Milking 

and Lactation

“Developing Future Leaders

for a Vibrant Dairy Community”

www.holsteinfoundation.org
Holstein Foundation, Inc. 1
2 MILKING and LACTATION NOVEMBER 2017
 Table of Contents
4 Understanding Lactation
5 Functions of the Udder

8 Lactation Curve

Stage 1

Stage 2

Stage 3

Dry Period

9 Metabolic Diseases

10 Functions of Hormones

11 Milking
14 Milk Quality

15 Mastitis

16 Milking Equipment

17 Milking Systems

20 Exercises

Holstein Foundation, Inc. 3

 Understanding Lactation
Lactation is the period of time that a mother secretes milk from her mammary glands. The lactation
cycle is the period between one calving and the next. The cycle is split into phases; the early, mid
lactation, late lactation and the dry period. In an ideal world, cows calve every twelve months, as they
must calve in order to be able to produce milk.

A dairy cow is a mammal. Mammals are animals that have hair, are warm-blooded and nourish their
young with milk. The mammary gland of a cow is
a fascinating structure. Mammary glands develop UDDER SUSPENSION & DIVISIONS
prior to birth and further develop and grow
when the cow is pregnant. We commonly refer
to the mammary glands of a cow as the udder.
These skin glands are located on the underside of
the cow, between the rear legs. The four glands
are referred to as quarters.

Several factors play a role in determining how

much milk a cow will give such as age, breed,
genetics and the environment. The average
Holstein cow produces 9 gallons or 75 pounds of
milk per day. However, the range can vary from
4 to 11 gallons a day. On average cows produce
90 glasses of milk per day. A cow should spend
10 to 14 hours a day lying in the stall resting and
making milk. Moderate exercise is important to
maintain high milk production. Mature cows
produce about 25% more milk than two-year-
olds. Milk production increases until about
eight years of age. Holsteins are the most UDDER ANATOMY — SUPPORTIVE TISSUE
prominent breed of dairy cattle producing
around 23,000 pounds of milk a year.

Approximately 400 to 500 gallons of blood

pass through the udder for each gallon
of milk produced. One of the roles of the
mammary gland is to take nutrients from
the cow’s blood and synthesize them into
milk that is then secreted into the mammary
gland. At the end of pregnancy these
glands undergo a process that initiates milk
secretion.

The production of milk requires that a cow

be in lactation, which is the result of giving
birth. Gestation is around 279 days, when the
majority of mammary development occurs.
The actual lactation begins at calving. It
doesn’t only involve the production of milk,
but also the development and function of the
mammary gland, the metabolic and reproductive status of the cow and the development of the calf.

Hormones and the removal of milk from the udder are the two key components that contribute to the
maintenance of lactation. In order for lactation to begin again the cow must be bred to produce calves
each year. Therefore, lactation is the result of having a successful reproductive program.

Colostrum is the first milk produced by the cow after calving. The composition of colostrum is different
from that of normal milk as it contains higher concentrations of antibodies.

4 MILKING and LACTATION

Functions of the Udder

Milk is a major source of nutrition and is The orifice, streak canal and cistern are all parts
composed of water, lactose, fat, proteins, of a cow’s teat. The orifice is the opening to
minerals and vitamins. Milk is produced by cells the papillary duct; normally held closed by the
grouped as hollow spheres and tiny storage sphincter muscle in the wall of the teat and
units called alveoli (singular: alveolus). They elastic tissue around the orifice. Invasion through
appear as sac-like structures and are lined with the orifice is the primary route in most cases of
epithelial cells. Epithelial cells are secretory mastitis. The streak canal is located at the end
cells that produce milk during lactation. Within of each teat. The canal is ¼ to ½ inch in length
each mammary gland are millions of alveoli. and is made up of extensions of the skin that lie
Since there are many alveoli, all the milk that close together. The streak canal is held closed
has been secreted from the cells into the by sphincter muscles. The streak canal prevents
alveoli empty into ducts and subsequent larger the escape of milk between milkings and acts
ducts which further lead to the gland cistern. as a barrier to the entry of bacteria. The teat
cistern is the final storage area of milk before
the cow is milked. The gland cistern joins to the
teat cistern at the base of the udder. It is located
just above the teat cistern and acts as a milk
reservoir. The gland cistern is
the largest storage area for
milk as it collects milk from
the major milk ducts that flow
into it and fills rapidly during
milk letdown. The teat cistern
is the cavity inside the teat
that holds ½ to 1½ ounces of
milk. The teat cistern is where
milk accumulates before it
is removed through the teat
end during milking. It refills
continuously during milking.

