Teat Hygiene

Teat disinfection is an important measure in mastitis management. In order to fully destroy any bacteria on the teats, it is important to use well engineered teat treatment formulations. The most fundamental part of the “teat dip” formulation is the active substance. This is the part of the formulation which is responsible for killing mastitis causing bacteria.

The basis of mastitis control is herd management, specifically aimed at reducing the level of bacterial challenge on the teat and teat end, reducing the rate of infection. Mastitis can never be eradicated, however, if milking routines and hygiene techniques are improved then the spread of infection will be reduced.

All our teat dip products are tested against the standard “EN 1656 – Chemical disinfectants and antiseptics – Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in the veterinary area.”

Parlour Hygiene

The purpose of cleaning and where appropriate, disinfection, is to reduce bacterial contamination. Cleaning first removes milk residues left after milking and gives a significant reduction in micro-organism population. Disinfection using a product listed with a Pesticide Control Service (PCS) number is essential to finally reduce micro-organism populations to a safe level.

Milk residues consist of fats and proteins and may contain bacteria. This is an ideal environment for bacteria to multiply and grow. Another residue that originates from both milk and hard water is scale, such as Calcium Phosphate, commonly known as Milkstone, or Calcium Carbonate, commonly known as water scale. Scales may harbour and protect bacteria from disinfectants.

Cleaning should always be performed as soon as possible after each milking.