Why a Good Milking Routine Matters

A good milking routine is one of the simplest ways to improve milk quality, reduce mastitis, save time and make milking easier for both you and your cows. Pádraig O'Connor, Teagasc Grange, tells us more.

Milking doesn’t start when the cluster is applied to the first cow, it starts when you collect the cows from the paddock or shed. Every step, from collecting the cows to washing the parlour afterwards, affects milk quality, cow health and the efficiency of the milking process. Cows thrive on routine. They are creatures of habit, and a calm, consistent approach at every milking helps reduce stress, improve milk let-down and make the whole process run more smoothly. Getting your milking routine right is good for you, your cows, and your business. The benefits are threefold:

1. High quality milk that meets processor and consumer expectations.
2. Safety for milker and cows.
3. Efficient use of time spent milking.

Preparing for Milking

Before the cows are collected for milking, ensure that the milking parlour is ready. This will allow the milker to begin milking as soon as all the cows are in the collecting yard, reducing unnecessary waiting time and minimising stress on the cows. The milker needs a clean milking apron/parlour suit and clean disposable nitrile gloves to help prevent the spread of mastitis during milking and also protect the milker from zoonotic diseases such as leptospirosis.

Cow Preparation

The cleaner the cows are, the easier it is to milk them. This means clipping the cow’s tails three to four times annually and keeping the cow’s environment clean, such as roadways, paddock gaps, and winter housing. Clusters should be attached only to clean dry teats. If dirty, they must be washed and dried before cluster attachment. It is also best practice to strip each quarter to check for mastitis. This will also help to stimulate milk let down.

Preparing in Batches

Preparation of cows should take place in groups of 4–6, starting from the front of the row and working towards the end. Prepare each cow first, then attach the clusters to the same group in the same sequence.

Cluster Attachment

When attaching the cluster, keep the pulse and long milk tubes on the cow exit side of you, ensuring that they are not in the way when moving to the next cluster. Hold the cluster with the hand closest to the cow exit side (usually the hand nearest the dairy). This means that you will change hands to hold the cluster depending on which side you are attaching the cluster, as illustrated in Figure 1. Alternating hands will help minimise the risk of repetitive strain injury (RSI). Kink the tail of the liner when attaching to the cow’s teat and guide the teat into the liner with your finger. Ensure that the cluster hangs evenly on the cow’s udder to achieve good cluster alignment and complete milk out from all four quarters.

Figure 1. Milker position when attaching clusters.

Cluster Removal

Manual cluster removal should begin when only a single stream of milk is visible in the claw piece. This minimises the risk of over milking. Remove the cluster without causing air blasts. Turn off the vacuum by kinking the long milk tube close to the claw piece or using the button on the claw piece and allow the cluster to become limp on the udder (approximately 2-3 seconds before removing). Always ensure that the air bleed hole is not blocked as this may slow down air ingress and delay cluster removal.  If automatic cluster removers (ACRs) are present, ensure that they are operating correctly.

Teat Disinfection

Once a batch of 4-6 cluster units has been removed, teat spray or dip the batch of cows in the same sequence. Ensure that at least 15 ml of teat spray or 10 ml of teat dip are applied evenly to the teats of each cow after each milking. Ideally, this should be done as soon as possible after cluster removal. Cover the entire barrel of the teat from tip to top.

Cow Flow

Cow flow is the movement of cows from the paddock or the cubicle shed into the collecting yard, through the milking parlour and back out again. This will have a big impact on the milking routine. Cow flow depends on three things: cow roadway, facilities (collecting yard and parlour), and the milker. The cow roadway should be wide enough for the number of cows being milked, with a good camber and surface. Table 1 outlines the width required for various herd sizes. It is also important that there are no pinch points or restrictions along the roadway. The collecting yard needs to accommodate all the herd, (1.5M² per cow).  If a backing gate is present, it needs to be operated correctly. The backing gate should be used to reduce the size of the collecting yard and not force the cows into the parlour.  The milker can also have a significant impact on cow flow. Milkers should remain calm, be consistent and follow the same routine at every milking.

Table 1. Farm roadway width required for various herd sizes.

Washing Up

Cleaning the milking parlour after each milking is essential. The parlour should be washed down when the last row of cows has left, and the washing of the milking equipment has commenced. This minimises the risk of contamination of the milk produced and prepares everything for the next milking. Having a standard operating procedure (SOP) in place for both the milking and wash routines is essential, particularly for family members and or new members of staff.

Milking cows require doing the simple things well and paying attention to detail. Milkers need to remember that they are producing a food, and the quality of this food is paramount in sustaining existing markets and creating new markets. A good milking routine is a key driver of milk quality and helps create a safe environment for both milkers and cows. Milkers should also try and incorporate changing hands during milking to reduce the risk of repetitive strain injury.