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Y4 FA - Mastitis > Milking Parlour and Mastitis > Flashcards

Milking Parlour and Mastitis Flashcards

1
Q

How often do rubber units on clusters have to be replaced?

A

Every 2500 milking’s or every 6 months - whichever is closest

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2
Q

Describe the pathway of milk from the udder to the bulk tank

A

Udder -> teat -> short milk tube -> claw -> long milk tube -> bulk tank

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3
Q

Which feature on the cluster is required to allow milk to enter the claw?

A

Air bleed hole

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4
Q

How is milk removed from the udder by the milk machine?

A

Milk removed by creating negative pressure outside the teat – applying a vacuum (42-48 kpa) controlled by regulator

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5
Q

Does the vacuum on the milk machine need to be continuous, or not? Explain

A

Continuous vacuum would stop circulation in teat. Applied intermittently via pulsator liner opens and closes allowing teat to rest and circulation restored, 60/min

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6
Q

Which part of the milking machine connects the claw piece to the bulk tank?

A

Long milk tube

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7
Q

Where do environmental and contagious mastitis pathogens live?

A
  • Contagious pathogens spread from cow to cow in the milk
  • Environmental pathogens on teats and teat ends
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8
Q

What happens to the milking machine when the vacuum is off/on?

A

Vacuum off
- Liner closed
- Milk flow stops and test rests
Vacuum on
- Liner opens and milk flows out

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9
Q

How is the milking parlour involved in mastitis?

A

Milking Parlour Hygiene - prevent introduction and spread of infection
Milking machine:
- Damage to teats and teat ends
- Vector for spread of infection

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10
Q

Contamination of which part of the milking machine leads to transfer of pathogens onto teat skin?

A

Liners

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11
Q

How can inadequate milking machines lead to milk being flushed upwards into the teat canal, carrying pathogens with it?

A

Inadequate vacuums
Fluctuating vacuum
Blocked Air bleed

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12
Q

How can vacuums on milking machines lead to problems

A
  1. Too high
    - Settings
    - Regulator (usually in dairy) not working (if it is you should hear a hissing sound)
  2. Fluctuating/ Inadequate vacuum:
    - Inadequate vacuum pump
    - Holes in tubing
    - Liner slip/ clusters falling off
    - Inadequate vacuum reserve
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13
Q

What are the consequences of a blocked air bleed?

A

Flooding of the claw piece
So milk not drained away from claw piece properly
- Teat end impacts
- Fluctuating vacuums

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14
Q

Why does faulty pulsation on milking machines cause problems?

A

Poor circulation
Set too fast (60 per minute) poor circulation
Set Inadequate rest phase (poor circulation)
Holes in tubing

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15
Q

List some simples tests that need to be carried out on milking machines

A
  • Examine clusters: blocked air bleeds, cleanliness of liners, wear on liners, holes in tubing
  • Vacuum gage in parlour note level and watch whilst milking and observe for fluctuations
  • Liners slipping see, hear “shh” sound inadequate vacuum
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16
Q

How should you observe cows in the milking parlour?

A

Paddling or kicking – if uncomfortable:
- Over milking (at end)
- Faulty vacuum or pulsators
- Excess vacuum
- Hard liners
Teat score

17
Q

Describe the key features of milking parlour hygiene

A
  • Major site of spread of mastitis organisms
  • Key area for good hygiene for mastitis control
  • Takes time and attention to detail
  • Staff may want to get through milking quickly
  • Problem as herds get bigger and manpower reduced on farms: but may be more focussed
  • Easy to cut corners
  • Look for stones/bricks in parlour used to weigh clusters down
  • Observe routine and see if ALL staff follow it!
18
Q

Which features of the milking parlour/routine need to be assessed in terms of hygiene

A
  • Gloves
  • Premilking Teat Preparation: Fore-milking, teat disinfection
  • Post Milking Teat Dipping
  • Loafing time
  • Parlour Management of clinically or sub-clinically infected cows
  • Milking Order, Cluster Disinfection
  • Parlour wash up routine
19
Q

