1 and 2. Calcium and magnesium. The hardness of water impacts milk quality when the water hardness threshold of the detergent is exceeded. Additionally, hardness can interfere with the ability of teat dip concentrates and other sanitizers to kill bacteria. Elliott recommended reading labels of products used on-farm to ensure water hardness is within the ranges recommended by the manufacturer.
3 and 4. Iron and manganese. Both metals that are naturally found in water can have adverse effects on cleaning, cooling, and water consumption. Iron levels above 0.3 mg/L and manganese concentrations exceeding 0.05 mg/L can cause an unpleasant taste in water. Water softeners can remove some levels of iron and manganese. Elliott said reverse osmosis and greensand filtration are also effective options.
5. Barium. A highly reactive mineral, it combines with sulfur to create an insoluble barium sulfate, which cannot be removed with detergent or acid. Elliott recommended controlling with detergent that has adequate quantities of water conditioners, using acids with surfactants, and restricting the use of sulfuric acid.
6. Storage tanks. While on-farm water storage tanks are helpful and often necessary, Elliott emphasized the importance of keeping them clean and sanitary. Incoming filtration, water treatment labeled for use with potable water, and routine cleaning are practices Elliott recommended.
7. Water pressure. Stable and adequate water pressure is key to on-farm milk quality. Low pressure will often cause employees to skip cycles, and variable pressure can cause changes in the volume of water dispensed for tank washes and robots. Additionally, low pressure influences the way that dispensing pumps work, including improper mixing of teat dips, disinfectants, and other cleaning chemicals.
8. Temperature. Elliott stated that proper water temperature is likely the largest factor in cleaning. Pre-rinse should be at 95°F to 110°F, and the detergent cycle at least at 160°F. The acid cycle can be cold or warm, and the sanitize cycle should follow label directions. Elliott also added that for manual washing, 110°F is generally the maximum temperature desired.
9. Microorganisms. While dairies are the perfect environment and breeding ground for microorganisms, Elliott recommended several steps to keep them at bay. Getting water tested, protecting water from contamination, properly maintaining water treatment equipment, minimizing the use of water in the milking parlor, and seeking help from industry professionals when needed are some of Elliott’s main takeaways.
10. Dispensing equipment. Even if every other water quality measure is taken, Elliott reminded attendees that clean water plus dirty equipment equals problem water. His tips for equipment included: never use a garden hose to rinse equipment after the wash has completed; never chase milk with water; make sure the final cleaning cycle has chemical in it; and keep calf water tanks clean.
