Milking hygiene

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Under milking hygiene is understood before the measures necessary, in part, regulated by law, during and after the milking of cows , to prevent udder diseases.

Teat cleaning

Dip cup for the use of dip

Before and after the milking process, the udder teats of the cows are rubbed with a disinfectant to prevent diseases or, alternatively, sprayed to prevent mastitis pathogens from penetrating the udder. The consistency and color of these agents is optionally transparent or white, liquid or creamy, and usually contain a mixture of water, 0.1% chlorhexidine digluconate or nonoxinol iodine, a little alcohol and natural fats and active ingredients as the main component. As with humans, there are different compositions or additives depending on the sensitivity of the cow.

While the mouth of the young calf is harmless for the mother due to the natural germicidal bacteria and hand milking is also unproblematic in this regard, the risk of irritation with milking machines made of metal or rubber is higher and can lead to reddening and painful inflammation on the udder teats. Milking the cow must then be avoided for several days for relief. One tries to counteract this danger by using weak disinfectants.

See also

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