Cooperative Extension

MAKING DECISIONS REGARDING THE BALANCE BETWEEN MILK QUALITY, UDDER HEALTH, AND PARLOR THROUGHPUT

Introduction Over the past 65 years the number of dairy farms in This paper will discuss the factors to consider when the US has decreased from approximately 4.5 million to developing, selecting, and implementing a milking 74 thousand. During the same period the number of procedure and/or routine. cows per dairy farm increased from five to one-hun- dred twenty-five. The total number of dairy cows in Options for Milking Procedures and this country decreased from 21.5 to 9.1 million while milk per cow increased from 4,500 to 19,000 pounds Routines in Parallel and Herringbone per year. The current national milk production could Parlors be produced by 8,000 dairy herds milking 1,000 cows each with an average production of 20,000 pounds per Typical milking parlor terms: cow, thus requiring a further 90% reduction in the • Prep time–time taken to manually clean and dry number of dairy farms. the teat surface. As today’s dairy industry consolidates, cows are • Contact time–the actual time spent manipulating/ being milked more rapidly through larger milking touching teats and is the source of stimulation for parlors on dairies larger than ever before. Because milk oxytocin release. is the primary commodity and source of income for • Prep-lag time-time between the beginning of teat producers, the harvesting of milk is the single most preparation to the application of the milking ma- important job on any dairy. Producing high-quality chine. milk to maximize yields and economic value requires effective parlor management, an enormous challenge • Milking Procedures–the individual events (i.e. for producers. Managing large parlors includes man- strip, pre-dip, wipe, attach) required to milk a aging labor, milking equipment, as well as monitoring single cow. and evaluating parlor performance. Decisions con- cerning the milking center are some of the most com- plicated decisions a dairy producer has to make. Milk- ing procedures, herd size, milking interval, the milk 4/2004 AZ1340 THE UNIVERSITY OF ARIZONA market, and the equity position of a producer influence COLLEGE OF AGRICULTURE AND LIFE SCIENCES these decisions. Producers will have to make the TUCSON, ARIZONA 85721 following decisions before they can select or develop management protocols for a milking parlor: MATTHEW J. VANBAALE, PH.D. Extension Dairy Specialist 1. How many cows will be milked through the par- JOHN F. S MITH PH. D. lor? Extension Dairy Specialist, Kansas State Univer- sity 2. What milking procedure will be used (minimal or DENNIS V. ARMSTRONG, full)? Extension Specialist Emeritus, Dairy 3. If a full milking routine; how much contact time do JOSEPH P. H ARNER III, Biological and Agricultural Engineering, Kansas you want (strips per teat)? State University. 4. Which milking routine will be used (sequential, grouping, or territorial)? This information has been reviewed by university faculty. 5. Are you willing to train teams of milkers to operate ag.arizona.edu/pubs/animal/az1340.pdf large parlors?

Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, James A. Christenson, Director, Cooperative Extension, College of Agriculture and Life Sciences, The University of Arizona. The University of Arizona College of Agriculture and Life Sciences is an equal opportunity employer authorized to provide research, educational information, and other services only to individuals and institutions that function without regard to sex, religion, color, national origin, age, Vietnam era Veteran’s status, or disability. Milking Routines–define how an individual milker or bone parlors. In 1997, Smith et al. published guidelines a group of milkers carry out a given milking procedure for the number of units that one operator could handle (minimal or full) over multiple cows. In parallel and using a minimal and a full milking procedure. When a herringbone parlors; there are three predominant milk- full milking procedure was used a milker could oper- ing routines (grouping, sequential, and territorial). ate 10 units per side and 17 units per side when using minimal milking procedures. These recommendations • Grouping Milking Routine–In a grouping routine were based on allowing 4-6 seconds to strip a cow and the operator performs all the individual tasks of attaching all the units on one side of the parlor within 4 the milking procedure on 4-5 cows. Once they minutes. have completed a group of cows they move to In recent years several milking management special- the next group of available cows. ists have been recommending 2-3 squirts per teat (8-10 seconds) when stripping cows to increase stimulation • Sequential Milking Routine–Operators using a in an effort to promote better milk letdown, and to sequential routine split up the individual tasks of check for signs of clinical mastitis. Some of these the milking procedure between operators and management specialists believe that increasing the work as a team. Operators work as a team amount of stimulation reduces unit on times. At this following each other performing their individual time a strong data set supporting this theory does not tasks. exist. An AABP research update reported by Rapnicki, Stewart, and Johnson (2002) indicated that milk flow • Territorial Milking Routine–Milkers are assigned rate decreased when cows that had been previously units on both sides of the parlor and only operate stripped were no longer stripped. If pre-stripping is the units assigned to them. When a territorial implemented, producers will have to reduce the num- routine is used milkers are not dependent on ber of units one operator can manage per side (Table 1). other milkers to perform specific tasks. The sequencing of the individual events of the milking procedure is critical. Rasmussen et al. (1992) reported The two predominant milking procedures are mini- an ideal prep-lag time of 1minute and 18 seconds. mal (strip or wipe and attach) and full (pre-dip, strip, Prep-lag times of 1-1.5 minutes are generally accepted wipe and attach). Milking procedures impact the as optimal for all stages of lactation. Some of the number of cows per stall per hour in parallel, herring- advantages and disadvantages of minimal and full bone and rotary parlors. In large parallel and herring- milking procedures are listed in Tables 2 and 3. bone parlors cows per stall per hour were 5.2 when Three predominant milking routines are used in minimal milking procedures were used and 4.4 when parallel and herringbone parlors (sequential, group- full milking procedures were used. Cows per stall per ing, and territorial). These milking routines are hour declined from 5.8 to 5.3 when a minimal routine presented in Figure 1. The use of territorial routines was used compared to a full routine in rotary parlors will reduce throughput 20-30% when compared to (Armstrong et al. 2001). In large parlors milking sequential routines (Smith et al. 1997). Grouping procedures have a dramatic impact on the number of routines seem to be an alternative to sequential units one operator can handle in parallel and herring- routines without sacrificing throughput. Sequential

