A Pocket Guide to Modern Milking Technique

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Source: Deval Global- Dairy Advice

12 Golden Rules for Milking

Before Milking
1 - Monitor udder health regularly

? Review regularly all udder health and milk quality information provided by the dairy plant, official testing organizations, and veterinary clinics and on farm testing using the cell counter or the California Mastitis Test (CMT).
? Develop benchmarks for each cow and herd to assist in monitoring changes that may occur.

2 - Milking order

? Regardless of housing system or herd size, milk first calf heifers, fresh cows next and then the main herd.
? Milk sick cows last and then wash and sanitize the milking system.

3 - Fore-milk cows

? Remove 2-3 squirts of fore-milk and examine it. In tie stall and parlor facilities use a strip cup. Wash off the parlor floor before the next group of cows enters.

? Fore milking provides a powerful signal to initiate milk let-down and it provides an opportunity to detect and prevent abnormal milk from entering the tank.

4 - Clean Teats and Teat Ends

? Mastitis control and producing high quality milk requires that cows have clean, dry teats when units are attached. Clean each teat and teat end using approved materials. Wipe each teat dry using single service paper or cloth towels, one per cow. If cloth towels are used be certain to effectively launder and dry them before reusing.

Note: - Never start the milking procedure with cleaning of teats! The result is that germs growing in the teat canal can be moved further up into the udder. Always start with fore milking.


During Milking

5 - Check Milking System

? Select a vacuum level and pulsation system appropriate for the dairy farm and have it installed according to Delaval specifications.

? Always check the vacuum level at the start of each milking.

6 - Attach Milking Cluster at Appropriate Time

? Within 60-90 seconds of all teat preparation procedures, milking units need to be attached.

? Minimize air entries during cluster attachment.

? Adjust milking cluster so that it is properly balanced front to back, side to side with no twisting.


7 - Avoid Over Milking

Over milking is considered a primary cause of teat end Hyper ketosis . When the udder has been emptied satisfactorily, the milking unit needs to be removed. This can be detected by manual observation or, for systems with ACR’s, allowing flow sensors to detect low flow and direct the automatic removal of the cluster. Flow controlled milking systems provide a visual indication when low flow has been attained.

8 - Ensure Proper Removal of Cluster

? When milking is completed vacuum to the cluster can be shut-off manually or automatically. Allow claw vacuum to decline completely before removing the unit. DO NOT squeeze the udder and pull down on milking units as this may lead to air entry around the liner mouthpiece, this has been implicated in new cases of mastitis.


After Milking

9 - Sanitize Teats after Each Milking

As soon as possible after the unit is removed sanitize each teat with an approved post milking teat dip or spray. This is the single most effective procedure to prevent the cow to cow spread of contagious mastitis organisms.

10 - Clean Milking Equipment Immediately After Milking

? Clean off the external surfaces of the milking system.

? After each use, either manually or automatically rinse or clean all system components using appropriate products at the proper temperature. Allow the system to drain dry.

? Where required, sanitize the system prior to the next milking using approved sanitizers at the proper dilution.

11 - Properly Cool Milk

? Check cooling temperatures to be certain the proper temperatures are being reached during and after each milking.
? Proper refrigeration temperatures greatly slow or stop the growth of most bacteria.

12 - Monitor Milk Quality Milking Equipment & Milking Performance Data Regularly

? Review all milk quality, milk composition, and milking center performance information regularly and compare it to historical data.

? Replace liners and rubber goods according to recommendations. Old rubber goods become cracked and porous and this influences milking performance and increases the risk of soil and bacterial build-ups. Such problems may lead to increased milking times and higher bacteria counts.


Implement Genuinely You Will Achieve Your Goal

Source: NMC- A Globla Organization for Mastitis Control and Milk Quality

Recommended Milking Procedures
Proper milking procedures, a positive attitude, and a clean environment are required to minimize mastitis and maximize the production of quality milk from a herd. Milking should be done by people who are responsible, trained, and conscientious.

Provide a Clean, Low Stress Environment for Cows
A consistent operating routine for bringing cows and milking machines together is essential. Cows that are frightened or excited before milking may not have a normal milk letdown response in spite of an effective preparation routine. Hormones released into the bloodstream during periods of stress may interfere with normal milk letdown. A milking environment that chronically stresses cows may predispose cows to a greater rate of mastitis.

Removing hair from udders reduces the amount of dirt and manure that may adhere to the udder and contaminate milk. Udders with long hair are difficult to clean and dry. Milking wet and/or dirty teats increases the risk of high bacterial counts in milk and also increases the probability of new intramammary infection.

Before milking begins, hands should be thoroughly washed with soap and water and then dried. If hands become soiled during milking, wash and dry them again. Clean, dry, healthy hands minimize the spread of mastitis-causing organisms from cow-to-cow.

Check Foremilk and Udder for Mastitis
Mastitis can be detected by using the hand to physically examine the udder and by using a strip cup or plate to examine foremilk prior to each milking. Correct use of a strip cup can be a valuable aid in detecting mastitis symptoms which include "clotty, stringy, or watery" milk. This observation should be made on each quarter of every cow at each milking. Because organisms may be spread by using unclean strip cups, strip cups should be cleaned and sanitized after each milking. A common procedure for forestripping in parlors is to strip directly onto the floor, followed by hosing the floor immediately. Milk should never be stripped into the hand because this routine spreads organisms from teat-to-teat and from cow-to-cow.

Wash Teats with an Udder Wash Solution or Predip Teats in an Effective Product
A common method of preparation in milking parlors is to use a hose (delivering sanitizing solution) and hands to remove debris from teats. Only the teats should be washed, as wetting the entire udder makes it difficult to adequately dry the udder before milking machines are attached. Milking wet udders and teats may lead to increased mastitis and elevated bacteria counts in bulk tank milk.

