The milk you harvest in the parlor is the primary profit generator for the dairy, which makes your job one of the most important on the farm.

Good, consistent procedures are critical to achieving high levels of quality milk. Cows are creatures of habit, and they will respond favorably when the milking procedures are followed correctly every time. Following is a list of procedures that should be completed for every cow at each milking:

1. Cow entrance.
When cows enter the parlor, the environment should be as relaxing and stress-free as possible. Entering the parlor initiates the early stages of milk letdown, and excessive noise or commotion can slow down this process. Cows should come into the parlor calmly, without the need for an operator to enter the holding area. Also, operators should typically never force cows into the milking parlor. Once the first few cows are in position at their stalls, udder preparation should begin.

2. Preparation.
Milking gloves should always be worn because any crevices or cracks in hands can harbor bacteria that cause mastitis in the cow. Make sure gloves are kept as clean as possible to avoid spreading bacteria from one cow to another. Gloves may need to be changed or washed in sanitizing solution throughout milking.

3. Pre-dipping.
Using pre-dip can lower the incidence of mastitis caused by bacteria found in the environment. Two things need to happen during pre-dipping: (1) All four teats need to be completely covered in dip and (2) the pre-dip solution must be on the teats long enough to kill any bacteria. An easy rule of thumb is that 75 to 90 percent of the teat surface should be covered with teat dip for 20 to 30 seconds. Be careful when you are applying the teat-dip. “Splashing” the teats or moving too quickly during application can leave areas of the teat uncovered.

4. Fore-stripping.
This procedure sends the strongest signal to the cow’s brain to release oxytocin, the hormone that is critical in the milk letdown process. Sometimes this step is skipped because it’s perceived as time consuming and labor intensive, but many of the advantages of forestripping may not be seen right away. A few seconds of stripping can take minutes off of milking times. Forestripping also helps you detect flakes or clots in the milk, which are early signs of mastitis.

To properly forestrip, you should massage the teat end with your fingers and then milk out three to four streams of milk.

5. Wiping.
You should wipe each cow with an individual towel to remove the teat dip and provide additional stimulation. Using towels on more than one cow can spread disease from one cow to the other.

Wipe each teat dry by twisting the towel downward. Then, flip the towel over to the clean side and wipe along the teat ends to be sure they are clean as well. The teat end’s cleanliness is critical because it is the most susceptible to bacteria. Remember, if dirt remains on the surface after this step in the milking procedure, it may end up in the milk. Make sure all the teats are clean.

6. Unit attachment.
Unit should be attached 60 to 90 seconds after the start of udder stimulation so proper milk letdown can occur. When attaching the unit, let as little air into the machine as possible. Air admitted during attachment can cause teat irritation and lower milk quality.

To attach the unit, hold the teat cup so the short milk hose is bent until it is next to the teat. After attachment make sure the unit hangs squarely under the udder. Proper alignment will minimize liner slips and maximize milk flow.

7. End of milking.
The chance of liner slips increases towards the end of milking. When the liner slips, small droplets of milk may be pushed back against the end of the teat. If these small droplets contain bacteria that cause mastitis, liner slips can help the bacteria enter the teat. If a liner slips in the milking parlor, you should respond quickly to readjust and/or realign the unit as soon as possible.

8. Unit removal.
Many experts say that the way in which teat cups are removed is more important than when they are attached. Pulling off the unit under vacuum should always be avoided because it may admit excessive air and increase the risk for mastitis. Units should be removed as soon as the cow is done milking and the vacuum should always be shut off before removing the unit. This may not be a major concern for you if you work in a parlor that has automatic take-offs. These take-offs automatically remove the milking unit when the cow’s level of production drops below a certain threshold.

9. Post-dipping.
Once the milking unit is removed, a proven, effective post-dip should be applied with 75 to 90 percent teat coverage. Post-dipping helps to remove the milk film that is left on the teat after the unit comes off. If the milk film is left on the teats, it will provide food for bacteria to grow. Post-dipping will also help to prevent and eliminate teat canal infections.

It’s recommended that cows be kept standing for an hour after post-dip is applied to allow time for the teat canal to close. This will eliminate the possibility of bacteria entering the teat canal, which can cause an udder infection.

10. Manure removal.
After the final cow has left the parlor platform, activate the deck flush or hose down the milking units and the floor. A clean platform and milking units can reduce mastitis infections caused by the environment and improve milk quality, so this step should be completed after each side is released from the parlor. Excess splashing of manure when cows are present can wash off the post-dip and nullify the benefits it provides for the cows’ teats.

The dairy producer is counting on you to follow proper parlor procedures. If you follow these 10 steps, you can be assured that you’re providing a way to harvest high volumes of high-quality milk in a timely fashion. If you have questions, talk with your supervisor about the milking protocols that are expected of you. They should have plenty of great information to share with you about milking procedures and routines in the parlor. EL

Norm Shuring
Vice-President of Industry Relations - WestfaliaSurge
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