What's the process in milking people?
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1.Milker preparation: The hands of aperson milking cows can become contaminated with mastitis-causing pathogens, either from handling dirty equipment or from contact with contaminated milk from infected cows. ... These are replaced periodically through the milking process.
2.Clean the teats: The teats are prepared by thoroughly cleaning the teat and teat-ends with some solution that removes dirt and provides some sanitation to the teat skin. Many people now use a pre-milking germicide dip solution (for example at the UIUC farm they use a 1% iodine solution) called a per-dip. This wets the teat, provides sufficient moisture to wipe off the teat and get it clean, and sanitizes the teat skin. The act of massaging the teats while wiping them off also is stimulating the oxytocin release that will cause milk ejection.
1.Milker preparation: The hands of aperson milking cows can become contaminated with mastitis-causing pathogens, either from handling dirty equipment or from contact with contaminated milk from infected cows. ... These are replaced periodically through the milking process.
2.Clean the teats: The teats are prepared by thoroughly cleaning the teat and teat-ends with some solution that removes dirt and provides some sanitation to the teat skin. Many people now use a pre-milking germicide dip solution (for example at the UIUC farm they use a 1% iodine solution) called a per-dip. This wets the teat, provides sufficient moisture to wipe off the teat and get it clean, and sanitizes the teat skin. The act of massaging the teats while wiping them off also is stimulating the oxytocin release that will cause milk ejection.
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1. Milker preparation: The hands of a person milking cows can become contaminated with mastitis-causing pathogens, either from handling dirty equipment or from contact with contaminated milk from infected cows. Some microorganisms prefer living and growing on skin, whether it is the cow’s teat skin of the milker’s hands. Today, most milking operations will have the milkers wear disposable latex gloves. These are replaced periodically through the milking process.

Milker wearing latex gloves while milking cows.
2. Clean the teats: The teats are prepared by thoroughly cleaning the teat and teat-ends with some solution that removes dirt and provides some sanitation to the teat skin. Many people now use a pre-milking germicide dipsolution (for example at the UIUC farm they use a 1% iodine solution) called a per-dip. This wets the teat, provides sufficient moisture to wipe off the teat and get it clean, and sanitizes the teat skin. The act of massaging the teats while wiping them off also is stimulating the oxytocin release that will cause milk ejection.
It is important to avoid getting the udder wet. Use of spray hoses (drop hoses) to spray germicide onto the teats can get the udder hair wet, where the contaminated fluid then can drain down the teat to the teat end even after wiping off the teat. Long udder hair is not desirable and it is usual for many dairy producers to remove the hair from the udder, especially during winter months. This is done by clipping udders or by singeing the hair with a flame. If done properly, the latter method is very effective with no effect on the cow.

Drop hoses (redarrow) are convenient to spray teats. Also can get the udder hair wet.



Dirty udder and teats. Removing long hair from the udder can help keep it cleaner.
Dirty udder and teats.
Pre-dipping teats with iodine-based germicide.
3. Dry the teats: Use a separate dry towel (usually paper or cloth) to wipe-off and dry the teats thoroughly. It is particularly important to get the entire teat and tip of the teat clean. When a pre-dip is used, wiping off the teat will remove most of the iodine solution resulting in negligible contamination of milk with the iodine. Typically milkers will dip teats on several cows and then return to the first cow, wipe off the teat and go to step three. The use of sponges is discouraged. Sponges can harbor mastitis-causing pathogens, even when soaked in germicide. Use of individual towels so that each cow is separately dried is highly recommended. Reuse of a towel from one cow to the next can spread mastitis-causing pathogens from cow-to-cow.


Drying teats with a dry individual paper towel.
Paper towel dispenser.
4. Foremilk stripping: Several squirts of milk are removed from each quarter. This is done into a strip cup, where the white flakes or clots in the milk will be collected and show up against the black screen of the strip cup top. Alternatively, milk is stripped onto the floor under the cow and observed for flakes or clots. The latter approach is most commonly used, although using the strip cup is the preferred means of identifying flakes or clots. Cows with flakes or clots in their milk probably have some form of mastitis. This is the most common means of identifying clinical mastitis. Typically, the milk that was furthest down in the gland at the start of milking, that is closest to the teat end, is high in somatic cells. Eliminating this by stripping results in lowered overall somatic cells in the milk that is harvested.

Strip cup with milk.


