Transcript Milking Management

Milking Management
Animal Science 2
Functions of the Udder
• Made up of 4 glands called quarters
• Attatched to the lower abdominal wall by
ligmaments
• Each quarter has a teat which is the outlet for
the milk
• A circular muscle at the end of the teat
controls the milk flow
The Udder Make-Up
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Contains alveoli that manufacture milk
– Each alveoli contain milk caveties
– A tubule leads from each alveolus to small ducts that lead to large milk ducts
– Large milk ducts empty into gland cistern
• Gland cisterns hold about 16 oz. of milk
– Milk then passes from the gland cistern through the teat cistern and then
through a streak canal at the end of the teat
Raw materials for making milk are carried by the blood
Narrow streak canal and strong sphincter muscles make the cow harder to milk
Wide streak canal and weaker sphincter muscles make the cow easier to milk
If the sphincter muscle is to weak the cow will leak milk when the udder is full
Between milking’s the milk is stored in the milk cavities, tubules and small ducts
Growth and function of the udder are controlled by hormones
Alveoli manufacture the milk
from raw materials
supplied by the blood in the
milk cavities
The Milk Way
Milk is stored here between milking’s.
Tubule leads from
each alveolus to
small milk ducts
To large milk ducts
Gland cistern
Teat cistern
Streak canal
to the end
of the teat
AND NOW
YOU’VE
GOT
MILK!!
Milk Let Down
• Occurs when the cow responds by a conditioned reflex to
sensory stimuli such as washing the udder
• Must occur before milking can take place
• Effect of oxytocin last 5-7 minutes
• Gentle washing of the udder will stimulate let down
• The milking machine should be attached within one minute of
that time
• Frightening or hitting the cow will create emotional
disturbance and interfere with the milk let down process
Milk Production in the Udder
• Occurs all the time
• As pressure from produced milk increases, the
rate of production slows down
• Therefore, regular milking is important to
maintain high production
Recommended Milking Practices
• Follow a regular routine
• Prepare the cow for milking by
washing the udder
• Use a strip cup to stimulate milk
let down and remove the first
milk which is high in bacteria
count
• Attach the milking machine
within 1 minute of stimulating
milk let down
• Remove the milking machine
gently to prevent disease and
damaging the udder
• Dip the teats after milking with a
teat dip
• Wash your hands
• Do not try to operate two many
units---this can cause udder
damage due to over milking
• Milk in order
– Heifers, cows in early lactation
and normal cows first.
– Cows with udder infections
should be milked last.
Milk Quality
• High Quality Milk
– Free of dirt and other sediment
– Low bacteria count
– No chemical contamination
– Low somatic cell count
– No water added
– Good flavor
Milk Quality
• Practices that produce high quality milk
– Cleanliness-cows, lots, barns, parlors, milk houses,
equipment
– Healthy cows
– Proper cooling of milk
– Using correct cleaning and sanitizing methods
– Keeping chemicals out of milk
– Preventing off flavors in milk
Keeping Sediment Out of Milk
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Keep the cow clean
– Cows in clean facilities stay cleaner
– Keep manure cleaned out and use plenty of dry, cleaning bedding in pens
Make sure there is good ventilation to reduce humidity and odor problems
Clip cows to
– reduce dirt and bacteria in the milk
– Also helps control parasites such as lice
– Saves time when preping the cow for milking
– Areas to clip
• Switch
• Udder
• Hind legs
• Underline
• Flanks
• Thighs
• Thurls
• Topline to the poll
Keeping Sediment Out of Milk
• Wash the udder before milking
• Keep the parlor free of dust
• Keep milking machine units off the floor and out of
manure
• Strain or filter all milk.
