Milk Quality is Never an Accident
Published: March 12, 2008
Source : Virginia Tech Cooperative Extension
1. Keep the cows’ environment clean. Stall beds, bedded packs, loafing lots, pastures, and cow alleys must be managed to minimize the contamination of teats and udder floor.
2. Bring clean, calm cows into the parlor. Clean cows will have fewer bacteria on their teat ends to be removed during udder preparation. Calm cows achieve better primary oxytocin letdown and milk out quicker, more completely, with less liner slips.
3. Clip or singe udders on a regular basis.
4. Have consistent udder preparation protocols in place that include:
- Applying an effective pre-dip
- Allowing pre-dip to remain on the teats for 20-30 seconds
- Maintaining physical contact with teats (cleaning, fore-stripping) for 10-12 seconds
- Thoroughly drying teats before attaching units
- Having units attached approximately 90 seconds after teats are first touched during the udder preparation process
- Adjusting milking system so that units are removed at the completion of milking to avoid over-milking
5. Maintain milking equipment properly. Pay close attention to the condition of inflations and rubber hoses and change at recommended intervals.
6. Provide fresh feed after milking to keep cows on their feet to allow post-dip to dry and teat ends to close.
7. Have a well communicated and thought-out “game plan” for problem cows and dry off and take extra precautions to insure that teats are cleaned thoroughly to avoid introducing bacteria into the udder when treating for mastitis or during dry cow treatment.
By Tina Horn - Extension Agent, Augusta County
Virgina Tech Cooperative Extension - Dairy Pipeline Newsletter
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