Milking the buffalo
Buffaloes have been used for milk production for centuries. They have not been subjected to the same upgrading and breeding like cattle of the western world. However, the buffalo is an excellent milk producer, given the correct circumstances. Milking the buffalo is not a difficult task. One should, however, take care not to implement cattle milking techniques directly on the buffalo cow. As described below, the anatomy and physiology of the buffalo udder differs slightly from the bovine one. This has further implications on the milking technique as mentioned later.
6.1 Anatomy and physiology of the buffalo udder and teat
The buffalo has an udder similar to the cattle in the gross anatomy. The buffalo has four teats. Extra teats can be found in the similar way as in cattle. The teats vary in shape and size. Generally, they are larger than cattle teats. According to several studies, cylindrical forms of the teats are most common in the Murrah breed. The front teats are, on average, 5.8 cm to 6.4 cm long and their diameter is approximately 2.5 cm to 2.6 cm. Respective figures for the hind teats are 6.9 cm to 7.8 cm and 2.6 to 2.8 cm.
The hind quarters of the udder are slightly larger than the front ones and contain more milk. The approximate ratio is 60:40 (hind:front), as for cattle. It takes a longer time to milk the hind quarters.
The anatomy of buffalo teats is slightly different from cattle teats. The epithelium of the streak canal is thicker and more compact in buffaloes than in cattle. The sphincter muscle around the streak canal is thicker in buffaloes than in cattle. More force is therefore required to open the streak canal. The teat sphincter tonus has been reported to be at least 400 mmHg negative pressure in buffaloes (the tension falls some what after calf suckling and hand milking). This is the cause of buffaloes being ”hard milkers”.
In cattle, the milk is synthesized in the alveoli and is periodically transferred to the large ducts and cisterns of the mammary gland and the teat (see booklet on Efficient Milking). This is not the case in the buffalo, instead, the milk is held in the upper, glandular part of the udder, in the alveoli and small ducts. Between two milkings there is no milk stored in the cistern. Hence, buffaloes have no cisternal milk fraction. The milk is expelled to the cistern only during actual milk ejection. The same phenomenon is seen in Chinese Yellow cows and Yaks.
Because of the absence of cisternal milk between milking, in the teat cisterns, the teats are collapsed and soft before let down. This is contradictory to the bovine cow, where the teats can be very hard and firm due to the presence of milk in the teat cistern.
6.2 Physiology of milking
For a comparison with cattle see booklet on Efficient Milking. Buffaloes are said to be slow and hard milkers because of their slow milk ejection reflex and their hard teat muscle sphincter. The milk ejection reflex appears to be inherited to some extent but it is also a product of the environment. In buffaloes, the let down time averages 2 minutes but may be as long as 10 minutes. The reasons for this are not fully understood.
One reason for the longer let down time of milk for buffaloes is probably the different anatomy of the udder as compared to the dairy cow. In the buffalo, the udder cistern is absent or has a very small volume and therefore there is little or no cisternal milk available. This furthermore leads to no intramammary pressure in the cistern which would otherwise help the milk flow. In cattle, the milk is already stored in the large cistern, and milk is available for extraction immediately after preparation. The high intramammary pressure contributes in pressing out the milk.
The intramammary pressure increases at the onset of milking. It is highest during the peak flow and decreases there after to zero at the end of milking. The pressure is higher in buffaloes during milking than in cattle. The intramammary pressure varies between individuals and milkings. Its’ level is not always indicative of a high milk production.
Let down time seems to be negatively correlated to milk yield. Let down time is shorter in early and middle stage of lactation as compared to in late lactation. A faster flow of milk is observed when the yield is higher.
If buffaloes are carefully selected for yield and ease to milk, improvement in these characteristics is possible.
6.2.1 Induction of milk let down
Physical stimulation of the teats, either by the calf’s suckling or the milkers hands, excite receptors from which nerve impulses are send to the posterior pituitary gland causing secretion of the hormone oxytocin. The hormone is transported via the blood to the mammary gland. Because both hormones and nerve impulses are involved in the milk ejection reflex, it is called a neurohormonal reflex. Oxytocin stimulates the contraction of the alveoli and small ducts thereby emptying the milk into the larger ducts and the cistern. Hereafter the milk can be evacuated from the udder. See booklet on Efficient Milking.
