The new conventional way of milking – The way Nature intended

In 1998, E.J. O’Callaghan began studying and researching different milking methods and their effects on cows, milk yield, and efficiency. As part of his research, he closely observed how a calf suckles from its mother, analyzing the natural pulsation and vacuum patterns involved. This became the foundation for ‘The Irish Way of Milking,’ which inspired Dairymaster to develop its globally recognized milking technology.

Dairymaster designed a milking system that mimics a calf’s natural suckling technique, prioritizing cow comfort and teat health. A low-stress milking process results in happier cows—and happier cows produce more milk.

The graphs illustrates the sucking pattern of a calf, showcasing the varying vacuum levels (shown on the left side of the graph) a cow experiences during feeding. A calf employs a high vacuum to draw milk from the teat, then eases the vacuum while swallowing. These fluctuating vacuum levels essentially massage the cow’s teat, promoting blood circulation and maintaining teat health.

Better Udder Health

Dairymaster’s milking system closely mimics a calf’s natural suckling process, improving teat-end condition and overall udder health. By milking all four teats simultaneously and then allowing them to rest together, it ensures a faster, more efficient milking process with less stress on the teat. There are two parts to a pulsation cycle:

1. Milking or Open Phase (A+B phase)– when the pulsation chamber is under vacuum, the liner moves to its open position. Milk is drawn out of the teat, as it moves from a place of high pressure (i.e. in the udder) to a place with a low pressure (i.e. vacuum in the milk tube).
2. Resting or Closed Phase (C+D phase)– Air is admitted into the pulsation chamber, which increases the pressure to the same as the atmosphere, exceeding the pressure (vacuum) on the other side of the liner wall, causing it to collapse around the teat. Milk flow slows and stops.

There is a big difference in Kpa between the B phase, 47 Kpa, and the D phase, 12 Kpa. To make sure the difference is not to much for the teat the A phase slowly increases in Kpa, this reduces shear forces on the teat, optimizing milk flow and minimizing teat-end damage. Scientific studies confirm that Dairymaster maximizes milk-out efficiency, leading to up to 5% more milk yield compared to other systems. This graph illustrates the difference between Dairymaster’s vacuum levels during milking and those of other brands that do not use high/low vacuum.

Low Liner Slip

Dairymaster’s milking unit is engineered for minimal liner slip, ensuring excellent milk-out, faster milking, and reduced teat stress. Years of research, including X-ray studies and milk flow simulations, have resulted in liners that significantly reduce slippage—something many farmers notice immediately when switching to Dairymaster.

Up to One Minute Faster Per Cow

As herd sizes grow, efficiency in milking becomes more crucial. Scientific research shows that the Dairymaster system can milk each cow up to one minute faster, reducing overall milking time and labor while improving udder health. Farmers are often impressed by how many cows can be milked with minimal effort, making Dairymaster a more profitable and efficient choice.

Embrace “The New Conventional Way of Milking”

In conclusion, milking is not just a mechanical process—it’s an opportunity to enhance cow health, improve efficiency, and maximize milk yield. Inspired by nature, Dairymaster’s milking technology closely mimics a calf’s natural suckling, ensuring a stress-free experience for both cows and farmers. By optimizing vacuum levels, reducing liner slip, and prioritizing udder health, Dairymaster has redefined efficient and effective milking.

Join the movement towards a more natural and productive way of milking. Contact us to learn more, request a free call, or experience the benefits of Dairymaster’s milking technology for yourself!