If a sprinkler pen is used, be sure that all sprinkler heads are working and properly adjusted. Adjust the time the sprinkler is running to the quantity of dirt and manure to be removed from the cows' udders. Sufficient drip drying time prior to entering the parlor is critical. Once cows are in the parlor individual paper towels should be used to finish drying the udder and teats. This procedure will help minimize the risk of new infections, stimulate proper milk letdown, and improve milk quality. For the rare cow that needs additional washing, use a hand-held hose but confine washing to the teats only.

Using a wash solution in a bucket and individual paper towels to prepare teats for milking is frequently necessary in stanchion barns. Individual paper towels are highly preferred because sponges and common cloths transfer mastitis-causing organisms to uninfected quarters and cows.

Producers with parlors or stanchion barns may elect to use predipping instead of washing when preparing cows for milking. Predipping works best when teats are relatively clean. The entire length of the teat should be immersed in the sanitizer. Predip should remain in contact with the teat for 30 seconds and then be thoroughly wiped-off prior to attaching the milking unit.


Dry Teats Completely with an Individual Towel
Regardless of how the teats are prepared they must be dried. Dry with single service paper towels. As an alternative to paper towels, some producers use individual cloth towels. A separate cloth towel is used on each cow and towels are laundered, sanitized and dried after each milking. Washing teats without thorough drying leaves many organisms on the teats. During milking, water which contains mastitis-causing organisms can drip down the sides of teats and may be drawn into teat cups, exposing the teat ends to bacteria. Milking wet teats increases the likelihood of mastitis and reduces milk quality.

Attach Milking Unit within Two Minutes After the Start of Stimulation
The milking machine should be attached as soon as possible after milk letdown occurs. Attachment should be done carefully to prevent excessive air from entering the milking system. Milk letdown causes maximum udder pressure approximately one minute after first stimulation and lasts about ten minutes. Most cows milk out in five to ten minutes. Therefore, attaching machines within two minutes after first stimulation makes maximum use of the letdown effect. There should be a consistent sequence of udder preparation and attachment of milking units so that units are attached within two minutes after the start of udder stimulation.
For comparison purposes, producers can use the following to evaluate their own operations: Production (pounds/day) Predicted Average Milking Time (minutes/milking)
2X Daily 3X Daily
50 6.5 5.6
75 8.0 6.5
100 9.4 7.5

From National Mastitis Council Annual Meeting Proceedings, Stewart et. al., 1993

Adjust Units as Necessary for Proper Alignment
Observe units while they are attached to the udder to be sure they are adjusted correctly to help prevent liner slips. If teat cups are seated excessively high on teats, irritation to the lining of the teat may result. Improperly aligned units may block milk flow and increase the amount of milk remaining in the udder at the end of milking. Of greatest concern is slipping or squawking teat cups. Only about one-third of slips produce audible squawks. Such occurrences can result in an increase in infected quarters.

The majority of new infections resulting from liner slips occur near the end of milking. Toward the end of milking, when a teat cup liner slips and the liner opens, small droplets of milk may be propelled back against the end of the teat. These droplets may contain mastitis-causing organisms which in some instances may enter the udder. Since milk flow near the end of milking is minimal, chances of the organisms being flushed out of the quarter are reduced and an infection may result.

Shut Off Vacuum Before Removing Unit
The unit should be removed as soon as the last quarter milks out. In parlors equipped with automatic detachers care should be taken to ensure that they are properly adjusted. A minute or two of overmilking with a properly functioning milking machine is not a major cause of mastitis. However, the risk of liner slip and possible new infection is greatest during overmilking. The way in which teat cups are removed is usually more important than when they are removed. Vacuum should always be shut off before teat cups are removed. The practice of pulling the unit off under vacuum should be avoided because it may result in liner slip and new infection in one of the other quarters. A question often asked is "how should a quarter that milks out ahead of others be handled"? In general, if the teat cup will stay on a teat without slips, it should be left on because removing the cup simulates liner slip and may result in new infection. Incorrect removal of units constitutes a very significant threat to udder health.

Dip Teats Immediately After Unit Removal with an Effective Product
Dip at least the lower one-third of each teat in a commercial teat antiseptic product after every milking. A good teat dip destroys organisms on teats, prevents teat canal colonization of organisms, and eliminates existing teat canal infections. A variety of teat dip products are available. Many commercially available products are known to reduce the rate of new infections by more than 50 percent. Ask the dealer for research results that demonstrate the product's effectiveness.

Maintain teat dip cups in a clean and sanitary manner and never pour the remaining dip back into the original container. When dip becomes cloudy or contaminated with bedding or manure, discard the remaining dip, clean dip cups thoroughly and refill with fresh dip. Continue teat dipping during cold weather. However, when the temperature is below 10o F or there is a strong wind chill factor, allow dip to remain in contact with the teat for at least 30 seconds and then wipe off excess teat dip with single service paper or cloth towels.

Teat spraying is an alternative to teat dipping. Results may be acceptable if done correctly with a suitable spray device that provides adequate coverage of each teat. A common problem frequently observed with spraying is that only a portion of the teat is sprayed.

Other management factors can add significantly to the benefit of good milking procedures. The order in which cows are milked can have an impact on controlling the spread of mastitis. By milking first lactation cows first, second and later lactation cows with low somatic cell counts second, cows with high somatic cell counts third, and cows with clinical mastitis last, the chance of spreading mastitis organisms from cow-to-cow is reduced.

Good management dictates that the person milking must be constantly alert to conditions that may spread mastitis organisms from cow-to-cow. Correcting such conditions assists in the production of high quality milk from healthy udders.