Международный научный журнал «Аграрное образование и наука»

При содействии Университета науки и техники штата Айова

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ISSN 2309-7671

Key title:
Agrarnoe obrazovanie i nauka

Abbreviated key title:
Agrar. obraz. nauka

Milking robotics and its influence on milk quality

E. A. Skvortsov, starshiy prepodavatel, E. G. Skvortsova, aspirant Uralskiy gosudarstvennyy agrarnyy universitet (g. Ekaterinburg, ul. K. Libknehta, d. 42)

Agricultural organizations are actively implementing robotics in order to reduce the deficit of personnel, the impact of human factors on the results of production, increase productivity. The use of robotics has a significant impact on productivity, labor-intensive products, its cost and the return on assets. The aim of the study is to identify the impact of robotic milking on milk quality. The study involved 10 organizations of the Sverdlovsk region, in applying robotics milking, or 100 % of all robotic organizations. According to the analysis of the feedstock depends on the quality of microbial contamination of raw milk mastitis pathogens to ingress of bacteria from the milk of the contact surfaces of equipment and bacteria found in milk from the udder and teats of the animal. Robotic milking to ensure mitigation of all these factors, and generally reduce the impact of human factors on the quality of milk, allowing to obtain raw materials at the level of European standards. Most of the respondents who use both robotics in milking and milking the milk into a long, point decrease in the incidence of mastitis cows during the transition to robotic milking (77.8 %), improving the quality of milk (88.9%), the increase in the quality of the udder cleaning (77.8 % ), in determining the efficiency of the robot in an early stage of mastitis by milk conductivity (55.6 %). Number of somatic cells in the milk collecting decreases with 320-800 thousand. / Ml to about 92-210 thousand. / Ml, or nearly three times with robotic milking. The five organizations in the application of robotic milking was an increase in the fat content of milk at 0.07-0.15 percentage points, and in three more increase of 0,26-0,44 percentage points as compared with milking in the milk. According to the protein content in one of the companies did not reveal abnormalities in the three organization deviation was 0.03-0.1 in three organizations deviation was 0,12-0,19 percentage points. Robotic milking allows you to get milk at the level of European standards.

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