Table 1. Time (seconds) Required for Individual Events of the Milking Procedure.

Procedure Event Minimal* Full ** Full with 10 sec Contact Times Strip 4-6 4-6 10 Pre -dip 6-8 6-8 Wip e 6-8 6-8 6-8 Attach 8-10 8-10 8-10 To tal 12-18 seconds 24-32 seconds 30-36 seconds

2 The University of Arizona Cooperative Extension Table 2. Advantages and Disadvantages of a Minimal Milking Routine.

Advantages Disadvantages Successful when cows enter the Compromises teat skin sanitation milking parlor clean and dry Time required to milk the herd may be "Machine on -time" may be prolonged decreased (total milking time) Steady state through put in increased May require milkers to decide when extra cleaning of dirty teats is required Can cause lower milk quality and higher mastitis when compared to "full hygiene"

Table 3. Advantages and Disadvantages of a Full Milking Procedure.

Ad van tages Disadvantages Maximizes teat sanitation and milk Use 4 separate procedures or can combine letdown in to two o r three procedures Minimizes "machine on-time" Results in lower cow through put o r higher labor cost compared to "min imal" or "n one" Use when maximum milk q uality Requires more milker trainin g to maximize results are the goal results

and grouping routines are demonstrated in Figure 2. Theoretical throughput assumes that the parlor Both full and minimal milking procedures in rotary never stops, cows are milked out in 1 rotation and a parlors are presented in Figure 3. Although determin- new cow occupies every stall at entry. In reality, there ing the “best” procedure and routine for every dairy are empty stalls, cows that go around a second time is difficult, an often more serious problem is getting and times when the rotary table is stopped. Table 4 employees to understand and follow the recommen- shows rotary parlor performance at different percent- dations of management. ages of theoretical throughput. As the number of empty stalls, cows making a second trip around, and Rotary Parlors number of stops increases the percent of theoretical Entry time (seconds/stall), number of empty stalls, throughput is decreased. number of cows which go around a second time, entry and exit stops and the size of the parlor (num- The number of stalls or size of the rotary parlor ber of stalls) influence the performance of rotary affects the available unit on time. A rotary parlor parlors. The entry time will determine the maximum must be large enough to allow approximately 90 number of cows that can be milked per hour. For percent of the cows to be milked out in one trip example if the entry time is 10 seconds, the maximum around the parlor. throughput will be 360 cows per hour (3600 seconds per hour / 10 seconds per stall = 360 cows per hour). This is referred to as theoretical throughput.

