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A key for evaluating cattle teats


Milchpraxis 22(1): 12-14, 41
A key for evaluating cattle teats
The key considers each teat separately (udder quarters A-D) and classifies each by numbers according to overall shape (1-7), fleshiness of wall (1-2), hardness of the teat tip (1-3), shape of teat tip (1-3), curvature of the entry to the teat canal (1-4), and openness of the entry to the teat canal (1-3). Implications of teat characteristics for udder health and milkability are briefly discussed, and scores on 3 cows are presented by way of example.


Accession: 001153550



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