The effects of different treatments of pre-milking manual tactile teat stimulation on day-to-day variation in milk yield, milk components, main milking phase, total milking time and average milk flow rate in crossbred cattle

The present study was carried out to investigate the effect of different treatments of udder stimulation on day to day variations in milk parameters in cross bred cows. In group T 1 , milk yield was positively (P<0.01) correlated with main milking phase, total milking time and average milk flow rate. Milking duration was significantly (P<0.01) correlated with total milking time and average milk flow rate. Total milking time was showed positive (P<0.01) correlation with average milk flow rate. Fat percentage had positive (P<0.05) correlation with SNF (r=0.46). Significantly (P<0.05) positive correlation was observed between total solids with lactose and ash content. SNF was significantly (P<0.05) correlated with acidity. Specific gravity was positively (r=0.59) correlated with total solids.In T 2 , milk yield was significantly (P<0.01) correlated with main milking phase, total milking time, average milk flow rate (r= 0.99) and negatively (P<0.05) correlated with fat percentage. Main milking phase had positive correlation with total milking time and average milk flow rate and negative correlation with fat percentage. Total milking time was significantly correlated with average milk flow rate. Average milk flow rate had negative correlation with fat percentage (r=-0.71). In T 3 , milk yield was significantly correlated with main milking phase, total milking time and average milk flow rate and negatively with fat percentage (r=-0.55). Total milking time and average milk flow rate were positively correlated with main milking phase and milking duration was negatively correlated with fat percentage (r=-0.54). Total milking time was positively correlated with average milk flow rate and negatively correlated with fat. Fat percentage was negatively correlated with average milk flow rate was with. Ash content and acidity were positively correlated with total solids.