bovine mastitis due to milking machine
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Standardized Milking Procedures
Hand Milking Disinfect Your Hands Wipe off excess dry
manure, straw and bedding Never Use thumb milking
procedure
Milking Parlor( Milking Machines ) Wear Gloves Wipe off excess dry
manure, straw and bedding Strip each teat into a
stripcup Dip teats with an approved
pre-dip Dip 3-4 cows Allow the pre-dip to react
for at least 30 sec.
What is a Milking Machine?
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A machine for harvesting milk from the udders of cows, goats, bison, sheep or animals.
Milk Harvesting
Milk harvesting is the process of extracting milk from animals Transporting the milk to a storage tank Storing the milk until it is picked up for processing.
Milk is usually cooled during storage
Milk harvest requires cooperative effort between : The animal and The operator
And a properly functioning milking machine
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Milking Machine Goals
A properly designed, installed, maintained, and operated milking machine will:
Remove milk from the animal quickly and gently
Not contribute to poor udder health
Not degrade milk quality from the time of removal to delivery
Be easy to clean and sanitize
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Milking Machine Components
A milking machine is made up of several basic component groups Milking units Vacuum production and control system Milk transport system Cleaning and sanitation systems
Milk Cooling and Storage systems Although not part of the milking machine itself, the milking
machine always delivers milk to a storage container And milk is usually cooled on the farm
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Lets have a closer look at the milking unit
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The milking unit is made up of several parts
4 Teatcups (for cows) A soft rubber liner that is mounted in a
metal or plastic shell
The soft rubber liner is the only part of the machine that touches the udder
The claw Collect milk from all of the teatcups
The Pulsator An air valve that creates ‘pulsation’ or the
opening and closing of the liner
Connecting tubes Short milk tube = liner to claw
Long milk tube = claw to milkline
Short pulse tube = shell to air fork
Long pulse tube = air fork to pulsator
Lets look at how air and milk move through the machine
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Blue= Air Red= Milk Violet= Air+Milk
Barn milking systems
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Washing of Milking Machines step by step
Rinsing milking Machine equipment's
100-110F water is used Removing milk Fat and protein
Chlorinated Alkaline solution used Acid rinsing(Phosphoric acid,nitric,Sulfuric acid )It will neutralize alkaline solution It is mineral soluble and remove the minerals It will form a layer of acid which will protect further
growth of bacteria .
Machine Milking Effecting Mammary Glands
6-20%
It can be a source of transfer of
contagious organisms from cow to cow,
It may reduce resistance of the streak canal
by traumatizing the tissue and creating teat end
lesions,
Machine Milking Effecting Mammary Glands
The machine may produce differential
vacuum forces sufficient enough to propel
pathogen laden milk droplets through the streak canal into the teat cistern.
The machine can provide the means for
transfer of infection from one quarter to another of the same cow (creating cross
infections), and
Transfer of contagious organisms
Milk from infected cows coat the liners and milk residues collect in the claw assembly. This provides a source of bacterial contamination to the teats of subsequently milked cows.
Teat-end trauma and machine factors
High vacuum levels and improper use of the milking machine have been associated with teat orifice erosion and hyperkeratosis.
Over-milking combined with other faults including vacuum fluctuations or inadequate pulsation can increase the incidence of mastitis.
Inadequate pulsation (insufficient or ineffective teat end massage) will increase the new infection rate.
Liners and Mastitis
Trauma produced to mucus membranes lining the teat sinus produced by inappropriate liners (hard mouthpiece, excessive vacuum or high liner mouthpiece vacuum) can contribute to bacterial infection and mastitis
Hand Milking Milking is done by hand
Types of hand Milking Full hand milking
Strip milking
Folded thumb milking
Hand Milking
Wet hand milking and fisting causes contamination of milk.
Milkers in rural moisten their fingers with milk, water or even saliva, while milking.
Wet hand milking makes the teats look harsh and dry chokes, cracks and sores appear which causes contamination. Twisting causes damages to the teat tissue which leads to udder infection. So dry hand milking may be practiced to avoid contamination of milk
Teat Chap
Teat Chaps are the Skin fissures
These may be due to wet, cold winds, use of inappropriate post milking disinfectants
Or by suckling of calves
Rx
Use glycerin with boric acid
Good Milking Procedures 1. Provide Cows with a Clean, Stress-Free
Environment 2. Check Foremilk and Udder for Mastitis 3. Wash Teats and Lower Surface of the Udder with
a Warm Sanitizing Solution 4. Use a Premilking Teat Dip (Optional) 5. Dry Teats Thoroughly 6. Attach Teat Cups within 1 min. 7. Adjust Milking Units as Necessary 8. Shut Off Vacuum Before Removing Teat Cups 9. Dip Teats with a Safe and Effective Teat Dip 10. Disinfect Teat Cups Between Cows (Optional)