smereka/Shutterstock.com Figure 10-15. It is vital for dairy operations to keep the udders and teats of their herd in top condition in order to maintain maximum milk production. What steps are taken to keep the udders free of infection or from physical damage? Are these steps performed on a daily basis? Milking Parlor The milking parlor is the section of a dairy where the cow is moved to in order for milking to occur. There are many different types and designs of milking parlors, Figure 10-16. When the cow moves into the milking parlor, there is a multistep process that occurs prior to and after milking: „ The cow’s udder and teats must be cleaned and dried prior to milking. „ The milking equipment must be working properly and must be attached to the udder correctly to ensure maximum production. „ After the cow is milked, her teats must be disinfected with a teat dip. This prevents the spread of mastitis and other afflictions from cow to cow. „ Once the milk leaves the cow, it must be cooled to a temperature below 45°F within a two-hour period. „ The milk is stored in tanks before the truck comes to transport it to a processing facility. „ The milk is tested before processing to make sure it meets health and safety standards. Dairy farmers are required to meet specific standards and are paid a premium for milk that meets the industry standards. The requirements involve bacteria counts, somatic cell (white blood cell) counts, no added water, and no antibiotics present in the milk. Dairy cows are typically milked twice a day. Some producers have seen increased production when milking three times a day, but this is time- consuming and cost-prohibitive for most dairy operations. Picsfive/Shutterstock.com Figure 10-16. Today’s milking parlors are complex operations requiring daily cleaning and maintenance. How would extensive knowledge of plumbing benefit someone working in a dairy operation? Pavel L Photo and Video/Shutterstock.com Chapter 10 Large-Animal Production 531 Copyright Goodheart-Willcox Co., Inc.