Why should milk not come into contact with air during milking?

Milking is a process that directly affects both the health of the animal being milked and the quality of the milk obtained from it. One of the most important points to consider during milking is keeping the milk in a closed circuit as much as possible, meaning preventing direct contact with air. Modern milking machines and techniques have been developed precisely for this purpose.

Milk coming into contact with air introduces many invisible risks.

First, milk exposed to air is more prone to spoilage. Spoilage manifests itself through changes in taste, the formation of unpleasant odors, and a decrease in nutritional value.

Spoilage occurs even more quickly in milk with a high fat content, which shortens shelf life and reduces nutritional qualities. For this reason, both small-scale producers and large industrial milk processing facilities use technologies that prevent or minimize milk’s exposure to air.

Another important reason is the ease with which airborne microorganisms can contaminate milk. No matter how hygienic the milking environment is, the air always contains microbes and dust particles. Milk is an ideal medium for microbial growth, and once contaminated, microorganisms reproduce rapidly and cause spoilage. Closed milking systems protect milk from these external contaminants.

Contact with air can also lead to foaming. Foamed milk can cause inaccuracies in volume measurements and difficulties during processing. Additionally, foam increases the surface area of the milk, creating an environment where microbes can multiply more quickly. This results in losses in both quality and safety.

Preventing milk from coming into contact with air during milking is essential for maintaining hygiene, quality, nutritional value, and shelf life. Thanks to fully closed milking machines, hygienic equipment, and correct milking techniques, it is possible to obtain healthier, more durable, and more reliable milk. For any dairy enterprise aiming to raise production standards, this is a crucial point.