company news about How to improve milk quality through milking parlor management

Correct milking procedure

1. drive cattle

Cattle driving is the process of driving the entire herd of cows to be milked from the cowshed to the milking parlor, and then sending them back to the shed after milking. When driving cows, it is necessary to minimize the stress of cows, and it is forbidden to use any tools to drive or beat cows. Stress caused by all external factors will inhibit the cows from grazing, thereby reducing milk production. When driving cattle, you should carefully observe the overall condition of the herd, and notify the veterinarian if any abnormal cattle are found. Cattle-driving methods are generally divided into two types: manual driving and automatic driving by the cow-driving device. (The picture below shows the Yuejiang cattle driver)

2. Milk test

Milk inspection is the process of squeezing and discarding the first three milk in the milk pool before the formal milking. It should be noted that the first three pieces of milk need to be collected together for centralized processing, because these milk contains a lot of bacteria, entering the pipeline will seriously affect the quality of the whole can of milk. The milk test can be used to determine whether the breasts (nipples) are diseased. Those discarded milk can directly reflect whether the cows are suffering from clinical mastitis, so that the cows can be treated in time. The milk test is the first massage of the nipple to promote the secretion of oxytocin and prepare for lactation.

3. Disinfection before milking

It is very necessary to use iodine solution to disinfect the milk cow's nipples before milking. Through effective pre-disinfection, microorganisms on the surface of the nipple can be killed, preventing microorganisms from contaminating the milk pipeline, and reducing the incidence of mastitis.

4. Wipe

The nipples after pre-disinfection must be wiped with a dry, clean, soft towel. The "one cow, one towel" system is strictly implemented to effectively prevent cross-infection, or cow udder wipes can be used. Wiping is the second massage of the milk cow’s nipple, and at this time we are fully prepared for the milk cow’s lactation.

• Milking cluster connect

The process from the first contact with the nipple to the upper cup must be controlled within 45-90 seconds. Because cows are stimulated (massage) to secrete and maintain oxytocin for a very short time, when the cow is ready for lactation but no milking action, it will greatly reduce the excitement of the cow, which will affect the milking.

The cluster should be served quickly to minimize air inhalation. Milk contains unsaturated fatty acids, which absorb the peculiar smell in the air in the cowshed, which will reduce the quality of milk. At the same time, it is easy to form "convective milk", which can damage the breast tissue and cause mastitis.

6. Cluster inspection

The cluster inspection is to review the cows after start milking. Through cluster inspection, timely remedy the phenomenon of air leakage and cup drop; effectively judge whether the milk is squeezed clean, prevent the milk from being squeezed clean or excessive milking; clean the cup set and auxiliary equipment at any time to maintain milking hygiene.

7. Post disinfection

After milking the cow, use iodine solution to disinfect the nipples in time. Because the nipple hole is in an open state at this time, it is very easy to be attacked by pathogenic microorganisms, so post-disinfection is very important. The iodine solution must completely cover the surface of the nipple, and the iodine solution drips at the end of the nipple as the standard.

In winter, if the ambient temperature is below -10°C, you must consider using petroleum jelly to evenly spread the surface of the nipple to prevent frostbite.

8. Bubble cup

Using 20-30ppm iodine solution to thoroughly soak the cup set can effectively prevent cross-infection of mastitis. During operation, we must strictly monitor the concentration of the iodine solution to prevent the occurrence of non-foaming, leaking foam, and loose soaking. About 30 seconds after making the cup, rinse off the iodine solution remaining on the surface of the cup set with clean water, and prepare for the next round of milking.

9. Cleaning

Wash immediately after milking. The cleaning is carried out by professional operators in accordance with the CIP management requirements, and several key points of monitoring need to be paid attention to during the cleaning process: (1) Pre-flushing is very important, using warm water at 35-40°C can take away about 85% of the dirt in the pipeline; (2) The water temperature requirements for each time are different. The hot water temperature should be 70-85℃. If it is too high, it will be difficult to remove the milk protein from the tube wall. If it is too low, it will reduce the solubility of milk fat, protein and detergent, so it must be Strict implementation, otherwise it will be difficult to achieve the ideal cleaning effect; (3) During the cleaning process, the pH value of acid must reach 1.5-3.5, the pH value of alkali must reach 10.5-12.5, and the concentration of acid and alkali solution must meet the requirements and need to be tested regularly; (4) Pipeline cleaning must meet the national drinking water standards, and the amount of cleaning agent is determined according to the hardness of the water; (5) The cleaning agent needs to have enough time to mix and react with the dirt, and the cleaning time is generally 8-10 minutes each time; (6) Regularly check the working conditions of the cleaning equipment, such as air pressure, various valves, sewage, etc. (The picture below shows the Yuejiang automatic cleaning system)