PROPER MILKING MANAGEMENT - شرکت تکنوژن · 2017-11-08 · cow to let down her milk. It removes microorganisms from the udder and teat skin, thereby reducing the risk of

PROPER MILKING MANAGEMENT

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Publication from this manual is permitted only after approval ofVEEPRO HOLLAND and on condition of statement of the source

FOREWORD

Proper Milking Management is the eighth ina series of management manuals pub-lished by Veepro Holland. Through thesemanuals Veepro Holland aims at providingyou with useful management information.Dairy cattle worldwide have to be man-aged well to utilise their genetic potentialto full extent.No single booklet can cover every subjectas diverse and complex as dairying.Nor will probably everyone associated withdairying agree on all points covered in onepublication. But we of Veepro Hollandbelieve the combination of this manualand other publications on the subject maybroaden your knowledge about propermilking practice and will subsequentlycontribute to a healthy and highly

productive herd.Veepro Holland is indebted to those whocontributed to this manual, particularlyIng. Kees de Koning and Ing. RoelofWesterbeek of the National ReferenceCentre for Livestock Production (IKC) ofthe Ministry of Agriculture, Nature Manage-ment and Fisheries at Lelystad for theirconstructive criticism.We would like to thank the IPC-Livestock/Dairy Training Centre 'Friesland' at Oenkerkfor their valuable assistance in the prepa-ration of this manual.Many thanks also to those associations andpublishers who permitted us to use variousdata and illustrations.

VEEPRO HOLLAND

Copyright © VEEPRO HOLLAND.

Publisher / Editor : VEEPRO HOLLAND Information centre for Dutch cattle P.O.Box 4546800 AL ARNHEM HOLLAND / Tlx: 45541 NRS NL / Phone: * * 31 85 861133 / Fax: * * 31 85 861452As from10 October 1995 our new telephone number will be: * * 31 26 3861133 and our new faxnumber will be : * * 31 26 3861452 Design & Realization : D vision

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INTRODUCTION

In dairy farming it is important to note thedirect link between the well-being of thecows and the profitability of the dairy farm.Among others, a good milking technique isof utmost importance. No single duty in thedairy operation carries as much responsibil-ity as does the actual job of cow milking.The continuous use of a proper milkingroutine results in higher milk yields of goodquality, fewer problems with udder health,longer cow life expectancy and reducedmilking time. All these factors contribute toa higher profit margin per cow.

Good milking is a skill that can be learnedthrough practical experience. Harmoniousinteraction between milker and cow is ofutmost importance with regard to theamount of milk a cow produces and henceto the farm’s profitability. A good milkerdevelops a routine that is followed during

each milking. It cannot be stressed enoughthat if milking habits are good, results willbe good. The conditions at the dairy farmin question determine the choice of handor machine milking. Whichever system inuse, the milker should be familiar with basicmilk secretion and udder conformation ofthe dairy cow. Full understanding of howthe cow produces milk and how a milkingmachine functions to remove that milk isessential.

The milking machine, its testing and thestorage and cooling of milk are discussedin more detail in Milking Machine Manage-ment, volumes 1 & 2. Additionally de-scribed in this manual are the cleaning,disinfection, and maintenance of themilking equipment.

Cow milking is the most important jobin the dairy herd

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The main characteristics of good handand machine milking are:

• a regular and good milking routineunder optimal conditions will result inhigh milk yields;

• the quality of the milk produced must beup to the highest hygienic standards;

• the risk of udder infection must bereduced to an absolute minimum;

• the physical and mental effort requiredfrom the milker or operator should beacceptable and he should perform hisduties within an appropriate environment.

THE MAMMARY SYSTEM

The udder conformationThe udder is the most important part of thecow. Ideally, the udder should be sym-metrically shaped with a level floor andcarried well above the hocks. It should bestrongly attached, well-balanced withadequate capacity and express good milkproduction for a long period of time.The fore udder should be of sufficientlength with a firm and smooth attachmentto the body wall. The rear udder should beattached high and be of sufficient uniformwidth from top to floor. The quarters mustbe evenly balanced. Furthermore theudder must have strong median andlateral suspensory ligaments for goodsupport and attachment to the pelvis.

The teats should be uniform, of mediumlength and diameter, cylindrical, squarelyplaced, plumb, and be well-placed fromside and rear views. The udder textureshould be soft and pliable, and the uddershould collapse well after milking.

The udder structureThe suspensory ligament divides the udderinto two halves and each half is againdivided into two separate quarters: twofore and two rear quarters (see figure 1).There is no clearly visible separation be-tween the two quarters of one side, but thefact that one quarter can produce abnor-mal milk proves that they are independent.Although the fore teats are usually a bitlonger than the rear ones, the capacity ofthe rear quarters is larger; the rear-to-front

quarters ratio is about 55 : 45 in adultHolstein Friesian cows. The teats have a richsupply of blood and they may vary inshape from cylindrical to conical.The lengths of the teats can be variable.

suspensoryligament

diversionbetweenquarters

skin

Figure 1 Horizontal section of an udder.

