Milking ManagementMilking Management

Animal Science 1Animal Science 1

Unit 43Unit 43

Functions of the UdderFunctions 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

The Udder Make-UpThe 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

The Milk WayThe Milk WayAlveoli 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 NOWYOU’VE

GOTMILK!!

Milk is stored here between milking’s.

Milk Let DownMilk 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

Milk Production in the UdderMilk 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

Recommended Milking Recommended Milking PracticesPractices

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.

Milk QualityMilk 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

Milk QualityMilk 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

Keeping Sediment Out of Keeping Sediment Out of MilkMilk

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

Keeping Sediment Out of Keeping Sediment Out of MilkMilk

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

Keeping Bacteria Count LowKeeping Bacteria Count Low

Higher bacteria count lowers milk Higher bacteria count lowers milk qualityquality

Several types are found in milkSeveral types are found in milk Some grow in warm or hot milk Some grow in warm or hot milk

others in cold milkothers in cold milk

Problems caused by Problems caused by BacteriaBacteria

SouringSouring Reduced shelf lifeReduced shelf life Off flavorsOff flavors RopinessRopiness Disease TransmissionDisease Transmission

Bacteria Counts are Lowered Bacteria Counts are Lowered By…By…

Cleanliness in the milking areaCleanliness in the milking area Keeping milking area dryKeeping milking area dry Reducing dust in the milking areaReducing dust in the milking area Clipping cowsClipping cows Proper cleaning and sanitizing of equipmentProper cleaning and sanitizing of equipment Washing udders with sanitizing solutionWashing udders with sanitizing solution Proper milking proceduresProper milking procedures Rapid cooling of milkRapid cooling of milk Rinsing and washing equipment properly after Rinsing and washing equipment properly after

milkingmilking Keeping cows healthy and free of mastitisKeeping cows healthy and free of mastitis

Cleaning and Sanitizing Milking Cleaning and Sanitizing Milking EquipmentEquipment

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

Cleaning and Sanitizing Milking Cleaning and Sanitizing Milking EquipmentEquipment

Do not use household cleaners or Do not use household cleaners or detergentsdetergents

Sanitizing solutions should be used just Sanitizing solutions should be used just before milking to kill the left over before milking to kill the left over bacteriabacteria

Chlorine, iodine, quarternary ammonium Chlorine, iodine, quarternary ammonium compounds are used to sanitizecompounds are used to sanitize

Methods of cleaning and sanitizing vary Methods of cleaning and sanitizing vary with the type of equipmentwith the type of equipment

Metal Parts of the MilkerMetal Parts of the Milker

Rinse in lukewarm water as soon as milking Rinse in lukewarm water as soon as milking is finishedis finished

Take the equipment apart, soak for 5 Take the equipment apart, soak for 5 minutes in a dairy cleaning solutionminutes in a dairy cleaning solution

Wash using a hard bristled brush or plastic Wash using a hard bristled brush or plastic spongesponge

Place in an acid rinsePlace in an acid rinse Drain and store the parts upside down to Drain and store the parts upside down to

drydry

Inflations and Rubber PartsInflations and Rubber Parts

Rubber partsRubber parts Rinse in lukewarm waterRinse in lukewarm water Wash in a commercial cleanerWash in a commercial cleaner Rinse in acid solutionRinse in acid solution Store dry or in an acid solutionStore dry or in an acid solution

InflationsInflations Use one set one week and a second set the following weekUse one set one week and a second set the following week Store in a lye solution or commercial cleaner for that Store in a lye solution or commercial cleaner for that

purpose when not in usepurpose when not in use Remove after soaking 2 hoursRemove after soaking 2 hours Rinse and wash and air dryRinse and wash and air dry Store in a clean placeStore in a clean place

Vaccum LinesVaccum Lines

Clean on a regular scheduleClean on a regular schedule Can become clogged with dirt, rust, Can become clogged with dirt, rust,

insects and milk, which reduces air insects and milk, which reduces air flowflow

Reduced airflow causes milking and Reduced airflow causes milking and mastitis problemsmastitis problems

Use lye solution or a nonfoaming Use lye solution or a nonfoaming cleaner in hot watercleaner in hot water

Pipeline MilkersPipeline Milkers

Cleaned in placeCleaned in place Cleaning solution is circulated Cleaning solution is circulated

through the systemthrough the system Use several methodsUse several methods

Vacuum circulatingVacuum circulating Pressure or pump circulatingPressure or pump circulating Vacuum gravity circulatingVacuum gravity circulating Reserve vacuum circulatingReserve vacuum circulating

Bulk TankBulk Tank

Cleaned by hand or automatic Cleaned by hand or automatic mechanical systemmechanical system

Rinse the tank as soon as the milk is Rinse the tank as soon as the milk is pumped outpumped out

Cooling MilkCooling Milk

Bacteria grow and multiply rapidly in Bacteria grow and multiply rapidly in warm milkwarm milk

Cool milk to 60 degrees F within 20 Cool milk to 60 degrees F within 20 minutesminutes

40 degrees within 90 minutes40 degrees within 90 minutes Do not allow milk to warm after it is Do not allow milk to warm after it is

coolcool

Preventing Chemical Preventing Chemical ContaminationContamination

Many drugs and chemicals are used Many drugs and chemicals are used by the dairy farmer and may cause by the dairy farmer and may cause contamination if improperly handledcontamination if improperly handled

Contaminated milk can not be soldContaminated milk can not be sold

Preventing Off Flavors In Preventing Off Flavors In MilkMilk

Normal milk has a clean, pleasant, slightly sweet flavorNormal 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 includeOff flavors include

FeedFeed Rancid—strong and bitter, caused by improper handling Rancid—strong and bitter, caused by improper handling

of milkof milk Flat/watery—caused by adding waterFlat/watery—caused by adding water Unclean, cowy, barny—poor ventilationUnclean, cowy, barny—poor ventilation Foreign--chemicalsForeign--chemicals Sanitizer, medicinal—caused by improper use of theseSanitizer, medicinal—caused by improper use of these Salty—cows in late lactation or cows with mastitisSalty—cows in late lactation or cows with mastitis High acid, sour, malty– high bacteria countsHigh acid, sour, malty– high bacteria counts Oxidized—exposure to sunlightOxidized—exposure to sunlight

Preventing Off Flavors In Preventing Off Flavors In MilkMilk

Most common off flavor in raw milk is Most common off flavor in raw milk is caused by feedcaused by feed Silage, weeds, grasses, moldy feedSilage, weeds, grasses, moldy feed

SummarySummary

Udder is made up of 4 glands called quartersUdder is made up of 4 glands called quarters Alveoli manufacture the milkAlveoli manufacture the milk Udder function is controlled by hormonesUdder function is controlled by hormones Gentle washing of the udder stimulates milk let downGentle washing of the udder stimulates milk let down Handle cows gentelyHandle cows gentely Keep cows and facilities cleanKeep cows and facilities clean Good management keeps bacteria out of milkGood management keeps bacteria out of milk Alkaline, chlorinated, alkaline and acid cleaners are Alkaline, chlorinated, alkaline and acid cleaners are

used to remove milkstone and other deposits from used to remove milkstone and other deposits from equipmentequipment

Off flavors reduce milk qualityOff flavors reduce milk quality