To reduce mastitis and maintain milk quality, producers need to keep milking equipment in good working condition. However, milking efficiency should be considered from two other perspectives, the amount of time the milking cluster is attached to the udder (unit on time) and the percent of unit on time that milk is flowing at or near maximum.
A key part of maintain-ing high levels of milk quality is making sure the facilities where cows are milked are as sanitary as possible. By controlling the amount of dirt and other organic matter in the parlor, you can limit its access to the udder. Cleaning the parlor is not one of the more enjoyable jobs on the dairy, but it certainly is necessary and can be made easier through some simple innovation.
When prices are low, making quality milk is more important than ever to capture any quality premiums. This article lists the five primary indicators of milk quality and where measurements should be on your farm.
Feeding mycotoxins contaminated rations can lead to the appearance of mycotoxins in milk. But the rate of carry-over from feed to milk can vary. Nevertheless, contaminants in the feed should be prevented to keep the milk quality at the desired level.
To generate more income for a dairy, the milking parlor is one of the first places you should look to create cash flow. By maximizing parlor efficiency, dairies can use the tools they already have in place to save time and money while also squeezing out a few more pounds of milk.
Are you milking your cows efficiently while optimizing milk yield and milk quality? The goal in any milking routine is to synchronize timing between milk letdown and unit attachment.
With everything you have going on with managing your dairy operation, how can you be sure milk quality is where it needs to be? Producing quality milk starts by making sure that parlor protocols are in place and being followed.