The contraction of the alveoli may, to some extent, be enhanced by tactile stimuli of the udder (massaging, squeezing) the so called tap reflex. When calves suckle, they butt at the udder in order increase milk secretion. Manual massage of the udder during milking imitates this reflex.
Like cattle, buffaloes can get used to different stimuli. It is clear that also in buffaloes, oxytocin release is triggered by visual or audible stimuli, such as the sight of the milker, the noise of the vacuum pump or when entering the milking parlour. The animal becomes conditioned to let-down milk and has thus developed a conditioned reflex. (An unconditioned reflex is the suckling of the calf.) By letting the animals get accostumed to a strict routine, time of let-down is shortened.
In cattle, it has been demonstrated that feeding concentrate during milking improve time of let-down. It has yet to be shown in buffaloes.
6.2.2 Inhibition of milk let down
Buffaloes are sensitive to changes in the environment. They may withhold the milk if they are uncomfortable with the situation. If the animals are stressed, scared or in pain, the hormone adrenaline is secreted. This hormone causes constriction of the blood vessels, thereby hindering the supply of sufficient amount of oxytocin to the udder. Adrenaline also directly acts on the myoepithelial cells in the alveoli by blocking the oxytocin receptors. The inhibition if milk let-down will result in the leaving of milk in the secretory parts of the udder. Continuos exposure of stress to the buffaloes will affect the milk production negatively. Change of milker or milking routine, application of wrong milking technique or milking machines in bad conditions are some reasons for the buffaloes to with hold the milk.
6.2.3 Evacuation of the milk
The actual milking can begin after the let down reflex has been elicited. Whether this is done by hand or machine it is important to use proper routines. The milking should be done as fast as possible without causing stress or pain. The milking should be as complete as possible without excessive stripping. Elevated residual milk in the secretory part of the udder decreases milk secretion and thereby influences the milk yield negatively.
6.3 Keeping good hygiene
Simple guidelines for keeping good hygiene in the barn or milking parlor:
Dung should be removed both prior to and during milking in order to minimize exposure of the milking equipment to dirt. If the equipment for some reason becomes dirty, it must be cleaned properly before using it again.
- Hands should be clean when milking or handling the milk. Clothes should be clean.
- Use one udder-towel per buffalo, discharge towels in a separate bucket after usage.
- Post-dipping of teats should always be done.
- All containers with milk should have a lid on at all times.
- Milk should not be stored near the dung or feeding place. There are several reasons for this; 1) milk is sensitive to odors and may ”pickup” dung or feed odors. 2) Bacteria from dung or feed are more easily transferred to the milk if it is stored nearby. 3) Particles from the dung heap or the feed may contaminate the milk.
- It should not be possible for animals such as dogs, cats and rats to approach the containers.
6.3.1 Pre-milking
Pre-milking is defined as actions to induce milk let-down by cleaning the udder and pre-milk in a strip cup.
Cleaning the udder should be done with a lubricated towel (washable textile or disposable paper). Separate towels should be used for each buffalo. The udder should never be splashed with water.
Pre-milking is necessary for various reasons; the most important being preparing the buffalo for actual milking and checking for mastitis or other infections. Pre-milking must be done in a strip cup, never on the floor! The purpose of using a strip cup is to be able to easily observe changes in the milk. Furthermore, the spreading of pathogenic bacteria is limited.
Pre-milking is done with dry hands and the fullhand method. The hands should be cleaned between buffaloes during the milking, if necessary.
6.3.2 After milking
After milking the teats should be disinfected. This reduces, if not completely inhibits, bacterial growth on the teats. The teat canal stays open for a while after milking is completed, thus eliminating the important protection against entry of bacteria. The dip solution will both act as a physical hindrance for bacteria and as a disinfectant. Preferably the teat-dipping-solution should contain some lubricant in order to maintain teat condition and to prevent chapping and sores.
Because the teat canal is open after milking, sometimes for as long as half an hour, the buffaloes should be prevented from lying down. This can be done by giving enough feed to last for a long time after milking.
