Given how hectic the spring calving season is, it is easy to let hygiene slip in the parlour and before long, costly thermoduric bacteria counts are on the rise.

Thermoduric bacteria are heat-resistant bacteria in milk that are able to survive the pasteurisation process.

They can have significant implications on the quality and type of products that can be produced from milk, and therefore shrink your milk cheque.

Thermoduric counts often spike at this time of the year, as labour is stretched thin during the calving season and hygiene in the parlour slips.

The most effective way of reducing thermoduric bacteria levels is to limit the bacteria at farm level, followed by a proper washing routine of the milking plant and the bulk tank.

Thermoduric bacteria

Given the wet weather we have experienced this spring, housing conditions will also be depleting as bedding begins to build up, which will also lead to a rise in the bacteria levels.

Farmers will be itching to get cows out once grazing conditions improve, however considering how wet paddocks are, the risk will be just as high outside as it is inside.

This is because, as well as being present in dung and bedding, thermoduric bacteria can also be found in soil, especially in wet conditions.

It can then contaminate the cow via their teat, and ultimately enter the milking equipment leading to a spike in the bacteria levels present in your milk.

The risk of higher thermoduric readings will remain until conditions get drier and more favourable for grazing and until the cows can be out at grass on a full-time basis.

That means it is a 'catch-22' situation where the bacteria will more than likely enter the parlour one way or another during weather conditions like this.

However, by adhering to strict hygiene protocols during milking the levels can be minimised.

Controlling the bacteria

Starting with the cows, they should have their tail and udder hairs clipped after calving in a bid to reduce the bacteria load around the teat and improve cow hygiene.

Once they enter the parlour, any big dirt should be wiped away in a clean, sterile fashion.

Washing away dirt with a hose will only spread bacteria to other cows in the row.

Once physically clean, ensure the cows teat are disinfected before attaching the clusters, remembering that the clusters (liners) are the only part of the parlour that come in direct contact with the teat.

While speaking about clusters, farmers need to ensure all of the milking equipment is thoroughly and consistently checked.

Worn rubbers and liners can often be the culprit of sharp spikes in thermoduric bacteria counts.

Problems with high total bacteria count (TBC) or thermodurics can also be caused by inadequate levels of detergent being used for washing.

This is likely to happen when automatic washing systems have not been checked for some time, allowing lines and detergent levels to go astray.

Farmers must stay alert when it comes to detergent and washing, making sure the drums of detergent are replaced before they run out.

Following a checklist such as that below should help you reduce any spiking counts:

Is the cow’s environment clean, particularly yards and roadways?
Have the liners and rubberware in parlour been changed before they deteriorate?
Is the milking machine being descaled regularly (at least once a week)?
Are the detergents at the correct concentrations?
Is there any visible residue around the milking machine or bulk tank?
Has the milking machine being disinfected with paracetic acid as the final rinse?
Are you are using a clean filter sock during washing?
Is the hot water is at a sufficient temperature (75-80°C)?
Have all units been washed correctly?