no smell. The cows waited in the holding argona when they came from the forgo mood barn. accordingly walked single file to the four milking stage areas as their feet and legs were automatically sprayed with water. The milking area was chest high to the men so in that respect was no stooping and bending everywhere to reach the udder of the cow, because the cows stood facing away from the milker. They milk 22 hours a day, and two hours are spent cleaning.
position of clean towels were in the center of the aisle on caoutchouc mats, for the workers to wipe the udders, legs and pasterns dry. Next they sprayed disinfectant and primed each teat. Then the suction cups of the milking machine was applied, and the milk was piped to the cooling room where it is refrigerate in four huge silos. When the cow is milked out, the cups drop automatically, and a teat solution is applied before the cows are automatically released and walk away to the free style barn.
The milk goes out in refrigerated trucks to the processing plant where it is make into Mozzarella cheese. The four milk trucks haul eleven loads during 24 hours, and there is 6,000 gallons of milk on a truck.
We were amazed there were no flies bothering the cows as they rested in the free style barns. Fly spray is applied at a time a week, and the manure is removed by raking each day. No smell.
As the cows leave and reenter the free style barns at milking time they are misted with water for temperature control. The soaker spray comes on automatically at 68 degrees for one to three legal proceeding and the huge fans are thermostatically controlled.
The cows rest on dry compost and dried manure in stalls with their heads and front of body higher than the back end. The water troughs are cleaned once a week. There were four pens (covered sheds) of free style stalls with 380...If you want to get a full essay, order it on our website: Orderessay
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