MILKING MANAGEMENT

After calving cows are managed in the lactation groups, being allocated according to their daily milk production, with a specific group for the heifers. Milk weighting every 15 days is used to regroup the lots. The milk coordinator uses this data to elaborate written reports regarding cow performance. Once a month individual milk samples for somatic cell count and milk composition (protein, fat, casein % and % of casein in total protein). Cows are milked, from 05:30 to 08:00 and 14:30 to 17:00. During milking, milkers use plastic gloves, caps, rubber boats and aprons. Milking routine follows the procedures below:

-          Pre dipping

-          examining first milk samples in black cup for lumps (in case of finding lumps, milker writes down the which teat and the severity and stores a sample to be frozen for later bacterial analysis; after milking the milk is disposed and the teat is treated with antibiotics)

- drying with paper towel

- post dipping

Herd´s health is an issue dealt in a serious way with a strict cleaning maintenance of all installations as well as herd vaccination and other animal welfare issues. The farm has the objective of becoming certified free from vaccination for tuberculosis and brucellosis. The farms follows a prophylaxis calendar and monitor endo and ectoparasites as well as other health concerns as filtering and adding chloride to the water used for animals and employees as well.