Several types of neoprene inflations for milking machines were compared under actual form conditions with those of natural rubber. Physical changes in volume and weight were measured and bacteriological comparisons were made by both the swab technique and the dynamic methods. Neoprene inflations consistently outlasted rubber, and neoprene showed less distortion in shape. The bacterial population of neoprene was consistently less than that of rubber.

A study was made on the milking efficiency of neoprene inflations and rubber inflations of similar shape. In these tests neoprene was slightly superior to rubber in speed of milking and amount of milk produced.

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Author notes

*This work was supported in part by the E. I. Du Pont de Nemours and Company, Inc. Neoprene inflations were furnished by D. S. Brown Co.

**Present address – Eastern Dairy Products Corp., Alexandria, Virginia.

Dr. J. C. White received the B. S. degree from Cornell University in 1939 and the Ph.D. degree in 1944. From 1944 to 1946 he was associated with the Borden Cheese Company. He returned to Cornell University as Associate Professor of Dairy Science in 1946 and is now Professor of Dairy Science. He has been author or joint author of numerous articles in the fields of bacteriology and sanitation.