Special detergents for cleaning of the milking equipment is available and should be used correctly. All buckets, containers and machines used for milking must be cleaned both outwards and inwards immediately after usage..
The towels used for cleaning and drying of the udder should be cleaned properly after each milking. They can be stored in a bucket with a lid and clean water containing chloride until the next milking.
6.4 Milking routine
An appropriate milking routine is important for hygienic and production reasons as well as for creating a comfortable and smooth environment for animals and milkers. It is easier to maintain a good hygiene and to facilitate the adoption by the buffaloes to relief milkers if a consistent milking routine is applied. In dairy cows it has been demonstrated that the practicing of a strict milking routine results in increased milk production.
The routine mentioned below can be followed by both hand and machine milkers in tie-stall barns or where milkings are carried out in flat barns. In the case of hand milking in such barns, points 6 to 9 are omitted. Routine check of the milking machine should be done before each milking session according to the manufacturers recommendation.
- Start by tying (if not already tied) and feeding the buffaloes.
- Remove dung from the floor.
- Wash hands with soap and dry them.
- Clean the teats with special towels and massage them thoroughly.
- Foremilk the buffalo by hand in a strip cup, checking the appearance of the milk.
- Apply the cluster gently. Check tube alignment.
- Check the buffalo every now and then to make sure that she is comfortable with the machine.
- Palpate the udder to check that it feels empty.
- Remove the cluster gently.
- Dip the teats in a suitable disinfectant solution.
- Clean all the equipment in the milking room.
When machine milking, it is important that the milking machine is nearby and ready to be applied to the udder at the right time (after pre-milking). Thus, each buffalo must be cleaned, massaged and pre-milked and then have the machine applied directly. It must be emphasized that it is not possible to clean all the buffaloes first and then apply the machines to the first buffaloes. The oxytocin release has a short duration (a few minutes). If the machine does not start milking after this time, a whole new procedure must start after half an hour.
6.5 Hand milking
Pre-milking routines are as important when milking buffaloes as when milking cows. For a complete review see Efficient Milking.
It is important to use a smooth and comfortable milking technique. The ”knuckling” or ”stripping” method is used in the wrong belief that it is necessary in order to overcome the resistance in the teat sphincter. These milking methods might cause elongation and damage to the teats. A much more comfortable and appropriate method is the ”fullhand” technique. This technique imitates the calf’s suckling and is therefore a better stimuli (see Efficient Milking).
6.6 Machines for milking buffaloes
Since the udder and teats in buffaloes are different compared to cattle, milking machines for cattle have to be modified in order to fit buffaloes. In general, a heavier cluster, a higher operation vacuum and a faster pulsation rate is required. Results from recent studies in India indicate that it might be possible to reduce the cluster weight and the frequency of liner slip by applying an appropriate combination of liner design and cluster weight.
It is not only the total weight of the cluster that is important, but also the distribution of its weight on the udder. Unequal weight distribution can cause uneven milk output. The long milk and vacuum tubes should be aligned and stretched to ensure equal weight distribution of the cluster on the udder.
Milking characteristics depend upon vacuum levels and pulsation rates among others. Studies on Egyptian buffaloes revealed that a vacuum of 51 kPa and a pulsation rate of 55 cycles/min led to much longer milking times than a vacuum of 60 kPa and a pulsation rate of 65 cycles/min (6.21 min. compared to 3.18 min.). The higher vacuum level, however, caused a significant increase in the somatic cell counts. Highest milk yield within an acceptable time were found when using 56 kPa and 65 cycles/min. In all trials a pulsation ratio of 50:50 was used. Studies in Pakistan indicated that the pulsation rate and ration should be 70 cycles/min and 65:35 respectively for Nili-Ravi buffaloes.
In Italy, the majority of farms use the same machines for both buffaloes and cattle. It is a simple ”cattle machine” with one vacuum level operating at approximately 40 cm Hg.
