Stripping foremilk, the first few streams of milk at the start of milking, is an essential practice in dairy farming, aimed at enhancing milk quality and promoting the health of cows. This process helps with milk letdown, as it triggers the release of oxytocin, a hormone that facilitates the flow of milk from the udder. Stripping also plays a crucial role in reducing bacterial contamination. Foremilk often contains more bacteria because it has been sitting in the teat canal for longer periods. By removing this initial milk, farmers can ensure that the bulk of the milk collected is of higher quality, with fewer bacteria, thus improving overall hygiene standards.
Stripping is an important step in detecting early signs of mastitis, a common infection of the udder in dairy cows. Mastitis is typically accompanied by changes in the milk’s appearance, such as clots, a watery texture, or a different color. By stripping the foremilk, farmers can closely monitor these early signs, allowing for timely intervention and treatment, which is essential for maintaining both the health of the cow and the profitability of the dairy operation.
Proper technique and attention during stripping are critical to achieving these benefits. Farmers should ensure that stripping is done consistently before attaching the milking machine. It is also important to maintain a calm, stress-free environment during milking, as stress can hinder oxytocin release and, consequently, milk letdown. Additionally, farmers should always inspect the foremilk for signs of infection, making it part of their daily routine to prevent larger outbreaks of mastitis in their herd.
Cattle Care measures the quality of routines performed by employees in the milking parlor. Based on our work with farmers, we have observed that the effective stripping lasts at least 3 seconds, during which the worker expresses milk from each teat at least twice. Stripping is performed faster when done with both hands simultaneously, but this is not always feasible due to factors such as the layout of the milking parlor and the positioning of the cow’s teats.
.png)
