Dairy hygiene is a very important part of your daily routine. Cleaning your dairy and all milking equipment is essential after every milking to maintain hygienic standards.
Poor cleaning methods can cause a spread of disease and pathogens from one milking to the next. Cleaning all equipment with the right detergent and correct water temperature can remove milk residues from internal equipment surfaces and kill pathogens that can cause mastitis.
All water used in your daily dairy hygiene routine must be clean and potable. Choosing the correct detergent and the right temperature of the water is vital as some bacteria can survive at higher temperatures than others. Post milking washing should begin immediately after milking has finished. Milk deposits start to form in the lines immediately after milking due to heat in the system from the flow of milk through the pipes.
As well as a daily milking detergent you will also need to include a steriliser and descaler once or twice weekly. Below is an outline of a variety of products which remove bacteria and are suitable to use in all milking machines. As well as using the best available products at the right temperature you must also examine rubber-ware on a regular basis. As rubber-ware gets old it starts to pit and crack allowing bacteria to survive where the detergent formula is no longer able to reach. This will affect your milk quality.
The quality of your milk is also influenced by hygiene during milking and by your washing routine afterwards. Keeping yards clean and making it a pleasant place to work will make animals easier to handle and less stressed.
The lack of hygiene can cause high TBC levels, increase mastitis levels and cause SCC to rise. Managing parlour hygiene along with your herd health will increase efficiency and improve milk quality.
Protect your parlour, milking equipment and herd from bacteria and other diseases with our wide range of farm hygiene solutions that work for your farm.
Cows are most vulnerable to infection and developing mastitis during milking, if teat preparation is poor or after milking if a cows teat sphincters are open and they lie down after milking. Cleaning and disinfecting teats before and after milking limits the risk of contamination and the invasion of mastitis causing bacteria into the teat canal and up into the udder.