In India, recent trials have been made with milking with DuovacTM from Alfa Laval Agri. Successful milking was done with a vacuum level of 55 kPa, 70 cycles/min pulsation rate and pulsation ratio of 65:35 for milk flows above 0.2 kg/min. For milk flows under 0.2 kg/min the respective data where 38 kPa, 48 cycles/min and the same pulsation ratio. The DuovacTM is physiologically correct for the animal since it helps in gently stimulating let-down and is also more gentle to the teats after the peak flow.
6.7 Milking with machines
In order to obtain all the advantages with machine milking the correct technique must be used. The milkers and buffaloes must be familiar with the machines. If the buffaloes are scared or feel uncomfortable they will withhold the milk and thereby yield less. This in turn will lead to economic loss for the farmer and eventually he will loose his faith in machine milking.
6.7.1 Introducing machine milking
The concept of machine milking should be introduced slowly and by persons who the buffaloes are used to and feel comfortable with under the supervision of an expert from Alfa Laval Algri.
The procedure of introducing buffaloes to machine milking presented below an recommended by Alfa Laval Agri is applicable for a whole herd where neither animals nor humans are familiar with machine milking. By carefully following the mentioned steps, a successful introduction should be possible.
• Training of personnel. Training of milkers should be done by a person from the milking machine company. This person has good knowledge about biology of milking, machine milking as well as with the design, function and maintenance of the milking equipment. The training should include introduction procedures, milking routine, handling of the machine, cleaning and maintenance as well as certain aspects of the day-to-day service of the machine.
- Installation of the milking machine in the barn and any other modification in the barn should be made well in advance of the changing to machine milking.
- It is most appropriate to start with heifers since it is easier to habituate heifers than older buffaloes to machine milking. Older buffaloes may have been hand milked by a certain routine for several lactations and may respond negatively to a change in routine. Heifers on the other hand are not accustomed to any specific routine and are more likely to accept machine milking as well as hand milking. Furthermore their udders and teats are more uniform and not damaged by previous milking. Liner slip and other negative effects of machine milking is therefore less pronounced in heifers. Note that heifers should not be hand milked but directly introduced to the machine. They may get accustomed to the noise of the vacuum pump etc. by participating in the milking routines prior to partus.
- Calm animals that are comfortable with hand milking should be selected. The udders and teats of the animals should be uniform with respect to conformation and size. Buffaloes in heat or unhealthy animals or animals with previous let-down-problems should not be selected.
- Milk the old and selected animals as usual by hand but let the vacuum pump run during milking. This will make the animals accustomed to the noise. Put the pump on before actual milking, but after the buffaloes have been tied up, otherwise the animals may be startled by the sudden noise. Repeat the procedure (usually 2 to 4 times) until all buffaloes are accustomed to the noise. It is better to repeat this procedure once or twice more until all buffaloes are comfortable, than rushing into the next step.
- Bring the milking machines into the barn. Connect them to the airline and place them at each buffalo’s place at the same time as hand milking is carried out. This will allow the buffaloes to get used to the ”ticking” sound of the pulsator. It will give them a chance to look at the machines and smell them and may be even taste them. Make sure though, that they do not chew on them! Move the machines to the next buffalo in order to milked. This makes the buffaloes used to machines being moved around. The procedure should be repeated (usually 2 to 4 times) until all the animals have accepted the presence of the machines.
At this stage, presumably all buffaloes will be well accustomed to the new routine. If some buffaloes are still showing signs of nervousness or stress, it is recommended to repeat the above mentioned steps until the animals are calm. Buffaloes that after this procedure have not accepted being milked by machines should be returned to hand milking. One or two frightened or uncomfortable buffaloes might cause major disturbances in the whole herd.
Consistency with respect to milking routine including pre-milking preparation should be applied from the beginning of the introduction period. The regular milker should carry out the machine milking during the introduction period.
When the cluster is firmly attached to the udder, the milker should stay with the buffalo to see that she is comfortable. Soft talking and brushing and scratching are the best ways to calm an animal. These first sessions of machine milkings usually require longer time than the following. However, this time is well worth spending to assure forward calm and easy-milking buffaloes.
