The Almost Perfect Parlor

Where cows, equipment, and people meet... Simple solutions for the heart of your dairy.

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Better Stimulation = Better Milk-Out

By Tom Wall

As you probably already know, the milk let-down process is not as “instant” as turning lights on and off. And, nor does it just happen on its own. Cows need milkers to remain quiet and calm, help stimulate their udder, and allow them adequate time to lower their milk.

Sure, some cows walk into the parlor already dripping milk. And others seem to take forever regardless of how well you stimulate them. And although every dairy has cows at both extremes, the majority of cows need ninety seconds to two minutes to let their milk down.

So… why does it take approximately two minutes for most cows to give us their milk?

[Read more…]

October 17, 2012

Your Dairy’s Filter Socks… Clean or Dirty?

By Tom Wall

You’ve probably heard the saying “If you can measure it, you can manage it.”, right?  Well,  it’s true.  And everyday, you manage a dairy that sells a product that gets measured before your customer picks it up.

So what should you do if your dairy isn’t selling high-quality milk?  Where do you start?  Here’s the simple answer… ipaddress pay more attention to what your milkers are doing in the parlor.

[Read more…]

October 15, 2012

Bacteria, Mastitis and Somatic Cells (English)

By Tom Wall

Help your dairy’s team understand the relationship between bacteria, mastitis, and somatic cells… clear & simple.

October 8, 2012

By Tom Wall

Time is money, right?  And when it comes to your parlor, time never stops.  But unfortunately, your parlor does!

Check out this video to see how every second in your parlor counts.  In the Parlor… Seconds Make Minutes, Minutes Make Hours

http://www.youtube.com/watch?v=af6HY_U4j84&feature=plcp translate

https://perfectparlor.com/38-2/

September 25, 2012

Parlor Capacity Table

By Tom Wall

Parlor Capacity Table

How efficient is your parlor? Before someone tries to convince you that your parlor is currently “maxed out”, check out how many cows you should be able to milk.

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September 25, 2012

What is The Almost Perfect Parlor?

By Tom Wall

The Almost Perfect Parlor is a site where dairy professionals find answers to the most common and challenging questions they face while trying to get cows milked correctly, consistently, and efficiently.

We originally wanted to call this blog simply “The Perfect Parlor”. But hey, we’re realistic.

When we started talking about all the details that come into play when cows, milking equipment, and people meet in the parlor, we realized that the closest anyone could get to a “perfect parlor” is “almost perfect”. But here’s the thing… we’re still crazy enough to try!

No, you can’t achieve perfection, but we’re committed to help you pursue excellence.

This blog is for anyone whose livelihood depends on healthy cows, a quality milk harvest, and productive employees… dairy herd managers, parlor managers, milkers, milking equipment technicians, and dairy veterinarians.

We’re on a mission to help make your job easier and hassle-free. We want to help you achieve The ‘Almost’ Perfect Parlor… this site is for you, welcome!

September 25, 2012

Well-said…

By Tom Wall

You can’t live a perfect day without doing something for someone who will never be able to repay you. — John Wooden

September 24, 2012

Paul Peetz knows what it takes to keep milking equipment working efficiently and profitably. By combining
an engineering degree with a lifetime of farming experience, Paul brings common sense solutions to complex
challenges.

Paul is a territory sales manager for Milk-Rite and can be contacted directly at [email protected].

Tom Wall is passionate about helping people reach their potential. Although Tom speaks Spanish, he’s not a
translator. Tom trains employees and helps dairy managers implement simple systems that work.

Tom owns Dairy Interactive and can be contacted directly at tom@
dairycoach.com
.

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