The aim of this stady was to observe the influence of machine milking on the temperature changes of the udder tissue of ruminants using infrared thermography. The research was conducted at two locations, on the 10 dairy cows and 19 dairy goats. Cows were milked in the milking parlor, while goats were milked with a mobile milking device. In the research, cows and goats had different lactation numbers, different udder shapes, teat length and width. In goats, highly significant (p<0.0001) differences were found in the average temperatures of the top and middle of the teat, and for the hottest point on the teat. No statistically significant differences were found for the average temperature of the base of the teat and the coldest point after milking compared to the same before milking. The temperature of the top of the teat was 1.64°C lower after milking, and for the middle of the teat it was 1.5°C lower after milking compared to that value before milking. In cows, significant (p<0.01) and highly significant (p<0.0001) differences were found in temperature values after milking compared to values before milking. For the temperature of the tops, middle and base of the teats, the values are significantly higher, and the coldest and warmest points were statistically highly significantly higher. Also, changes in the length and width of the teats were measured and observed. In goats, both parameters decreased after milking, while in cows, width increased after milking. Machine milking can affect the appearance and temperature of teat tissue after milking. During milking, i.e. the mechanical pressure of teats, teat temperature changes. Such temperature differences should continue to be monitored, in order to detect and clarify changes in time that may lead to an increase in the risk of mastitis.