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Cow Return Strip or Wipe Attach Units

Cow Entry 302928 27 26 252423 22 21 201918 17 16 151413 12 11 109518 7 6 4 3 2

MILKER 3 MILKER 2 MILKER 1 MILKER 3 MILKER 2 MILKER 1

Cow Entry 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Minimal Routine - Grouping Routine Cow Return Double 30 Parallel Parlor (3 milkers)

Cow Return Strip or Wipe Attach Units

Cow Entry 30 29 2827 26 2524 23 22 21 20 19 1817 16 15 14 13 12 11 1098 765 432 1

Milker 1 - Strip or Wipe

MILKER 3 MILKER 2 MILKER 3 MILKER 2 MILKER 3 MILKER 2

Cow Entry 30 29 2827 26 2524 23 22 21 20 19 18 17 1615 14 13 12 11 1098 765 432 1 Minimal Routine - Sequential Routine Cow Return Double 30 Parallel Parlor (3 milkers)

Cow Return Strip or Wipe Attach Units

Cow Entry 30 29 2827 26 252423 22 21 20 19 1817 16 15 14 13 12 11 1098 765 432 1

MILKER 3 MILKER 2 MILKER 1

Cow Entry 30 29 2827 26 2524 23 22 21 20 19 18 17 1615 14 13 12 11 1098 765 4321 Minimal Routine - Terroritial Routine Cow Return Double 30 Parallel Parlor (3 milkers)

Figure 1. Different Milking Routines for Parallel and Herringbone Parlors

4 The University of Arizona Cooperative Extension

Cow Return Strip or Wipe - 4 to 8 seconds Attach Units - 8 to 10 seconds

Cow Entry 201918 17 16 151413 12 11 109518 7 6 4 3 2

Milker 1 - Strip or Wipe Milker 2 - Attach

Cow Entry 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Minimal Routine -Sequential Routine Cow Return Double 20 Parallel Parlor (2 milkers)

Predip - 6 to 8 seconds Cow Return Strip & Wipe - 10 to 14 seconds Attach Units - 8 to 10 seconds

Cow Entry 20 19 1817 16 15 14 13 12 11 10 98 7 6 5 4 3 2 1

Milker 1 - Predip Milker 2 - Strip & Wipe MILKER 1 MILKER 3

Cow Entry 20 19 18 17 1615 14 13 12 11 10 98 7 6 5 4 3 2 1

Full Routine - Sequential Routine Cow Return Double 20 Parallel Parlor (3 workers)

Figure 2. Sequential Milking Routines for Double 20 Parallel Parlors Using Minimal or Full Milking Procedures

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72 Stall Rotary w/Minimal Routine 4 Operators 416 Seconds Available Unit On Time

Reattach & Adjustment (Roamer)

Actual Stalls Milking - 52

n o i t t a 2 o Co R un se t er C l ockwi Attach 3 7 4 2 2 Operator Station Lag Time Exit Post Dip Wipe or Strip

Entry 8 sec entry time

72 Stall Rotary w/ Full Routine 5 Operators 400 Seconds Available Unit On Time

Reattach & Adjustment (Roamer)

Actual Stalls Milking - 50

n o 2 i t t a o 3 Co R Attach un se t er C l ockwi 2 3 4 Lag Time 4 2 2 Operator Station Wipe Lag Time Post Dip Exit Predip & Strip

Entry 8 sec entry time

Figure 3. Minimal and Full Milking Procedures in Rotary Milking Parlors

6 The University of Arizona Cooperative Extension Table 4. Rotary Parlor Performance (Cows per hour) % of Theoretical cows/hr Time 100% 90% 80% 70% 60% (sec/stall) 8 4 50 405 360 315 270 9 400 360 320 280 240 10 360 324 288 252 216 11 327 295 262 229 196 12 300 270 240 210 180 13 277 249 222 194 166 14 257 231 206 180 154 15 240 216 192 168 144 16 225 203 180 158 135

Measuring the Effectiveness of the Rou- the effectiveness of system cleaning and the proper cooling tine and Procedure Used of milk. Employee Influence: The manner in which cows are prepared Regardless of the milking procedure and routine cho- for milking. sen, employees will be more receptive and effective at Management Influence: The quality of water and the ability of performing procedures if they have a role in developing the water heater to produce water of the appropriate temperature. them. Employers can learn from employees, and incorpo- rating workers in decisions that affect their work im- LABORATORY PASTEURIZED COUNT. The LPC is a measure of proves morale and the working environment in general. bacteria that survive pasteurization. This group of bacteria Employee input is crucial! The easier a job is to under- has an influence on the flavor and shelf life of dairy stand, the easier the job is to manage. Keeping the routine products. The general sanitation of the CIP system and the as simple as possible and allowing employees to perform condition of the rubber-ware can contribute to a high LPC. equal amounts of work will minimize employee turnover and improve labor efficacy. The challenge of many dairies Employee Influence: The manner in which cows are prepared for is motivating milkers to properly clean teats prior to milking as well as attention to the condition of rubber goods and attaching units. Conducting a milker meeting to clearly the wash-up. explain the procedures expected in the parlor and why Management Influence: The bacterial quality of the wash water each step is important has proven successful for numer- and the choice of detergents and sanitizers. ous dairies. Milking procedures should be written (in the language of choice) and given to all milkers prior to COLIFORM COUNT (CC). The CC is a measure that reflects the performing the procedure. Posting milking standard extent of fecal bacteria exposure to milk. Coliform bacteria operating procedures (SOPs) on parlor walls so that all can enter milk as a result of milking dirty, wet cows or may employees can clearly see them can be very beneficial. result from coliform growth within the milking system.