The size and shape of the udder and teatsmay have an effect on the efficiency ofmachine milking. When teats are spacedtoo widely or face outward on poorlyshaped udders, it is rather difficult tohandmilk or attach the milking machinecluster unit to each quarter. The sameapplies to pendulous udders that hang tooclose to the surface, causing problemsowing to lack of working space for milking.

At the lower end of the teat is the teat orstreak canal. The streak canal is about1 cm long and is encircled by a strongteat-closing muscle; the sphincter.The strength of this muscle determines theease of milking and milking speed.A nearly flat teat bottom and a well-closedteat canal largely prevent the penetrationof bacteria into the quarter. A frayed orswollen appearance is often attributableto damaged teats.

Inside the teat is a cavity, the teat cistern,that is connected to the gland cistern.The walls of the cistern are very sensitive

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and they can easily be damaged throughincorrect milking. About 20 to 25 large milkducts empty into the gland cistern.This cistern has a capacity of about 1 litre.These ducts branch out, away from thecistern, becoming narrower and narrower,until they end in alveoli lined with glandularcells. Milk is formed within the alveoli and ina well-developed udder there are about 2billion of such alveoli, grouped in clusters.Normally, their number decreases duringthe latter half of the lactation period.Incorrect milking makes the decreasecome about more rapidly, resulting inlower milk production.

machine. Oxytocin production lasts about5 - 7 minutes; from this it follows that thecow must be milked within this period.An adequate 'let-down' of milk is anabsolute necessity for complete milkremoval. Without the desired milk-releasereflex no milking machine can completelyremove milk still remaining in the udder.

The release of oxytocin from thehypophyses in the brain is initiated not onlyby udder preparation (unconditionedreflex), but sometimes also by signals likethe noise of the milking machine (condi-tioned reflex). This reflex applies also to thesucking of a calf. The physiological mecha-nism involved in milk let-down explains whythe milking routine should always beregular, carried out correctly and withminimum disturbance.

The cow must always feel safe and reas-sured; if not, insufficient oxytocin will bereleased and the milk will remain in theudder. When the cow is disturbed (fear,pain, noisiness) milk secretion may beblocked by the release of the 'adrenalin'hormone. The body then prepares itself fordefence, instead of milking. Efficientmilking requires a definite and strictlyadhered-to programme. Now let us havea look at some of the recommendedpractices, which you should make a habitof.

In order to support the milk let-down aswell as possible and to improve the work-ing efficiency, the CPA method (Concen-trates/Preparation/Attachment) ispracticed in the Netherlands. The CPAmethod is practiced for each cow individu-ally and can be divided into the followingsteps:

1. the provision of concentrates;2. the preparation of the udder;3. the attachment of the milking clusters.

Provision of concentratesFeeding concentrates appears to result ina strong conditioned reflex in milk let-down. In the Netherlands it is sometimesrecommended to shutt off feeder boxesabout one hour before actual milking witha view to fully utilising the milk releasereflex.

The majority of the milk is stored in thealveoli and in the finer milk ducts; the milk isheld up by a muscular system surroundingthese milk ducts. As the pressure within thealveoli and finer ducts increases, most ofthe milk is let down into the wider ductsand the cisterns.

The milk ejection reflexThe duct system itself is opened by directnerve impulses generated by the massageof the teats and the udder. The milk is saidto be 'let down'. The hormone 'oxytocin'actuates the milk let-down mechanism.The secretion of this hormone into theblood stream, together with the cow’swillingness to co-operate, requires aharmonious and undisturbed interactionamong the cow, the milker and the milking

Sound udders; a pleasure to milk!

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Udder preparation (stimulation)Before milking, the cow must be 'prepared'.Proper udder preparation stimulates thecow to let down her milk. It removesmicroorganisms from the udder and teatskin, thereby reducing the risk of udderinfection. The main actions in udderpreparation are:

• cleaning the teats and the udder itself,so that the milk cannot be contaminatedwith dirt during the milking process;

• checking the foremilk for abnormalities.

Cleaning of udder and teatsThese actions should induce the cow to letdown her milk. In hand milking, the empha-sis is on udder cleaning, whereas in ma-chine milking the let-down reflex is condi-tioned. In hand milking the risk of dirt, hairsor skin particles falling into the bucketduring milking is greater than in machinemilking when handstripping is omitted.In practice, the clipping of the udder andflanks of the cow is recommended toavoid dirt contamination.

Dry cleaning of the udder and teats is advisablefor producing high-quality milk

In machine milking, dry cleaning of theudder and teats may be sufficient, inparticular when the cows are kept in apasture or in a loose housing system withclean free stalls. Dry cleaning takes littletime and reduces the risk of transfer ofudder pathogens from one cow to an-other. Disposable paper towels are pre-ferred to minimize spreading of udderinfections from one cow to another.

