A visit to a farm to establish why the farmer was running a high cell count, his remark was that’s how it’s all ways been and that why we don’t bother, asked if the milking machine was tested regular his comment was that it was tested 6 monthly and all is well, asked if the machine was tested dynamically the answer was that the dairy engineer said it would be a waste of money!
Most mastitis infections are related to conditions that expose the teat end to bacteria (e.g., contaminated teatcup liners, common wash or dry cloths, milkers’ hands, dirt or manure in dirty free stalls, muddy environment) and to situations that make it easier for these bacteria to penetrate the teat canal (e.g., squawking or slipping teatcup liners, flooded milk tubes or claws). They travel into the mammary gland where the infection causes an inflammatory response that can cause destruction of milk-secreting cells and release of leukocytes or somatic cells. The bacteria that usually cause mastitis are: Staphylococcus aureus, Streptococcus agalactiae, environmental streptococci, and coliforms. The most successful mastitis control programs concentrate on identifying and eliminating those conditions that expose the teat end to bacteria, assist their penetration through the teat canal, or interfere with the body’s immune system. Also they regularly monitor the herd’s mastitis status.
All of the bacteria listed above can be minimized by proper milking technique, combined with a properly designed and maintained milking system, and environmental conditions that allow cows to remain clean, dry, and comfortable. To minimize mastitis problems and to milk cows more effectively, attention must be paid to cow preparation, stimulation of milk let-down, and procedures used to apply or remove teat cups. From 1962-65, scientists with the National Institute for Research in Dairying in Reading, England, conducted two large field experiments involving 29 herds and 2200 cows and found that a pre-milking hygiene routine of disinfectant udder wash, individual towels, disinfecting rubber gloves worn by milkers, and teat dipping reduced new infections by 44%. In addition to these practices, pasteurization of teatcup clusters with hot water (185 degrees for 5 seconds) reduced new infections by 58%. The general goals for most herds should be to recover all of the milk that cows are bred and fed to produce in as short a period of time as necessary while minimizing effects on udder health and milk composition. However, many dairy farms pay too little attention to the importance of proper milking practices and routine.
A milking –time test was undertaken the vacuum at the claw was very low, the milkability was poor and unit on time was shocking.
If you believe that you can’t change then live with your mistakes.