Milking Flashcards
Fore milking purpose
Detect mastitis
Lower bactoscan
Stimulate milk let down
Good test washing technique
Running water and dry with indiv paper towel
Dry wipe of clean with medicated towel
Some predip
Bad teat washing
Cloth and Pail
Not drying
What does over milking cause
Teat end damage
Post milk teat disinfect purpose
Kill bac
Reduce spread of infect
Reduce sore teat
Improve teat king cond
Milk cool temp
Less than 4 degrees
What should the milking prefer be
Most susceptible to mastitis milked first
Mastitis milked last
Factors in choosing a parlour
Cost Mixing performance Herd size Cow comfort Operator enviro Flexibility/adaptability
Abreast parlour
Stood in direction of exit I. 1 horizontal row work space behind
Individual entry exit
Tandem
Nose to tail in direction of exit in 2 vertical rows work space in centre
Individual entry exit
Chute
Tandem but all exit forward in one so must wait for slowest Milker
Batch entry exit
Herringbone
45 degrees
Batch entry exit
Trigon
3 sided herringbone
Batch entry exit
Side by side
Herringbone but 90 degree angle so bum directly to operator
Batch entry exit
Polygon
4 sided herringbone
Batch entry exit
Rotary Milker
Internal work area: tandem herringbone rotoradial
External work area:
Rotary abreast
+ve robotic Milker
Labour save Improve welfare Give indiv attention Incr yield Incr herd poss Milk each quarter indiv Flexible
Basic milking process
Reduced pressure to teat end
Constant vacuum during milking
Pulsation for req blood circulation
Mech factor affect milk rate
Pulsation rate
Pulsation ratio
Time for milk cooling
30 min
Freq of milking machine checks by specialist
6mnth
Keeping the milking machine clean
Daily wash up routine
Liner replacement
Weekly maintenance
Routine specialist testing
Routine
Let in Feed Fore milk Teat wash Milk Post milk disinfect Milk processing
Butterfat %
3.5-4.5
