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Milk Quality Info Sheet:
Troubleshooting High Bacteria Tests

Author: Jeromy Ten Hag - Milk Quality Assurance Program Lead/OMAFRA
Creation Date: 01 November 2001
Last Reviewed: 01 November 2001

 

Causes Management Tips
A. Poor Milk Cooling
  • Improperly adjusted or malfunctioning thermostat
  • adjust, replace or calibrate thermostat
  • Inaccurate or malfunctioning thermometer
  • If necessary, use a hand held thermometer to monitor bulk tank temperature for the immediate short term
  • adjust, replace or calibrate thermometer
  • Improperly working pre-cooler
  • call service dealer
  • Inadequate volume on 1st milking for proper agitation
  • check if service dealer can adjust paddle in the bulk tank
  • may need to change to a bulk tank of more appropriate size
  • Cooler was not turned on for 1st milking
  • turn on the cooler as soon as the milk reaches the agitator paddle
  • Inefficient cooling to 1ºC to 4ºC (34ºF-40ºF)

    >=> takes > 2 hours after 1st milking and > 1 hour after 2nd and subsequent milkings
    => blend temperature rises above 10ºC in 2+milkings

  • clean condenser radiator
  • ensure proper ventilation for condenser radiator
  • call service dealer for assistance
  • investigate the installation of a pre-cooler unit to obtain more efficient cooling
B. Milking Management
  • Dirty hands
  • ensure hands are clean before and during milking
  • wear nitrile/latex gloves
  • Dirty teats/udders
  • use proper udder preparation techniques
  • use adequate bedding and proper stall maintenance
  • restrict doe access to unclean areas
  • ensure adequate housing area for does
  • manage manure properly
  • Milking area floors unclean during milking
  • keep floors as clean as possible at all times
  • Milking unit drop-offs during milking
  • ensure correct vacuum level is used during milking
  • call milking equipment service dealer
C. Wash System Analysis
  • Inaccurate wash charts ==> not enough chemicals used to properly clean equipment
  • have the service dealer perform a Clean-In-Place (CIP) wash analysis and update the wash chart that is to be posted in the milkhouse
  • Unclean CIP contact surfaces
  • see section D) and the infosheet "Troubleshooting Films and Deposits On Dairy Goat Milking Equipment"
  • Wash sink drain not closing properly
  •  call service dealer
D. Wash Cycle Analysis
1. Pre-Rinse
  • start & end temperatures are too low
  • ensure water heater is adjusted and working properly for points 1-4 in section D)
  • start temperature should be between 110ºF-140ºF (43ºC-60ºC)
  • end temperature should be no less than 100ºF (>38ºC)
2. Wash
  • pH is not between 11-13
  • have chemical supplier/service dealer test pH and take corrective action
  • chlorine concentration is below 100 ppm
  • have chemical supplier/service dealer test ppm level and take corrective action, ideal chlorine concentration is 100-200 ppm
  • starting temperature is too low
  • start temperature should be 160ºF-170ºF (71ºC -76ºC)
  • ending temperature is too low
  • ending temperature should be no lower than110ºF (43ºC)(49ºC or 120ºF in larger systems with meters)
  • circulation time is too long or too short
  • check posted wash chart…generally 6-10 minutes is time needed
  • water volume too low…milker units "suck air" in wash sink
  • adding water to wash sink manually: fill sink so milker units have at least 2-3 inches of water over the teat cups at all times
  • CIP water fill: call service dealer to adjust water volume
3. Acid Rinse
  • starting and ending pH >3.5
  • pH should be between 2.5-3.5…have chemical supplier/service dealer test pH & take corrective action
  • water temperature is incorrect
  • water start temperature must comply with manufacturer's recommendations as posted on the wash chart
E. Manual Wash
  • milk surfaces are not clean
  • see "Troubleshooting Films and Deposits On Dairy Goat Milking Equipment"
  • not all cleaning cycles are used (rinse, wash, acid rinse & sanitize)
  • use all cycles for proper cleaning
  • not enough chemicals used
  • refer to wash chart
  • improper cleaning chemicals used
  • use only approved dairy cleaners and sanitizers
  • worn out cleaning brushes
  • replace as recommended by service dealer
  • milk residue allowed to dry on milk contact surfaces
  • wash bulk tank immediately after milk is removed
  • wash milking system immediately after milking
F. Water Quality
  • Non-potable water used
  • contact the county health unit for information to rectify situation
  • may need to change water source if problem with current source cannot be solved
  • water contaminated with bacteria
  •  contact the county health unit for information to rectify situation
  • may be necessary to install a water treatment system to kill bacteria
  • continue to sample water at regular intervals to monitor quality
G. Equipment
  • Worn/deteriorated liners/rubbers
    e.g. black rubber parts "inking"
  • abide by a strict change schedule
  • use cleaning chemicals according to manufacturers recommendations

 

Sources: Dairy Farmers' of Ontario Udder Health Management and Field Service Staff

 

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