Since there are numerous measures of milk quality, Employee Influence: Employee hygienic practices have substan- management needs a clear understanding of each of the tial control over the CC. The milking of clean and dry udders will measures and needs to establish clear goals with regard to limit exposure. each. Below are typical milk quality, udder health and Management Influence: CC problems may be associated with a general Clean In Place (CIP) sanitation measurements and poor CIP system. the influence by both management and employees (adopted from VanBaale et al. 2001). PRELIMINARY INCUBATION (PI) COUNT. The PI count is a measure of bacteria that will grow well at refrigerator STANDARD PLATE COUNT (SPC). The SPC is the total temperatures. The PI is controlled by strict cow sanita- quantity of viable bacteria in a millimeter (ml) of milk. The tion, excellent system cleaning and proper cooling of SPC is a reflection of the sanitation used in milking cows, milk.

The University of Arizona Cooperative Extension 7 Employee Influence: Udder preparation and sanitation has a Employee Influence: Adequately covering all of the teats, positive effect on the PI. performing basic equipment checks and maintenance, and Management Influence: The efficacy of the CIP washing following a well designed milking procedure SOP to the system. letter. Management Influence: Type of teat dip used, the condition SOMATIC CELL COUNTS (SCC). Bulk tank milk SCC of the cow bedding environment, implementing a well reflects the prevalence of mastitic quarters in the herd. designed milk procedure and maintaining properly function- An individual cow SCC reflects the number of quarters ing equipment in the milking parlor. infected and the severity of those infections. Remem- ber that SCC reflects both clinical and subclinical mas- ADDED WATER. Milk is routinely tested for added water, titic quarters being added to the bulk tank. If you are using the freezing point test. Less than completely not identifying the clinical quarters and eliminating honest producers sometimes add water to the milk in them from the supply, they can significantly influence order to increase the volume. Water may be added bulk tank milk SCC. The economic influence of SCC on accidentally to milk by failure to drain the milking milk yield, milk quality, product yield, and product system fully before the milking begins. quality is significant. Employee Influence: During wash-up and sanitation of the Employee Influence: Regardless of the type of mastitis that milking system the employee can assure that all excess water affects a herd, the manner in which the cows are milked can is drained from the system. In the case of farms that have a have a significant influence on the rate of new infections. several-hour period between milkings, standing water in the Despite the milkers’ important role, a host of other factors system may also be associated with elevated bacterial counts. may influence the somatic cell count. For example, the condition of the cow bedding environment and the commin- ANTIMICROBIAL DRUG RESIDUES. Legally, most antimicro- gling of chronically infected cows with noninfected cows ((in bial drug residues are not tolerated in milk. A few have the milking parlor) are major risk factors over which the legal tolerances, although the levels are extremely low. employee has little control. The type of drug and the manner of its application can greatly influence the potential for milk residues. Regu- CLINICAL MASTITIS. A proportion of mastitis infections latory scrutiny has made dairy producers increasingly become severe enough to become clinical. The clinical more accountable for eliminating drug residue in milk. signs include changes in milk appearance and may include signs of disease in the animal as well. Milk Employee Influence: Dairy farm management that instructs from cows with clinical mastitis cannot legally be the employee to medicate cows for specific problems also must included in the commercial supply. It is the milker’s expect that the employee be able to withhold that milk from responsibility to assure that the disease is detected the commercial supply. This employee must know which early and the milk is diverted for discard or noncom- cows are medicated and how long the milk is to be withheld. mercial use. Some dairy farm employees are instructed in the use and interpretation of milk residue tests. Employee Influence: As is true for SCC, the employee has partial control over factors that influence the new infection SEDIMENT. The sediment in milk is a measure of the rate. Similarly, the employee has partial influence over the general filthiness of cows. This fine debris moves clinical mastitis rate. However, critical practices like teat through the farm milk filter, and is detected by the milk dipping and thorough drying of the udder before applying the processor. High sediments may be associated with milking unit are practices that affect the rate of new infection. higher bacteria counts. However, some bedding mate- A proportion of these new infections will become clinical. The rials, like river sand, may contain very fine particles employee has an additional influence on the manner in which that are measured in the sediment evaluation. cows with clinical mastitis are managed. Early detection of Employee Influence: The general methods for cow and udder the disease is very important. Effective mitigation of the preparation will affect the amount of sediment in the milk. disease depends on prompt detection and management. A delay of eight to 12 hours can result in the incorporation of If the above milk quality and udder health measure- poor quality milk into the commercial milk, and may result in ments are acceptable, then the milking procedure and greater disease costs. equipment being used is most likely acceptable. Addi- TEAT AND TEAT-END CONDITION. The conditions of teats tionally, teat condition and teat end scoring should be are a direct reflection of the cow’s environment, teat done on a regular basis to evaluate the health of the dips being used, equipment settings, functionality, and udder. up keep. In addition, the milking procedures and how well they are being followed impacts teat and teat-end condition.

