key aspect of this technology is the rhythm of the milking: while it is possible to have a faster rhythm for sheep, it is necessary to go slower for goats to avoid damaging their udders.
Once the teat cup is applied and the process starts, the milk flows through a tube into a designated room, where it is cooled to 4°C. Before reaching the refrigerator, however, the milk is filtered through a very fine cloth, similar to a “paper,” which removes visible and small impurities, such as hair or other particles that might enter the milk during milking.
Advantages of Mechanical Milking
Mechanical milking has introduced numerous advantages, including efficiency and optimized time management. The adoption of the milking machine became necessary for two main reasons: the lack of qualified personnel for hand milking and the growing demand for productivity. Hand milking, which is now almost extinct in the developed world, requires a lot of physical strength, manual dexterity, and endurance, with a commitment that can last up to 2-3 hours, twice a day, every day of the year.
Today, thanks to the milking machine, shepherds can dedicate more time to other activities, improving both their quality of life and the productivity of the farm. This change reflects the needs of the modern world, where the search for efficiency goes hand in hand with the desire to have more time for oneself.
Potential Disadvantages of Mechanical Milking
Despite its numerous advantages, the introduction of the milking machine also brings some risks. If not properly monitored, the machine can lead to problems such as udder inflammation, such as mastitis. A good milker must be able to recognize whether the milk flow is regular or if there are signs of inflammation, such as abnormal milk color or the presence of clots. In these cases, it is essential to milk the affected animals separately to avoid contamination and take the necessary measures to treat the animal.
Another crucial step to prevent contamination is the careful cleaning of the teat before applying the teat cup. This process is done with an alcohol-soaked cloth to ensure that no dirt residues are left that could compromise the quality of the milk.
Additional attention during the milking process is needed to minimize the contamination of equipment from dirt particles deposited on the sheep’s coat. To limit this contact, we customarily shear the sheep’s tails (in March) to further reduce external contaminants.
For the milking machine to work at its best, it is essential that those operating it are highly qualified and adopt a rigorous approach. Even a small mistake can compromise the quality of the milk, which must be perfect for producing high-quality cheeses, especially when made from raw milk.
Although hand milking is not necessarily slower than mechanical milking, it is vital that the milking machine is used with care and expertise. Technology offers us advantages in terms of efficiency, but the care and experience of the milker remain crucial for the quality of the final product.
With the evolution of techniques, we must not forget the deep connection between man and animal, which continues to be the foundation for producing high-quality milk and cheeses.