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 In the internal milk production process, STREAK CANAL AND LINING OF KERATIN
epithelial cells starts to replenish the milk
supply immediately at the end of milking.
The reduced udder pressure increases the
blood flow allowing for the high rate
of production. The hormone prolactin is
present to stimulate the epithelial cells.

The supramammary lymph glands or nodes

act as filters that destroy and remove
bacteria from the udder. The streak canal
is the main barrier against intramammary
infection. It is kept closed by a ring shaped
muscle at the lower end of a cow’s teat
called the sphincter. When a cow is milked
this causes the sphincter muscles to relax,
opening the orifice. The streak canal actually
remains open an hour after milking, so it
is important to help prevent bacteria from
teat end contamination. The cells that line
the streak canal contain keratin. Keratin is
a waxy substance similar to ear wax. This
substance helps to seal the teat end between
milkings and inhibits the growth of bacteria.

6 MILKING and LACTATION

UDDER ANATOMY — INDIVIDUAL TEAT The Fürstenburg's rosette is located
directly above the streak canal. It is made
up of loose folds of membranes that
smooth out as milk accumulates in the
udder. This aids in blocking the escape of
milk between milkings.

The most important support for the udder

is the median suspensory ligament. The
median suspensory ligament is located
at the center of the udder providing a
balanced suspension. It divides the udder
into left and right halves. This major
ligament has the ability to stretch as
the gland fills with milk. Subcutaneous
mammary veins also known as milk veins
emerge at the front of the udder and run
along the abdominal cavity and re-enter
the body at the milk wells. Swelling of the
udder is known as edema and is common
at calving because a cow’s udder has poor
blood circulation.

Only one teat drains one gland of the

dairy cow. Almost 50% of calves are
born with extra teats, often called
supernumerary teats. Extra teats need
to be removed before an animal reaches
one year old. Many recommend removing
extra teats as early as two weeks old.
Sometimes cows will have a blind quarter.
This is when one of the quarters does not
secrete milk.

UDDER SUSPENSION

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 Lactation Curve
Often a cow’s lactation cycle is referred to in stages:
early lactation, mid lactation, late lactation and the dry
period. Nutrient requirements will vary with the stage
of lactation and gestation. Your nutrition program can
play a critical role in milk production and reproductive
performance. Milk production will start suddenly and
increase daily in early lactation. As this happens greater
amounts of nutrients are needed. Mammary tissue
function declines after peak lactation mainly due to
the decrease in mammary cell quantity. It is common to
group cows according to their stage of lactation in group
housing facilities.

STAGE 1 – EARLY LACTATION –

14 TO 100 DAYS
In early lactation, milk production begins at a high rate
which continues to increase for three to six weeks after
calving. This is known as peak milk production. In the
first 100 days a cow’s feed intake starts to lag and cows
may begin to lose weight because of their rapid milk
yield compared to their dry matter intake. This is called
a negative energy balance. Once peak dry matter
intake is achieved the cow will stop losing weight.

Feed intake can be influenced by several factors

such as consistency, quality and quantity of feed and
digestibility. Fresh feed should always be available
after milking to encourage consumption. Protein is a
critical nutrient during this stage. During this phase the cow should be bred, typically between 60 to 70
days in milk.

