“You get premium quality bonuses on your milk, bacteria wise, and also germatic cell count, so the cleaner you can be the better.”
“Iodine and udder wash. It helps wash and sanatize, clean them. As we’re prepping them to be milked, washing, stimulating the udders.”
“This is what they call a pre-dip. It’s like a hydrogen peroxide.”
“Each cow is wiped with an individual towel, cleaned, and dried.”
“Stripped and checked for abnormal milk.”
“Put the machine on and hope you don’t get kicked”
“If everything goes right, the milk never touches human hands.”
“Usually we start between 5:30 and a quarter to six in the morning. Not too early.”
“Usually around 3:30 in the afternoon.”
“Works good for me.”
“When the milk flow stops flowing across the sensor, in so many seconds it senses the cow’s finished and pulls them off.”
“When the cows are finished we have what they call a post-dip. Iodine post-dip, to help prevent any infection enetering into the udder.
“Do this 108 times, twice a day.”
And whether we’re talking about a glass of milk, ice cream on your cone, or cheese on your pizza, this is where it all comes from…not the grocery store. That’s a look at Brazos Valley agriculture, From the Ground Up.
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