– Strain milk into cans in the milk house where there is less
dust in the air
– Do not bang the strainer to force milk through
– Strainers or filters that frequently clog indicate a problem
with cleanliness or mastitis
Keeping Bacteria Count Low
• Higher bacteria count lowers milk quality
• Several types are found in milk
• Some grow in warm or hot milk others in cold
milk
Problems caused by Bacteria
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Souring
Reduced shelf life
Off flavors
Ropiness
Disease Transmission
Bacteria Counts are Lowered By…
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Cleanliness in the milking area
Keeping milking area dry
Reducing dust in the milking area
Clipping cows
Proper cleaning and sanitizing of equipment
Washing udders with sanitizing solution
Proper milking procedures
Rapid cooling of milk
Rinsing and washing equipment properly after milking
Keeping cows healthy and free of mastitis
Cleaning and Sanitizing Milking Equipment
• Two kinds of deposits on milking equipment
– Organic
• Fat, protein, sugar
– Mineral
• Inorganic salts—calcium, magnesium, iron
• Milkstone is a combination of the organic and inorganic materials
– Builds up when equipment is not cleaned properly
– Provide a place for bacteria to grow and multiply
• Cleaners used
– Alkaline, chlorinated alkaline, acid cleaners
• Cleaners do not sanitize
• Alkaline and chlorinated alkaline cleaners remove organic deposits
• Acid cleaners remove inorganic deposits
• Both alkaline and acid cleaners are used in order to remove all types of
despoits
Cleaning and Sanitizing Milking Equipment
• Do not use household cleaners or detergents
• Sanitizing solutions should be used just before
milking to kill the left over bacteria
• Chlorine, iodine, quarternary ammonium
compounds are used to sanitize
• Methods of cleaning and sanitizing vary with
the type of equipment
Metal Parts of the Milker
• Rinse in lukewarm water as soon as milking is
finished
• Take the equipment apart, soak for 5 minutes in a
dairy cleaning solution
• Wash using a hard bristled brush or plastic sponge
• Place in an acid rinse
• Drain and store the parts upside down to dry
Inflations and Rubber Parts
• Rubber parts
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Rinse in lukewarm water
Wash in a commercial cleaner
Rinse in acid solution
Store dry or in an acid solution
• Inflations
– Use one set one week and a second set the following week
– Store in a lye solution or commercial cleaner for that purpose when
not in use
– Remove after soaking 2 hours
– Rinse and wash and air dry
– Store in a clean place
Vaccum Lines
• Clean on a regular schedule
• Can become clogged with dirt, rust, insects
and milk, which reduces air flow
• Reduced airflow causes milking and mastitis
problems
• Use lye solution or a nonfoaming cleaner in
hot water
Pipeline Milkers
• Cleaned in place
• Cleaning solution is circulated through the
system
• Use several methods
– Vacuum circulating
– Pressure or pump circulating
– Vacuum gravity circulating
– Reserve vacuum circulating
Bulk Tank
• Cleaned by hand or automatic mechanical
system
• Rinse the tank as soon as the milk is pumped
out
Cooling Milk
• Bacteria grow and multiply rapidly in warm
milk
• Cool milk to 60 degrees F within 20 minutes
• 40 degrees within 90 minutes
• Do not allow milk to warm after it is cool
Preventing Chemical Contamination
• Many drugs and chemicals are used by the
dairy farmer and may cause contamination if
improperly handled
• Contaminated milk can not be sold
Preventing Off Flavors In Milk
• Normal milk has a clean, pleasant, slightly sweet flavor
• Off flavors cause dissatisfied customers and sales go down
• Off flavors include
– Feed
– Rancid—strong and bitter, caused by improper handling of
milk
– Flat/watery—caused by adding water
– Unclean, cowy, barny—poor ventilation
– Foreign--chemicals
– Sanitizer, medicinal—caused by improper use of these
– Salty—cows in late lactation or cows with mastitis
– High acid, sour, malty– high bacteria counts
– Oxidized—exposure to sunlight
Preventing Off Flavors In Milk
• Most common off flavor in raw milk is caused
by feed
– Silage, weeds, grasses, moldy feed
Summary
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Udder is made up of 4 glands called quarters
Alveoli manufacture the milk
Udder function is controlled by hormones
Gentle washing of the udder stimulates milk let down
Handle cows gentely
Keep cows and facilities clean
Good management keeps bacteria out of milk
Alkaline, chlorinated, alkaline and acid cleaners are used to
remove milkstone and other deposits from equipment
• Off flavors reduce milk quality