1. Milking Management
Chapter 43

2. Objectives Describe the function of the cow’s udder
Describe recommended milking practices
Describe methods of maintaining milk quality
Describe the cleaning and sanitizing of milking equipment
List and describe off flavors in milk

3. Function of the Udder
The cow’s udder is made up of four glands called quarters

4. Function of the Udder (cont.)
Each quarter has a teat that provides an outlet for the milk
Each teat has a sphincter muscle that controls the flow of milk
Milk Letdown
About 80 percent of milk is removed at each milking
The udder produces milk at all times

5. Recommended Milking Practices
Follow a regular routine
Prepare the cow for milking
Gently wash udder to stimulate milk letdown
Use a strip cup
Stimulates milk let down

6. Recommended Milking Practices (cont.)
Attach milking machine about 1 minute after milk letdown
Remove milking machine gently
Dip teats in solution after milking
Use a solution for teat dipping
Do not use sanitizer made for other purposes

7. Recommended Milking Practices (cont.)
Milker’s hands must be clean
Do not try to operate too many units
Milking order is important
Milk heifers, cows in early lactation, and normal cows first

8. Recommended Milking Practices (cont.)
Machine Stripping
Practice of attempting to get all of the milk out of the udder before removing milking machine
Up to 1.2 pounds of milk left in udder when machine stripping not done
Time saving is the main benefit of not using machine stripping
Machine stripping can increase teat damage

9. Recommended Milking Practices (cont.)
Three-Times-per-Day Milking
Three times per day will increase milk production
A major cost is labor
Greater increases in production during the later stages of lactation

10. Milk Quality High-quality milk characteristics
Free of dirt, other sediment
Low bacteria count
No chemical contamination
Low somatic cell count
No water added
Good flavor

11. Milk Quality (cont.) To produce more high-quality milk Cleanliness
Cows
Lots
Barns
Milking parlors
Milk houses
Milking equipment

12. Milk Quality (cont.) To produce more high-quality milk (cont.)
Keep cows healthy
Proper cooling of milk
Use correct cleaning and sanitizing methods
Keep chemicals out of milk
Prevent off flavors in milk

13. Milk Quality (cont.) Keeping Sediment Out of Milk Keep cows clean
Keep manure cleaned out and use enough clean, dry bedding in barns, pens
Ensure enough ventilation to reduce humidity and odor issues

14. Milk Quality (cont.) Keeping Sediment Out of Milk (cont.)
Clip cows, wash udders before milking
Keep milking machine units off floor
Strain or filter all milk
Produce clean milk at the start – do not depend on strainer or filter to clean dirty milk

15. Milk Quality (cont.) Keeping Bacteria Count Low
Problems caused by bacteria in milk
Souring of milk
Reduced shelf life of milk
Off flavors in milk
Ropiness in milk
Disease transmission through milk

16. Milk Quality (cont.) Keeping Bacteria Count Low (cont.)
Lower bacteria counts through good management practices
Cleanliness in milking area
Keep milk area dry
Reduce dust in milk area
Clip cows
Proper cleaning, sanitation of equipment

17. Milk Quality (cont.) Keeping Bacteria Count Low (cont.)
Lower bacteria counts through good management practices (cont.)
Wash udders with sanitizing solutions
Proper milking procedures
Rapid cooling of milk
Rinsing and washing equipment after milking
Keep cows healthy, free of mastitis

18. Cleaning and Sanitizing Milking Equipment
Two kinds of deposits may be found on milking equipment
Organic – from fats, proteins, and sugars
Mineral – from inorganic salts
Milkstone is formed by organic and inorganic materials
Milkstone can harbor bacteria on milkline

19. Cleaning and Sanitizing Milking Equipment (cont.)
Use alkaline and chlorinated alkaline cleaners for organic deposits
Use acid cleaners for inorganic deposits
Do not mix acid and alkaline cleaners together

20. Cleaning and Sanitizing Milking Equipment (cont.)
Metal Parts of the Milker
Rinse metal parts of milker right after milking
Clean metal parts by soaking in dairy cleaning solution
Use a hard-bristled brush or plastic sponge to wash metal parts

21. Cleaning and Sanitizing Milking Equipment (cont.)
Inflations and Rubber Parts
Inflations and rubber parts should be rinsed after milking
Use a commercial cleaner to cleanse parts
Inflations last longer if one set is used one week and another the next
Store inflations in lye solution when not being used

22. Cleaning and Sanitizing Milking Equipment (cont.)
Vacuum Lines
Clean vacuum lines regularly
Vacuum lines can become clogged and cause mastitis and milking problems

23. Cleaning and Sanitizing Milking Equipment (cont.)
Pipeline Milkers
Pipeline milkers are cleaned in place
Cleaners are circulated through the system
Bulk Tank
Always clean bulk tank after it is emptied
Can be cleaned by hand or automatically

24. Cooling Milk
Cool milk to 60°F within 20 minutes and to 40°F within 90 minutes of being drawn from the cow
Do not let the milk warm after it is cooled
Tanks should be properly maintained

25. Preventing Chemical Contamination
Improper use of chemicals and drugs can result in contamination
Drug and chemical residues are not permitted in milk
Contaminated milk cannot be sold

26. Preventing Off Flavors in Milk
The most common off flavor in raw milk is caused by feed
Off flavors lower customer satisfaction and milk sales
Poor barn ventilation causes unclean, cowy, or barny flavors