Boxler Dairy Lechería de Boxler

1. Boxler Dairy Lechería de Boxler Milk Harvester Training Entrenamientopara el ordeñador

2. Boxler Dairy • Aquí en esta lechería se debe tratar a las vacas con respeto. • El trabajo hecho en el salón lechero es muy importante • Cada turno de la ordeña tiene varias personas y es importante que trabajan juntos • Here at Boxler dairy all the cows must be treated with respect. • The Work that is done in the parlor is very important • Each milking shift has multiple people and it is important that everyone work together.

3. Team Work in the Parlor • All persons in the parlor are expected to follow the milking routine as it is written. • Milk harvesters are expected to work quickly and efficiently in the parlor • Todas las personas en el salón lechero están exigidos a seguir la rutina como está escrita. • Coshechadores de leche están exigidos a trabajar con rapidez y eficiencia

4. Metas del procedimiento de la ordeña • Preparar la vaca para cosechar su leche con consistencia • Estimular a la vaca para que baje su leche • Desinfectar las chiches con el pre-empapado • Limpiar las chiches bien, especialmente los puntos • Conectar la tetera a una chiche limpia, seca y bien estimulada • Pos-empapado y soltar

5. Milker RequirementsRequisitiospara el ordeñador • El cosechador de leche está exigido a: • Estar tranquilo Prestar atención a la tarea • Estimular bien a la vaca • Limpiar bien a la vaca • Conecte la tetera bien • The milk Harvester is required to: • Stay calm Stay on task • Properly stimulate the cow • Properly clean the cow • Properly attach the unit

6. The Cow Prepping ProcedurePreparación de la vaca • It is important that every cow, at Boxler dairy be prepared for milking the same way. • Every milker must do the same routine at the same pace. • Es importante que cada vaca en la lechería de Boxler se prepara en la misma manera • Cada ordeñador tiene que seguir la misma rutina al mismo ritmo

7. Stimulation sends a signal to the brain and to the pituitary gland Pituitary Gland Oxytocin travels through the bloodstreem to the udder Release of Oxytocin Heart This process requires at least 60-90 seconds! Nerve signal Stimulation from cleaning and stripping Oxytocin causes milk let-down

8. Nervios llevan el estimulo al cerebro y a la glándula pituitaria Glándula Pituitaria Oxitocina llega a la ubre por la circulación sanguínea Liberación de Oxitocina Corazón Este proceso lleva como 90-120 segundos! Señal nervioso Estimulo de exprimir el pezón Oxytocina causa la bajada de leche

9. Rechazo de la liberación de Oxytocin Ruidos fuertes Silbados fuertes Gritos Pegar a las vacas Movimientos irregulares • Cualquiera de estas acciones puede prevenir la liberación de Oxytocin por hasta 20 minutos Attica Veterinary Associates, P.C.

10. Milking ProcedureEl procedimiento de la ordeña • El ordeñador trabajará en grupos de 8 vacas • El ordeñador empezará a preparar las vacas cuando entran • Empapar vacas 1-8 • Exprimir (2 jaladas de leche por cada chiche) y enjugar 1-8 • Conectar 1-8 • The milker will work in 8 cow groups. • Milkers will start prepping the cows as soon as they enter. • Dip 1-8 • Strip (2 strips milk/teat) and wipe (1-8) • Attach (1-8)

11. Cows Should enter the parlor calmlyLas vacas deben entrar el salón calmadamente • Yelling, Whistling, screaming at the cows is unacceptable. • Allow the cows to enter the parlor calmly. • No esaceptablesilbar o gritar a lasvacas • Dejequelasvacasentran al salónlechero en unamaneratranquila

12. Cow side procedureProcedimiento al lado de la vaca • Cows are prepped in groups of 8: • each milker is responsible for an 8 cow group • Step 1 • Dip all 8 cows in the group as soon as they enter • En grupos de 8 vacas se preparan • Cadaordeñadores responsible por un grupo de 8 vacas • Paso 1 • Empapartodaslas 8 vacas pronto cuandoentran

13. DippingEl Empapar • Be sure the dip cup is full • The whole teat must be covered!! • This slide is Not acceptable No Bien • Asegureque la copaestállena • Toda la chichedebeestarcubierto • El ejemploaquí No esaceptable!

