Milking Hygiene


We sadly see that in our country, milking, storing, and transportation of milk is done very uncaringly.

Especially the milking process is seen as an ordinary farming business, and the person who does this job, unfortunately, does not have enough knowledge about this subject.

The future of your farm, the economy, the health of your cows; It depends on the milking hygiene. Those who do the milking work; should be trained about hand washing, about the needs of the cow, about the usage of disinfectants, and they should be checked.

Often we see that these people are not taught these. Otherwise, the mastitis will be out of control in the herd. Very expensive parlor equipment will fail and the business will, unfortunately, be uncontrollable.

We strongly urge you to think about the milker more.


Today, due to increasing environmental problems and increased bacterial and viral diseases, food safety measures to protect animal health have become indispensable.

Healthy animal food can only be obtained from healthy animals, and the protection of the health of animals depends on healthy environmental conditions and proper hygiene and disinfection sanitation precautions.

The European Union emphasizes its importance; The term ‘food safety from the farm to the table’ is defined as a set of measures taken to eliminate physical, chemical, biological and all kinds of harm that may be present in the food.

Among the most important of animal foods, milk is an important nutrient containing more than 40 defined nutrients including high protein, fat, and carbohydrates. Because of that milk is a sensitive product and susceptible to harmful bacterias.

The quality of milk is determined by the dry matter content, fat content and number of somatic cells (body cell and bacterial presence). Low somatic cells in milk mean clean milk. Milk products from this kind of milk will be with more quality and will have longer shelf life.

It should be well known that the high number of somatic cells is not only a problem of the dairy industry, but a problem that closely concerns the milk producer.

The high number of somatic cells actually shows that the animal’s breast tissue was attacked by the microbes. Abnormal elevation of the number of somatic cells and presence of bacteria indicate the presence of mastitis, especially subclinical mastitis, which is not noticed from outside but causes serious loss of efficiency.

If your somatic cell count is low (below 100,000) then you are assured of your cows, mastitis is absent, and your milk is clean. If the somatic cell is high, a secret mastitis case lowers the efficiency of the milk and you are confronted with the danger of spreading of an infectious disease.

The vast majority of cases of mastitis occur as a result of the microbe invading the breast tissue through the nipple hole. Sometimes this happens during the dry-off, it sometimes occurs immediately after milking, sometimes before birth, sometimes during lactation, but it absolutely happens when there is no breast care or cleaning of milking equipment.

Breeding microflora in milk residues that accumulate in poorly cleaned milking heads causes mastitis during milking. Mastitis is an expensive, troublesome, and difficult disease.

Let’s not forget that about 30% of the cows that get disposed are due to mastitis.

Three basic rules need to be followed during milking;
– the stimulation of the breast to prepare the cow for milking
– Control of the breast and hygiene
– Cleaning and disinfection of the nipple and the milking machine


1- Before milking:

First wet the milkers’ hands first with water, then with Dezinfex Hand wash, creamy hand soap, and rub the whole hand thoroughly for 10 seconds, including the tip of the nail, the fingers between the hand and the upper surface of the hand. It should be rinsed with plenty of water afterwards. You should disinfect your drawings and apron with Dezinfex Doxi 351.

The milking order should be arranged: young animals first, then elderly animals, then treated animals, and finally sick animals.

Mastitis Control:

Ensure that the equipment to be used at the right side is ready and clean. Masdisin Teat Foam or Masdisin Iofam and dry towels should be prepared especially for the breast cleansing foam to be used in the milk.

Masdisin Teat Foam / Masdisin Iofoam foam should be dipped into each nipple to soften, soften and cream the nipples. This area is very sensitive to the entrance of the nipple heads and should be clean. After the foam dipping, the nozzles should be dried with dry cloth or paper towel. Wet nozzles cause the nozzle heads to not fit well into the nipples, slip or squeeze the nozzles.

Preliminary milking: It allows controlling the milk and teat. A written milking protocol should be prepared on the farm in such a way that the milkers can easily understand and apply it.

2- During milking

Milking system control: The vacuum level of the system should be checked at the beginning of milking. Vacuum should not leak in the nozzle heads.

Any stress factors that affect the milking during milking should be avoided. Disinfection should be done by thoroughly immersing the disinfectant water (Dezinfex Doxi 351) before passing the milkheads from one cow to the other. At the end of milking, it should be checked whether the tits are emptied or not. Excessive milking should be avoided. If the system is not automatic, the nozzle heads should never be removed while the nozzles are under vacuum.

