The milking parlor is the heart of every dairy operation. And for over 20 years Champlain Dairy Service has specialized in working with our clients to ensure that you have the right parlor for your operation.
Cooling milk immediately after milking is critical to keep bacteria at bay.
Automatic Takeoffs have advanced quite a bit in recent years. With a choice of either mechanical or electronic sensors,
Cleaning in place (CIP) is an optimized cleaning method that has been around for about 50 years, and it is used in industries where hygiene is critical, like the dairy industry.
Successful milking is a complex process that has to take many different factors into account. As well as vacuum and pulsation settings, the right choice of liner is also incredibly important