Relationship Between Critical Control Point Before Milking and Raw Milk Quality on a Dairy Farm

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  • ENOKIDANI Masafumi
    Hokkaido Dairy Management Services Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine
  • KIDA Katuya
    Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine
  • MIYAMOTO Akio
    Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine

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  • 酪農家の搾乳作業重要管理点の検討とバルク乳質の関係
  • ラクノウカ ノ サクニュウ サギョウ ジュウヨウ カンリテン ノ ケントウ ト バルク ニュウシツ ノ カンケイ

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Abstract

The aim of this study is to clarify the critical control points (CCPs) in milking procedures (MPs) for milk hygiene on dairy farms. Video records of MPs on 33 dairy farms were analyzed, the precision was determined, and the methods of teat cleaning were classified into three : “twisting”, “wrapping” and “slipping down.” The precision of each MP and the methods of teat cleaning were compared to annual data on bulk milk somatic cell counts (SCC) and total bacterial counts (TBC). Farms with “twisting” (10 farms) were found to have lower average bulk-milk SCC than farms with “wrapping” (6 farms) and “slipping down” (17 farms), at 156,000/ml, 219,000/ml and 255,000/ml, respectively (P<0.01). For the rate of teat surface coverage in post-dipping, a lower SCC was observed on farms with a “high” rate (10 farms) than those with a “mid” rate (18 farms) or “poor” rate (5 farms), at 161,000/ml, 217,000/ml and 344,000/ml, respectively (P<0.05). The other procedures produced no significant differences in the SCC. Because of the low average TBC on most dairy farms (<30,000 cfu/ml), there is no significant difference among the different precisions or methods of MPs. To maintain high hygienic milk yielding, CCPs during MPs are cleaning the teat surface by “twisting” and “deep coverage in post-dipping” which can remove filth completely, disinfecting the teat surface perfectly.

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