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Physiology of Lactation > Quiz 6 > Flashcards

Quiz 6 Flashcards

1
Q

Function of the Milking System

A

-Impose Controlled Vacuum at the teat ends
-Message Teat at Regular interval

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2
Q

What is the purpose of applying vacuum at the teat ends?

A

Open the Teat Ends
Provide pressure difference between the inside and the outside of the teat end

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3
Q

What does the vacuum pump do?

A

Removes Air From the System

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4
Q

How are Vacuum Pumps Sized

A

Cubic Feet Per Minute Airflow at 15” hg

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5
Q

What Factors influence the size of vacuum pump required

A

Number of Milker Units (How Big is the Parlor) and Number of Operators

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6
Q

Balance Tank

A

-Also known as the vacuum reserve
- Provides momentary vacuumreserve; helps prevent vacuum fluctuation
- collects moisture, dirt (protects vacuum pumps)
-at least 40 gal.
- Close to receiver jar (close to teat end as possible)

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7
Q

What are the vacuum regulators?

A

spring loaded pneumatic diaphragm
– function:
* vacuum limiting
* stabilize vacuum by sensing pressure changes and admitting/restricting air into system
– location:
* near vacuum reserve tank
* main milk vacuum line
* away from pulsator lines

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8
Q

What is the difference between milk lines and vacuum lines?

A

Milk = Stainless Steel
Vacuum = PVC

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9
Q

What is the minimum diameter of the milk line and why?

A

3”
- Stabilizes Vacuum because upper half of tobe is vacuum reserve
- Less flooding of the milk line

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10
Q

What moves milk from the milking claw to the milk reciever jar

A

Gravity
- The milk lines are sloped about 1.5” per 10 feet

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11
Q

How many milk lines are in a parlor?

A

It depends on the size but typically there two milk lines on each side of the parlor and the milking claws alternate which line they dump milk into

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12
Q

How do you reduce airflow and milkflow loss in lines

A

Reduce the length of the lines and reduce the number of elbows

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13
Q

What are the pulsators?

A

Pulsators regulate milk/massage phase of teat cup liner
– allow alternating vacuum/atmospheric pressure into teat cup chamber
– attached to pulsator vacuum line
– 1 pulsator/milking unit

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14
Q

What is the typical pulsation rate

A

45 to 60 cycles per minute

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15
Q

Pulsation Ratio

A

The proportion of time each phase (milk/messsage)
- 50/50
-60/40
-70/30

The wider (Higher) the ratio, the faster thee cow will be milked out
Too high of a ration causes swelling in the teat

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16
Q

What is Alternating Pulsation

A

front / rear teat cups in opposite phase of pulsation cycle (front milk/rear massage & vice versa; reduces claw flooding)
– rear quarters may have wider pulsation ratio (even milkout)

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17
Q

Describe the Milking Claw

A

Milk claw bowl:
– large reservoir, narrow liners (inflations)
– alternating pulsation
– air bleed (bowl or milktube); 0.5 CFM

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18
Q

Teat Cup Inflations

A

-Liners
Change inflations every 1200 cow milkings!

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19
Q

Plate Cooler

A

Helps to ensure bulk tank reaches and stays below 4 degrees Celcius within 2 hours of milking.
Warm milk and cool water counterflow in adjacent, very
narrow plates and exchange heat

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20
Q

Swing Pipe

A

Pipe that leads into bulk tank can be swung to feed back to the wash cycle tank in order to wash the entirety of the milking system all the way to where the milk would enter the bulk tank

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21
Q

Soils

A

-Cause Soil Layering
- Include all the Residues that must be removed

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22
Q

What are the organic residues in the milking equipment?

A

Lipids, Proteins, and Sugars

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23
Q

What are the inorganic residues in the milking equipment?

A

Calcium and Phosphorus

24
Q

What are the steps of the wash cycle?

A
  • Rinse - done to remove any residual milk out of the entire system
    • Wash - removes organic residues
    • Rinse - remove the wash/sanitizer solution and all organics broken down by the was
    • Acid Rinse - Removes the inorganic
      Sanitize - Prepares system for next milking/kills any bacterial growth
25
Q

Which step is not always performed in a wash cycle

A

Sanitize step because there would be no time for growth between milkings in some dairies that run their parlor almost constantly

26
Q

What Cleaning Agents are Used

A

Water (hardness is an important factor because hard water will cause residue buildup and limit the effectiveness of the cleaners)
Alkaline or Chlorinated Cleaner
Acid Cleaner

27
Q

What is the role of the Sanitizer

A

*Immediately before milking
*Destruction of nearly all organisms
*Importance of good cleaning

28
Q

What Specifications are Important while Cleaning?

