Dairy March 1999 CLEANING AND SANITIZING MILKING EQUIPMENT Dr. Reuben Moore Extension Dairy Specialist, MSU High bacteria counts are a major problem to many dairymen. Bacteria can be beneficial in some circumstances, however, when present in milk, they result in poor keeping qualities and off flavored products. Milk has been called the food most nearly perfect for humans--as well as for bacteria. The differences of high and low bacteria counts among dairy producers often lie in the differences in cleanliness of equipment and quickness of cooling. Bacteria are most effectively destroyed by heat or chemicals known as bactericides. It is impractical to destroy bacteria in the milk at the farm with high temperatures, however, this is the method used at processing plants. It is illegal to adulterate milk with chemical bactericides. Therefore the practical approach for the dairy producer is to use methods as sanitary as possible to keep bacteria out of the milk and cool milk to temperatures below 40 degrees F. as rapidly as possible. Remember clean and cool are good concepts to remember. Most farm milk in our area is routinely subjected to two types of bacterial evaluations: Standard Plate Count (SPC) and Preliminary Incubation Count (PIC). The SPC has for many years served as the basic quality test. This test is a determination of the number of bacteria that will grow from a milk sample under a standard set of conditions. The key factors for avoiding a high SPC are proper cleaning and cooling. Milk with a low initial bacterial count, if cooled will have a count of less than 10,000. The PIC is a procedure used to detect those organisms that will cause spoilage of packaged milk and milk products before the end of code. These organisms have the ability to grow at relatively cold temperatures (35-45 degrees), producing enzymes that are not destroyed by pasteurization and that will cause a breakdown in the milk fat or protein which will impart very undesirable flavors in finished products. A good goal for PIC is less than 20,000. CLEANING DAIRY EQUIPMENT Cleaning equipment is a fundamental component of a successful dairy operation with regard to marketing a quality product and mastitis control. Clean equipment is a poor environment for bacterial growth. Therefore, in this environment you have fewer bacteria, which can spread disease (mastitis), cause off-flavors in milk, and lower keeping qualities of milk. The following are cleaning procedures that have been shown to be very effective: Pipeline Cleaning Pre-rinse: Flush the entire system with clean tap water 95 to 110 degrees F. Warm water removes soils more effectively than does cold water. Water in excess of 120 degrees F. can "cook on" milk residues if used for a pre-rinse. Wash: Prepare chlorinated alkaline cleaning washing solution in 160-170 degrees F. water at a concentration as determined by water quality tests and manufacturer's recommendations. Measure the cleaner and the water. The wash cycle should start at 160 to 170 degrees F. and drain at a temperature above 130 degrees F. insuring good cleaning efficiency (pH11.0-12.0, chlorine 100-120 ppm). Circulate the cleaning solution through the system for about 6 to 10 minutes. Longer circulation times will decrease water temperatures and allow the deposits to settle back on the surfaces that were cleaned. Brush wash all parts not adequately cleaned by the circulating solution. Acid rinse: Rinse the line with an ample volume of acidified tap water to remove all traces of cleaner solution. Follow manufacturer's recommendations but most recommended is 1 ounce to each 5 gallons of rinse water. After rinsing, allow the system to drain completely. DO NOT RINSE OFF THE ACIDIFIED RINSE. Sanitize: Just prior to milking, circulate an EPA regretted dairy sanitizer solution through the line following directions supplied by the manufacturer. Allow the system to drain before milking is begun to keep sanitizer residues out of the milk. Bulk Tank--Manual Cleaning Pre-rinse: Immediately after the tank has been emptied of milk, rinse all surfaces with 90 to 120 degrees F. water. Water temperature is very important. A cold water rinse solidifies fats leaving a greasy film on the tank, while too hot rinse water can cause protein films to adhere to the tank surface. Brush wash: Following rinsing, prepare 1 to 2 gallons of hot 160 to 170 degree F. chlorinated alkaline cleaning solution in a plastic pail. Follow the manufacturer's or dealer's directions as to the amount to use according to the water conditions. Brush all interior tank surfaces with the solution using a tank brush. Scrub all other surfaces with the brush including the underside of covers, bridge, outlet valve, calibration rod and agitator shaft and blades. Use the remaining solution to clean the outside of the tank. Acid