The aim of this study was to determine the influence of machine milking on the temperature of the udder by comparing data recorded before and after milking using a method of infrared thermography. An influence of removing milking units in a variety of settings (milk flow of 200 ml / min with an overmilking duration of 30-60 seconds, 200 ml / min, 500 ml / min) was studied in Alpine breed goats. Individuals were divided into three groups of 24 goats where the treatments were administered to each goat for every three for total of nine week period. 1749 thermograms were used for measuring areas of mammary gland, base, middle, top and the surface of the whole teat. Data was analysed by employing two mixed linear models. The first model as a fixed effect includes treatment, measured surface, measuring before and after milking and the interaction of treatment and observations before and after milking. In the second model another interaction was added; between measured surface and observations before and after milking. Both models include effect of goat as random. Temperature decreased among all treatments after milking. The lowest recorded temperature differences were for removing the cluster at a milk flow rate of 500 ml/min. Results of measured surface and observation before and after milking interaction showed temperature decrease. A minimum temperature deviation was observed in the area of the teat apex whereas the maximum was recorded in the teat base. Reduced temperature after treatments could be explained by teat tissue congestion caused by applied pressure of liner at the stage of compression.