Title: Describe recommended milking practices.
Course: Livestock Production Management (18301-II) > Section: Producing Beef and Dairy Cattle

Description should include

- cleaning and massaging the udder
- pre-dipping and post-dipping udders
- stripping and cleaning the teats
- pre-milking by hand in a test cup to check for flocculation or blood
- milking treated and sick cows separately and after all healthy cows have been milked
- removal of milking machine at appropriate time
- importance of employing good milking techniques.

Process/Skill Questions:

- Should milking cows be milked on a regular schedule? Explain.
- What are some consequences of failure to strip and clean a cow's teats?
- What is flocculation?