Today, most farmers use milking machines that are faster and cleaner, and the cows are milked in a room called the milking parlor. The farmer brings the first round of cows in to be milked, usually around 5 cows, and first cleans the teats with an iodine and water solution. A milking machine has four rubber lined cups that fit over each of the cow's teats and pump the milk into a milk tank. The action of the cups imitates the sucking of a calf so that it does not hurt the cow. Once the collecting tank is full, the milk travels by a vacuum pipeline to a refrigerated storage tank in another room until it is collected . When milk first comes out of a cow, it is warm and must be cooled and kept at below 40 degrees F in a cooling tank or else it will spoil.
Dairy Farmer, Ron Orsborn , milking his herd.Photo by Amy Diehl