rinse: Rinse all surfaces thoroughly with tap water. Finish rinsing with acidified solution (pH 3.5-4.5) to neutralize alkaline and chlorine residue and control mineral deposits on all surfaces. Sanitize: Just before milking, sanitize with an EPA registered sanitizer rinse solution prepared according to manufacturer's recommendations. Make certain that the sanitizer solution drains from the tank before milk is added to prevent sanitizer residues in the milk. Bulk Tank--Automatic Cleaning Pre-rinse: Immediately after milk is removed from the tank, rinse all surfaces with 90-120 degree F. water. Wash: Prepare the washing solution adding the recommended amount of detergent to the automatic washer detergent container. If manually operated spray washing, pre-dissolve CIP alkaline cleaner in 4 to 6 quarts of water and add to the correct amount of water at the proper temperature for the designed tank. Allow the automatic washer to operate 6 to 10 minutes. Make certain that the cleaning solution temperature does not drop below 130 degrees F. After completion of the wash cycle, inspect the tank to make sure all surfaces have been contacted with cleaning solution. Manual washing may be necessary on some surfaces. Acid rinse: After draining completely, rinse all surfaces with tap water, finishing the rinse with acidified solution (pH 3.5-4.5) to control mineral deposits and neutralize residual wash solution. Sanitize: Sanitize the tank just prior to use. Allow the sanitizer to drain from the outlet to prevent sanitizer residues in milk. Automatic tank cleaners should be checked frequently to ensure they are working properly. Using an automatic washer is no guarantee that your tank will always be clean. It must be operating properly with the proper adjustments and the proper amounts and concentration of cleaning solution. One basic fact about killing bacteria is that you can't disinfect if the surface is not clean. Some producers think that chlorine products are a cure all but they will not disinfect where there is solids or organic material. Most producers know correct cleaning procedures such as are listed above. Using them will insure a good quality product. Remember--PRODUCTION OF HIGH QUALITY MILK IS IN YOUR BEST INTEREST!! UPCOMING EVENTS 1999 MARCH 24 MISS LIVESTOCK COUNCIL Annual Meeting Mississippi State University MARCH 24-31 ARTIFICIAL INSEMINATION SCHOOL Mississippi State University MAY 27 STATEWIDE DAIRY FIELD DAY Coastal Plain Branch Experiment Station Newton, MS JANUARY HONOR ROLL HERDS* Dairy County No. Cows Lbs ECM** 2X/3X RHA Milk RHA Fat RHA Prot DOT MACTOC FARM OKTIBBEHA 198 87.5 2X 25470 933 833 01/07/99 STEWARD FARM INC TATE 394 74.5 2X 22222 773 708 01/13/99 DAVID ROBINSON & SONS RANKIN 135 74.1 2X 19128 730 595 01/25/99 TURNIPSEED DAIRY MONROE 454 67.9 2X 18489 673 583 01/24/99 COASTAL PLAIN EXP STA NEWTON 170 67.8 2X 21187 789 684 01/11/99 TIM WEEKS COPIAH 54 66.6 2X 0 0 0 01/18/99 BRAD BEAN AMITE 222 64.6 2X 21652 809 695 01/27/99 FREEMAN DAIRY PIKE 145 64.2 2X 19413 639 645 01/09/99 DAVID ROBINSON & SONS RANKIN 135 63.5 2X 18923 746 591 12/19/98 RONALD H CLARK LINCOLN 89 63.3 2X 19354 687 633 12/28/98 BRAD BEAN AMITE 227 63.2 2X 21765 809 697 12/29/98 NORTH MISS BR EXP STATION MARSHALL 91 62.7 2X 20073 736 656 01/12/99 JEFCOAT & WILLIAMS DAIRY JONES 65 62.2 2X 20322 701 635 01/18/99 SUMMERS DAIRY MARION 61 61.3 2X 18573 682 582 01/04/99 SPEAKS & SON WALTHALL 368 60.4 2X 18124 711 592 01/20/99 A L BOYD JR WALTHALL 76 60.0 2X 20438 617 645 01/05/99 DIXIE DAIRY SALES CARROLL 470 59.2 2X 20391 821 651 01/16/99 CAL MAINE FOODS DAIRY HINDS 1651 59.1 3X 19246 701 616 01/02/99 ROWZEE JERSEY FARM NEWTON 154 58.6 2X 16345 739 625 01/17/99 ELWAYNE MAST NOXUBEE 159 57.2 2X 17510 0 0 01/19/99 JAY PAUL HOOVER NOXUBEE 159 57.0 2X 17338 0 0 01/19/99 PAUL W EDWARDS NOXUBEE 134 56.3 2X 17852 636 585 01/26/99 THOMPSON BROTHERS MARSHALL 137 55.6 2X 19540 702 630 01/14/99 TODD & JERRY BULLOCK PIKE 118 54.6 2X 17051 588 550 01/16/99 JERRY SISCO LINCOLN 125 54.4 2X 15538 579 513 01/25/99 JERRY CORKERN LEAKE 99 54.1 2X 14426 517 498 01/02/99 JERRY N HOLMES WALTHALL 87 53.9 2X 16686 570 516 01/28/99 RAY GALLOP AND SONS MONROE 67 53.2 2X 18016 618 589 01/28/99 J & L DAIRY WALTHALL 201 51.7 2X 20499 702 661 01/25/99 CHEEKS DAIRY JONES 139 50.9 2X 17040 589 559 01/11/99 * Top 30 herds enrolled on supervised DHIA testing programs by test day energy corrected milk. ** ECM = (.3246 x test day milk) + (12.86 x test day lbs fat) + (7.04 x test day lbs protein) Proper Milking Procedures Shannon L. Beaumont Graduate Student ñ Reproductive Medicine MSU College of Veterinary Medicine Mastitis remains the most common and expensive disease in dairy cattle. The basic principle of mastitis control is to prevent as many infections as possible. The mastitis control program should