What are the key components of the milking process to control mastitis and ensure high-quality milk?

Consistent use of good milking practices is essential for controlling mastitis and producing high-quality milk. Several components of the milking process merit special attention.

Examination of foremilk
The examination of milk before attaching milking units is useful to ensure that abnormal milk is kept out of the human food chain and to identify cases of clinical mastitis.

Foot rot or interdigital necrobacillosis is actually not a disease of the claw directly, but affects the subcutaneous tissue near the claw, particularly the tissues between the toes.

Much has been written about the disorder and my aim in this article is to briefly present the scientific facts.

After that, I would like to share with you my experience as a professional hoof trimmer.

As I work with herdsmen and cowside workers on dairies across the country, I find many of them have some misconceptions about lame cows. Let me help you become a better herdsman by explaining how to manage lame cows on your dairy.

Perception vs. reality
Lame cows aren’t my responsibility; we have a hoof trimmer that comes to the dairy to take care of them. This is a huge misconception. Lame cows are sick, suffer from pain, produce less milk and will become chronic problems unless they are dealt with immediately and correctly.

How does the milking machine influence mastitis?
Machine milking, along with its various associated practices such as udder or teat washing, has significant effects on mastitis. These effects may operate directly by increasing the number of new intramammary infections or indirectly by increasing exposure of the teat end to bacteria or by reducing disease resistance.

There are four major ways in which machine milking can affect the development and severity of mastitis: