Annex 5
WORETA ATVET COLLEGE
DEPARTMENT OF ANIMAL SCIENCES
Organized by:
1. TEWDEROS GERAWORK
2. MEZGEBU ABATE
June 2020
Woreta, Ethiopia
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Annex 5
This material is a tool for the teacher to develop practical lessons and Skill Sheets that are in
line with the EOS.
Practical learning activities are based on 'practical experience' and help students to convert
knowledge or information into their personal knowledge that they can apply in different
practical situations.
Basis is the Ethiopian Occupational Standards (EOS) for Horticulture / Dairy, Level 3
Name of the unit of competence
Code of the unit of competence
Name of the practical lesson
Registration No lesson
Coordinate Milking Operations
AGR DRP3 07 0311
Hygienic milking procedure
AGR DRP3 07 0620 # 01
Purpose of the lesson:

To Ensure milking routines do not injure the animals or introduce contaminants into milk

To Ensure milking is carried out under hygienic conditions
Practical Lesson #1:- Hygienic Milking Procedure
Venue
Woreta ATVET college
Duration
Type of trainees
Number of
students
Learning
Objectives:
5 day/ 1 hour in every day starting from module delivery
Level III Dairy Production students
25-30
The students will be able to:
 The students will be able to Harvest milk under hygienic condition with
minimum stress to animals and maximum yield.
Step-by-Step
Milking
Procedure
Step 1. Observation
Make sure to identify cows that must be milked
last or that are receiving treatment (e.g. those
identified with a leg band).
Suggested milking order to avoid the spread of
mastitis-causing bacteria:
1- Healthy cows.
2- Cows with a questionable health status.
(recent purchase, fresh, post-treatment)
3- Cows with chronic mastitis.
4- Cows with an infection caused by a
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contagious pathogen.
Step 2. Fore stripping
This step is essential for detecting the early signs
of mastitis. It flushes out bacteria from the teat
canal and stimulates the milk flow. In tie-stall
barns, use a strip cup to have a better chance of
detecting the presence of clotty, stringy or watery
milk. The strip cup must be cleaned and
disinfected after each milking. In the milking
parlour, the foremilk can be stripped on the floor,
but never into the hand since this can promote
further contamination. Fore strip all quarters. If
milk is abnormal, examine all quarters and teats by
hand to detect early signs of mastitis (redness and
warmth) or other lesions.
Step 3. Cleaning the teats
Use a disinfectant solution and adjust the cleaning
time depending on how dirty teats are. To be
effective, the
re-dip solution must remain in
contact with the teats for at least 30 seconds. Only
the teats should be wetted and then thoroughly
wiped with a dry single service towel. Pay
particular attention to teat ends. Alcohol swabs
may be used as a test of teat cleanliness.
The order of Step 2 and Step 3 can be reversed
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Step 4. Attaching the milking unit
The milking unit should be attached within 60 to
120 seconds after first stimulation. This time
allows the milk letdown reflex to occur and
maximizes milking performance.
Step 5. Adjusting the milking unit
Adjust the milking machine to avoid a twist in the
hose and to obtain a square position of the four
teat cups under the udder. Teat cups must be
aligned vertically. The unit alignment should be
such that, the claw outlet points between the cow's
legs. The claw outlet should point between the
cow's front legs for tie stalls and herringbone
parlours and between the back legs for parallel
parlours. Quickly correct any slipping teat cup.
Step 6. End of milking
Complete milking should take from 4-6 minutes
per cow for most cows. Observe the milk flow
carefully or use milk flow indicators to determine
the ideal moment for shutting off the milking unit.
Avoid over milking.
Step 7. Milking unit removal
If the claw is removed manually, always shut off
the vacuum before attempting to remove the
milking unit. When using automatic detachers,
make sure that they are properly adjusted.
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Step 8. Disinfection
Once milking is completed, dip the teats fully in a
disinfectant solution approved by Health Canada.
Teat dip cups must be clean. Discard any unused
solution, clean the container thoroughly and
prepare fresh solution at each milking.
Assignment
The student will form a group of five (5) persons and carry out a milking practice
situation at a local smallholder dairy farm.
The group members will go to the farm- .
1. Observe how the farmers exercise milking
2. Take information on the technical performance milking operation.
3. Prepare an advice for the farmer to improve technical performance of the
dairy unit based on the identified root causes
4. Presentation of assessment results and advises to peers
The trainer will select nearby smallholder farmers for the fieldwork.
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Nominal
duration
(minutes )
5
Brief Content
(Practical activities)
Role trainer
Didactic
working
methods
Optimum
group size
Preparing milking items and clean
containers for milking.
Place of work
WATVETC
Dairy farm
WATVETC
Dairy farm
5
Feed the cow it's production ration
5
Restrain animal
WATVETC
Dairy farm
3
Wash hands with soap and clean water
before milking. Dry hands with towel.
WATVETC
Dairy farm
3
Test for mastitis using a strip cup
* Guidance and coaching
* Explaining evaluation form
*Explaining theory
Wash udder with warm clean water
+
with disinfectant using a clean towel.
*Presenting Practical
Apply milking jelly prevents cracking
examples/ illustrations
of teats and eases milking (for hand
milking only)
Milk quickly and completely by
squeezing the teat, do not pull.
Milking each cow should take 7–10
minutes at most.
WATVETC
Dairy farm
2
2
10
Forms of
interaction
Maximum of
five member
WATVETC
Dairy farm
WATVETC
Dairy farm
WATVETC
Dairy farm
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After milking: Strip the animal getting last drops of milk from udder
to avoid incomplete milking (can lead
to mastitis).
After milking dip the teats in a teat
dip
WATVETC
Dairy farm
2
Recording
WATVETC
Dairy farm
40
Reflective Assessment and Final Assessment (Practical Demonstration)
2
2
Name: _________________________ Date: ________________
WATVETC
Dairy farm
WATVETC
Dairy farm
Time started: ________________Time finished: _____________
Instructions:
1. You are required to perform any of the following:
1.1
Assemble all the necessary materials and equipments for each procedure.
1.2
Perform different activity for each milking operation in front of your teacher
1.3
Clean all the equipment used on the work and Put it in appropriate place at the end of each
activity.
2. Request your teacher for evaluation and feedback
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Lesson Development
The lessons are organized based on the standard operating procedure listed under EOS and
provokes the students to participate enthusiastically on:•
Content or subject matter
- content outline
•
Teaching/learning methods or techniques
- lecture - discussion
- demonstration, etc
•
Learning experiences for trainees / learners
•
Resources and materials – LG, Videos,illustrations,audio-visuals, etc.
Skills to be learned in this lesson are:
 Cleaning and sanitation of milking equipment
 Hyginic milking procedures
 Interpret and use written and oral information
 Implement strict standards of hygiene.
 Anticipate emergencies and remove hazards in the workplace
Necessary materials (Equipment/ tools)
Equipment/ tools
Number already present
to purchase
· Milking machine
6
3
3
· The milk bucket
12
3
9
· Two 250 ml sterilised flasks (one for foremilk
and one for strippings)
18
6
12
· The strainer (filter)
6
-
6
· The milk cans (transport)
12
2
10
· Measuring cup
6
-
6
· Refragirater
2
-
2
i. Utensils for the harvested milk
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ii. Utensils for checking the milk
· Strip cup
6
1
5
· CMT tester
6
-
6
· Milk chair
6
6
· Restraining materials
6
6
· Cloth or towels to clean the cow
6
6
· Small bucket for water
6
6
iii. Utensils to support the milking process
iv. Utensils for cleaning
· Water troughs
Communal
· Brushes
6
· Storage rack
6
6
Quantity already present
13
13
6
to purchase
6
● Clean towels (one per participant)
30
30
● Detergents
6
6
● CMT reagent
6
6
● Post teat dip chemical
6
6
● Warm water
-
-
● Hypochlorite udder disinfectant (80–150 ppm)
6
6
● Record form
6
6
6
Necessary materials (Consumables)
Consumables


A group of 6 to 18 milking cows.
Disinfectants
Prepare the necessary materials / tools / equipment
All the aforementioned materials, tools, equipment, PPE, OHS rules, TTLM and
operational procedures should be ready before the lesson.
Schedule (Outside) Location
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Industry trainer are responsible in collaboration with course trainer
Schedule teacher and / or instructor
For every practical lesson course trainer and farm technician are responsible for facilitation
Teaching material available on paper (books, readers etc.)
Available material
Document name / chapter/pages/
Theory lessons see module contents
Coordinate Milking Operations learning
guide #02 information sheet #01
Practical lessons see module contents
Coordinate Milking Operations learning
guide #02 operation sheet#01
Practical lesson entirely written out in an
Coordinate Milking Operations learning
assignment
guide #02
The assignment for the students to write a
Coordinate Milking Operations learning
report
guide #02
Indicate how any data collected is recorded
Assessment
It is important to assess not only the hard competences (practical skills), but also the soft
competences to assess also the attitude and personal growth of the students.
The assessment can be done by a two level evaluation (final assessment) or a multi-level
evaluation (reflective assessment).
The reflective assessment and final assessment can be customized for each unit of
competences.
Hard and Soft Competences of the UC
1
2
3
4
HARD COMPETENCES /
SKILLS
SOFT COMPETENCES
Cleaning and sanitation of milk
equipment
Maintenance of milk handling and
equipment
Provide a Low Stress Environment
for Cows
Check Foremilk and Udder for
Mastitis
Ability to lead,motivate and delegate
Team working
Comminication skill
Stress management
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5
6
7
8
9
Wash Teats with an Udder Wash
Positive thinking for their task
Solution with an Effective
Disinfectant Product
Dry Teats Completely with an
Individual Towel
Start the Milking within 120 Seconds
after Initiation of Stimulation
Dip Teats Immediately After milking
with an Effective Disinfectant
Product
Complite milking cleaning and
soring milkink equipments
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