Parameters in Milk Quality and Mastitis

PRESENTATION

BROCHURE

PARAMETERS IN MILK QUALITY AND MASTITIS Mireille Chahine Patricia Villamediana

Parameters in Milk Quality and Mastitis

This book provides a practical update about bovine mastitis and its relation to milk quality. It describes the most important organisms causing clinical and subclinical mastitis and provides practical solutions to troubleshoot and improve milk quality parameters on dairy farms. The book addresses the diverse steps and elements involved in milking, from the cow and milking equipment to the workers and cows’ housing.

PARAMETERS IN MILK QUALITY AND MASTITIS Mireille Chahine Patricia Villamediana

TARGET AUDIENCE:

✱✱ Production animal vets.

Dairy Cattle ✱✱ Animal production technicians ✱✱ Veterinary students FORMAT: 11 × 20 cm NUMBER OF PAGES: 96 NUMBER OF IMAGES: 55 approx.

BINDING: hardcover, wire-o

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Authors MIREILLE CHAHINE Professor and Extension Dairy Specialist in the Animal and Veterinary Science Department at the University of Idaho (USA).

PATRICIA VILLAMEDIANA Professor in the Department of Biology, Experimental Faculty of Science, University of Zulia (Venezuela).

KEY FEATURES:

➜➜ Practical tool to manage mastitis and improve milk quality on commercial dairy farms. ➜➜ A system approach to troubleshoot milk quality problems on dairies. ➜➜ Topics addressed in a practical and clear way.

Parameters in Milk Quality and Mastitis

Presentation of the book Mastitis is the costliest disease affecting dairy cows. It is a global problem that impacts animal health and welfare and the profitability of commercial dairy farms.

This book provides veterinarians, animal scientists, students, herdsmen and farmers with practical tools to manage mastitis and improve milk quality on modern commercial dairies. It discusses the parameters of milk quality, identifies contagious and environmental mastitis-causing organisms and provides information to decrease the incidence of clinical and subclinical mastitis, thus improving milk quality.

The book offers a system approach to troubleshoot and improve milk quality in dairy cows by addressing all components affecting the parameters of milk quality, including the milking routine, the milking machine, the environment, the dry period, the workers, as well as other factors that impact milk quality.

Topics are presented in a practical and clear way with the objective of increasing the reader’s knowledge while providing information that could be applied in a real-world setting at the production site. Other factors beyond the biology and mechanics of mastitis, including the human and economic factors, are also presented allowing a potential reduction in the employees’ workload and an increase in economic benefits from reduced costs, increased cow health, and improved milk quality.

Authors Mireille Chahine Dr. Mireille Chahine is a professor and Extension Dairy Specialist in the Animal and Veterinary Science Department at the University of Idaho, USA. She graduated in agricultural engineering from the Lebanese University (Lebanese Republic) and holds a specialized postgraduate degree in animal sciences from the International Center for Agronomic Studies in Zaragoza (Spain), a master’s degree in animal sciences from the Autonomous University of Barcelona (Spain) and a PhD in animal sciences from the University of Minnesota (USA).

Dr. Chahine’s extension programs have focused on applied dairy management. She serves as a resource for stakeholders including dairy producers, dairy employees, dairy managers, allied industries representatives, veterinarians, extension educators and the general public.

She is an active member of the National Mastitis Council. In addition to extension, Dr. Chahine, conducts on-farm/applied research addressing milk quality, nutrition and environmental issues. She is a member of NC-2042, a multistate research group focused on dairy management. Dr. Chahine has published more than 65 peer-reviewed articles and has given more than 300 presentations in the USA and internationally.

Parameters in Milk Quality and Mastitis

Patricia C. Villamediana Monreal Dr. Patricia Villamediana graduated in veterinary medicine from the University of Zulia (Venezuela) and holds a PhD in cellular biology from the Autonomous University of Barcelona (Spain).

Dr. Villamedina has been professor at the University of Zulia since 2000. She has taughtmodules of the university’s bachelor’s and master’s degrees in biological science. She currently teaches master’s degree and PhD students in animal reproduction.

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Dr. Villamediana has served as an editor for the book Fisiología y biotecnología del embrión (Embryo Physiology and Biotechnology), a reviewer for multiple journals and has published more than 30 peer-reviewed publications.

