Effects of Premilking Udder Preparation Practices on Bacterial Counts in Milk and on Teats

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Abstract
Udder preparations using premilking teat disinfectants, premilking teat dipping procedures, and types of paper towels were evaluated to determine their effects on bacterial counts in milk and on teats. Iodophor, sodium hypochlorite, and dodecyl benzene sulfonic acid teat disinfectant dips significantly reduced total bacteria in milk with no significant differences among disinfectants. Teats dipped with dodecylbenzene sulfonic acid had higher coliform counts, which may be attributed to the physical properties interfering with effective drying. Manual drying of teats with a paper towel further reduced bacterial counts in milk; length of manual drying time did not significantly change bacterial counts. Also, types of paper towels did not affect bacterial counts on teat ends. Data suggest that the benefit of manual drying in assuring dry teats is of primary importance compared with duration of manual drying and type of towel.