  1. After milking (Very important):

A very critical process is starting with mastitis with the end of the milk. Because after breastfeeding the nipple holes remain open for about 30 minutes. During this time, bacteria will find a suitable environment for entering the breast. Immersion per breast, sealing of the nipples with Masdisin Herbafi lm disinfectant after milking is very effective in preventing breast infections. Feeding should always be done after milking. Masdisin Herbafi lm removes the environment suitable for the reprocessing of the bacteria at the nipple after milking and cleans the nipple from the micropumps. It creates an antiseptic membrane and prevents bacterial entry into the breast tip at the tip of the nipple. Masdisin Herbafilm protects the effect for a long time and softens the nipple. Immediately after reaching the end of milking, the milking system (the machine) and other milking materials, towels, cloth filter etc. necessary cleaning and disinfection should be done.


External cleaning of the milking board:

As soon as the milking is over, the foamed exterior cleaning of the milkheads, pipes and cleanable outer part is done with Dezinfex FALKA Ultra 335, the milking heads are attached to the washing heads (Jetter) and the filters are removed.

Prewashing of milking equipment:

The pre-rinse should be carried out with warm water (about 40-50 C). If the water used is cold (below 35 degrees), the milk crystallizes and forms an oil film on the equipment. If hot water is used in the preliminary rinse (over 50 degrees) this time the proteins break down and the protein layer in the film forms and the washing becomes difficult. Warm water will help to heat the equipment for main washing. Cold rinsing can be done on cold recommended products.

Main wash:

The water temperature is ideal at 55-60 degrees Celsius. Due to the coldness of the pipes in the system, the temperature of the first entering water may be a little bit higher but it should not be over 70 degrees. Otherwise, the proteins are cooked and not cleaned. The flow rate of the water should not be less than 1.5 meters / sec to ensure effective cleaning. The air entering the system causes turbulence and creates a scrubbing effect on the equipment and increases the washing quality. Washing should be between 10-15 minutes. If it cools, the water will cool down and the oil will surface again. In main wash, one of Dezinfex CHLR 305 or Dezinfex CHLR Plus 306 low alkali foam with Alkali Chloride is recommended. These cleaners disinfect bacteria with chlorine content while cleaning the environment with high alkali content. The alkaline detergents in these products dissolve the oil, protein and carbohydrates in the milk. If it is chlorine, it breaks down the protein structure and prevents film dirt from forming on the surface. Washing can also be done with non-foaming Non-chlorine-free Alkali cleaners. (Dezinfex ALKA 320 or Dezinfex ALKA Plus 321) The important thing to know here is the shudder; bacteria can only multiply in environments where organic (protein carbohydrate) dirt is present. Cleaning with chlorine-free alkaline cleaners will not leave dirt on the environment, so there will be no suitable medium for bacteria and bacteria will not multiply. However, Dezinfex Doxi 351 is recommended for complete disinfection of the system.


The system should be rinsed with water after alkaline scrubbing. Depending on the hardness of the water used, it should be washed against milk and limestone, which can be formed by 1-3 system rinses, alkali, rinsing and acid washing behind (Dezinfex DACID 340) per week. Recommended for at least 5-10 minutes with warm water (40-45 degrees). A very important fact to note is that Dezinfex DACID 340 is an acid based product that does not clean oil, dirt and protein residues. Acid washing is only for milk stones and lime residues. Because the acid is acid, it is used as a false belief that it is ‘very strong’ instead of alkaline. This is not a correct cleaning. In this respect, after the pre-wash, the system is washed with an alkaline cleaner, then rinsed again and then rinsed with Dezinfex DACID 340 and rinsed again.

Final rinse:

Afterwards, the system should be rinsed with cold water again. Milk tanks should be cleaned in a similar way. Non-CIP tanks need to be cleaned by entering


Milking Tools Cleaning

The cleaning of mobile milking machines in our country is not done sufficiently or is unknown. Sometimes it is tried to disassemble it by wrong methods or to clean it with domestic detergents. This causes both machines to fail quickly, to be of poor quality, to be infected with a microbial disease, to rapid sickness, and to infect animals with microbes. Portable milking machines should be washed as recommended below with suitable disinfectant.

At least 10 liters of water should be counted for each round of washing for each milking after harvesting done by portable milking trolleys. Pre-wash with 10 liters of warm water should be done first and the jug should be shaken and poured with the last collected water. The main washing is carried out after. 10 liters of hot (50-60 degrees) water and half a teaspoon of Dezinfex 305 or 306 (Dezinfex ALKA 320 for aluminum) are added to each container for each milking head.

The milk heads are immersed in this vessel and the milk is absorbed. The medicated water in the jug is rinsed, the jug is poured into the container again and this process is repeated at least 2-3 times. Repeated circulation of the medicinal water in this way will increase the effectiveness of the cleaning. The latter is then dewatered with cold water.

The sequence of operations should be followed by the images on the side.

The other stipulations to observe are the same as those described above. Alkali foam cleaning is done with Dezinfex FALKA Ultra 335 for external cleaning of milk heads and milk cans. At least 2-3 times a week with acidic Dezinfex DACID 340 water should be used to wash the milking lime residues of the milking machine. (Except aluminum casts)