Extending Lactation in cows

[Guest guest]

> It seems to me that the main thing is that the length of time that you milk

a

> cow

> (the cow's lactation) cannot be extended very long when the cows are milked

by

> machine

>

 

 

There is a technical reason for the cow drying up after machine milking. It

is also the reason why the calves are important in keeping a cow in milk for a

longer time.

 

This reason is that at the beginning of the milking, the cow lets down fairly

creamless milk - what we might call the rice, dal and vegetables part of her

calf's meal. Towards the end, she lets down more and more cream. This is the

dessert. It is designed to satisfy and cut the appetite of the nearly

satiated calf. The heavier cream, however, is only let down by the cow if she

is feeling pleasure in seeing her calf and in licking it. It is her maternal

love that gives this last bit of affection in the form of cream.

 

The downside of machine milking, (which is of course, quicker and cleaner than

hand milking) is that this last cycle never gets started. The cow is not

getting much enjoyment from the milking process. Her calf is gone and she is

getting pushed around. She does not let down that last milk. Each day she

lets down a little less. And that is indeed the process of drying off. If

there is cream left, the cow's system says there is too much milk and produces

less. However, if there is no cream left at all, as in when hand milked and

finished by the calf, her system says, there is not enough milk, produce more.

And that is the reasoning behind hand milking, and letting the calf finish

off, at least when it is small enough to drink milk.

 

For these reasons, the traditional butter makers of France hand milk their

cows and keep the calf in sight of the cow. They do not use machines, even if

it takes them all morning to milk a herd of cows and all evening to remilk

them. Otherwise, they don't get enough butterfat to make their world famous

butter and cream.

 

Of course, there is a certain amount of butterfat, even with the machines, or

we would not have butter or cream, would we? But the thickest, richest and

most flavorful cream comes at the very end, as a gift to that dearly beloved

calf.

 

When we see pictures of Krsna milking the cow, in Krsna Book, with Srimati

Radharani holding the calf back, it is evident that this same system was used

by the Butter-thief's parents and friends. Mother Yasoda used to go to great

lengths to feed her cows special herbs and grass that would flavor the milk

better, so that Krsna wouldn't go and eat the butter at the neighbors'. So if

Mother Yashoda had a problem satisfying Krsna, what to speak of us?

 

Still, a cow can definitely be kept in milk for up to three years, with care

and attention. This was a technical explanation, as given to me by Pierrette,

the butter maker who taught us to milk, in France.

 

Your servant,

Aradhya devi dasi

[Guest guest]

> So if

> Mother Yashoda had a problem satisfying Krsna, what to speak of us?

 

Sweet.

 

>

>

> Still, a cow can definitely be kept in milk for up to three years, with care

> and attention. This was a technical explanation, as given to me by

Pierrette,

> the butter maker who taught us to milk, in France.

>

> Your servant,

> Aradhya devi dasi

 

Very interesting, and news to me.