consist of good milking procedures such as: Milk first-calf heifers and clean cows first followed by recuperating, treated, and infected cows. Milking in this order will eliminate the spread of bacteria to the healthy cows in the herd. This practice will also allow greater attention to be placed on milking the treated and infected cows in the herd. Minimizing cow stresses on the holding area and parlor. Minimizing stress will allow oxytocin release for sufficient and timely milk letdown to occur. When animals are stressed, adrenalin is released and circulates in the bloodstream, and inhibits the effects of oxytocin on milk letdown. The adrenalin can inhibit the function of oxytocin for 20 minutes. Visually inspect cows for abnormalities in behav-ioral and physical state. Inspect the mammary gland for heat, swelling and redness. Wear latex gloves and wash hands thoroughly be fore handling udders or milking equipment to control spread of pathogens. Latex gloves and frequent washing have been found to carry less mastitis causing pathogens than washing hands without latex gloves. Frequent hand washing can decrease the spread of bacteria from teat to teat and from cow to cow. Separate pre-dip and post-dip containers should be used. Color-coding or labeling dip containers is good practice. Separating dip containers will reduce the spread of bacteria from cow to cow. Pre-dip and post-dip containers should be rinsed out frequently during milking. Pre-dip teat ends with an approved sanitizer strong enough to kill bacteria. Pre-dip should cover the bottom 2/3 of teat. Pre-dip should stay on clean teat ends for a least 30 seconds. Use thumb to massage the teat end to remove deris. Dirty teat ends should be cleaned with a dry towel and pre-dip reapplied for 30 seconds of good skin contact time. NEVER WASH UDDERS. Stripping a few streams of milk onto the floor ora black plate for visual inspection. Forestripping into the hand should not be practiced because of the risk of spreading bacteria from teat to teat or cow to cow. Forestripping is an early detection method for clinical mastitis, removes high SCC or bacterial count milk from teat canal, assures teat canal is open for free flow of milk and stimulates oxytocin release. Dry teats completely using single-service towels before attaching milkers. Drying teats prevents the movement of bacteria in water, prevents milk contamination with iodine dip solution, and adds a physical messaging action to stimulate milk letdown. Stimulating teats for effective milk let down shouldtake a minimum 15-20 seconds. Attach milkers with minimal air admission within 1 minute from the time udder washing/stimulation was started. Milk cups should be applied to teats with minimal vacuum leakage by keeping the inflation stem bent over the claw unit until the liner slides onto the teat. Milking unit should be adjusted under the cow after attachment. Hoses should be positioned under the cows along the cow under the midline. Proper unit attachment will minimize liner slips and/or uneven milkout from twisted teats in the milk cups. Respond immediately to liner slips, squawking Units and fall offs. Liner slips and squawking allow air to move milk droplets at a rapid speed which may result in mastitis causing bacteria to impact teat ends. When the cow has finished milking remove the unitand examine all four quarters for proper milk out be-fore applying post-dip. Rinse units thoroughly after milking each cow. If a backflush bucket is being used, milking units should be thoroughly rinsed off, then submerge two teat cups into rinse solution at a time. Submerging all four teat cups at the same time will create an air lock within the claw preventing rinse solution from entering the claw. Post-dip teats so that the dip covers at least the bottom two-thirds of the teat. If you need assistance in lowering your somatic cell count, please call the Animal and Dairy Sciences Department or the College of Veterinary Medicine at Mississippi State University. February 1999 BFP Price Dr. C. W. "Bill" Herndon Dairy Economist, MSU Milk Prices Start to Decline, BFP Falls by $1.07 The January Basic Formula Price, or BFP, reacted to the plummeting of cheese prices that was witnessed in mid-January and fell to $16.27 per hundredweight (cwt.) from the all-time record high of $17.34 reported for December 1998. This month's decrease of $1.07 per cwt. (-6.2%) was the first drop in the BFP after rising for seven straight months when a spectacular increase of almost 60% was registered between May and December of last year. This $1.07 decline in the January BFP was much smaller than was expected by the industry after a 60-cent plunge (-30%) in cheese prices. Most market analysts were anticipating a drop in the BFP of more than $3.00 per cwt., but cheese processors in the Upper