Table of contents 1. Introduction 2. Intramammary infections Innate response Somatic cell counts

3. The mastitis organisms and their impacts on milk quality Contagious organisms

Staphylococcus aureus Streptococcus agalactiae Mycoplasma spp.

Protothecas spp.

Environmental organisms Coliforms

Escherichia coli Klebsiella spp.

Enterobacter aerogenes Proteus spp.

Pseudomonas aeruginosa

4. The milking routine and its effect on milk quality Premilking procedures Postmilking procedures

5. The milking machine and its impact on milk quality 6. The environment and its impact on milk quality Farm environment hygiene Cow cleanliness

7. Dry cow therapy Benchmarking milk quality and mastitis Troubleshooting

8. The human factor 9. The economics of mastitis 10. Conclusions

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PARAMETERS IN MILK QUALITY AND MASTITIS Mireille Chahine Patricia Villamediana

PARAMETERS IN MILK QUALITY AND MASTITIS

Milking is a crucial daily process on dairy farms across the world,

3 The milking routine and its effect on milk quality

• To prime the mammary gland and increase stimulation prior to

with the milking routine being the most important environmental

attaching the milking unit

influence on the teat end and on milk quality. The role of milk-

• To detect clinical mastitis

ing procedures is often overlooked in dairy management. A sound milking procedure will increase milk production, produce cleaner milk, reduce the spread of mastitis, increase the milking equipment’s efficiency, reduce milking time and increase the net income of the dairy herd.

The premilking procedure typically involves the following steps:

DISINFECTION OF THE TEATS The penetration of mastitis-causing organisms into the mammary gland through the teat canal leads to new intramammary

PREMILKING PROCEDURES

infections. The pathogen concentration in or near the teat orifice

Daily milking is an important area of herd management and could

(Mein et al., 2004). Sanitizing teat ends helps to remove patho-

probably be considered the most important five minutes in milk

gen sources such as manure and mud and will lead to a signif-

production. Correct milking procedures should be developed into

icant decrease in the concentrations of pathogens on the liners

routine practices that are followed consistently by all milkers

that could be transferred to other cows milked by the same milk-

regardless of time and schedule. Dairy cows are creatures of

ing unit (Fig. 1).

has a major influence on the rate of new intramammary infections

habit and respond favorably to a consistent and systematic approach to milking. Cows also milk faster and more completely in a relaxed environment. Oxytocin release can be inhibited in stressful situations and the inhibition is associated with high levels

The removal of mastitis-causing organisms during milking will significantly reduce the risk of new infections.

of β-endorphins (Bruckmaier et al., 1993). A pleasant atmosphere in the milk barn is conducive to fast, efficient milking. A milking parlor is no place for clubs, sticks and whips. A series of steps are required to correctly prepare the cow for milking. These steps will clean the udder and cause milk let-down to occur.

The premilking routine is an essential part of a successful milking procedure of dairy cows as it has a direct effect on milk quality, proper milk let-down, mammary health and milking efficiency.

Except in the case of Automated Milking Systems (AMS), the premilking routine is typically performed manually. The objectives of the premilking procedures are:

• To clean and sanitize the teats 2

Figure 1. Predipping the teat ends will reduce the number of mastitiscausing pathogens.

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PARAMETERS IN MILK QUALITY AND MASTITIS

3 The milking routine and its effect on milk quality

This point is highlighted by the increased rate of intramammary infections during the dry period when teats are not being regularly sanitized and the keratin lining of the teat canal is not being routinely replaced.

As an alternative to washing the teats with water, a large number of dairy producers choose to use teat disinfectants prior to milking to sanitize the teats. The teat disinfectant will work significantly better on teats that are not covered with dirt and manure.