A
  • Rinse water temperature
    ○ Luke Warm Temperature, Do not want to scorch components onto surfaces
  • Wash water temperature
    ○ Warm water helps to dissolve fats and sugars
  • Wash velocity
    ○ Air causing waves of wash increases velocity
  • Wash cycle length
  • Acid rinse pH
    ○ Needs to be low enough to dissolve the inorganic components
29
Q

What Milk Plant Quality Tests Can be Done?

A

Standard Plate Count (SPC)
Preliminary Incubation Count (PI Count)
Lab Pasteurized Count (LPC)
Coliform Count
Freezing Point
Sediment
Rancidity
Somatic Cell Count (SCC)
Antibiotic and Inhibitor Tests

30
Q

What is the Standard Plate Count

A

Measure of mesophilic bacteria
–Best indicator of general cleanliness
Causes
–Improper equipment cleaning
–Dirty udders
–Inadequate cooling
–Herd mastitis

31
Q

What id the PI Count?

A

PI (Preliminary Incubation) Count
* Indicates psychotropic bacteria
○ Psychotropic bacteria can grow in cold temperatures and cause spoilage in milk at refrigeration temps
○ Significant impact for milk spoilage
* Causes
○ Built up milk residue on tank surfaces
○ Dirty udders
○ Contaminated water
Improper cleaning

32
Q

What is the Lab Pasteurized Count

A
  • Indicates bacteria that survive pasteurization
    ○ Thermoduric bacteria
    § Can endure very high temperatures
    § Causes spoilage in milk because they can survive pasteurization
    • Causes
      ○ Unclean equipment
      ○ Improper sanitizing
      ○ Old pipeline gaskets, inflations, rubber parts, milk stone
      Rubber cracks over time and the bacteria can live in cracks
33
Q

What is the Coliform Count

A
  • Coliform Count
    ○ Indicates manure contamination
    • Causes
      ○ Milking wet cows
      ○ Cracked inflations, dirty gaskets
      Contaminated water
34
Q

What is the Freezing Point Test For

A
  • Presence of added water
    • Limits
      ○ Should be at or below -0.530 degrees Celsius
    • Causes
      ○ Bulk tank washing problems - wash solution not fully removed
      ○ Improper pipeline slope
      ○ Herd mastitis
      § Ion changes in milk can cause changes because the ions are used to lower the freezing point of milk
      Intentional water addition
35
Q

What is the Rancidity Test

A
  • Off flavor
    • Psychotropic bacteria in crevices
    • Cleaning problems
    • Caused by lipases
      ○ Fatty acids released from milk fat triglycerides cause the off flavor and rancidity
    • Measured as acid degree value (ADV)
      ○ <1.0
      Causes
      –Milking wet cows
      –Cracked inflations, dirty gaskets
      –Contaminated water
36
Q

What is the Bulk Tank Somatic Cell Count

A
  • Indicates herd health
    • Causes
      ○ Poor udder health
      ○ Faulty milking equipment
      ○ High proportions of early/late lactation cows
      § Later lactation and Very early lactation tends to have high SCC
      Poor dry cow management
37
Q

What are the parlor selection condiserations?

A
  • Number of cows; present, future?
  • Number of hours required to milk herd (maximize use)
  • Frequency of milking; present, future?
  • Number of operators
  • Financial resources
  • Personal preference
38
Q

What is the result of having increased cow numbers?

A

Increased specialization of roles

39
Q

What decides parlor size

A

Cow Numbers and Total Milking Time

40
Q

What are the goals of a parlor?

A

– Efficient/effective milking
– Operator satisfaction
– Cow comfort
– Ease of cow flow

41
Q

What is the measure of efficienct in the Parlor

A

Throughput figures: 4 – 6 turnovers/hr

42
Q

What factors influence the number of turns per hour?

