Hands-on Training Workshop Information

 

The hands-on training workshops have limited enrollment and require an additional fee. Registration is based on a first-come-first-served basis. The deadline for workshop registration is January 19. Registrations may be accepted after the deadline (at the meeting) – only if space is available. Workshops may fill up before the deadline, so early registration is recommended. To sign up for a workshop, you must also register for the general session. Payment must accompany registration. Phone-in reservations are NOT accepted. Registering online will give you the best chance of being enrolled in a workshop.

 

Hands-on Training Workshop 1: Hands-on Training Following the NMC Procedures for Evaluating Vacuum Levels & Air Flow Using the Teaching Parlor – Basic

Date and time: Saturday, January 28, 9:00 a.m.-Noon

Class size limit: 30

Fee: $75

Level: Beginner

 

Intended audience: New employees of milking equipment dealers, college students, international attendees, dairy producers, milking parlor managers, allied industry professionals (extension specialists, pharmaceutical representatives, genetic specialists, dairy chemical/cleaning suppliers). Any individual wanting to learn the basics of how a milking system is designed and works.

 

Instructors: Brandon Treichler, Select Milk Producers, Canyon, Texas, USA; David Reid, Rocky Ridge Dairy Consulting LLC, Hazel Green, Wisconsin, USA; Roger Thomson, MQ-IQ Consulting, Battle Creek, Michigan, USA; and Andy Johnson, Grande Cheese, Seymour, Wisconsin, USA

 

This workshop is designed to explain how a milking system works and learn the names of milking system parts. A video will provide a walk-through of a modern milking parlor, helping to reinforce part names and system design. Participants will gain hands-on experience through a variety of work stations that feature basic milking system parts (claws, shells, liners, pulsators, milk hoses, flow sensors, meters) and installation of vacuum test ports.

 


 

Hands-on Training Workshop 2: Hands-on Training Following the NMC Procedures for Evaluating Vacuum Levels & Air Flow Using the Teaching Parlor – Intermediate

Date and time: Saturday, January 28, 1:00-6:00 p.m.

Class size limit: 24

Fee: $150

Level: Intermediate

 

Intended audience:  New employees of milking equipment dealers, college students, international attendees, dairy producers, milking parlor managers, allied industry professionals (extension specialists, pharmaceutical representatives, genetic specialists, dairy chemical/cleaning suppliers). Any individual wanting to learn the basics of how a milking system is designed and works is encouraged to attend. Participants must have some basic knowledge of how a milking system works. Those participating in the “Basic” workshop held Saturday morning can register for this workshop.

 

Instructors: Brandon Treichler, Select Milk Producers, Canyon, Texas, USA; and David Reid, Rocky Ridge Dairy Consulting LLC, Hazel Green, Wisconsin, USA; Roger Thomson, MQ-IQ Consulting, Battle Creek, Michigan, USA; and Andy Johnson, Grande Cheese, Seymour, Wisconsin, USA

 

This workshop is designed to explain the keys to a correctly functioning milking system and identify critical control points and their measurements to guarantee a quick, comfortable, complete and consistent milking event. Instructors will explain how to correctly use testing equipment for vacuum, air flow and pulsation measurements, and how to interpret the collected data. Participants will have bench time to perform pulsator rebuilding, test port installation, flow sensor/meter design and rebuilding, conduct liner “touch point” measurements and measure over pressures. The teaching parlor allows participants to perform hands-on measurements of vacuum levels, pulsators, unit fall-off, over pressures and claw vacuums during milking, and gain an understanding regarding the importance of milk’s pathway.


Hands-on Training Workshop 3: Hands-on Training Following the NMC Procedures for Evaluating Vacuum Levels & Air Flow Using the Teaching Parlor – Advanced

Date and time: Sunday, January 29, 9:00 a.m.-2 p.m.

Class size limit: 18

Fee: $300

Level: Advanced

 

Intended audience:  Individuals who are regularly performing milking system evaluations but have never been trained on how to use the NMC Procedures for Evaluating Vacuum Levels & Air Flow. International attendees who want to perform the NMC airflow analysis correctly and completely in their own countries. Anyone who wants to know how to analyze a milking system following the NMC Procedures for Evaluating Vacuum Levels & Air Flow. Anyone who wants to double check their milking system evaluation techniques to determine if they are measuring and evaluating systems correctly.

 

Instructors: Brandon Treichler, Select Milk Producers, Canyon, Texas, USA; and David Reid, Rocky Ridge Dairy Consulting LLC, Hazel Green, Wisconsin, USA; Roger Thomson, MQ-IQ Consulting, Battle Creek, Michigan, USA; and Andy Johnson, Grande Cheese, Seymour, Wisconsin, USA

 

Participants will completely fill out the NMC Milking System Evaluation Form in small teams, with an instructor/mentor for each team. Additionally, participants will evaluate a milking system for washing and the measurement and analysis of water quantity, circulation and a slug. The teaching parlor will be put into “failure modes” and participants will be asked to troubleshoot the problems. The ultimate goal for this short course is to increase the consistency of how milking systems are measured and evaluated around the world, because this is what is best for lactating animals.