Teats are particularly affected by:

• Cold and wet weather
  
• Contact with caustic agents
• Milking machines
  
• Viral infections

The rate of new udder infections can be related to the number of mastitis causing bacteria on the teat.
Disinfecting the teat reduces these bacteria.

PRE - DIPPING

• Here the teat is disinfected before milking to reduce bacteria, picked up from the environment, especially E.coli
• By reducing the bacteria load, milk quality is improved
• Use a specific pre-dip, allowing for at least 30 seconds contact.
• Wipe off thoroughly to prevent contamination of the bulk tank with disinfectant

POST- MILKING TEAT DISINFECTION

• Most effective against Staphylococcus aureus and Streptococcus agalactiae
  
• Kills bacteria that get on the teat during milking, before they colonise the teat end
  
• Infections reduced by 50%
  
• Apply a suitable disinfectant to the teat immediately after every milking
  
• Dip cup – 10ml of disinfectant per cow per milking
  
• Spray – 2 rotations around the udder, clockwise and anti-clockwise. Uses approx. 15ml of disinfectant
  
• Always ensure the whole teat is covered
  
• Always follow label instructions.
  
• If pre-mixing is needed always use clean water