STAGE 2 – MID-LACTATION – 100 TO 200 DAYS

In mid-lactation the object is to maintain peak production for as long as possible and maximize
dry matter intake. Cows should be eating 4% of their body weight. Feeding high quality forage is
important in mid-lactation. Protein requirements are reduced during mid-lactation.

STAGE 3 – LATE LACTATION – 200 TO 305 DAYS

During late lactation, milk production will continue to decline along with feed intake. Cows will gain
weight to support the growing fetus and replenish tissues lost from early lactation.

DRY PERIOD
The mammary gland of a cow requires a dry period. The dry period includes the time between no
longer milking the cow and calving. The recommended dry period is 45 to 60 days. If the dry period
is less than 40 days milk yield will be reduced. The same goes for dry periods over 70 days. A separate
feeding program for dry cows is a must.

At 45 to 50 days before calving you should stop milking the cow. A lot of producers infuse the udder
with antibiotics to prevent infections. Once milking is ceased and the cow is dried-off, involution of the
mammary gland takes place. Involution is the process of the return of the uterus to normal function
after calving, transforming from a pregnant to a non-pregnant state. This process is primarily due to
the hormone oxytocin. Lactoferrin is a major protein found in mammary secretions during involution
and helps with disease resistance. If bred on time, a year after the birth of her first calf a cow will calve
again.

8 MILKING and LACTATION

Metabolic Diseases
When a cow is lactating, her health is carefully and constantly monitored. Discussing management of
your herd, especially early lactation cows, with your vet will help to identify areas where you may be
able to improve. The following is a list of common metabolic diseases seen in dairy cattle. Consulting
with a nutritionist is also important to help prevent metabolic diseases.

DISPLACED ABOMASUM
• commonly referred to as twisted stomach where the abomasum moves to an abnormal position
in the body cavity
• usually occurs during first month of lactation
• causes discomfort and pain
• reduces feed intake and milk yield
• treated by walking, rolling or surgery

FATTY LIVER
• caused by an accumulation of fat within the cow’s liver
• result of the cow breaking down too much fat for the liver to process properly
• lower milk yields, depressed appetite, incidences of milk fever, ketosis, mastitis, retained
placenta and reduced fertility
• treated long term with IV infusions of glucagon

KETOSIS
• happens when fatty acids are transported to the liver in greater quantities than can be
metabolized, creating a negative energy balance
• occurs 10 days to 6 weeks after calving
• depressed appetite, decreased milk production, weight loss, listless behavior, acetone breath,
constipation, and increased milk fat percent
• treated by propylene glycol drenches or glucose injections into the vein

MILK FEVER (HYPOCALCAEMIA)

• caused by low calcium levels near calving
• exhibits signs of agitation and tremors in muscles of the head and limbs
• staggers and has trouble standing
• staring eyes, cold legs and ears, dry muzzle, constipation and drowsiness
• treated by injecting calcium subcutaneously and/or intravenously

RETAINED PLACENTA (FETAL MEMBRANES)

• failure to expel fetal membranes within 24 hours after parturition (normally expulsion occurs
within 3–8 hours after calving)
• foul-smelling discharge
• cows expel the membranes 2–11 days after calving
• observe the cow closely for signs of illness and treat any symptoms that occur

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 Functions of Hormones in Milk Production
The control of lactation is regulated by galactopoeitic hormones. Galactopoesis is defined as the
maintenance of lactation. Many of the hormones involved in mammary growth are also responsible
for fetal development. These hormones include: prolactin, growth hormones, thyroid hormones and
steroid hormones.

PROLACTIN
Every time milk is removed from the cow the hormone prolactin is released which causes stimulation.
Prolactin remains a key factor in milk secretion during lactation. Also, extended light periods increase
concentrations of prolactin associated with milk production.

GROWTH HORMONES
Growth hormones help coordinate changes in physiological processes and in body tissues. Growth
hormone is essential for maintaining lactation as it supports increase in synthesis of lactose, protein
and fat in the mammary gland.

