1. Milking Management

2. Functions of the Udder Made up of 4 glands called quarters Attatched to the lower abdominal wall by ligmaments Each quarter has a teat which is the outlet for the milk A circular muscle at the end of the teat controls the milk flow

3. The Udder Make-Up Contains alveoli that manufacture milk Each alveoli contain milk caveties A tubule leads from each alveolus to small ducts that lead to large milk ducts Large milk ducts empty into gland cistern Gland cisterns hold about 16 oz. of milk Milk then passes from the gland cistern through the teat cistern and then through a streak canal at the end of the teat Raw materials for making milk are carried by the blood Narrow streak canal and strong sphincter muscles make the cow harder to milk Wide streak canal and weaker sphincter muscles make the cow easier to milk If the sphincter muscle is to weak the cow will leak milk when the udder is full Between milking’s the milk is stored in the milk cavities, tubules and small ducts Growth and function of the udder are controlled by hormones

4. The Milk Way The Milk Way Alveoli manufacture the milk from raw materials supplied by the blood in the milk cavities Tubule leads from each alveolus to small milk ducts To large milk ducts Gland cistern Teat cistern Streak canal to the end of the teat AND NOW YOU’VE GOT MILK!! Milk is stored here between milking’s.

5. Milk Let Down Occurs when the cow responds by a conditioned reflex to sensory stimuli such as washing the udder Must occur before milking can take place Effect of oxytocin last 5-7 minutes Gentle washing of the udder will stimulate let down The milking machine should be attached within one minute of that time Frightening or hitting the cow will create emotional disturbance and interfere with the milk let down process

6. Milk Production in the Udder Occurs all the time As pressure from produced milk increases, the rate of production slows down Therefore, regular milking is important to maintain high production

7. Recommended Milking Practices Follow a regular routine Prepare the cow for milking by washing the udder Use a strip cup to stimulate milk let down and remove the first milk which is high in bacteria count Attach the milking machine within 1 minute of stimulating milk let down Remove the milking machine gently to prevent disease and damaging the udder Dip the teats after milking with a teat dip Wash your hands Do not try to operate two many units---this can cause udder damage due to over milking Milk in order Heifers, cows in early lactation and normal cows first. Cows with udder infections should be milked last.

8. Milk Quality High Quality Milk Free of dirt and other sediment Low bacteria count No chemical contamination Low somatic cell count No water added Good flavor

9. Milk Quality Practices that produce high quality milk Cleanliness-cows, lots, barns, parlors, milk houses, equipment Healthy cows Proper cooling of milk Using correct cleaning and sanitizing methods Keeping chemicals out of milk Preventing off flavors in milk

10. Keeping Sediment Out of Milk Keep the cow clean Cows in clean facilities stay cleaner Keep manure cleaned out and use plenty of dry, cleaning bedding in pens Make sure there is good ventilation to reduce humidity and odor problems Clip cows to reduce dirt and bacteria in the milk Also helps control parasites such as lice Saves time when preping the cow for milking Areas to clip Switch Udder Hind legs Underline Flanks Thighs Thurls Topline to the poll

11. Keeping Sediment Out of Milk Wash the udder before milking Keep the parlor free of dust Keep milking machine units off the floor and out of manure Strain or filter all milk. Strain milk into cans in the milk house where there is less dust in the air Do not bang the strainer to force milk through Strainers or filters that frequently clog indicate a problem with cleanliness or mastitis

12. Keeping Bacteria Count Low Higher bacteria count lowers milk quality Higher bacteria count lowers milk quality Several types are found in milk Several types are found in milk Some grow in warm or hot milk others in cold milk Some grow in warm or hot milk others in cold milk

13. Problems caused by Bacteria Souring Souring Reduced shelf life Reduced shelf life Off flavors Off flavors Ropiness Ropiness Disease Transmission Disease Transmission

14. Bacteria Counts are Lowered By… Cleanliness in the milking area Cleanliness in the milking area Keeping milking area dry Keeping milking area dry Reducing dust in the milking area Reducing dust in the milking area Clipping cows Clipping cows Proper cleaning and sanitizing of equipment Proper cleaning and sanitizing of equipment Washing udders with sanitizing solution Washing udders with sanitizing solution Proper milking procedures Proper milking procedures Rapid cooling of milk Rapid cooling of milk Rinsing and washing equipment properly after milking Rinsing and washing equipment properly after milking Keeping cows healthy and free of mastitis Keeping cows healthy and free of mastitis

15. Cleaning and Sanitizing Milking Equipment Two kinds of deposits on milking equipment Organic Fat, protein, sugar Mineral Inorganic salts—calcium, magnesium, iron Milkstone is a combination of the organic and inorganic materials Builds up when equipment is not cleaned properly Provide a place for bacteria to grow and multiply Cleaners used Alkaline, chlorinated alkaline, acid cleaners Cleaners do not sanitize Alkaline and chlorinated alkaline cleaners remove organic deposits Acid cleaners remove inorganic deposits Both alkaline and acid cleaners are used in order to remove all types of despoits

