The human factor’s impact on the process of milking

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F16%3A71444" target="_blank" >RIV/60460709:41310/16:71444 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The human factor’s impact on the process of milking

Popis výsledku v původním jazyce

This article explores the results of measurements that monitor human impact on the process of milking. Milk is an animal product that is intended for direct consumption but also for further processing. After obtaining milk from the mammary glands of dairy cows, it is treated so that it can be distributed to the customer in many forms. The customer may choose from a wide range of dairy products, which include milk as well as cream, cheese, yoghurt, etc. Large quantities of quality milk (from which other products are manufactured in consecutive steps) are used to satisfy the demand of consumers. The quantity and quality of cow milk is important for both the consumer and producer. This article discusses measurements focused on the effort of improving the preparation of cows before milking. This is the most important operation to ensure the best and fastest way of milking. A procedure for the preparation of the udder was proposed on the basis of professional literature and then measurements were performe

Název v anglickém jazyce

The human factor’s impact on the process of milking

Popis výsledku anglicky

This article explores the results of measurements that monitor human impact on the process of milking. Milk is an animal product that is intended for direct consumption but also for further processing. After obtaining milk from the mammary glands of dairy cows, it is treated so that it can be distributed to the customer in many forms. The customer may choose from a wide range of dairy products, which include milk as well as cream, cheese, yoghurt, etc. Large quantities of quality milk (from which other products are manufactured in consecutive steps) are used to satisfy the demand of consumers. The quantity and quality of cow milk is important for both the consumer and producer. This article discusses measurements focused on the effort of improving the preparation of cows before milking. This is the most important operation to ensure the best and fastest way of milking. A procedure for the preparation of the udder was proposed on the basis of professional literature and then measurements were performe

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GB - Zemědělské stroje a stavby

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Agronomy Research

ISSN

1406-894X

e-ISSN

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Svazek periodika

14

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

1659-1670

Kód UT WoS článku

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EID výsledku v databázi Scopus

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