OVARIAN HORMONES
Ovarian steroids such as estrogen and progesterone are not necessary for maintenance of lactation.
Progesterone alone has no effect because there are no progesterone receptors in the mammary gland
during lactation. Increased blood concentrations of estrogen may affect milk production.

OXYTOCIN
Stimulation of the mammary gland, particularly the teats, results in the secretion of the hormone
oxytocin. Oxytocin travels via the blood to the mammary gland and ultimately results in the physical
removal of milk from the alveoli. Oxytocin is essential for milk removal.

THYROID HORMONES
Thyroids hormones are essential for maximum secretion of milk as they stimulate oxygen consumption,
protein synthesis and milk yield. In addition, there is an inverse relationship between a cow’s milk yield
and blood levels of thyroid hormones in early lactation.

10 MILKING and LACTATION

Milking Procedures
MILKING
PROPER MILKING PROCEDURES:
Most farms milk two or three times a
day. More frequent removal of milk • Provide consistent routine
can increase milk yield. Always make
a cow’s milking experience a positive • Wear gloves – keep clean
one as this will minimize stress and • Pre-dip – get a minimum of 30 seconds contact
maximize yield at each milking. Cows time, dip teats completely
should always be treated gently
and follow a consistent milking • Forestrip – check for mastitis and stimulate
routine. Milkers should make sure • Clean teats – wipe in a downward twisting motion
they disinfect themselves before and make second pass cleaning teat ends
milking by thoroughly washing their
hands with soap and water. This will • Attach and align milking unit after proper
minimize the spread of pathogens. stimulation (90 seconds after start of stimulation is optimal)
• Remove milking unit - make sure to properly
UDDER STIMULATION shut-off vacuum and to remove promptly to
prevent over milking
Udder care and hygiene in cows
is important in milking, aiding • Post-dip teats – completely covering teats
uninterrupted milking and
preventing mastitis. Before a
milking machine is attached to the
udder, teats should be cleaned, well
stimulated and dry.
The streak canal has to be open in
order to remove milk. This can be MILK LET DOWN
achieved through stimulation by a
milking machine, hand milking or
suckling. Stimulation of the teats
activates pressure sensitive receptors
which are transferred into nerve
impulses that travel to the brain. The
stimulation of a cow’s teats results in
the release of oxytocin and causes
milk let-down. Proper stimulation
is the key to optimal milking
performance and is most effective
by stimulating the teat through
stripping the fore milk and cleaning
teats properly.
Oxytocin can also be released by
visual or auditory cues such as the
sight and sounds of the milking
parlor. Oxytocin travels through the
blood to the mammary gland and
causes the myoepithelial cells to
contract. The myoepithelial cells are
arranged in a star shape which allows
the muscle cells to cover a large area
providing maximum contraction
potential. This results in the
squeezing of milk into lower udder
ducts where a milking machine can
remove it. It takes about one minute
for a cow to let-down her milk after

Holstein Foundation, Inc. 11

 udder stimulation. A second hormone called adrenaline can also enter the bloodstream from the
result of fear or pain. This will slow milking as it reduces production for 20 to 30 minutes.
Never forestrip milk directly on your hands or the floor as this can spread mastitis to other cows.

A pre-dip solution should stay on the udder for 30 seconds to assure bacterial kill. When using a
teat dip it is important to cover the entire teat.

THE MILK HARVEST PROCESS

12 MILKING and LACTATION

MILKING UNIT
The milking unit should be applied 90 seconds after stimulation. Teat swelling is a good sign
this has been achieved. The actual let-down of milk occurs about 60 seconds after the udder
has been stimulated. Milking machines remove milk from cows by creating a vacuum at the
teat ends that overcomes teat end muscles and sucks out the milk. The inflation into which
the teat is inserted is under continuous vacuum that opens the streak canal and allows milk
to flow. It is important not to overmilk or undermilk a cow. Automatic take-offs provide a
consistent milk out. Overriding automatic take-offs should be used sparingly. For most cows,
the automatic take-offs should come off when milk flow drops below 1.5 to 2.2 pounds.

