How to set up a milking hygiene protocol

A strict milking hygiene protocol is the single most important factor in preventing udder infections (mastitis), ensuring high-quality milk, and maximizing farm profitability.
Here is a step-by-step protocol:

1. Maintain a Clean Environment: The milking area (parlor or shed) must be kept clean, dry, and free of manure. Ensure proper drainage and ventilation.
2. Prepare the Cow (Pre-Milking Routine):
   • Fore-stripping: Before attaching the milking unit or starting to hand-milk, strip the first few streams of milk from each teat into a separate cup. This helps detect early signs of mastitis (clots, flakes) and stimulates milk let-down. Never strip milk onto the floor.
   • Teat Cleaning: Wash the teats with clean water or a sanitizing solution and dry them completely with a single-use paper towel or a clean, individual cloth towel for each cow.
3. Milking Process:
   • Timely Attachment: Attach the milking machine (or begin hand-milking) within 60-90 seconds of udder stimulation to take advantage of the natural milk let-down reflex.
   • Avoid Over-milking: For machine milking, ensure the unit is removed as soon as milk flow stops. Over-milking can damage the teat ends and increase the risk of infection.
4. Post-Milking Teat Dipping:
   • Immediately after milking, dip each teat in an antiseptic teat dip solution (like iodine-based dips). This is the most crucial step, as it disinfects the teat and seals the teat canal, which remains open for a short time after milking, preventing bacteria from entering.
5. Clean and Sanitize Equipment:
   • Immediately after every milking session, all equipment (milking machines, buckets, cans) must be thoroughly rinsed with clean water and then washed and sanitized using recommended dairy detergents and sanitizers.