SCC = Somatic Cell Count, literally body cells in milk. This gives an indication of mastitis levels in the dairy herd.
TBC= Total Bacterial Count – (bacteria in milk) This can be environmental, from the surroundings, people handling milk, bacteria from the cow, faeces etc, or can be bacteria from an infection from the cow – usually, but not always, mastitis. TBC count gives an indication of cleanliness and hygiene in the parlour.

Simply put, there are two kinds of ‘dirt’

1) Physical (Soil, manure, milk fat, calcium deposits) can be seen by the naked eye
2) Microscopic (bacteria) cannot be seen by the naked eye. 

TYPES OF CHEMICALS used in the parlour (and processing room)

1) DETERGENT (Soap) – cleans away the physical dirt, including milk fats but not calcium. It plays a small microscopic role, but will not control bacteria if used alone.
2) ACID – loosens calcium deposits (milk stone) and helps prevent further build up. Also plays a small part in removing bacteria. 
3) SANITISER (disinfectant) Kills bacteria. 

PROCEDURES WHEN CLEANING (ALWAYS CHECK MANUFACTURERS INSTRUCTIONS AND DOSAGES.)

Step 1 – Rinse with cold water (hot water bakes milk fats onto the machines, tank or cans.)

Step 2 – Use DETERGENT with hot water. Detergents require energy to work properly – the energy generated is heat (the hot water), chemical (the detergent) and kinetic energy (the surge of milking machines or manual scrubbing.)

Step 3 – Rinse out detergent in plain cold or warm water, as it may react with acid and sanitiser.

Step 4 – If necessary use ACID with cold or hot water (check manufacturers instructions).

Step 5 – Rinse out acid with plain cold water

Step 6 – Use SANITISER usually with cold water (check manufacturer’s instructions.) Sanitiser can be left in milking machines or cans until next use; drain just before next milking. Do not rinse out sanitiser.

FREQUENCY OF USE OF CHEMICALS

Detergent – immediately after every milking.

Acid – depends on milk-stone build up but usually weekly or fortnightly.

Sanitiser – after every milking.

FLOORS AND WALLS
Scrubbed with detergent (floors daily, walls at least weekly) and rinsed. Sanitiser from the machine or tanks should be discarded onto the floor and left. In addition walls should be routinely sprayed with a product such as Agita 10 WG to control flies. (See Fly Control)

STAFF
• Clean overalls daily.
• Hats worn at all times. (Hair is a major source of contamination)
• Boots worn at all times and kept clean.
• Preferably shower or at least wash well before each milking.
• Wash hands with sanitiser before entering parlour and then through-out the day.
• Footbath (sanitiser) every time they enter the building.
• Strict personal hygiene (washing hands after toilet, eating etc, short fingernails scrubbed daily)

BRUSHES AND OTHER UTENSILS
Leave soaking in a bucket of sanitiser such as Stalosan F between uses.