Dairy Goats: Milking Parlor and Procedures

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来自 University of Illinois at Urbana-Champaign 的课程

Lactation Biology

7 个评分

University of Illinois at Urbana-Champaign

Lactation Biology

7 个评分

Lactation and especially milk, which is the product of that unique mammalian process, are routinely encountered within our daily lives. Nevertheless, they often are poorly understood by many, even including many who are engaged in the business of producing milk. The overall course goal is to introduce fundamental concepts that form the basis for understanding the biology of lactation, the biology of the mammary gland, and the products of that important physiological process. As a learner in this course, you will be provided with a series of easily understood presentations that collectively will help you build a foundation for greater understanding of lactation. You will be able to engage with other learners so that you can extend your learning beyond the video presentations. Ultimately, you will be able to construct your own mental model for understanding the wide range of topics that relate to the biology of lactation. Upon completion of the course, you will be prepared to expand your knowledge and understanding of lactation from other sources and experiences as you pursue your individual interests. Before you start the course, I suggest that you identify a question or several questions about lactation that you already have on your mind. This could be from your own experiences, something you read about or saw, or something you have wondered about. Write down your question(s) and use that to help you decide how to engage with the content of this course. You might engage with the modules in the order they are presented, or start with a module that is of particular interest to you, or pick and choose modules in any order. I encourage you to engage in all of the types of learning activities that this course has to offer, including but not limited to, the discussion forums, quizzes, peer-review assignments, and concept maps and other learning aids.

从本节课中

Module 10: Comparative Lactation

In this module, we provide a series of videos that expands what has already been learned in other modules about the basic principles of lactation biology to a range of mammalian species. These videos focus on these animals in their native state, as well as some that have been domesticated for use as dairy animals and domestic livestock. This module is optional.

Dairy Goats: Farm Introduction7:16

Dairy Goats: The Kids5:19

Dairy Goats: The Does2:17

Dairy Goats: Milking Parlor and Procedures5:44

Dairy Goats: Cheese Introduction7:09

Dairy Goats: Making Cheese11:08

与讲师见面

Dr. Walter Hurley, PhD
Professor Emeritus
Department of Animal Sciences

[SOUND]

We're in the milking parlor right now, in the process of milking.

This is Wes Jarrell, the other proprietor of Prairie Fruits Farm.

We met Leslie, his wife, earlier.

So we're going through the milking process right now.

Again, thank you, Wes, for having us.

>> Thanks for coming.

>> And sharing this experience with us.

So our milker today is Courtney Tilligen,

she's a student at the University of Illinois.

We're going to watch the milking process now and see how they do it.

>> They have a holding area in the back and we get them into that area.

Then they walk up a ramp and down the platform to the end.

We feed them grain on sand, so they're lured into their head locks.

Once they get in, their heads are locked in place so they can't get back out.

We first dip each teat in iodine and

lanoline, and that sanitizes the surface of the teat.

We have to leave that on for at least 30 seconds, after which time we use one paper

towel per goat to remove the excess iodine on the teat.

Courtney comes by and strips out some milk.

We have a strip cup that lets us look at the quality of the milk and

make sure that it's not got any imperfections in it.

It also cleans the teat opening.

So now Courtney's turned on the vacuum system and

we're hooking up alternate goats.

We've found that in designing the system that we wanted to do it so

one person could just keep steadily busy with the goats.

And we could keep track of the milking so we don't over milk.

There's time for the goats to finish the grain,

but they're not standing around too long.

It takes between one and two minutes usually on each goat to milk out.

Right now we're milking about four rounds of the older goats.

And then we have one round of the Nigerian goats and

the first-year goats that take some extra time and attention.

So we milk at 5:30 AM and 5:00 PM most of the time.

We have gone to once a day milking right at the end of the lactation in the fall,

in October, well, November, December.

Components go up in the milk but the volume goes down significantly, so

we've pretty well stuck to twice a day, even late in the season.

>> How much mastitis do you have?

I don't think you have very much here.

>> We don't think we have any that we detected.

There was none in the first DHI samples that were about two-thirds of

these goats were fresh last month when we did DHI, and we didn't have any.

If we get a high number, we take a sterile milk sample and

analyze it on Petri plate testers and

make sure there's no pathogenic bacteria in the system.

And if there are, then we treat the doe and take her off the line, but

if it's not, we just try to be a little more sensitive about it.

Some of the does just naturally are always higher and some are always lower.

But clinical mastitis, we see almost none at all.

Then once the full milk is not visible in the lines, we move it to the next goat.

And once that's done,

we check to make sure that they haven't refilled, which they'll do.

And if they have, we put them back on for a few seconds to empty that.

And then we pull them off completely.

At that point, we go back down the line,

dip them in the iodine solution again from a different container.

And leave that iodine on them so that when they go back into the barn,

they're less likely to pick up any contaminants that could

invade the teat and the udder and cause mastitis or infections.

And then we open the headlocks and they go back to the barn.

After we've finished milking, we need to clean the system, so

we have what's called a clean in place, or a CIP setup.

We hook the inflations up to those black cups, which are called jetters.

That completes a circuit so that we can fill a sink in the milk house with

solution and then circulate that solution through a pipeline to clean it all up,

and through the inflations themselves.

The first step is just a one-way rinse to flush out excess milk.

The second step is about 160-degree hot detergent that

circulates through the lines for 10 minutes to get rid of a lot

of the organic material that might otherwise hang out.

And the third step is a lukewarm acid, sulfuric acid,

that gets rid of milk stone, which is calcium caseinate, or

calcium protein precipitate that can happen in the lines.

Then we're done for the evening, that's all automatic.

After that, one hour before we start milking, the system kicks on and

circulates a sanitizer solution through it for five minutes.

That way, we're sure when we start,

we should start with a completely clean system.

[SOUND]

[SOUND]

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