The paper is focused on monitoring of the machine milking process by infrared thermography method. The goal of the paper is thermography monitoring of the influence of machine milking on the udder and teats surface temperature and statistics valuation of measured values. Our study claimed suitability of IRT method for monitoring of machine milking. Statistical evaluation claimed statistically significant difference between temperatures of teats before and after machine milking. Probably it is due to direct contact of milking machine with teats causing mechanical stress of tissues. This is significant risk factor for infections and related financial losses. It is necessary to operate technological equipment for milking with suitable characteristics.