In the previous articles, we covered two key points: the overlooked issue of worker health in dairy operations and the introduction of the automatic teat scrubber (TS) and how it changes the milking process. Here, we focus on what this means in practice — how physical load is created and how to manage it.
One of the main drivers of strain is repetition. In the conventional routine, each teat is handled multiple times, creating a high cumulative load over a shift. Reducing repetition, as seen with TS, lowers overall exposure and helps delay fatigue.
Static and constrained positions also add significant strain. Workers often operate with continuous tension in the neck and shoulders, increasing the risk of long-term issues. Reducing time spent in these positions is key.
Grip force is another key factor. Tasks that require strong or sustained gripping — especially with heavier tools — increase load on the forearms. Even if tasks take less time, higher grip effort can still raise muscle strain.
Task-specific analysis further highlights that not all steps in the milking routine contribute equally to physical strain. Pre-dipping and teat wiping are associated with higher muscle activity levels compared to other tasks. Identifying and optimizing these high-load activities is essential for effective risk reduction.
The study also demonstrates that reducing load in one area may increase load in another. For example, TS reduces shoulder loading but increases forearm loading. This highlights the importance of evaluating total biomechanical exposure rather than focusing on a single muscle group.
Workload should be viewed at the system level. Even if tasks become easier, higher production can increase total exposure during a shift. To reduce strain, focus on a few key things: reduce repetition, avoid static positions, manage grip effort, and identify the most demanding tasks. Technology can help, but the result depends on how it is used within the overall workflow.
