SINOPSIS
This manual aims to provide information on procedures and techniques in each of the various milking practices and quality control of milk. Everything will be developed under an extensive, intensive or mixed management system, starting from the study of the anatomy and physiology of milk production; Methods and milking basics; Management of fresh milk and its conservation; Evaluation of the final product, among others, essential subjects to assure a healthy product and of high quality for the consumer. It contains five chapters which include topics such as manual and mechanical milking, good milk practices and milk quality. It also explores the different management techniques in order to obtain greater profitability. This manual aims to provide information on procedures and techniques in each of the various milking practices and quality control of milk. Everything will be developed under an extensive, intensive or mixed management system, starting from the study of the anatomy and physiology of milk production; Methods and milking basics; Management of fresh milk and its conservation; Evaluation of the final product, among others, essential subjects to assure the healthy product and of high quality for the consumer. It contains five chapters which include topics such as manual and mechanical milking, good milk practices and milk quality. It also explores the different management techniques in order to obtain greater profitability.