Midwest have continued to build inventories which bolstered raw milk prices up during January. Milk output has increased significantly in the last quarter of 1998 and in January 1999 in response to record high milk prices and low feed costs. Farmers are experiencing positive net returns and profits when combined with very favorable weather have induced a flood of milk being produced across all regions of the U.S., especially in the states along the Gulf Coast. Dairy product demand is recording its usual post-holidays and Super Bowl decline which has added more downward pressure on milk prices as milk handlers search to locate plants with enough processing capacity to utilize excess milk supplies. Since late January, ebbing demand and increased supplies have forced handlers in Florida to export 50 to 60 loads of milk outside of the state each week. The milk market is being described as: "milk supplies are excessive and surplus volumes are very heavy . . . Southern plants are full and receipts at northern plants are also heavy" which indicates these distressed" milk supplies will force the BFP to plunge during February and March. The smaller than expected decline of the BFP recorded in January will place even more pressure on milk prices and a "big price hit" is anticipated to occur this spring. The BFP is predicted to plummet by more than $4.00 per cwt. when the USDA announces the February BFP. Dairy producers need to prepare for this anticipated sharp decline in milk prices during 1999. The January BFP was reported at $16.27 per cwt. which represents a DECREASE of $1.07 (down 6.2%) BELOW the December BFP of $17.34. January 1999's BFP is $3.02 per cwt. (or 22.8%) HIGHER than the January 1998 BFP price of $13.25. Dairy producers need to remember that the January BFP will be used as the base price to calculate the March Class I and Class II milk prices and the January Class III milk price. Because about 75 percent of Mississippi milk is utilized as Class I and Class II products, farmers will not notice the majority of this $1.07 decrease in the January BFP until they receive their April settlement checks as payment for milk sold in March. Despite the rather dismal market outlook for milk prices, the cheese market has been a very pleasant surprise since late January. After cheese prices nose-dived by more than 60 cents (30%) during the 2-1/2 week period between January 6 and January 22, cheese prices have recovered somewhat and have shown some strength and stability during the first half of February. Most of the increases in cheddar cheese prices have been attributed to a "market correction" subsequent to the January price plunge, but the stability of these product prices has been unexpected given the current amounts of excess milk supplies. On the Chicago Mercantile Exchange (CME), block cheese prices were reported at $1.25 per pound on January 20 compared to 1.33 on February 19, an 8-cent (or +6.4%) increase over this four-week period. Barrel prices have displayed this same pattern and went up by 7.5 cents (or +6.1%) from $1.22 to $1.29 between January 22 and February 19. However, butter prices on the CME witnessed a decline during late January and early February with prices falling 14.5 cents per pound during the first two weeks of February and then increasing 5.75 cents on February 19. On the CME, Grade AA butter prices have decreased from $1.4275 on January 22 to $1.34 on February 12, a decline of 8.75 cents (-6.1%) over this four-week period. Nonfat dry milk (NDM) prices have remained fairly stable, but NDM prices are very close to the USDA's price support level. The Commodity Credit Corporation has again begun to purchase non-fortified NDM with weekly purchases of almost two million pounds in each of the first three weeks of February. The market tone continues to be described as "weak" where Grade A NDM prices on the CME have fallen only slightly from $1.07 on January 19 to $1.05 on February 19, or declining only two cents per pound (-1.9%). In every region of the country, milk production is responding to very high milk prices and inexpensive feed with substantial increases in raw milk output. Dairy farmers are enjoying the current period of improved profitability and, with very low cull cow prices, are milking just about every cow possible in their dairy herds. As a result, milk production has grown substantially during the past 3 to 4 months where the USDA reports that January 1999 milk output was 487 million lbs. (+3.7%) greater than the amount produced in January 1998. Across the Southeast, the spring "flush" is already in full swing during the middle of winter. There is literally a flood of milk that coops, processors, and handlers are attempting to manage by shipping these excess supplies to dairy product manufacturing plants. In the 20 reporting