16. Cleaning and Sanitizing Milking Equipment Do not use household cleaners or detergents Do not use household cleaners or detergents Sanitizing solutions should be used just before milking to kill the left over bacteria Sanitizing solutions should be used just before milking to kill the left over bacteria Chlorine, iodine, quarternary ammonium compounds are used to sanitize Chlorine, iodine, quarternary ammonium compounds are used to sanitize Methods of cleaning and sanitizing vary with the type of equipment Methods of cleaning and sanitizing vary with the type of equipment

17. Metal Parts of the Milker Rinse in lukewarm water as soon as milking is finished Rinse in lukewarm water as soon as milking is finished Take the equipment apart, soak for 5 minutes in a dairy cleaning solution Take the equipment apart, soak for 5 minutes in a dairy cleaning solution Wash using a hard bristled brush or plastic sponge Wash using a hard bristled brush or plastic sponge Place in an acid rinse Place in an acid rinse Drain and store the parts upside down to dry Drain and store the parts upside down to dry

18. Inflations and Rubber Parts Rubber parts Rubber parts Rinse in lukewarm water Rinse in lukewarm water Wash in a commercial cleaner Wash in a commercial cleaner Rinse in acid solution Rinse in acid solution Store dry or in an acid solution Store dry or in an acid solution Inflations Inflations Use one set one week and a second set the following week Use one set one week and a second set the following week Store in a lye solution or commercial cleaner for that purpose when not in use Store in a lye solution or commercial cleaner for that purpose when not in use Remove after soaking 2 hours Remove after soaking 2 hours Rinse and wash and air dry Rinse and wash and air dry Store in a clean place Store in a clean place

19. Vaccum Lines Clean on a regular schedule Clean on a regular schedule Can become clogged with dirt, rust, insects and milk, which reduces air flow Can become clogged with dirt, rust, insects and milk, which reduces air flow Reduced airflow causes milking and mastitis problems Reduced airflow causes milking and mastitis problems Use lye solution or a nonfoaming cleaner in hot water Use lye solution or a nonfoaming cleaner in hot water

20. Pipeline Milkers Cleaned in place Cleaned in place Cleaning solution is circulated through the system Cleaning solution is circulated through the system Use several methods Use several methods Vacuum circulating Vacuum circulating Pressure or pump circulating Pressure or pump circulating Vacuum gravity circulating Vacuum gravity circulating Reserve vacuum circulating Reserve vacuum circulating

21. Bulk Tank Cleaned by hand or automatic mechanical system Cleaned by hand or automatic mechanical system Rinse the tank as soon as the milk is pumped out Rinse the tank as soon as the milk is pumped out

22. Cooling Milk Bacteria grow and multiply rapidly in warm milk Bacteria grow and multiply rapidly in warm milk Cool milk to 60 degrees F within 20 minutes Cool milk to 60 degrees F within 20 minutes 40 degrees within 90 minutes 40 degrees within 90 minutes Do not allow milk to warm after it is cool Do not allow milk to warm after it is cool

23. Preventing Chemical Contamination Many drugs and chemicals are used by the dairy farmer and may cause contamination if improperly handled Many drugs and chemicals are used by the dairy farmer and may cause contamination if improperly handled Contaminated milk can not be sold Contaminated milk can not be sold

24. Preventing Off Flavors In Milk Normal milk has a clean, pleasant, slightly sweet flavor Normal milk has a clean, pleasant, slightly sweet flavor Off flavors cause dissatisfied customers and sales go down Off flavors cause dissatisfied customers and sales go down Off flavors include Off flavors include Feed Feed Rancid—strong and bitter, caused by improper handling of milk Rancid—strong and bitter, caused by improper handling of milk Flat/watery—caused by adding water Flat/watery—caused by adding water Unclean, cowy, barny—poor ventilation Unclean, cowy, barny—poor ventilation Foreign--chemicals Foreign--chemicals Sanitizer, medicinal—caused by improper use of these Sanitizer, medicinal—caused by improper use of these Salty—cows in late lactation or cows with mastitis Salty—cows in late lactation or cows with mastitis High acid, sour, malty– high bacteria counts High acid, sour, malty– high bacteria counts Oxidized—exposure to sunlight Oxidized—exposure to sunlight

25. Preventing Off Flavors In Milk Most common off flavor in raw milk is caused by feed Most common off flavor in raw milk is caused by feed Silage, weeds, grasses, moldy feed Silage, weeds, grasses, moldy feed

26. Summary Udder is made up of 4 glands called quarters Udder is made up of 4 glands called quarters Alveoli manufacture the milk Alveoli manufacture the milk Udder function is controlled by hormones Udder function is controlled by hormones Gentle washing of the udder stimulates milk let down Gentle washing of the udder stimulates milk let down Handle cows gentely Handle cows gentely Keep cows and facilities clean Keep cows and facilities clean Good management keeps bacteria out of milk Good management keeps bacteria out of milk Alkaline, chlorinated, alkaline and acid cleaners are used to remove milkstone and other deposits from equipment Alkaline, chlorinated, alkaline and acid cleaners are used to remove milkstone and other deposits from equipment Off flavors reduce milk quality Off flavors reduce milk quality