12 Golden Rules of Conventional Milking

1. Monitor udder health regularly

• Check udder health regularly: first check fresh first-calf heifers and cows 1-2 weeks after calving using California Mastitis Test, Cell Counter, DHIA milk records, etc 
• Videos: California Mastitis Test, DeLaval Cell Counter
• Regularly review the dairy processor info on milk quality
• Keep record of udder health results for each cow
• Always keep milk of identified sick cows separate

2. Follow the right milking order

• First start with milking healthy cows and first-calf heifers
• Next milk fresh cows and first-calf heifers until they are checked for udder health status
• Milk older cows, cows cultured positive for contagious pathogens, and sick cows last or in separate group

3. Always foremilk

• Never strip milk onto the florr
• Strip 2-3 milk jets from each teat into a foremilk or strip cup
• Examine the milk for flocculation, color change, or other inconsistencies
• Foremilking also stimulates milk let-down

4. Clean and/or disinfect teats before milking

• Clean each teat and teat end using an approved pre-milking teat cleaner
• Wait 30 seconds before removing pre-milking teat cleaner
• Use disposable paper towel or udder towels to clean and carefully dry each teat properly
• Never use towels for more than one cow

5.  Check milking vacuum

• At the start of each milking
• Ensure vacuum level, pulsation rate, and pulsator ratio are within recommendations of parlor manufactor
• Evaluating Milking Machine Performance

6. Attach milking cluster in time

• Attach milking cluster within 60 seconds of teat preparation
• Avoid air entry during cluster attachment
• Check cluster positioning
• Make sure long milk tubes are aligned with pulse tube, avoiding twisting of tubes
• Clean and disinfect clusters in between cows

7. Avoid over-milking

• Watch the milking process during milking
• Over milking can damage teat ends
• Identify the end of milking by direct observation of milk flow or via flow sensors in the case of automatic cluster removal

8. Remove clusters correctly

• Shut off vacuum to the cluster when milking is completed
• Allow claw vacuum to decline fully before removing cluster
• Do not squeeze the udder
• Take off cluster after the vacuum shut-off

9. Disinfect teats immediately

• Use an approved post-milking teat disinfectant as this is the mist effective way to prevent the spread of mastitis
• Dip or spray teats as soon as the milking cluster has been removed
• Keep the cows standing for 30 minutes after milking

10. Clean/disinfect milking equipment

• After each milking rinse and clean internal milking system
• Clean the outside of milking units and all surfaces in the parlor
• Disinfect the milking system using approved sanitizers following label instructions

11. Ensure proper milk cooling

• Always check temperatures to ensure correct cooling is reached during and after milking
• Milk cooling and storage tanks need to be cleaned immediately after emptying

12. Regularly monitor milking results

• Review milk processor info on milk quality and milk composition regularly
• If available, cross check with data from udder health assessments
• Regular preventative maintenance including replacement of liners, tubes, and other parts is the best way to ensure a well functioning milking system