6.8 Mastitis
Mastitis, inflammation of the mammary gland, is a common disease in dairy animals. The disease causes great economic losses both for farmers and for dairies. A recent study in India revealed that sub clinical mastitis causes an annual loss of 604.000 rupees in cows and 483.000 in buffaloes. Respective figures for clinical mastitis is 285.000 and 235.000 rupees. Total loss caused by mastitis in buffaloes is calculated to 717.000 rupees in buffaloes. (1 US$ equals 37 rupees, February 1998).
Mastitis may be caused by several factors. Most important and most common is bacterial infection. Good hygiene practice is the most efficient way of preventing the disease from developing and spreading. Mastitis may also be caused by trauma such as injuries on the udder or the teat. Sores are a perfect way of entry for bacteria.
The most common bacteria causing mastitis in buffaloes are Staphylococcus (Staph. epidermis and Staph. Aureus), Streptococcus (Str. dysgalactia and agalactia) and Coryonebacterium spp. This is not very different from the incidence of respective bacteria in cattle mastitis. There is, however, a difference in bacteriology of the mastitis due to the kind or farm the buffaloes come from. On rational, modern farms, the most common bacteria causing mastitis is often Staph. aureus. On traditional farms, Streptococcus faecalis, Escherichia coli and Clostridium perfringens are the most prevalent.
An Italian study reported that mastitis was more frequent on modern farms and that this was caused by high production, causing heavy stress on the udder, and trauma to the teats caused by milking machine. The bacteria were a mere secondary infection. On the other hand, on traditional farms, mastitis was less frequent but was caused by lack of even the most simple hygienic routines. This is shown by the bacteria causing mastitis in traditional farms, they are purely fecal and soil bacteria.
This is confirmed by a recent study in Italy where buffaloes where randomly tested for somatic cell count and total bacteria count together with CMT. 66% of the buffaloes showed an abnormal high number of SCC in the milk. These buffaloes where kept in a traditional Italian loose house system, which indicates that the hygieneic standards could be improved.
Mastitis seems to be more frequent in animals with high milk yield, both regarding individuals, herds, breeds and species. This may have to do with the higher stress that the udder is exposed to when yielding more milk. It is quite clear however, that buffaloes are less susceptible to mastitis than cattle. There might be both anatomical and physiological reasons for this. A recent Indian study has compiled data on incidence of mastitis in cows as well as in buffaloes, see Table 16.
Incidence of mastitis in India, average figures, % of infected animals
|
Buffaloes |
Cows |
| Sub-clinical mastitis |
24,40% |
43,9% |
| Clinical mastitis |
24,75% |
54,74% |
Mastitis can be clinical and sub-clinical. There is an important difference between these two. Sub-clinical mastitis may not even show. The observant milker may see slight changes in the milk like the appearance of flakes, when fore milking in the strip cup. Sub-clinical mastitis shows in the CMT.
Acute mastitis is detected very easily. The udder is sore, swollen, hot and red. The buffalo is in pain when the inflamed quarter is touched. An inflamed quarter should be milked by hand very carefully, not forcing the milk out. This may be quite difficult, since the milk is thick (more like jelly) and may contain blood. The milk should not come into contact with any containers used for milking, nor animals or the floor. It should be wasted. The milker should carefully wash his hands before touching any other quarter, animal or equipment. These rules can not be over emphasized. Never milk an inflamed quarter with a machine!
Buffaloes have a powerful defense against mastitis due to the anatomy of the teat. Starting with the teat skin, the buffalo teat skin is less sensitive than cow teats to chapping and sores. Inside the streak canal, the epithelium is thicker and more compact than in cattle. This gives extra resistance against penetration of bacteria through the epithelium. Furthermore, the keratin layer of the streak canal is thicker. The importance of the keratin layer is that it contains bactericidal and bacteristatic lipids and cationic proteins. The cationic proteins are inhibitory to the growth of Streptococcus agalactica and Staphylococcus aureus.
The sphincter of the streak canal is, as mentioned before, tighter than in cattle. It is also supplied with more nerve fibers and a richer blood vessel system, than in cattle. This will help maintaining a tight closure of the duct thus limiting entry of bacteria in to the mammary gland.
