Abstract
The surface temperature of the teat at rest is about 30°C in healthy dairy cows kept indoor under ordinary conditions. It usually decreases by about 1°C during manual premising teat stimulation (Hamann & Dück 1984, Eichel 1986, Hamann 1988,1992). And it usually increases above the level prior to the stimulation by up to about 2.5°C during the milk removal phase of conventional machine milking (Schneider 1981, Hamann & Dück 1984, Hamann 1985,1988,1989, Mayntz 1990, Eichel 1992). The statements made are supported by the results of our own investigations, i.e. − 0.8 and + 2.1 °C, respectively.
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Acknowledgments
Our sincere thanks are due to Ms Gunvor Nilsson and Mrs Kristina Johansson for technical assistance and secretary service, and to Professor N.O. Sjöstrand, MD, our consultant on physiological matters.
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