Milk losses during control milking of Jersey cows and sanitary quality of raw products obtained at conveyor-type milking plant

Abstract

The output growth of dairy products depends not only on the increase in the volume of milk preparations but also on its better use as a result of reducing losses to a minimum size. Any losses increase the cost of production, increase the contamination of wastewater, and the cost of their treatment. At the same time, the components of whole milk that pass into skimmed milk, buttermilk, and whey cannot be considered losses in the literal sense. Losses of raw materials and products can occur, among other things, as a result of overflow when filling flasks, containers; bottle fights; foaming during thickening, separation, bottling, spraying from bottles during bottling, as well as several other technological moments. The current norms of maximum permissible losses for each production type or it separate cycle consist mainly of irremediable losses. Losses exceeding the established norms are excessive. Thus, only those milk substances that are irretrievably loss in the production process are lost. These losses cannot be completely eliminated, but they must be reduced as much as possible since the economically justified functioning of the dairy industry require increasing production efficiency.