states, January 1999 production increased 3.7% (+ 415 million lbs.) above the output level for the same month of 1998. The reporting states recording the largest incremental increases between January 1998 and 1999 were located all across the U.S. but, mostly in western states and, specifically, were New Mexico (+15.3%), Arizona (+7.7%), Iowa (+7.4%), Idaho (+6.7%), Washington (+5.7%), Michigan (+5.4%) and California (+4.1%). There were six states that experienced a decline in milk output between these months, of which, all three of the reporting states located in the Southeast recorded decline in production. These Southeastern states reported decreased output in the following basis: Kentucky down -3.3%, Virginia fell -3.1% and Florida declined -0.9%. Despite less milk being produced in these states, output along the Gulf Coast has increased significantly and large amounts of "excess" milk supplies are being processed into manufactured dairy products, mostly NDM. The dairy industry can be characterized as "looking over a very deep cliff" because milk prices are forecast to plunge by more than 30% over the next several months. The collapse of cheese prices during January (from all-time high record levels of 1998) foretell of an imminent and corresponding crash of milk prices and, in particular, the BFP. The recovery or correction of cheddar cheese prices seen in February may be the only glimmer in a dairy market that is under a very dark cloud. Most of the dairy industry believes that the BFP will experience a record one-month decline when the February BFP is announced by the USDA. For example, February BFP futures contracts on the CME were being traded at $11.14 per cwt. at the close of trading on February 19. This would indicate that a decline of more $5.00 per cwt. is expected for the February BFP, from $16.27 to about $11.15 (CME January BFP contracts were traded in the range of $16.30 range during the last days of January). If the BFP plummets by $5.00, milk producers will again be subjected to extreme volatility in both milk prices and the many difficulties of trying to manage extreme swings in the amount of monthly incomes generated on dairy farms. Most market analysts are maintaining their belief that the BFP will not fall below the $11.00 level during 1999 and this belief is in contrast of forecasts made by several regional dairy marketing cooperatives that contend that the BFP will bottom out somewhere around $10.30. Despite this disagreement, dairy farmers should be preparing for this anticipated decline in milk prices and the many hardships of trying to manage cash flow on their dairy farms. Southeast F.O. #7 "Blend" Price Increases to $19.07 in January The Southeast Federal Order Milk Market Administrator reported the January 1999 "blend" or uniform prices for milk delivered in Federal Order (FO) #7 at $19.07 per cwt. (for 3.5% Butterfat milk) in Zone 7, see the Mississippi map for zones (Zone 5 minus $0.25, Zone 6 minus $0.10, Zone 8 plus $0.10, Zone 9 plus $0.20, Zone 10 plus $0.32, Zone 11 plus $0.50, and Zone 12 plus $0.57 per cwt.). The January "blend" price of $19.07 for Zone 7 of FO #7 represents an INCREASE of 37 cents per cwt. compared to the November uniform price of $18.70. The January 1999 blend price is $3.61 (or +23.4%) ABOVE the January 1998 blend price of $15.46. This 37-cent increase in the January blend price occurred because of increases in two of the three classes of milk and despite a 5% decline in Class I and Class II utilization rates. The rise in the January blend price is attributed to an 80-cent increase in both the Class I and Class II milk prices and in spite of a $1.07 fall in the Class III price. Class I utilization fell 4.2% (from 81.0% in December to 76.8% in January), while Class II utilization declined by 0.8% (from 8.2% in December to 7.4% in January) and Class III utilization jumped up by 5.0%$ (from 10.8% in December to 15.8% in January). The January Zone 7 "blend" price was calculated using: (1) the November 1998 BFP price of $16.84 plus the $3.08 Zone 7 Class I differential for a Class I price of $19.92; (2) the November 1998 BFP price of $16.84 plus the 30 cents per cwt. Class II differential for a Class II price of $17.14; and, (3) the January Class III price of $16.27 (which is the BFP). Please consult the Mississippi map found in this newsletter to determine which Zone the plant you sell your milk to is located in FO #7. A dairy producer's uniform price and the amount of his milk check is affected by where the plant that processes his milk is located in the Southeast FO and NOT the location of the dairy farm. UNIFORM or "BLEND" PRICE FOR JANUARY 1999 ZONE 5: $18.82 ZONE 9: $19.27 ZONE 6: $18.97 ZONE 10: $19.39 ZONE 7: $19.07 ZONE 11: $19.57 ZONE 8: $19.17

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