Before applying the milk unit, turn the valve on the milk hose to prevent air from entering
the inflations. When ready, open the valve and bend the inflation down to stop air then
attach straight up onto the teat. Repeat until all four inflations have been attached. For the
best alignment and to prevent slippage adjust the hose and claw. If done properly you will
immediately see a heavy milk flow. Insufficient prep will cause a lack of milk flow resulting
in high vacuum levels at the teat end and possible damage. The biggest problem during
milking machine attachment is letting in too much air. Always keep a watchful eye when
milking. Look for abnormal milk, swelling or hardening of the udder to ensure the success of
a healthy lactation.

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 Milk Quality
In order to produce large volumes of quality milk, clean, dry, comfortable housing is needed as well
as good milking hygiene and properly functioning milking equipment.

Typically, milk that comes from a healthy, infection-free udder will contain less than 1,000 colony-
forming units per milliliter. The National Mastitis Council defines the somatic cell count for a normal,
healthy mammary gland as 150,000 to 200,000 per milliliter. Producing quality milk is a continual
process every day.

Many early lactation infections begin during the three weeks before and after calving. The best
indicator of milk quality can be found in the bulk tank. You should culture the bulk tank once a
month. The Standard Plate Count (SPC) test is used to measure the number of mesophilic organisms
in milk, and whether or not state regulatory standards are met. Preliminary incubation (PI) count
is a measure of milk quality that is usually related to the hygiene of milkers and cleanliness of
equipment. Milk-mineral deposits on milk handling equipment are known as milk stones.

Keeping records on all treatments is important. The most common reason milk from dairy farms is
contaminated with antibiotic residues is because of accidental human error. Milk contamination
on the farm can come from a variety of sources. Flies, dirt on an animals hair coat, and dust can
all cause milk contamination. Rest assured, milk with antibiotics in it never reaches the grocery
store shelf. Each tanker load of milk must be tested for and free of antibiotic residues before it is
permitted to be unloaded at the processing plant.

14 MILKING and LACTATION

Mastitis
Mastitis occurs when microorganisms enter a cow’s udder
through the teat canal. It is an inflammation of the udder

W
AN
and one of the most costly diseases in dairy cattle. The

CO
organisms multiply and cause damage to the extremely
delicate milk-producing tissues. Mastitis organisms are
MASTITIS divided into two categories: contagious and environmental.
MEN
T ENV
IRO Contagious organisms can be passed from cow to cow on a
NA GE NM
MA ENT milker’s hands, equipment, udder towels and wash water.
Environmental organisms enter the teat canal and are found
ORGANISMS

in a cow’s surroundings such as bedding, manure and soil.

MICRO-

Three forms of mastitis are commonly recognized: acute,

clinical and subclinical. Both acute and clinical are the type
Mastitis is often the end result of mastitis you can actually see. Acute mastitis is easy to
of the interaction of several factors. recognize, but can be life-threatening. Visible signs include: a
hard, hot and tender quarter. Visible signs of clinical mastitis
include: clots, flakes and watery milk. Subclinical mastitis is the most common. A milk quality test will
be needed to determine this type of mastitis as all visible signs are hidden.

Monitoring your bulk tank milk will help in the prevention A MASTITIS CONTROL PROGRAM
of mastitis which can be done by collecting routine samples SHOULD INCLUDE:
for a culture test. Somatic cell records from your monthly
milk test will be able to help you narrow down problem • Monitoring milk quality
cows and identify which organisms are present in your • Maintaining comfortable
herd. Somatic cells are mostly white blood cells that fight environment
infection. • Maintaining milking equipment
The California Mastitis Test (CMT) is one of the most • Maintaining proper milking
popular methods of helping identify infected quarters by procedures such as teat dipping
indicating somatic cell count (SCC) levels. This cowside test • Working with vet to treat mastitis
uses a four-compartment paddle and a blue substance to • Using dry cow treatment in all four
test a sample of milk from each quarter. It can help identify quarters
cows that probably have mastitis and provide an estimate of
• Vaccinating
its severity.
• Separating and culling treated or
If you use antibiotics make sure you follow the withdrawal infected cows
times and observe the milk discard times. Withdrawal time is
the number of hours or days which milk must be withheld or
discarded following treatment with a drug or a cow must be kept prior to culling.

