On dairy farms, it is a usual practice to milk cows by a machine. The milking machine sucks the milk out of the teat by vacuum. The milk is drawn from the teats into a vacumised transport pipe. In a closed system straight from the cow to a collecting tank. This is a great advantage from a bacteriological point of view.

Milk leaves the udder at a temperature of about 37°c. Despite all precautions, it is impossible to completely exclude bacteria from milk. Therefore it is essential that unless the milk is chilled to 4°c or below microorganisms will quickly spoil it.

Machine milking plants are manufactured of stainless steel material to meet the hygienic requirement, and provided with circulation cleaning system for suitable detergents and sanitizers.