Here are some tips from Roberta Osborne, Michigan State University Extension, to help you quickly assess your farm’s milking procedures. Ask yourself the following questions:
- Are all milking employees trained in the prep procedure established for your farm?
- How often do you, as a manager, evaluate what’s happening in the parlor? Many successful producers would argue that spending at least a few minutes every day in the parlor communicating with employees is among the most profitable and productive time spent managing the dairy farm.
- Are cows stimulated for at least 20 seconds?
- Is teat dip left on the teat for at least 20-30 seconds before wiping the teat end dry?
- Is an effort made to clean and dry the teat end specifically?
- Is machine attachment occurring within 60-90 seconds after teat stimulation begins?
- How often are employees retrained?
- Is there a written standard operating procedure for milking preparation posted in the parlor?
- Do you focus on fore-milk stripping, which is the practice of removing two to three squirts of milk from each quarter during the milk prep process?
Source: MSU Extension News
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