A
  • Size & type of parlor
  • Slow milking cows
  • Level of production
    □ Every side is in sync so waiting on one cow slows down 20
    □ Group cows by production level
    -Operator efficiency; “work zones” # steps (physical human steps) cow prep
43
Q

What are the advantages of a Herringbone Parlor

A
  • Side view; side milking
  • Can be combined with rapid exit, indexing
44
Q

What are the disadvantages of a Herringbone Parlor

A

Dependent on speed of slowest milking cows
Walking distance for cows and operators

45
Q

What are the advantages of a Parallel Parlor?

A
  • Increased labor efficiency
  • 27-31” centers, rapid exit, indexing
  • More units/ distance to improve operator efficiency
  • Less entry distance = less time
46
Q

When compared to herringbone parlors, how do parallel parlors differ

A
  • Roughly 2x capacity within same area
    ○ D-12 parallel in same space as D-6 herringbone
  • larger milk lines, receivers if capacity doubled
    ○ most large parallels have 2 milking systems
47
Q

What are the advantages of parallel parlors over herringbone

A
  • Improved efficiency:
    § Less distance for cows, operators to walk
    § Milker safety improved - cows kick front to back so working between both rear legs in a parallel system is safer than accessing the udder from in front of the rear leg
    § Low construction $/cow
    § Heifer handling
    § No short-loading
    § Throughput increased 15- 20%
48
Q

What is a concern with small parlors?

A

Operator idle time is increased

49
Q

What are the cons to parallel over herringbone

A
  • Trimming switch is recommended - this is very outdated
  • More difficult to milk between legs if cows creep
    ○ indexing provides relief
    § Index Rail against shoulders can apply pressure and move cows backwards
    Size:
    ○ Herd size is not important; decide how long milking should take
50
Q

What are the advantages to a rotary parlor?

A

○ High throughput (6 turns/hr) - The management sets the speed at which the parlor turns
○ Less operator walking; zone milking
§ Cows move to the operator, the operator does not move to the cow
§ Specialization of tasks, operators will get very good at that job in the parlor
○ Fewer operators
○ Fast loading; less cow walking
○ Cows like the ride

51
Q

What are the Disadvantages to a rotary parlor

A

-Impossible to expand
-Significant investment - these parlors are very expensive requiring large buildings and many mechanics
-Herd size (generally recommend 60 - 70 units minimum)
-Less prep time
-600 cows minimum?
-Effect of slow milkers?

52
Q

What are the advantages to a New Zealand Parlor (Swing Parlor)

A
  • Inexpensive
    § Less structure
    § 1/2 machines
    ○ Work well in warm climates, seasonal calving, grazing herds
    § Seasonal - all cows calf in the same season and that way they are all producing about the same amount of milk
    § Warm Climates - Not set up to be good in winter
    Grazing - Lower levels of production
53
Q

What are the disadvantages to a swing parlor?

A

○ High-line milk line - Need vacuum to draw milk through lines, not gravity
○ Less suitable for cold climates
○ Slower in high-yielding herds
○ No time for operators to leave the pit to load cows
§ Automated crowd gate

54
Q

What have been the adoption trends of Automated Milking Systems?

A
  • More than 8,000 (OUTDATED NUMBERS) robot farms worldwide:
    ○ Mostly Europe
    ○ 90% in Scandinavia
  • Popular with family farms on milk quotas
    ○ Canada
  • Mason-Dixon Farm in PA
    ○ 1000 cows
    ○ 20 robots
55
Q

How many cows per robot?

A

Typically 50 cows per robot
Can push up to 60 cows

56
Q

Reasons to adopt robotic milkers

A
  • Avoid frustrations/costs of dealing with labor
  • Milk more frequently without extra labor
    ○ Ideal for smaller farms
  • Flexibility of no formal milking schedule
  • Means to keep younger generation on farm
  • Escape milking routine
  • Cow comfort
    ○ Very little need for people to move cows
    § Barns very quiet
  • Expense may be comparable to cost of building new parlor
    ○ Depending on herd size
  • Shift labor to other management responsibilities
57
Q

What do Robots Do?

A
  • Teat prep & sanitize
  • Attach cups
  • Remove milk
  • ID abnormal milk
  • Remove cups individually
  • Post sanitize
  • Record:
    ○ milk wt per quarter
    ○ conductivity
    ○ temp
    ○ time
  • Flag abnormal cows

Physiology of Lactation (8 decks)

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