Examples of milk flakes and clots. Right-hand image, taken in a CMT paddle - has a few flakes (red arrows). Left hand image, taken on the lid of a metal strip cup - has many clots and serous milk from a cow with acute mastitis.
5. Application of the machine: The milking machine should be applied within one minute of the initial wiping of the teats to take maximum advantage of the milk letdown response. The milker holds the claw in hand, the vacuum is turned on and four teat cups are applied as efficiently as possible, with minimal sucking of air when teat cups are turn up to place on the teat ends. Milk should start flowing immediately. Adjust the machine so that it hangs straight down from the cow. Teat cups that ride-up excessively high on a teat should be adjusted. This situation can potentially cause irritation to the teat lining.
Applying teatcups.
Checking teat cup placement.
Machine hanging properly from udder. Rear entry milking in a parallel parlor.
Improper position of machine. Side entry milking in a herringbone parlor.
6. Machine-on time: Maximal intramammary pressure caused by milk letdown occurs at about one minute after udder preparation begins and continues for about 5 minutes. Shortly after that the milk flow will drop to a point where the automatic take-offs will detach the milking machine. Most cows will milk out in 5 to

Milker wearing latex gloves while milking cows.
2. Clean the teats: The teats are prepared by thoroughly cleaning the teat and teat-ends with some solution that removes dirt and provides some sanitation to the teat skin. Many people now use a pre-milking germicide dipsolution (for example at the UIUC farm they use a 1% iodine solution) called a per-dip. This wets the teat, provides sufficient moisture to wipe off the teat and get it clean, and sanitizes the teat skin. The act of massaging the teats while wiping them off also is stimulating the oxytocin release that will cause milk ejection.
It is important to avoid getting the udder wet. Use of spray hoses (drop hoses) to spray germicide onto the teats can get the udder hair wet, where the contaminated fluid then can drain down the teat to the teat end even after wiping off the teat. Long udder hair is not desirable and it is usual for many dairy producers to remove the hair from the udder, especially during winter months. This is done by clipping udders or by singeing the hair with a flame. If done properly, the latter method is very effective with no effect on the cow.

Drop hoses (redarrow) are convenient to spray teats. Also can get the udder hair wet.



Dirty udder and teats. Removing long hair from the udder can help keep it cleaner.
Dirty udder and teats.
Pre-dipping teats with iodine-based germicide.
3. Dry the teats: Use a separate dry towel (usually paper or cloth) to wipe-off and dry the teats thoroughly. It is particularly important to get the entire teat and tip of the teat clean. When a pre-dip is used, wiping off the teat will remove most of the iodine solution resulting in negligible contamination of milk with the iodine. Typically milkers will dip teats on several cows and then return to the first cow, wipe off the teat and go to step three. The use of sponges is discouraged. Sponges can harbor mastitis-causing pathogens, even when soaked in germicide. Use of individual towels so that each cow is separately dried is highly recommended. Reuse of a towel from one cow to the next can spread mastitis-causing pathogens from cow-to-cow.


Drying teats with a dry individual paper towel.
Paper towel dispenser.
4. Foremilk stripping: Several squirts of milk are removed from each quarter. This is done into a strip cup, where the white flakes or clots in the milk will be collected and show up against the black screen of the strip cup top. Alternatively, milk is stripped onto the floor under the cow and observed for flakes or clots. The latter approach is most commonly used, although using the strip cup is the preferred means of identifying flakes or clots. Cows with flakes or clots in their milk probably have some form of mastitis. This is the most common means of identifying clinical mastitis. Typically, the milk that was furthest down in the gland at the start of milking, that is closest to the teat end, is high in somatic cells. Eliminating this by stripping results in lowered overall somatic cells in the milk that is harvested.

Strip cup with milk.


Examples of milk flakes and clots. Right-hand image, taken in a CMT paddle - has a few flakes (red arrows). Left hand image, taken on the lid of a metal strip cup - has many clots and serous milk from a cow with acute mastitis.
5. Application of the machine: The milking machine should be applied within one minute of the initial wiping of the teats to take maximum advantage of the milk letdown response. The milker holds the claw in hand, the vacuum is turned on and four teat cups are applied as efficiently as possible, with minimal sucking of air when teat cups are turn up to place on the teat ends. Milk should start flowing immediately. Adjust the machine so that it hangs straight down from the cow. Teat cups that ride-up excessively high on a teat should be adjusted. This situation can potentially cause irritation to the teat lining.
Applying teatcups.
Checking teat cup placement.
Machine hanging properly from udder. Rear entry milking in a parallel parlor.
Improper position of machine. Side entry milking in a herringbone parlor.
6. Machine-on time: Maximal intramammary pressure caused by milk letdown occurs at about one minute after udder preparation begins and continues for about 5 minutes. Shortly after that the milk flow will drop to a point where the automatic take-offs will detach the milking machine. Most cows will milk out in 5 to
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