Is your Milking Routine up to Par?

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Milk quality is dependent on three key areas: the milking routine, the cows and their environment, and the milking equipment. The interaction of these three areas is referred to as the Mastitis Triangle. A common reason why many milk quality programs fail is people neglect to look at all three areas together and all causes of the problems are not identified.

Milk quality is really a numbers game. Fewer bacteria on the cow’s teat at milking time reduce the risk to new infections. The number game fits the entire dairy operation. Cleaner cows have fewer bacteria. Cleaner milking equipment has fewer bacteria. A good milking routine leaves fewer bacteria. The bottom line is clear: the fewer bacteria, the less risk to mastitis.

The Milking Routine

One of the biggest misconceptions at most dairies is lack of time to do all the necessary steps in a milking routine. Many dairies are so driven by efficiency they lose focus on quality milk. Based on dairies ranging from 100 to over 10,000 cows, it’s possible to implement a full milking routine, get the desired efficiency and produce higher quality milk. Cutting corners in the milk routine usually increases milking time, not shortening it. Still, the most important factor is consistency of the milking routine. Having a milking routine that every one can follow at every milking is critical to success.

There are basically two ways to implement a milking routine: territorial or sequential.

Territorial - one milker works in a group of cows and does the entire milking routine to that group.

Sequential - multiple milkers do single tasks throughout the whole parlor.

Without a doubt, a territorial milking routine will give you the most consistent milking performance and fastest milking.

Gloves

Every milking routine should start by having the milkers wear milking gloves. Keeping the gloves clean by periodically sticking them in a bucket of warm water and sanitizer or by using automatic faucets to clean them in a parlor is equally important.

Lag Time

Studies have shown the ideal lag time from the start of the milking routine to unit attachment is 60 seconds. On many of the dairies there is a wide variation in lag time, depending on who is doing the milking. On the dairies with inconsistent timing, many of the cows do not have adequate let down prior to unit attachment leading to “over milking” when units are attached. Over milking is simply the time the cow’s teat is exposed to high vacuum during low flow of milk. If teats are swollen with milk when units are attached you know the stimulation and lag time is good. Over milking is much more common at the beginning of milk in larger dairies, than at the end of milking.

Pre-Dipping

Pre-dipping is an excellent way to control environmental bacteria as well as Staph Aureus, which tends to colonize on the teat skin. The pre-dip must cover the entire surface of the teat that will be inside the teat cup during milking and be on the teat long enough to kill the bacteria. The goal is to have 75-90% of the teat surface covered with pre-dip and have it on the teat for a minimum of 20-30 seconds.

Fore-Stripping

Fore-stripping is a critical step in the production of quality milk. In a recent study done by a national milking machine manufacturer, it was clearly shown that cows that are fore-stripped will have higher flow rates and milk close to one minute faster. Herds that fore-strip will have faster milking, lower SCC, and actually get more milk production. Evaluating data on one Dairy Comp herd showed that fore-stripped cows had 3-9 pounds more milk than cows not fore-stripped. Fore-stripping should be done either as the first step prior to pre-dipping or immediately after pre-dipping. Ensure the teats are never fore-stripped after drying because the teats are then re-contaminated with bacteria and the lag time will be too short (studies show the ideal lag time from the start of the milking routine to unit attachment is 60 seconds).

Drying

The most important step in both the cleaning and stimulation of the teat is drying. The drying towel removes the most bacteria from the teat and provides extra stimulation to the teats. Many dairy farmers try to dry teats with wet towels - it doesn’t make sense. The secret to successful drying is to make sure the teat end is wiped dry. When wiping the teats dry, the milkers must make an actual pass across the teat end. It is recommended to wipe the four teats with one side of the towel, then flip the towel and clean the teat ends. If the milkers wipe the teats dry in a circular motion, it is very easy to wipe the teat ends dry without spending any additional time. Getting the teat ends clean will increase stimulation to the cow, will decrease environmental mastitis and reduce the level of hyperkeratosis on the teat end. The teat end is the most important part of the teat to clean.

Post-Dipping

Once the units are removed from the cow, I would like to see the teats dipped with an effective teat dip. Proper teat dipping is a teat that has 75-90% coverage on the entire teat. Teats are bathed with milk during the milking process so the key reason to teat dip is to remove the milk film left on the teat after the machine comes off. Milk film left on the teat will provide food for bacteria to grow especially in facilities with organic bedding. Convincing milkers to slow down and get good coverage is a big challenge.

Getting Buy-in

Once a milking routine has been developed, it should be typed up with a copy given to every employee. Another excellent practice is to post the milking routine in the parlor or milk house so people are reminded of what is expected form them. The most success in implementing a new milking routine is achieved when everyone who milks cows is given a chance to discuss the changes and give their input. Keeping everyone involved is the secret to milk quality success.

A common mistake made on many the large dairies is not properly training new employees. Many times, they are shown where the parlor is and told to go milk the cows. Since milking cows is one of the most important operations on the dairy, it is critical to do it right. Every new milker should be trained for two to three days before being allowed to milk alone.

The best milking routine possible will only reduce bacteria numbers by 85%. If cows enter the parlor cleaner, there will be fewer bacteria to remove from the teats. Reducing bacteria numbers is important throughout the whole 24 hour period. Regular maintenance of milking equipment is also critical – remember, these two factors represent the other two components of the Mastitis Triangle.

The Benefit

Extra money in quality premiums should not be the driving force to producing quality milk. Research has clearly shown herds with lower SCC make more profit through the production of more milk. Under most circumstances, the milking routine can be the key reason for the production of quality milk. The challenge is to make sure every one on the dairy farm clearly understands the importance of a consistent milking routine and implements this routine at every milking.

Adapted from a presentation made by Dr. Andrew P. Johnson, DVM at the 2003 Kentucky Dairy Conference

Posted Jan 22th

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