The use of premilking teat disinfectants has been studied for decades. Various products can be used as disinfectants such as iodine-based solutions, iodine-based gel, sodium hypochlorite, dodecyl benzene sulfonic acid, chlorine, chlorhexidine, phenolics and alcohol. Gibson et al. (2008) demonstrated that a chlorine-based dip followed by a dry wipe was effective in

Figure 2. Teats should be adequately cleaned even if the udder is dirty.

controlling cow mastitis. Robertson et al. (1994) demonstrated that teat orifices colonized with Staphylococcus aureus were 3.3 times more likely to be associated with intramammary infections. Therefore, reducing the number of mastitis-causing pathogens prior to milking is extremely important. Given the number of mastitis-causing organisms on nonsanitized teats compared with teats that are chemically disinfected, the inclusion of a disinfection step in the premilking routine is recommended. The use of a premilking teat disinfectant along with drying will reduce the milk’s bacterial count as well as the risk of new intramammary infections by reducing the number of pathogens on the teat skin prior to the attachment of the milking machine. It is important for teats to be free of dirt before the disinfectant is applied even when the udder is dirty (Fig. 2).

The teat disinfectant should remain in contact with the teat for 20 to 30 seconds for proper teat sanitation to be achieved.

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A variety of teat disinfectants can be used and their availability is dependent on the local legislations in the country where they are used. In the USA, teat dips are considered a drug and iodine-based predips are very common while their use is limited in the European Union due to fear of iodine residues in the milk. Lowering iodine concentrations from 1 % to 0.1–0.5 % in predips reduces iodine residues in milk without changing efficacy (Nickerson, 2001). Water is not commonly used in the USA to clean the teats. If water is to be used in the premilking routine, only a small amount should be applied and milkers should avoid wetting the entire udder and/or flank area. Excessive water makes drying nearly impossible and might increase the incidence of new mammary infections by transferring mastitis-causing pathogens to the teat orifice. It is important for the teats to be dry and well stimulated before the milking machine is attached.

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PARAMETERS IN MILK QUALITY AND MASTITIS

3 The milking routine and its effect on milk quality

FORESTRIPPING In dairy cows, immediate attachment of the milking unit will allow for the harvest of the cisternal milk fraction which amounts only to 20 % of the milk in the cow’s mammary gland. The remaining 80 % of milk is stored in the alveoli and not readily available until the activation of the milk-ejection reflex (Bruckmaier and Blum, 1998). Milk ejection is therefore necessary to optimize timely milk removal (Bruckmaier and Wellnitz, 2008) and fat composition (Ontsouka et al., 2003). When the cow enters the milking barn, the milk is distributed throughout the mammary gland in the milk producing cells (alveoli). Milk let-down is a normal process that forces the milk from these cells into the mammary gland cistern so the milk can be harvested. Fast, complete milk removal

Figure 3. A proper premilking routine will adequately stimulate milk letdown and speed milking.

depends on a good let-down.

The intensity and duration of stimulation may have an impact on

bacterial count compared to milk in higher parts of the udder.

the amount of oxytocin released (Weiss, 2003). Increasing the

Forestripping will allow for the removal of this milk, thus reducing

stimulation time from 0 to 120 s did not affect milk yield. However,

the SCC in the bulk tank and the potential to infect healthy cows

the enhanced stimulation increased the milk flow rate and

milked with the same machine. Gently strip the teat 2 to 3 times

decreased the milking time. This could have a significant effect

and check for abnormal milk.

on the health of the teat ends as well as the number of cows milked per hour (Gorewit and Gassman, 1985). Cows well primed 60 to 90 seconds before milking will milk faster, have less udder irritation, have a more constant production, produce more milk and are more profitable (Fig. 3).

DRYING AND ATTACHING THE MILKING UNITS The teats should be dried completely with a single towel (Fig. 4).

It is important not to share towels among cows to avoid transfer-

Forestripping is defined as the presquirting of milk from each quarter to break the seal in the teat canal and to check for abnormal milk.

ring mastitis-causing pathogens from one cow to another. No water should collect on the teat end after adequate drying. Attention should be paid to any water that is being used to clean the parlor, as it should not splash the teat ends.

Forestripping will also clean the teat end of debris and will stimulate proper milk let-down. In addition, milk in the canal and at base of the teat has an elevated somatic cell count (SCC) and

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Incomplete or inadequate drying can lead to outbreaks of environmental mastitis and lower quality milk.

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PARAMETERS IN MILK QUALITY AND MASTITIS

3 The milking routine and its effect on milk quality

Sanitizing, presquirting and drying prime the cow for milking.

