12 golden rules for conventional milking

 
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Before milking

1. Monitor udder health regularly  2. Follow the right milking order 3. Always foremilk 4. Clean and/or disinfect teats before milking
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During milking

5. Check milking vacuum 6. Attach milking cluster in time 7. Avoid overmilking  8. Detach milking cluster correctly
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Detach milking cluster correctly
 

After milking

9. Disinfect teats immediately 10. Clean/disinfect milking equipment 11. Ensure proper milk cooling 12. Regularly monitor milking results
Disinfect teats immediately
 
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Conventional milking in detail

Before milking

1. Monitor udder health regularly

  • Always use disposable gloves and always ensure they are clean
  • Check udder health regularly; first check fresh first-calf heifers and cows 1–2 weeks after calving (use Delaval’s California Mastitis Test CMT, DeLaval Cell Counter DCC, Herd Navigator HN, etc)
  • Regularly review the dairy processor info on milk quality
  • Keep record of udder health results for each cow
  • Always keep milk of identified sick cows separate

2. Follow the right Milking order

  • First start with milking healthy cows and healthy first calvers
  • Follow by fresh milking cows and first calvers—until they are checked for udder health status
  • Always milk older and sick cows last or milk in a separate group

3. Always foremilk

  • Always use disposable gloves and always ensure they are clean
  • Never strip milk onto the floor
  • Strip 2–3 milk jets from each teat into a foremilk or strip cup
  • Examine the milk for flocculation, colour changes or other inconsistencies
  • Always keep abnormal milk separate
  • Foremilking also stimulates the milk letdown

4. Clean and/or disinfect Teats before milking

  • Always use disposable gloves and always ensure they are clean
  • Clean each teat and teat end, preferably using an approved pre-milking teat cleaner
  • When pre-milking teat disinfection is allowed: use approved pre-milking teat disinfectant and wait 30 sec before removing
  • In all case use disposable paper or udder towels to clean off and carefully dry each teat properly
  • Never use paper or towels for more than one cow
     

During milking

5. Check milking vacuum

  • Always check the milking vacuum at the start of each milking
  • Vacuum level, pulsation rate and pulsator ratio should be in accordance with DeLaval recommendations

6. Attach milking cluster in time

  • Always use disposable gloves and always ensure they are clean
  • Always make sure to clean or, when necessary, disinfect clusters in between cows
  • Attach milking cluster within 60 sec after teat preparation
  • Avoid air entry during cluster attachment
  • Check cluster positioning
  • Make sure that long milk tubes are aligned with pulse tube, avoiding twisting of tubes

7. Avoid over-milking

  • Watch the milking process during milking; don’t do anything else
  • Over milking could damage teat ends
  • Identify the end of milking; by direct observation of milk flow; or via flow
    sensors in case of automatic cluster removal

8. Remove clusters correctly

  • Always use disposable gloves and always ensure they are clean
  • Shut off vacuum to the cluster when milking completed (manually or automatically)
  • Allow claw vacuum to decline fully before removing cluster
  • Do not squeeze the udder
  • Take off cluster after vacuum shut-off
     

After milking

9. Disinfect teats Immediately

  • Always use disposable gloves and always ensure they are clean
  • Dip or spray teats as soon as the milking cluster has been removed
  • Use an approved post milking teat disinfectant as this is the most effective way to prevent the spread of mastitis
  • Keep the cows standing up for 30 minutes after milking

10. Clean/disinfect milking equipment

  • Clean outside milking units and all surfaces in the parlour
  • After each milking rinse and clean internal milking system, either manually or automatically
  • Use approved detergents, following dosing, routine and temperature instructions on the label
  • When required disinfect the milking system using approved sanitizers, following label instructions
  • Remove clusters from cluster cleaners and allow milking system and milking units to dry

11. Ensure proper milk cooling

  • Always check temperatures to ensure correct cooling is reached during and after milking
  • Make sure always to follow dairy specific recommendations for cooling temperatures
  • Milk cooling and milk storage tanks need to be cleaned immediately after emptying, using approved detergents

12. Regularly monitor Milking results

  • Review dairy processor info on milk quality and milk composition regularly
  • If available, cross check with data from CMT, DCC, HN, etc on a regular basis
  • Regular preventative maintenance including replacement of liners , tubes and other parts, according to DeLaval recommendations, is the best way to ensure a well functioning milking system

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