By Dr. Micaela LoConte, DVM, Keseca Veterinary Clinic, Geneva, NY
Each farm will have its own preferences for a specific milking preparation routine, but all of them should include these four basic steps: Strip, Dip, Wipe and Attach. Let’s outline some important aspects of each step and things to keep in mind when trying to come up with your own combination.
This step is important for two main reasons; providing adequate stimulation to improve milk let down for the cow and detecting abnormal milk (mastitis). Each teat should be stripped out 3-4 times for a total of around 10-20 seconds per cow. As soon as stimulation is applied (especially to the teat end) oxytocin is released and travels to the hypothalamus to tell the cow to let down her milk. If cows are not properly stimulated, or are stressed during preparation, this will inhibit the let-down of milk and cause bimodal milk flow. Bimodal milk flow is a high milk flow rate followed by a low or no milk flow within the first two minutes of milking. This is a result of the reserve of milk in the cistern coming out quickly, but the mammary gland itself has not started secreting enough milk to continue the high flow rate. If this is a recurring issue, you can see negative changes in teat end health including rough teat ends (hyperkeratosis), and hardness at the end of teats (edema).
The second reason to strip out each quarter at milking is to detect mild to moderate cases of mastitis. Abnormal milk may have clots, flakes or be an abnormal color. If you are milking in a tie stall barn, strip cups can make identifying mastitic milk easier and will reduce the amount of contamination of milk onto the beds. Once abnormal milk is identified, an aseptic sample should be taken and cultured to identify what is causing it.
The next important step in milking preparation is the use of a pre-dip to disinfect teats. Teat dip is most effective when teats are clean and not covered in organic matter, so they may need to be wiped off before applying your pre-dip of choice. The dip should cover the entire barrel of the teat but is not necessary up on the udder.
To evaluate the coverage of teat dip you can do the “paper towel test”. After the dip is applied, wrap a paper towel around the teat. There should be a singular blot of dip on the paper towel. Any spotty areas indicate where teat dip is missing. Whichever dip you decide to use, it should remain on the teats for a minimum of 30 seconds for sufficient kill-time. Dip cups should be monitored for cleanliness during milking and thoroughly cleaned between milking shifts.
Wipe
Teats should always be cleaned either with a single use paper towel or individual cloth towels. Using towels on multiple animals can increase the chances of spreading contagious pathogens from cow to cow. The entire teat barrel should be wiped clean of all disinfectants before applying the milking cluster.
Careful consideration should also be taken when wiping teats to include the teat end. Any organic material left can potentially be sucked into the teat canal during milking. When performing milking evaluations, I routinely test teat end cleanliness by taking an alcohol-soaked gauze pad and wiping the end of the teat after the milking technician has performed the wipe step. It is amazing how much dirt can become trapped if special attention is not paid specifically to the teat end!
A study performed at Cornell University in 2020 showed that the wipe step alone is not sufficient to provide adequate stimulation for appropriate milk let down (Wieland et. al. 2020). Cows that were prepped without a strip step had longer unit on-times, lower 2-minute milk yields, and more time spent in low flow. Cows will milk better and be happier at milking with proper stimulation!
The timing of attachment of the milking cluster is critical to successful milk harvest and optimal let down. As a rule, the milking cluster should be attached at least 90-120 seconds after initial stimulation (the strip step). This gives enough time for the milk ejection reflex between the cow’s brain and udder to properly activate.
If the cow is not properly prepared for the unit to be attached, teats will be subject to high vacuum and low milk flow, which can cause the hyperkeratosis mentioned previously. Cows with poor teat condition are at a higher risk of intramammary infections and higher SCCs. The next time you prepare your cows for milking, get out your watch and see if you are meeting this requirement or not!
Unit on time is the last component of milking that you should pay attention to. Appropriate time from unit attachment to detachment should be less than 5 minutes at each milking. If cows are properly stimulated, and in a comfortable environment this can easily be achieved. There are always some cows that are an exception to the rule, but on average this should be the goal. Overmilking time, or time in low flow towards the end of milking, should be kept at less than one minute per day per cow (30 seconds/milking for 2X herds or 20 seconds/milking for 3X herds). This will minimize the amount of teat end damage and keep cows from becoming uncomfortable during milking.
Timing plays a crucial role in developing the proper milking preparation routine for your cows. Keep in mind the recommendations listed above when determining what is best for you and your farm! Cows thrive on routine so once established, it should be carefully followed at each milking to keep cows happy and healthy, and to maintain the highest milk quality standards. If you would like to learn more or are interested in having your milking routine evaluated, I encourage you to reach out to your local veterinarian or milk quality specialist!
Dr. Micaela LoConte is a large animal veterinarian in the Finger Lakes region of NY at Keseca Veterinary Clinic. The practice services dairy farms of all sizes as well as beef farms. Dr. Micaela’s interests include milk quality, calf care, reproductive management and employee training. She can be reached at Keseca Veterinary Clinic PO Box 267 Geneva, NY 14456, 315-781-1378, mloconte&@kesecavet.com
Posted: to Organic Production on Sat, May 17, 2025
Updated: Sat, May 17, 2025
