1 Boxler Dairy Lechería de BoxlerMilk Harvester Training Entrenamiento para el ordeñador
2 Boxler Dairy 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. 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
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 ordeñaPreparar 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 Requirements Requisitios para el ordeñadorThe milk Harvester is required to: Stay calm Stay on task Properly stimulate the cow Properly clean the cow Properly attach the unit 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
6 The Cow Prepping Procedure Preparación de la vacaIt 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 glandOxytocin travels through the bloodstreem to the udder Release of Oxytocin Heart This process requires at least seconds! Nerve signal Oxytocin causes milk let-down Stimulation from cleaning and stripping
8 Nervios llevan el estimulo al cerebro y a la glándula pituitariaOxitocina llega a la ubre por la circulación sanguínea Liberación de Oxitocina Corazón Este proceso lleva como segundos! Señal nervioso Oxytocina causa la bajada de leche Estimulo de exprimir el pezón
9 Rechazo de la liberación de OxytocinRuidos 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. 9
10 Milking Procedure El procedimiento de la ordeñaThe 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) 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
11 Cows Should enter the parlor calmly Las vacas deben entrar el salón calmadamenteYelling, Whistling, screaming at the cows is unacceptable. Allow the cows to enter the parlor calmly. No es aceptable silbar o gritar a las vacas Deje que las vacas entran al salón lechero en una manera tranquila
12 Cow side procedure Procedimiento al lado de la vacaCows 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 Cada ordeñador es responsible por un grupo de 8 vacas Paso 1 Empapar todas las 8 vacas pronto cuando entran
13 Dipping El Empapar No Bien Be sure the dip cup is fullThe whole teat must be covered!! This slide is Not acceptable No Bien Asegure que la copa está llena Toda la chiche debe estar cubierto El ejemplo aquí No es aceptable!
14 Cow side procedure Procedimiento al lado de la vacaStep 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 leche por cada chiche Siempre use una toalla limpia Una toalla con cada vaca Este paso tiene que estar hecho con rapidez y eficiencia; Este paso tiene que estar hecho correctamente;
15 Cow side procedure Procedimiento al lado de la vacaStep 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 chiches deben quedar limpias despues de enjugar; Especialmente el punto de la chiche; Lodo o estiércol en las chiches no es aceptable
16 Cow side procedure Procedimiento al lado de la vacaWiping 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 técnica correcta es agarrar firmamente el base de la chiche, jalar fuerte para abajo, torciéndola y cruzando el punto. Una enjugada adecuada debe limpiarla bien; (Repita el proceso si es necesario)
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 dipAfter 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 dipAfter 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 UnacceptableEverything 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 unitsBe sure to dry them, be sure the inflations are dry before attaching the units
23 Milker ResponsibilityEach 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 ResponsibilityMilkers 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 sameAll 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 groupStrip (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 groupStrip (3 strips/teat)/ wipe (focus on teat end) Attach Each step starts at the 1st cow in the group Attaching Post Dipping Milker 1 has cows 1-8 Milker 2 has cows (Post dips 1-16) Milker 1 has cows (Post dips 17-24) Milker 3 has cows (Post dip 25-32)
32 2 Milkers Dip all cows in the groupStrip (3 strips/teat)/ wipe (focus on teat end) Attach Each step starts at the 1st cow in the group Attach Post Dip Milker 1 cows 1-8 Milker 2 cows 9-16 Milker 1 cows Post dip 1-16 Milker 2 cows Post dip 17-32