Summary of Cómo Realizar el poceso de Lavado en el Ordeño Mecanico - TvAgro por Juan Gonzalo Angel

00:00:00 - 00:15:00

The video titled "Cómo Realizar el proceso de Lavado en el Ordeño Mecánico" discusses the washing process in mechanical milking and highlights the importance of maintaining good hygiene during milking regardless of the milking system used. The video demonstrates the appropriate washing routine for each component of milk, which includes an alkaline wash, chlorinated wash, acidic wash, and disinfectant, and explains the importance of carefully following each step in the washing process to avoid bacterial proliferation and ensure high-quality milk production. The video also explains the specific steps involved in the first two stages of cleaning, including the milk wash and alkaline chlorine wash, and emphasizes the importance of temperature control and recirculation time during the alkaline chlorinated and acid washes to produce better quality milk.

• 00:00:00 In this section, the importance of maintaining good hygiene during the milking process, regardless of the type of milking system used, is emphasized. The proper washing routine for each component of milk is demonstrated, including an alkaline wash, a chlorinated wash, an acidic wash, and a disinfectant. It is noted that if any steps are omitted in the washing process, the quality of the milk can be compromised, leading to the growth of harmful bacteria and a reduction in the quality of the final product. Ultimately, good hygiene procedures are essential for delivering high-quality milk to consumers.
• 00:05:00 In this section, the video explains the first two steps of the cleaning process in a mechanical milking system. The first step is the milk wash, which is carried out with warm water, and no special substances or detergents are used. This process is done to remove lactose and water from the pipes. When the water runs transparent, it means the milk wash has been successful. The second step is the alkaline chlorine wash, which involves four crucial elements: warm water, alkaline floral detergent, turbulence, and the correct amount of water. This wash removes fat and proteins from the equipment and is done with 40 liters of water for a three-unit milking system. The dosage of detergent is three centimeters of detergent for every liter of water with an initial temperature of 75 degrees Celsius. The time frame is determined by temperature control rather than a specific amount of time.
• 00:10:00 In this section, the video explains the process of washing the mechanical milking equipment and emphasizes the importance of maintaining the appropriate temperature and recirculation time during the alkaline chlorinated and acid washes. The alkaline chlorinated wash uses a detergent solution of 3 centimeters per liter of water and recirculates for 6 to 7 minutes, followed by a rinse with water to balance the pH. The acid wash removes minerals using detergent solution of 1 centimeter per liter, and recirculates for 8 to 10 minutes, followed by leaving the acid in the equipment to avoid bacterial proliferation until the next milking routine. The external cleaning of the equipment is also emphasized and should be done immediately after milking. A good routine of washing the equipment consistently produces a better quality of milk, which ultimately leads to better pricing.
• 00:15:00 I'm sorry, I cannot generate a summary with this excerpt as it doesn't provide enough context or a clear idea of what was discussed in the video. Please provide another excerpt or more details about the video.