When the udder gets infected or inflamed, the natural defense system goes into action to eliminate the infection or inflammation. Blood leukocytes, especially the phagocytes, migrate through the alveolar epithelium to the milk in order to remove the invading pathogens. Neutrophils are the most active leukocytes in this process. Lymphocytes and macrophages are also important in the udder defense. Neutrophils, lymphocytes and macrophages together with epithelial cells exists in normal milk. In buffalo milk, several studies have revealed that the amount of neutrophils in total somatic cells (SCC) are as much as 22-88% with an average of 56%. Lymphocytes are in the order of 10-54% (mean 28%). The occurrence of macrophages in buffalo milk is less than in cattle milk (8% vs. 30%). This massive attack by neutrophils is a powerful defense by the udder against invading pathogens.
Cell counts in milk from healthy buffaloes varies between 50.000 and 375.000 per ml. This is comparable to cattle milk and the difference therefore lies in the differential cell count as described above. Studies indicate that the concentration and functional efficiency of phagocytes are superior in buffaloes compared to cattle.
The disease is cured with antibiotics. Treating buffaloes in the dry period with antibiotics in order to prevent the disease has shown to be very effective. However, this can not be advisable since bacteria are known to develop resistance. Instead good methods for preventing the disease should be practiced. With training to detect mastitis during the early phase, spread of the disease can be prevented.
6.8.1 Mastitic milk
Acute mastitis is easily detected by looking at the milk or at the udder. The milk is more or less jelly-like and contains flakes. This change in appearance is mostly due to an increase in cell count and bacterial count. Very often there is blood in the milk.
Somatic cell count is drastically increased in mastitic milk. The salt (NaCl) concentration is higher (as much as 33%) and potassium concentration is lower in mastitic milk. Increases in magnesium and calcium are also detectable. The lactose content is much lower than in normal milk, it can be reduced by 16%. The fat concentration can be reduced by 45% in some cases.
Mastitic milk should always be discarded, never delivered to the dairies and not given to the calves!
6.8.2 Effect of machine milking on mastitis
Machine milking has both been praised as the solution to mastitis problems and been cursed as the cause of mastitis. None of these extremes are completely true but in some cases milking with machines can aid in developing mastitis or facilitating its spreading.
As stated previously, incorrect use of milking machines or milking with machines in poor condition may cause trauma to the teats. This in turn may lead to injuries like sores or chapping. The sores are readily invaded by pathogenic organisms and the disease is a fact. If a buffalo already has got an infected quarter, machines may aid in transmitting pathogens to the other quarters or to another buffalo. A fluctuating vacuum may cause milk to be pressed into the teat again, thus invading the teat with pathogens.
The machines themselves may also be a source for pathogens. Old liners and rubbers are easily cracked, in these cracks micro-organisms are less susceptible to washing and detergents and may survive the cleaning. All these factors may easily be eliminated by a good hygienic practice as mentioned above and by keeping the equipment in good condition.
Acknowledgements:
The main author of Buffalo Milk Production is Mikaela Stahl Hogberg, Agr. Lic. Animal Husbandry, Department of Animal Nutrition and Management, SLU, Sweden . For significant and special efforts the following contributors are in particular acknowledged:
- Ole Lind, Delaval, Tumba, Sweden
- Prof. Dr. N.C. Ganguli, former Secretary of National Academy of Agricultural Sciences, New Delhi, India
- Dr.S.C. Chopra, Director of Research, C. G. S. Haryana Agricultural University, Hisar India
- Dr. Saad Alhayani, Director, Dunaya, Cairo, Egypt
- Mr. C. S. Thomas, Officer Buffalo Projects, Alfa Laval Agri, Pune, India
- Mr. G. Cionini, former President, Alfa Laval Agri, Italy
- Mr. G. Merlo, former Marketing Manager Milking, Alfa Laval Agri, Italy
- Mr. E. Crespo, ProductCenter Manager, Buffaloes, Alfa Laval Agri, Sweden
- Dr. K. Svennersten-Sjaunja, L O SjaunjaAB (LOSAB), Uppsala, Sweden
Appendices & Further Reading:
Appendix 1, dairy farm journal
Appendix 2, breeding records
Appendix 3, quality control
Selected references and further reading
Related Links:
An encompassing article on water buffalo including links to additional web sites |