Proper sanitation is important during lactation. Mastitis can be caused by using wet sawdust as bedding.
Many producers routinely clip the udders of their milking cows. Keeping udder hair short can lead
to reduced exposure to bacteria, improved milk somatic cell counts, a decrease in udder preparation
time, an increase in milking speed, a decrease in bacterial counts of milk, improved teat disinfection
function, improved cleanliness of milker’s hands and milking units, improved milk sediment scores and a
reduction in the number of towels needed to wash and dry udders.

FOR PROPER USE OF CMT

1) Squirt 2 cc or 1/2 teaspoon 3) Add an equal amount of CMT reagent

of milk from each quarter to each well for a 50-50 mixture(easiest if
into each paddle well. reagent is in a squeeze bottle).
2) Tip the paddle to an almost 4) Swirl the paddle and tip it to see the
vertical position to get bottom. Read the reaction within 10-15
equal amounts of milk into seconds for the most accurate results.
each well. 5) Wash the paddle clean with water in
between test.
*See package instructions for complete usage details.
Photos from CMT Factsheet, prepared by R. Mellenberger, Dept. of Animal Science, Michigan State University and C. Roth, Dept. of Dairy Science, University of Wisconsin-Madison

Holstein Foundation, Inc. 15

 Milking Equipment
PULSATION SYSTEM The milking machine creates a controlled
vacuum at the end of the teat which allows
• The ultimate function of the milk to flow. This process massages the teat
milking system is to apply
which provides stimulation and minimizes
vacuum to the teat end,
providing the removal of milk
blood and lymph congestion in the teat end.
from the teat end. The importance of properly functioning milking
equipment cannot be overstated. It is important
• This vacuum creates a pressure
to routinely maintain and evaluate the claw
differential between the inside
vacuum, vacuum stability and pulsator rate and
and outside of the teat which
opens the streak canal and
ratio. Average claw vacuum levels ranging from
allows milk to flow. 10.5Hg to 12.5Hg are considered good.

Equipment must be cleaned between milkings to

BASIC PULSATION remove mineral deposits, milk fat and protein.
Hot water with disinfectant will be very effective
Variables in maintaining a top-notch milking facility.
• The opening and closing of the liner and the duration A pre-rinse solution of heated water at 110
of time is controlled by the pulsation system’s rate degrees Fahrenheit will effectively remove the
and ratio in combination with vacuum levels and bulk of milk residues from milk contact surfaces.
liner design. When washing milking equipment, most
cleaning chemicals exert the most power around
160 degrees F.

The pulsator is the part of the milking system that is an automatic valve that allows air to enter or exit
the shell alternately. It is referred to as the heartbeat of the milking system. The time the inflation
is expanded compared to the time it is collapsed is called the pulsation ratio. The agitator is the
mechanical device used in the milk tank for stirring the milk to facilitate cooling and provide a uniform
mixture for sampling.

The utility room houses the vacuum pump which is the heart of the milking system. The vacuum pump
removes air from a partially closed system and therefore creates a partial vacuum. This should be
serviced annually. The vacuum regulator regulates the level of vacuum in the system and should be
checked weekly for cleanliness.

The milking machine

liners, short air tubes,
pulsation hoses and milk
hoses need to be replaced
regularly. Milking machine
synthetic liners should
be replaced according
to manufacturer
recommendations, usually
every 1,000 to 1,500
milkings. Milking hoses
should be changed at
least every 6 months.
You should inspect all
inflations and short air
tubes weekly for holes,
tears and cracks.

