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Milking practices and the use of milking machine cleaning products on dairy farms in Hungary
Brunner Veronika Anna - year 5
University of Veterinary Medicine Budapest, Department of Veterinary Forensics, Law and Economics
Supervisor: Dr. László Ózsvári

Abstract:

Milking practices and the use of milking machine cleaning products on dairy farms in Hungary. On dairy farms mastitis results in considerable financial losses mainly caused by reduced milk yield and decreased milk quality, further, awareness of human health risks in connection with transferred multiresistant pathogens in milk is also growing. Therefore, the prevention of mastitis is of great importance in practice.

The aim of the study was to survey and analyze the milking practices, the use of pre-and post-milking teat disinfectants, and milking machine cleaning products on commercial Holstein-Friesian farms in Hungary. A total of 43 Hungarian dairy farms with 31,430 cows with an average of 731 cows were surveyed by using a questionnaire. Furthermore, seven in-depth personal interviews were conducted with farm managers. In the statistical analysis ANOVA models were used.

The results showed that the majority (57.8%) of the milking parlors used a herringbone design, followed by parallel (20%) and rotary (17.8%) milking systems. For the interviewed farm managers, gentle (71.4%) and quick milking (57.1%) as well as herd size (57.1%) were the most important factors in determining the milking system design. In 62.8% of the farms, cows were milked twice a day, and the average milking time was 5.0 h with an average of 3.1 laborers. The average daily milking time per cow was 15 min.

Prior to milking, 65.1% of the farms used disinfectant dip and 11.6% used a disinfectant wash, whereas 23.3% still washed the udder with water. The udder was wiped with paper towels in 73.8% of the herds and with cloth in 26.2% of the herds. For pre-milking disinfection chlorhexidine (42.9%) and other chlorine compounds (21.4%) were used mostly.

Whereas iodine (53.8%) was the most used active ingredient for post-milking disinfection.In the milking machine cleaning process, the most frequently used active ingredients were sodium hypochlorite (80.0%) and sodium hydroxide (60.0%) as caustic detergents, while phosphoric acid (81.3%) as acidic product. The active ingredient was the most decisive factor in the procurement of teat disinfectants (3.4 on a scale of 1 to 10 where 1 was the most important) for the decision-makers, while regarding milking machine cleaning products the price was the most significant.



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