14. Cow side procedureProcedimiento al lado de la vaca • Step 2: Strip and Wipe • 2 strips of milk each teat • Wipe using a clean towel • 1 towel per cow This step needs to be accomplished quickly and efficiently; This step must be done correctly; • Paso 2: Exprimir y Enjugar • 2 exprimidas de lecheporcadachiche • Siempre use unatoallalimpia • Unatoalla con cadavaca Este pasotienequeestarhecho con rapidez y eficiencia; Este pasotienequeestarhechocorrectamente;

15. Cow side procedureProcedimiento al lado de la vaca • Step 2 (cont) wiping • The teat must be wiped clean; • Especially the teat end; • Any dirt or manure on the teats is unacceptable! No Bien • Paso 2 (continuada) El Enjugar • Las chichesdebenquedarlimpiasdespues de enjugar; • Especialmente el punto de la chiche; • Lodo o estiércol en laschiches no esaceptable

16. Cow side procedureProcedimiento al lado de la vaca • Wiping • The proper wiping technique is: • Firmly Grasp the teat at base of the udder, pull down with a twisting motion and squeeze across the teat end. • 1 wipe/teat should clean teat; • (Repeat wiping if necessary) • El enjugar • La técnicacorrectaesagarrarfirmamente el base de la chiche, jalarfuerteparaabajo, torciéndola y cruzando el punto. • Unaenjugadaadecuadadebelimpiarlabien; • (Repita el procesosiesnecesario)

17. Cow Side Procedure • Attaching units: • Return to first cow and attach units. • It is important to get back to the first cow. • Do not stray from routine.

18. Cow side procedure • Post dip • After attaching all 8 units, post dip the opposite side. • Release the whole side when all units are off and all cow are post dipped;

19. Cow side procedure • Post dip • After attaching all 8 units, post dip the opposite side. • Release the whole side when all units are off and all cow are post dipped

20. Dirty Units Unacceptable • Everything involved with milking needs to be kept clean. • Keep your work area as clean as possible No Bien

21. Keep the units clean • Keeping the units clean is important. • Manure on the units can be transferred to the teats and increase the risk of mastitis • Rinse units off below platform

22. Cleanliness • After rinsing the units • Be sure to dry them, be sure the inflations are dry before attaching the units

23. Milker Responsibility • Each shift will have 4 milkers • Each shift is responsible for properly stimulating the cows and cleaning the cows before the unit is attached. • Each milkers’ area is to be kept cleaned (units) • Water is not to be sprayed on the cows.

24. Milker Responsibility • Milkers work in the same 8 cow group for one week at a time. • Each shift will be evaluated daily for consistency. • Each milker’s area will be evaluated daily for consistency.

25. Review • Cows are to be handled in a calm quiet manner. • Spraying water on platform while cows are entering parlor will scare the cows and slow the milking time. • Spraying the units clean needs to be done below the platform, not at cow level.

26. Review • The milker will not move from their 8 cow group. • Milkers will start prepping the cows as soon as they enter. • Dip 1-8 • Strip (2 strips milk/teat)/ and wipe (1-8) • Attach (1-8)

27. Review • When the 8 cows are attached, the opposite side will be done. • Post dip opposite side and release. • Re-Attaching units • The only time the cows will be reattached is if the cow kicks the unit before the milker is done attaching his 8 cows.

28. Review • Consistency • All milkers must do the routine the same • All shifts must do the routine the same • All are to enter and exit the parlor in a calm manner. • All shifts are behave in calm quiet manner • Shifts that are yelling and can be heard outside the parlor may face fines.

29. Consistency • Consistency = Quality • Quality = Happy Cows.

30. Milkers • The prepping procedure is the same • Dip all cows in the group • Strip (3 strips/teat)/ wipe (focus on teat end) • Attach • Each step starts at the 1st cow in the group • Milkers work in groups of 8

31. 3 Milkers • Dip all cows in the group • Strip (3 strips/teat)/ wipe (focus on teat end) • Attach • Each step starts at the 1st cow in the group • AttachingPost Dipping • Milker 1 has cows 1-8 • Milker 2 has cows 9-16 (Post dips 1-16) • Milker 1 has cows 17-24 (Post dips 17-24) • Milker 3 has cows 25-32 (Post dip 25-32)

32. 2 Milkers • Dip all cows in the group • Strip (3 strips/teat)/ wipe (focus on teat end) • Attach • Each step starts at the 1st cow in the group AttachPost Dip • Milker 1 cows 1-8 • Milker 2 cows 9-16 • Milker 1 cows 17-24 Post dip 1-16 • Milker 2 cows 25-32 Post dip 17-32