8 The University of Arizona Cooperative Extension Measuring Parlor Performance Conclusion Everything revolves around the parlor. Because parlors One procedure or routine will not meet the needs of all are fixed assets, increasing their use increases profits. dairy producers. The true test of a milking procedure Milking cows 21 to 22 hours a day, depending on the and routine is in the end results relative to milking time required for properly washing the system, makes quality, udder health, and parlor throughput. Produc- the best use of this asset. Milking parlor performance tivity is determined by people, which includes the has been evaluated by time and motion studies caliber of employees, their level of motivation, and the (Armstrong and Quick, 1986) to measure steady-state effectiveness of management. Clearly defined goals throughput (cows per hour). Steady state throughput need to be established, monitored, evaluated, and re- does not include time for cleaning the milking system, evaluated. maintenance of equipment, effects of group changing, Managers must demonstrate interest in employees, and milking hospital strings. These efficiency measure- meet with them regularly (at least weekly), provide ment studies also allow us to look at the effect of feedback without attacking their ego and be sensitive different management variables on milking parlor per- formance. Some typical efficiency measurements are: to cultural differences.

Cows per hour (CPH). The total number of cows milked References in one hour. Armstrong, D. V., and A. J. Quick. 1986. Time and Cows per labor hour (CPLH). CPH divided by the motion to measure milk parlor performance. J Dairy total number of milkers. Sci. 69(4): 1169-1177. Milk per hour (MPH). The total amount of milk Armstrong, D.V., M.J. Gamroth, and J.F. Smith. 2001. harvested in one hour. Milking Parlor Performance. Proc. of the 5th Western Milk per labor hour (MPLH). MPH divided by total Dairy Management Conference, pp 7-12. Las Vegas, number of milkers. NV. Turns per hour (TPH). Also called parlor throughput. Rasmussen, M.D., E.S. Frimmer, D.M. Galton and L.G. The number of times cows enter and exit a parlor in one Peterson. 1992. Influence of premilking teat preparation hour. and attachment delay on milk yield and milking performance. J. Dairy Sci. 75:2131. Parlor throughput can be further broken down into several individual time measurements such as: Smith, J. F., J. P. Harner, D. V. Armstrong, T. Fuhrman, M. Gamroth, M. J. Brouk, D. Reid, and D. Bray. 2003. Selecting and Managing Your Milking Facility. Pro- 1. From exit of the previous group until the first cow ceedings of the 6th Western Dairy Management Confer- is touched (only if forestripping before pre-dip- ence, March 12-14, 2003 Reno NV. ping). Smith, J.F., D.V. Armstrong, and M.J. Gamroth. 1997. 2. From exit of the previous group until the first cow Labor Management Considerations in Selecting Milk- is pre-dipped. ing Parlor Type & Size. Proc. of the Western Dairy Management Conference, pp. 43-49. Las Vegas, NV. 3. From pre-dipping to drying (check minimal “kill time”). Stewart, S., S. Godden, P. Rapnicki, D. Reid, A. Johnson, 4. From exit of the previous group until the first unit and S. Eicker. 2002. Effects of Automatic Cluster is attached Remover Settings on Average Milking Duration, Milk Flow, and Milk Yield. J. Dairy Sci. 85:818-823. 5. From exit of the previous group until all units are attached VanBaale, M. J., D. Fredell, J. Bosch, D. Reid, and C. G. Sigurdson. 2001. Milking Parlor Management, Quality 6. From exit of the previous group until all units are Milk Production, From Harvest to Home. Food & detached Beverage Division, Ecolab inc. St. Paul, MN. USA. 7. From when all units are detached until exit again VanBaale, M. J., and John F. Smith. 2004. Parlor Management for Large Herds. Short Course, National Mastitis Council, Charlotte, NC. Paper available upon request [email protected]

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