Dairy producers considering new or upgraded milking facilities have a lot to think about. Cow comfort, ergonomics, productivity, efficiency – all these things are top-of-mind when designing. After all, the purpose of a milking parlor is for people to milk cows safely and efficiently. That’s the heart of a good system. A parlor’s CIP system is vital. It’s like the kidneys of a milking system. Don’t overlook the importance of its design and proper installation. Optimum milk quality, and the premiums that go with it, depend on effectively cleaned and properly working equipment. It’s similar to how the heart depends on the kidneys to clean and filter the blood it pumps.

Last year, we wrote about a producer from North Dakota who was constantly changing his inflations (see “Time to change the inflations … again,” Progressive Dairyman, September 22, 2010, pg. 85). You may recall … we associated the old Dunkin’ Donuts commercial “Time to make the doughnuts” with this producer’s tedious task of changing inflations. Here’s an update on that “inflation devastation”: The results are a slam-dunk where time, money and milk quality are concerned.

Hospital pens are supposed to help cows recover, not contribute to additional health problems and longer downtime. Unfortunately, a 2,000-cow Pennsylvania dairy operation we recently visited had an alarming number of repeat visitors and prolonged recovery times in their hospital pen. This dairy normally averages about 50 cows in the hospital barn. During our visit, that number approached almost 200 cows, and a majority of them had mastitis.

Technology. Innovation. Modernization. Change. Are these “scary” words for you? As dairy producers, I’m sure you hear and read about all the new and innovative technologies available to you that will help improve profits, safety and time. But how many of these changes will truly generate a return on your investment? As we walk through dairy operations, we help producers determine what they need to do to profitably produce higher quantities of higher-quality milk. Sometimes our recommendation is focused on udder hygiene.