NEW MILKING UNIT

Waikato Times, Volume 124, Issue 20822, 5 June 1939, Page 8

NEW MILKING UNIT

The “JAMIESON UNIT” offered by Mac Ewan’s Machinery Co., Ltd., is the result of many years’ study and work by Air 11. D. Jamieson, a practical farmer, on his own dairy farm. Some 20 years ago Mr Jamieson came to the conclusion that the future quality of dairy produce would progressively decline, if the methods of milking by overhead released machines was continued. If we were to make progress, or raise the quality of cheese and butter, some revolutionary alteration in our methods of drawing from the cow and conveying milk to the point of release was affected. The reason for such a contention can be observed by any who care to investigate for themselves any of the many thousands of machines in daily use. As far back as 1927 one authority computed that at that period the decline in value was approximately over £1,000,000 per year. Since then production has been doubled, but quality has not improved, notwithstanding the yearly increasing investigations and costas incurred from many quarters. No glimmer of future hope has been in sight until the “Jamieson I’nit” was displayed on the L.K.G. stand. Mr Jamieson came to the conclusion that there was a major cause for the difficulties in connection with the production of a high quality dairy produce, and that a thorough understanding of the methods employed in milking would have to be grasped before any attempt to apply a remedy could be made. He noted at the very earliest that in order to elevate and convey milk from the cow to the releaser, air holes at the teals to let air into the stream of milk were universally considered essential. An examination of the position where it was considered so essential to have these air-inlet-holes revealed the fact that they were at a point or position where all the obnoxious gases are ever present. This contaminated atmopshere rushing and thrashing into a state of froth the pure stream of sensitive and delicate milk, as it left the cow in such a manner that great damage to its future use took place. Apart from this serious spoilage, other difficulties arose This milk thrashed and whipped to a state of froth erroneously called “milk vapour,” accumulating in the releaser, being a further source of trouble, as owing to its lightness it could not be released and was continually being drawn or blown into the air pipes, where contamination increasingly accumulating could always be detected. This accumulation in the form of an increasing sediment of yellow slime being an ideal incubating area for damaging germ life. Pulsator pipes often becoming choked with disastrous results, lack of pulsation causing inflammation and strangulation of the means of circulation at the teats and eventually mastitis. The Jamieson Unit is designed to overcome or prevent these difficulties arising, and an investigation of the working model on the Show Stand will convince any thinking person that not only has a most baffling problem been disclosed, but that a very simple method is now available whereby milk can be drawn from the cow (at not above 10 inches of vacuum) elevated to any height, conveyed and released at any desired point, pure, unadulterated by obnoxious inrushing air, or gases. Froth, commonly assumed to be “milk vapour,” does not occur. Vacuum tanks are unnecessary, and if proof of this is required evidence is readily available to show that investigators recently placed matches in the moisture trap, the only vessel between the vacuum pump and the releaser while, milking a whole herd, after which they were examined and lighted free from any sign of moisture.

An investigation of the “Jamieson Unit L.K.G. Milking Machine” will convince the most sceptic that at last we are on the brink of a revolutionary method. Cows milk quicker and better than ever before at 10 inches or less of vacuum, while maintaining a high vacuum behind the inflation. No risk of contaminated air pipes with its dangerous results, with QUALITY’ of milk never equalled before. The importance of the methods employed and its value to the great dairying industry in saving increased quality and value, can lie measured up as second in value to that of tlie advent of refrigeration. Demonstrators of these facts are on our stand and will not attempt to deceive you. Our desire is to be of mutual service to all those who are connected with the diarying industry. 206