Chadha Bereket "Swing Over" Milking Parlour - Low Cost & Extremely Efficient
Whether you manage 20 cows or 200 cows "Swing over Parlor" is certainly worth exploring.
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Why Chadha Breket Milking Parlour Milking Parlor
- These parlours offer milking efficiency at a relatively low cost and with less physical labour then milking in traditional ways.
- We provide assistance in supply, planning, designing, and construction of low-cost parlours.
- These system milk cows efficiently and effectively and both meet the goals of the owner as well as of the operator. A well managed six unit swing over the parlour, one person can milk 45 cows in 1 hour 15 minutes.
- The main advantage of having a swing over parlour is its cost-effectiveness.
- Swing over parlour work with the same efficiency with 50% lesser milking units which save money and investment.
- If required all the futuristic automation can also be incorporated in swing over parlour such as individual cow performance data, sensors, cluster removals, etc.
- While constructing the swing over parlour we advice on the size of the pit, railing, indexing feeding in the parlour, lighting, sloping, drainage, holding area, entry, exit gates, cleaning, design, etc.
7 ways to increase milk production in Dairy Cows through Milking Parlor
Ever wondered why your cattle frequently falls sick and does not produce the same amount of milk as it used to? A high somatic cell count is to blame! A high somatic cell count in milk can lead to a lower yield, along with a decreased quality and shelf-life of dairy products. A higher SCC in milk rapidifies degradation of pasteurized milk and can lead to a bitter, rancid aftertaste during consumption. But how do you increase the quality of your milk without expensive treatments or equipment? Today we look at Jeffery Bewley’s article to investigate reasons why certain dairy milk has a high somatic cell count and understand ways through which we can avoid it.
1. Use less Water
Poorly cleaned teats result in an increased incidence of mastitis (inflammation of udder tissue often accompanied by infection) and a higher somatic cell count. Water used during milking should be as little as possible. If water is used, be sure to just wet the teats rather than the whole udder. It is very difficult to dry the udder and this water ends up increasing contamination throughout the procedure. Usually, the use of water at the parlor results in increased mastitis and higher SCC levels in milk.
2. Dry Teats Carefully
All teats must be completely dried with absorbent fabric or paper towel. If teats aren't adequately dried, water, containing mastitis causing bacteria, may wind up in the teat cups throughout and expose the open teat ends to these bacteria. Also, remember to never use the same towel on two cows. All dirt, manure and pre-dip residue on the teats must be removed while drying, by a gentle, twisting motion.
3. Pre-Dipping & Post-Dipping
Pre-dipping is when a disinfectant solution is applied to the cow’s teats, but carelessness in the milking parlor often leads to inadequate teat dip coverage. It has been proven that cleaning the teat with a sanitizing solution eliminates bacteria on teats prior to milking and can help to control mastitis brought on by environmental mastitis pathogens. The pre-dip must stay on the teats for at least thirty seconds before drying. As quickly as possible after the milking units are removed, teats must be immersed in a post-dip, that has been shown to be an efficient germicide. A highly effective post dip kills bacteria on teats prevents organisms from colonizing from the teat canal, and reduces the rate of new infections from contagious mastitis bacteria.
4. Adequate Dip Coverage to the Teat
When pre-dipping and post-dipping, at least ¾ of the teat should be covered with a goal of covering the entire teat. Teat dip containers should be regularly cleaned so that the dip isn’t contaminated. It is always recommended to dip the teat rather than spraying it with the solution. Dipping will ensure maximum coverage to the teat. Spraying, however is often sporadic and only covers only one side of the teat.
5. Coordinating Milking with Milk Flow
Attaching milkers too soon or too late can result in excessive milking time or reduced milk yields. The time of milking unit attachment is a critical stage in good milking procedures. Oxytocin levels are the best at 60 seconds after stimulation. Therefore, milkers should be attached within 1 to 1.5 minutes after teat stimulation. Doing this will ensure that farmers are milking during the highest milk flow.
6. Avoid Using Bare Hands
Contagious mastitis causing bacteria, might live on your palms and also be transmitted between cows during milking. At a minimum, hands must be thoroughly washed with antiseptic soap and water before milking. Nitrile or latex gloves must be worn during milking. Gloves decrease the spread of infectious mastitis between cows during milking and help safeguard the milker's skin. Gloves are also easier to sterilize than bare hands.
7. Over-Milking & Under-Milking
Care must be taken to prevent overmilking which could increase the incidence of liner slips and cause damage to the end part of the teats. Damaged teat ends are more prone to mastitis. The process of machine stripping or holding down on individual teat cups/milking clusters should be avoided. Properly stimulated cows milked with correctly functioning and attached milking units should not have excessive residual milk left in the udder.
1. Bewley, Jeffrey. 5 Common Parlor Mistakes You Should Avoid to Keep Somatic Cell Counts Low.
2. Talukder, Mukta and Ahmed, Manir (2017). Effect of somatic cell count on dairy products: a review. Asian Journal of Medical and Biological Research.
About Chadha Sales Pvt. Ltd.
Chadha Sales Pvt Ltd is an ISO 9001-2015 Engineering Company serving Dairy Industry for the last 50 Years. Incorporated in 1948, Chadha Sales Private Ltd is a pioneer company in the field of Dairy Processing Equipment and Plants. The Company started its business as a Manufacturer of Milk Testing Centrifuge as their first product and the Company has grown from a micro-enterprise to a large company with customers from all across the globe.
We have fully equipped design center with 3D drawing software to design the product or processing plant from scratch which makes our ability to produce and present the best ways.
A short introduction about our company
Chadha Sales Pvt. Ltd is backed by professional team of skilled and experienced engineers. The company has a well equipped in-house production unit with state-of-the-art machines. There are numbers of inspection instruments and testing facility that help in providing our customers with consistent quality at all times. The company's R&D Department anticipates future needs and works upon them which keeps the company miles ahead of others.
Apart from being a front-runner in the domestic market, the company caters to the vast need of the quality conscious market of the world. The company's Indian clientele include the National Dairy Development Board, Govt. & Private Milk Co-operatives, Dairy Federations, Dairy Farms, Public Sector Undertakings, Multinational Companies etc.
Why choose Chadha Sales Milking Parlour machine
We also manufacture Cow Mats, Ear Tags, Bulk Milk Coolers, Aluminum Alloy Milk Can, Milk Testing Equipments, Milk Vending Machine, Cream Separators, Butter Churners and other Dairy Farm and Processing Equipments.
Chadha Sales Pvt. Ltd.
Address: - 137, Rajindra Market, Tis Hazari, New Delhi, Delhi 110054
Contact Details : 011 2392 0100 ,917864006400
Email Id: firstname.lastname@example.org
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