Milked at Her Uncle's Farm, Volume One: Vanessa's Dairy Farm Training: An Erotic Lactation Story

The dairy life is developed mainly in milking rooms. Each lactating cow is milked at least twice a day in the living room. The design of the milking room and milking machine is wonderful. Efficiency is important; saving every second while milking a cow increases the time of the whole herd. Human engineers are still indispensable in most facilities, but milking is now almost entirely done on machines. The most common milking machine is called a cluster milking machine. This milker is made up of four metal cups - one on each nipple - There is a rubber or silicone lining. The clusters are connected to a milk collection system and a pulsatile vacuum system. When vacuum is turned on, it draws air from the outer metal cup and liner and draws milk from the nipple. Turning off the vacuum gives the nipple the opportunity to refill milk.

Let's say you have a dairy company that buys raw milk from two dairy farms. The first dairy provides the amount of milk of A and the second dairy serves B. Without soiling, the result of the manufacturing process is simply a batch of milk of quantity C obtained by adding the amounts of A and B. As we are talking about the food supply chain, this C milk batch will continue to move along the chain and some milk will eventually appear in many retail stores. Ideally, if you ultimately add all these different parts of different retail stores, they are equal to the same number of C = A + B. Again, processing, overflow and other factors need to be considered. This does not preclude the ability of the system to deal with this situation