Efficient and consistent cow preparation before and after milking is essential to maximize milk flow and minimize the time the milking machine needs to stay on each cow. Achieving this requires precise attention to cow physiology and preparation procedures, which include stimulating milk letdown, maintaining proper sanitation, and implementing standardized protocols.
Key Factors Influencing Milk Letdown
Several factors impact the effectiveness of milk letdown and the overall flow rate:
- Milk yield and stage of lactation influence the readiness of cows for efficient milking.
- Quality and timing of the milk letdown stimulus play a critical role. Stimulating the teat surface is essential for optimal milk release. The initial tactile stimulation of the teat skin should last for about 10–20 seconds, but it’s worth noting that pre-dipping without teat massage alone doesn’t provide an adequate stimulus. Instead, fore-stripping – manually removing the first few squirts of milk from each teat – is the most effective method for initiating milk letdown.
- Preparation lag time – the interval between first tactile contact with the teats and the attachment of the milking machine – should ideally range from 60 to 120 seconds. Keeping this interval within this range ensures optimal letdown without overextending or shortening, which could otherwise impact milk flow.
Sanitization and Cleaning Standards
Sanitizing and cleaning teats effectively before milking is essential to remove dirt, manure, and any residues, reducing bacterial exposure to both cows and milk. The ideal sanitization protocol includes:
- Teat dip contact time: The teat dip sanitizer should stay on the teat surface for at least 30 seconds, ensuring thorough bacterial eradication.
- Drying: After the sanitizing step, drying each teat is critical to prevent residues from affecting the milk. Drying also clears off the pre-dip, preparing the teat for milking attachment.
- Fore-stripping: Performing fore-stripping not only initiates letdown but also allows milkers to check for any signs of mastitis, such as abnormal milk consistency or color.
Post-milking Care
To reduce bacterial contamination risks post-milking, teats should be dipped in a sanitizer, ensuring each teat is fully submerged. After milking, cows should ideally remain standing for 30 minutes, which allows the post-milking dip to dry and the teat canal to close, minimizing infection risks. Many farms achieve this by providing feed post-milking to keep cows upright.
Standardizing Procedures
In a parlor setting, grouping cows in sequences of about four cows is effective for completing 10–20 seconds of thorough cleaning per teat, depending on the quality of the procedures. Each farm can customize their pre-milking routine while adhering to essential criteria for teat hygiene, stimulation, and timing.
A good material from University of Minnesota Quality Count$ programs https://qualitycounts.umn.edu/sites/qualitycounts.umn.edu/files/2022-01/f-mr-4.pdf
.png)