16 MILKING and LACTATION

Milking Systems
The type of milking facility can vary greatly on farms. Both tie-stalls and parlors with good lighting,
traction and hygiene offer great milking facilities. Your system should be geared toward your herd
size and the amount of labor you have. The most important thing to keep in mind is to strive for a
consistent and clean milking routine.

Properly designed facilities will help with overall efficiency of daily tasks and herd health. Cow
comfort is extremely important in maintaining lactation. The main types of milking parlors used today
are: Side Opening (Tandem), Herringbone (Fishbone), Parallel (Side by Side), Swing (Swing-over) and
Rotary (Carousel, Turnstile).

Tie-stall barns were once the main type of dairy cattle housing in the United States. Stalls
are large enough to accommodate one animal. Milking can be very labor intensive as
tie-stall facilities require milkers to do a lot of walking, bending and kneeling to complete
the milking process.

The side opening parlor milks each cow one at a time. This type of parlor is well suited for
producers who like to observe cows individually.
Holstein Foundation, Inc. 17
 Herringbone parlors are very common in the U.S. Cows stand at an elevated platform that is
angled away from the operator in this parlor type.

Parallel parlors feature an elevated platform as well, but are angled at 90-degrees facing
away from the operator. Milkers access the udder from the rear legs which can make
sanitation and unit attachment difficult.

18 MILKING and LACTATION

Swing parlors are similar to herringbone parlors, however cows are angled at about 70 degrees
and the unit is attached through the hind legs. The primary advantage is that fewer milking units
are needed as one set of units milks both sides. When the cow is done milking the unit swings to
the other side.

Rotary parlors are best suited for large herds. Most rotary parlors require three operators for
machine attachment, machine detachment and problems that may occur.

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 Exercises
1. Identify the parts
A C
B

D
E

  a._____________________________   d.___________________________  g. ___________________________

 b. ____________________________   e.___________________________  h. ___________________________

 c. _____________________________   f._____________________________  i. ___________________________

2. List three signs or symptoms that a cow has mastitis.

  a.___________________________________________________________________________________________ 

 b. __________________________________________________________________________________________ 

 c. ___________________________________________________________________________________________ 

3. Draw a typical lactation curve.
Explain why a cow’s milk production changes over the course of her lactation.
(make outline of chart with pounds of milk on left and days in milk at bottom)

100

Pounds
of
Milk

0
0 365
Days in Milk

20 MILKING and LACTATION

3. (continued)

  ______________________________________________________________________________________________

  ______________________________________________________________________________________________

  ______________________________________________________________________________________________

  ______________________________________________________________________________________________

4. List three things a dairy producer can do to ensure a high standard of milk quality.

 a._____________________________________________________________________________________________

 b. ____________________________________________________________________________________________

 c. _____________________________________________________________________________________________

5. Match the numbers with the correct practice.

10.5 – 12.5 Hg Amount of time pre-dip should stay on

30 seconds Blood that passes through udder for each gallon

of milk produced

400 – 500 gallons Good claw vacuum level

2 – 3 times Time that adrenaline blocks blood flow and

reduces milk production

20 – 30 minutes Number of times cows are milked a day

1.5 to 2.2 pounds Amount of milk left in udder when automatic

take-offs come off during milking

110 degrees F Temperature when cleaning chemicals exert the

most power

160 degrees F Heated water temperature that removes the

bulk of milk residues from surfaces

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 Answer Key
1. a. Alveoli
b. Lobule containing alveoli
c. Connective tissue
d. Lobe
e. Major duct
f. Ducts
g. Gland cistern
h. Teat cistern
i. Teat meatus

2. Signs of mastitis include: clots, flakes, watery milk, udder swelling or hardening,
redness, tender, heat, pain, fever and shock. Other answers are acceptable.

3. Page 8 features an example of a lactation curve. During the early stage of lactation
milk production increases until 6 weeks after calving. This is when peak milk
production takes place up to 100 days. A cow’s feed intake will lag as she begins to
lose weight because of rapid milk yield compared to her dry matter intake. During
mid lactation the focus is to maintain peak lactation for as long as possible up to
200 days. During late lactation milk production will continue to decline along with
feed intake. Cows will start to gain weight to support the calf they are carrying.

