Troubleshooting Milk Quality Problems - Step by Step Protocol

Steps to take when you encounter poor milk quality:

  1. Check milk temperature.
  2. Ensure that the cooling unit lowers milk to as close as possible to 1°C (34°F) within one hour after milking.
  3. Check water temperature at the start [minimum 77°C (170°F)] and end [no lower than 49°C (120°F)] of the chlorinated alkali wash cycle.
  4. When dry, visually inspect the pipeline, milk hoses, inflations and any other milk contact surface for the presence of films.
  5. Observe a complete wash cycle of the milking and the cooling equipment. You may find that a pump or valve is worn and not working properly, or that chemicals are not being dispensed as required.
  6. Consult your equipment dealer and/or the inspector to discuss findings and arrange for a quality assistance inspection and/or a culture.
  7. Utilize the CMT or a strip cup to screen for udder health issues

For more information:
Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca
Author: OMAFRA Staff
Creation Date: 25 August 2014
Last Reviewed: 23 August 2017