Describe fore milking

A

Legal requirement
Early detection of mastitis
Stimulation of milk let down reflex
The first milk drawn from a cow’s udder prior to milking

20
Q

Describe cleaning and disinfection as part of the pre-milking teat preparation and why is it used

A
  • Depends on how dirty teats are therefore how dirty environment is
  • Decrease environmental bacterial contamination
  • Good for public health
  • Reduce mastitis esp.environmental pathogens like Streptococcus uberis and Escherichia coli
  • Aids in milk let down therefore rapid milking
21
Q

Describe the 6 methods of pre-milking teat preparation

A
  1. None
  2. Wipe with common udder cloth (not enough)
  3. Disinfectant wipe - one per cow
  4. Wash (+disinfectant) +/- Dry
    IF WASH MUST ALWAYS DRY
  5. Spray or Dip cup with disinfectant
  6. Foaming products
22
Q

List some common disinfectants used to prep the teats

A

Chlorhexidine
Iodophors
Chlorine dioxide

23
Q

What else needs to be considered when using disinfectants to make sure its done properly?

A
  • Correct concentration being used
  • Correct contact time 30 sec – 2 mins
  • Thorough teat coverage often not with sprays (esp automatic)
24
Q

Timing between cow being prepped and cluster application should be …?

A

Between 30 and 60 seconds

25
Q

How can you make sure the timings between prep and cluster application are met?

A

Group cows into small groups

26
Q

Describe the milk ejection reflex

A
  • Teat stimulation causes afferent neural inputs terminating in paraventricular nucleus of hypothalamus
  • Oxytocin released from posterior pituitary
  • Oxytocin causes contraction of myoepithelial cells in the mammary gland
  • Stimulation to secretion delay determines milking routine
27
Q

What happens if the time between prep and cluster application isn’t right?

A

Slow milk let down initially - can lead to teat end damage

28
Q

Describe the steps in a typical milking routine from start to end

A
  1. Clean (pre-dip or wipe)
  2. Identify animal?
  3. Foremilk – inspect for clots – legal requirement
  4. Leave 30-45 seconds for oxytocin release and action
  5. (Wipe if pre-dipped)
  6. Cluster on
  7. Milk flow reduced
  8. Cluster removed
  9. Post milking teat dip applied
  10. Loafing time to allow teat sphincter to close?
29
Q

How can you prevent exchange of milk between quaters?

A

Claw piece with valves
Liner with air vent

30
Q

How can bacteriology of milk be assessed?

A

Milk filter analysis

31
Q

Describe post milking teat dipping and explain why it is done

A
  • Remove bacteria transferred to teats during milking
  • Key prevention for infection with the Contagious pathogens;-Staphylococcus aureus, Streptococcus dysgalactiae and Streptococcus agalactiae
  • Can see where the teat has been dipped due to red dye
32
Q

Describe loafing time and why it is used

A

Allow closure teat sphincter post milking
Prevent environmental infections
30 minutes
Clean area

33
Q

When is loafing time contra-indicated?

A

It can exacerbate lameness issues

34
Q

Why would you want to implement a milking order?

A

Preventing spread of infection
Milk least likely to be infected and most susceptible first

35
Q

List a typical milking order for the 6 types of cow you may have on farm

A
  1. Heifers
  2. Fresh calvers
  3. High yielders
  4. Low yielders
  5. High cell count cows
  6. Mastitic cows
36
Q

Describe the features of a parlour wash routine

A

Clean milk out and remove bacteria deposited
Cold rinse (once daily)
Hot wash (once daily)
Rinse with hypochlorite
Acid and alkali washes

37
Q

What are some possible problems of the parlour wash routine

A

Not hot enough (>60C so tank needs to be 85-90C)
Not enough hot water 10-12 litres per unit

38
Q

Hot washing needs to be done in the parlour after every milking if which agent is present on farm?

A

Staphylococcus aureus

Y4 FA - Mastitis (6 decks)

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