· 

DO NOT WAIT TO LONG WITH REPLACING RUBBER TEAT CUPS

The teat cup has direct contact with the teat of the cow. Nothing should go wrong here, otherwise the milking process will be immediately negatively affected.

 

During the milking process, the teat cup opens and closes by pulsation. When the teat cup is open, a vacuum is created, causing the milk to flow out of the teat.

There is pressure on the teat when the teat cup closes. Due to the interaction between opening and closing, blood and lymph fluid flows from the teat back into the bloodstream of the cow upon closing.

Partly due to an incorrect choice of teat cup and / or incorrect adjustment of the milking installation (mainly too much pressure), calluses can form at the end of the teat.

 

“Worn or old treat cups” still do their job. As long as they are not broken, this wear is usually only manifested by a lower milking speed.

 

Strangely enough, the problems with milking often start after a (too late) change of the teat cups!

After a (late) change, the cows react completely differently than you would expect. The milking process even deteriorates.

The reason is clear:

The lining of the new teat cup works differently on the teat than the “worn out” old one. While the old lacks resilience (resulting in a reduction in the size of the nipple and streak canal), the opposite is the case with the new one.

Cows have to get used to this. They experience it as if “another calf” is sucking, the sucking behavior is completely different!

 

With old teat cups there is a lower peak milk flow and the milk speed decreases. However, the fluctuation in the vacuum can increase.

It therefore takes longer before the cow is milked.

Using the same teat cups for too long also makes the material rougher. This can have a negative effect on the milk quality.

 

The lifespan of teat cups partly depends on the number of milkings. Replace the teat cups in time to prevent udder problems and problems during milking.

Ask your supplier of the milking installation for advice.