4. Some of the things you can do to maintain a high standard of milk quality include:
good milking hygiene (wash hands with soap and water before milking and/or use
gloves), provide a consist routine that includes pre-dip, forestrip, cleaning teats
and post-dip, use properly functioning milking equipment (routinely evaluate
claw vacuum, vacuum stability, and pulsator rate - don’t overmilk or undermilk),
parlor efficiency, cooling system efficiency and washing system performance (clean
equipment between milking). Other answers are acceptable.

5. Match the numbers with the correct practice

10.5 – 12.5 Hg - Good claw vacuum level

30 seconds – Amount of time pre-dip should stay on

400 – 500 gallons - Blood that passes through udder for each gallon of milk
produced

2 – 3 times - Number of times cows are milked a day

20 – 30 minutes – Time that adrenaline blocks blood flow and reduces milk
production

1.5 to 2.2 pounds – Amount of milk left in udder when automatic take-offs come off
during milking

110 degrees F - Heated water temperature that removes the bulk of milk residues
from surfaces

160 degrees F – Temperature when cleaning chemicals exert the most power

22 MILKING and LACTATION

 Holstein Foundation
Workbook Contribution Form

Our series of Holstein Foundation workbooks are provided free of charge as an educational
resource for dairy youth and adults around the world. The development of these workbooks is
supported by contributions from generous individuals who believe in the Holstein Foundation’s
mission of promoting and supporting programs that provide leadership for the dairy industry.
If you would like to make a gift to help ensure we can continue providing these resources,
please complete this form and return it to the address below. Donations may also be made
with a credit card online at www.holsteinfoundation.org.

Full name, as you would like to be recognized for your gift:

_________________________________________________________________________________

Address __________________________________________________________________________

City _______________________________________ State _________ Zip Code ______________

Preferred Phone Number _________________________________ □ Home □ Mobile □ Office

Preferred Email Address ____________________________________________________________
□ I would like to receive the Holstein Foundation E-Newsletter

I would like to make a one-time / monthly (circle one) donation to the Holstein Foundation, in
the amount of $ for a period of _____________ months.

□ This gift is a memorial gift in memory of _____________________________________.

Instructions _________________________________________________________________
A note will be sent to the family of the above individual, notifying them of your gift.

Checks should be made payable to "Holstein Foundation" and sent to the address below.

Thank you for your contribution to the Holstein Foundation, and your support of
young people in the dairy industry. Your gift makes the programs of the Foundation
and our mission of developing dairy leaders for tomorrow a reality.

Please mail this form along with your contribution to:

Holstein Foundation
PO Box 816
Brattleboro, VT 05302-0816

With questions, contact Jodi Hoynoski at 800.952.5200, ext. 4261 or [email protected].

 Sources

http://classes.ansci.illinois.edu/ansc438/Lactation.html

http://classes.ansci.illinois.edu/ansc438/Beginning/beginning.html

http://classes.ansci.illinois.edu/ansc438/mamstructure/anatomy.html

http://classes.ansci.illinois.edu/ansc438/Mamdevelop/involution.html

http://www.epa.gov/agriculture/ag 101/dairyphases.html

ABS Global, Inc., A.I. Management Manual, Fifth Edition 2002

Caring for Dairy Animals Reference Guide, Dairy Quality Assurance Center, Nancy Bushwick Malloy

Feeding the Dairy Cow During Lactation, Macdonald Campus of McGill University, Department of Animal
Science, Dairy Cattle Production 342-450A

GEA Farm Technologies, Inc., Keith Engel, Dairy Farm Hygiene and Supplies Specialist

Milking Parlor Types, Douglas J. Reinemann, Ph.D., UW-Madison Milking Research and Instruction Lab., 2003

“Developing Future Leaders

for a Vibrant Dairy Community”
www.holsteinfoundation.org

24 MILKING and LACTATION