These procedures stimulate the cow for milking and cause the release of the let-down hormone oxytocin. If milk let-down does not occur, milking will be incomplete and slow. Oxytocin is short-lived in the bloodstream and milking machines should be attached before oxytocin clears from the blood. Thus milking machines should be attached to the teats approximately one minute after the initiation of the premilking routine with as little air admission as possible. Milkers should be adequately trained so that 95 % of the teat cups are attached without audible air leaks. Milking should be done as quickly and rapidly as possible, and air and milk movement through the short milk tube should not be obstructed. Individual quarter teat cups should not be dropped near the end of milking. This, too, can impact milk quality and increase the chances of new intramam-

Figure 4. Teats should be dried completely with a single towel.

mary infections. Rushing to attach the milk unit might reduce the length of the premilking routine but will ultimately lead to a slower milk flow and thus a significant increase in milking time.

It is also very important to maintain regular and consistent milking intervals, as milk needs to be regularly removed to maximize milk synthesis and yield.

POSTMILKING PROCEDURES REMOVAL OF THE MILKING UNIT Machine stripping of the cows should be avoided. The two most critical times for udder damage to occur during milking are at the beginning, due to poor stimulation, and at the end, from

An accumulation of milk in the mammary gland will increase

overmilking, excessive stripping and improper removal. Over-

intramammary pressure (Sjaastad et al., 2010). This leads

milking can be prevented by the use of automatic detachers. In

to a decrease in mammary blood flow, which decreases the

the absence of automatic detachers, milkers need to be trained

uptake of milk precursors resulting in a decrease in milk syn-

and attention has to be paid to milk flows to avoid overmilking.

thesis (Delmaire and Guinard-Flament, 2006). A decrease in mammary blood flow could also lead to an increase in the microbial colonization of the mammary gland as milk removal

POSTMILKING DISINFECTION

has a washout effect (Sandholm and Korhonen, 1995). These

After the milking unit has been removed, the teats need to

practices are not always followed at each milking, as proce-

be disinfected with a recommended, effective and approved

dural drifts tend to happen. When observing milking proce-

teat dip covering 75 to 90 % of the entire teat. The teats are

dures it is important to check that they are being properly

bathed with milk during the milking process and the teat dis-

executed.

infectant will remove the milk film from the teat after the milking

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PARAMETERS IN MILK QUALITY AND MASTITIS

3 The milking routine and its effect on milk quality

machine is detached. If not, the milk film will be a perfect growth medium for the mastitis-causing organisms that are on the teat, especially if these come into contact with manure and organic bedding. This will help prevent pathogens from entering the teat end and help reduce the incidence of mastitis and improve milk quality. Good teat disinfectants should have documented efficacy against the major mastitis pathogens. In addition, they should be economical and should maintain good skin condition. Both traditional and barrier teat dips are available.

OTHER CONSIDERATIONS After the milking is done, cows should exit the parlor to fresh water and feed rather than lie down (Fig. 5). This will allow the teat end to close before exposure to pathogens present in the bedding. It takes 25Â to 30Â minutes for the sphincter at the

Figure 5. Cows should have access to fresh feed immediately after milking to allow the teat ends to close before the cows lie down.

end of the teat canal to close. The milking should be regular by starting at the same time and in the same way every day.

A milking routine should be followed consistently. In addition, milking routines should be optimized to avoid wasted efforts.

All cows known to have mastitis or other conditions should be separated from the herd, housed in a separate pen and milked

Once a suitable milking routine has been developed, it should be typed, distributed to the milkers in their native language and posted in the milking parlor.

last to avoid the spread of disease from cow to cow. A practical method to evaluate the milking routine consists is checking the milk filters used during milking. Dirty filters indicate that

Training should be conducted to explain the reason behind the

teats are not being adequately cleaned prior to milking. Filters

different steps in the routine. Clear communication of expecta-

that are full of garget indicate the possibility of clinical mastitis

tions that the routine needs to be followed by all milkers should

not being adequately identified. Both territorial and sequential

be part of the training. A good milking routine will ensure cows

milking routines are adequate as long as the steps and times

are being milked in a timely fashion while producing better qual-

are respected.

ity milk, thus providing for a more profitable dairy.

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