Jacob Springs Farm:Milking procedures

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  1. Assemble claw and lid; affix to milking bucket. (x2.)
    Bucket milker, fully assembled
    Make sure there are clean jars, lids and rings available for later pouring.
  2. Prepare cleaning supplies to take into the milking parlour:
    Fill Udder Wash bucket with hot water (and optionally add a capful of FC-98 Sanitizing Udder Wash if it's very muddy).
    Get 2 dairy rags. One goes into the udder wash and one will be used for drying.
  3. Take milking cans and udder wash bucket to milking parlour.
  4. Set milking can between two stanchions you will be using. Attach vacuum hose to bucket and plug in milking machines.
    Milk can connected to vacuum pump system via air hose

Moving Cows: Pasture to Parlour

  1. If a temporary electric fence is being used, turn off electric fence surrounding pasture
  2. Open fence (untie/unhook and set out of the way so cows don’t step on or over the tape)
  3. Walk cows across the property to the parlour, maintaining a cohesive, herd-like unit.
  4. Give the cows the proper mash ration: 1 shovel of mash for every 4 pounds (or half gallon) of milk she is producing up to a limit of roughly one bucket

Teat Cleaning: WDS

-Wash: Using wet rag out of Udder Wash, thoroughly clean each teat. Check orifice on bottom of teat for any dirt.

-Dry: each teat with the dry cloth if teat is excessively wet.

-Strip: milk from each teat into your hand (one at a time) and check for good color and any indication of a problem, i.e. crystals in the milk. This also clears the teat orifice.


  1. Remove claw from the hook on the bucket. Be sure the air and milk tubes are facing toward the bucket. Listen for clicking from the pulsator.
  2. Kink 3 of the inflations to block air flow, and open the valve.
  3. Kink the 4th inflation and release it on to the corresponding teat. If you have proper suction, it will draw up the teat on its own.
  4. Repeat this with remaining inflations/teats. Note: if you hear a sucking or slurping noise, the inflation is not on the teat correctly, or the teat is empty. The friction from the inflation will cause chafing and chapping, or could precede the claw coming off the teats completely, so tend to this quickly.
  5. Watch the flow of milk in the tube. When it slows down, manually massage udder from top down. Squeeze firmly at the top by placing your hands on opposite sides of the udder and pull down toward teats (be careful to not squeeze and send milk back up into udder). Repeat as necessary.
  6. Once no more milk is flowing, close valve and remove from teats. Raise tubing and open valve to drain milk into bucket, then hang claw on hook.
  7. While first cow is being milked, wash and start prepping next cow using same procedures.
  8. Remove air hose and weigh the can on the scale in the back room. Record weights using this form
  9. Return bucket and reattach air hose. Repeat cleaning, milking, and weighing for next cow.
  10. After milking and weighing milk from first two cows, give each cow a second scoop of grain.
  11. Repeat process until all cows have been milked and cans have been weighed.
  12. Turn off the vacuum pump

After milking

The priority list for what to do after milking is done:

  1. Take care of the cows
  2. Take care of the milk
  3. Take care of the barn

Take care of the cows

  • Return the cows to the pasture - check to make sure they have a full water trough and (winter) enough hay to eat

Take care of the milk

  1. Take the bucket milker(s) rags and udder wash back to the farm kitchen
  2. Arrange the lids for the following day's pickups (e.g. On Monday you pour milk for the people scheduled to pickup on Tuesday)
  3. If there are not enough lids for a particular person's pickup - check to make sure that their lids are not somewhere else in the dish washer or in the bottle return area (on top of the fridge)
  4. If no lids are found it means that the person is behind in returning their bottles:
    1. They will not receive milk - instead they will get a note asking them to return bottles
    2. Fill out that form and place it in the fridge where it can be seen
    3. Make note of the fact that you filled out the form on the bulletin board (on the relevant sheet)
    4. Someone responsible know so that they can contact the customer
  5. Pour milk into half gallon bottles, wipe clean, put lids and rings on
  6. Place the bottles of milk into the milk cooling chest removing enough of the previous days milk that hasn't been picked up to the milk pickup fridge so that today's milk will fit

Alternative process (if cooler is not working):

  1. Put bottles in sink with running cold water to cool. Make note of the time bottles start cooling. Keep water running for 10 minutes, then shut off water and add as many ice packs or ice, if available, as will fit
  2. After milk has cooled 1½ to 2 hours, remove from sink and wipe dry
  3. Look up that day’s orders. Prep jars by placing name magnets on lids
  4. Move any bottles from the cooling tray in the refrigerator to top shelf for customer pick up
  5. If there is extra milk after filling orders, label jars with day of the week
  6. Put thawed ice packs in the freezer after wiping dry
  7. Put fresh ice packs in between bottles in the cooling tray to continue cooling process

Take care of the barn

  1. Rinse claw and lid with hot water to prevent milk drying inside

Equipment Cleaning Procedures

  1. Put on cleaning gloves (marked for dairy use)
  2. Fill a sink with 2-3 gallons of hot water. Place a squirt of dish soap In the sink as it fills and swish around with water to dissolve
  3. Remove lid gasket and clean underside of lid
  4. Set lid with pulsator aside
  5. Take apart all other apparatus and place in sink
  6. Scrub each part with a brush and run plenty of water through tubing
  7. Put a scoop of water (use large yogurt container) into milking bucket and scrub the bucket inside and out
  8. Drain sink, then refill with 2-3 gallons lukewarm water

Once per week

  1. Place the measuring cup with 8ml FC350 (acid) into the water and gently swish. Avoid splashing the acid anywhere
  2. Repeat scrubbing and washing procedure on all equipment
  3. Drain sink and rinse everything with hot water
  4. Set or hang all pieces to air dry

Clean Milking Parlour:

  1. Clean up floor as needed (broom is in back half of the parlour.)
  2. If there is urine on the floor, sweep to drain with broom.
  3. If there is fecal matter, use a small amount of soapy water on the floor, brush thoroughly, and sweep to drain.
  4. If there is a large amount of water pooling outside the barn door, sweep away to disperse for better drying.
  5. If water was used, leave barn door open for air circulation.
  6. Turn off light.


  1. Pull windows from claws and use bottle brushes to clean thoroughly.
  2. Refrigerated Cooling Tray:
    1. Empty all water from tray
    2. Wipe down inside
    3. Refill with cold water
    4. Return to refrigerator

  1. Change out milking lid and claw
  2. Power Wash Kitchen Floor
  3. Power Wash Milking Parlor


  1. Clean all milk tubing with scraper and brush.