Significantly dirty udders should be washedwith lukewarm water from a bucket or aspray-jet and be dried thereafter with asingle-service paper towel. The water keptin buckets should be regularly replenishedto reduce contamination, especially incase of herds with dirty udders. Udders thathave not been properly dried after wash-ing can be a source of contamination.Water may drain into the liner duringmilking and consequently increase the riskof spreading pathogens through themilking machine. Never milk cows with wetudders or dirty teats.

Checking the foremilkAn important part of udder preparation ischecking the foremilk with a strip cup.Remove at least two squirts of milk fromeach quarter whilst taking care to avoidsplashing milk on one’s hands, other teatsand the floor. If the milk is flaky, slimy orbloody, suspect mastitis. Also inspect theudder and teats, looking for injuries,swelling and redness. Exercise cautionwhen dealing with contaminated milk.

Attaching the milking machine unitTime lost between stimulation and actualattaching of the clusters can be costly.This timing of attachment should alwayscoincide with the 'let-down' process andbe performed as a routine action. It willfacilitate more complete milking within ashorter period of time. The teat cupsshould be gently attached in a correctmanner and with minimal loss of vacuum.The cluster unit must be applied correctlyto the teats, usually within 30 seconds fromthe end of stimulation or as soon as theteats are full of milk. With cows accus-tomed to proper milking practice this timecan be reduced following stimulation.

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Teat cups should be removed gently aftershutting off the vacuum supply to thecluster unit. The removal of the cluster unithas top priority over all other operations.A little over-milking with a properly func-tioning milking machine does not have anymajor effect on udder health. However,the risk of adverse effects on udder healthare great during over-milking, if the milkingmachine does not function properly.A milk flow indicator or an automaticcluster removal (ACR) system can be ofgreat help.

Examination of the foremilk for mastitis

The teat cups should be attached smoothly withminimal loss of vacuum

Attentiveness during milkingAt all times close attention must be givento the functioning of each cluster unit ofthe milking machine to achieve optimalmilkout. Milk only as many cows as you canhandle efficiently. Correct attachment ofthe teatcups, without suction of 'free air' isessential to avoid the spread of mastitispathogens or the sucking in of dirt.The milker should ensure that the cow hasbeen milked out properly. Handstripping isundesirable.

Never indulge in bad milking habits withmachine and hand milking since this mayresult in injury to the delicate tissue lining ofthe teat, the udder cistern or the teat end.It is extremely important that slipping ofteatcups be minimized because suchoccurrences probably contribute to moremachine-induced infections than any othersingle factor.

Remove clusters unitsIt is good practice to remove the clusterunit soon after the milk flow has stopped.

Disinfect teatsWhen the clusters are removed, there is aminimal amount of milk on the teat end.If left there to dry, it may act as a culturemedium for bacteria and may attractdisease-carrying flies. To prevent this, it isrecommended that teats should bedipped or sprayed with a disinfectant, suchas chlorine hexidine or organic iodinesolution as soon as possible after milking.Field trials have shown that post-milkingteat dipping reduces the spread ofmastitis pathogens.

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Feed cows after milkingThe cows should stand for at least 1 hourafter milking to allow the teat sphincter toclose tightly and the teat dip to act as anefficient barrier against environmentalinfections. Providing fresh feed at thefeedracks will keep cows standing.Research has demonstrated that thispractice has a positive influence on udderhealth.

The above-mentioned points should bepracticed with the daily milking routine.The more routine put into the daily milkingoperation, the calmer the cows will getand the more milk they will produce.Whenever possible, milking should consist-ently be done by the same person orpeople. It should be remembered that it iseasier for cows to get used to goodpractices than to bad ones and that goodhabits will give a much better return in thelong run.

Feeding of cows just after milking reduces thechance of bacteria entrance significantly

more important. Milk is sterile when se-creted from healthy udders by the milkcells, but it can easily be contaminated,even before it has left the udder. The riskof contamination is particularly great oncethe milk has been removed from the udderand becomes exposed to a wide range ofbacteria and other impurities.

Milking machine designMilking equipment and utensils should bemade from materials which are durableand of hard-wearing quality. They shouldbe designed especially for use in the dairyindustry. The construction should be suchthat all surfaces that come into contactwith milk can be thoroughly cleaned anddisinfected after each milking. Faults indesign, such as undersized or oversizedpipeline diameters, dead ends and toomany bends, will make the cleaningprocedure more difficult and will conse-quently encourage milk deposits and thegrowth of bacteria.

Milk pipelines should always be properlysupported with brackets and have theright slope for draining off the cleaningliquids and water. The teat cup linersshould be checked regularly for tiny cracks,bulges, and loss of elasticity. They shouldbe replaced when signs of wear arebeginning to show, which applies equallyto the short and long milking tubes.Tiny cracks in liners and milking tubes arean ideal niche for bacterial growth.The formation of milkstone or other depositsmust be prevented at all times. As a rule ofthumb, liners should be replaced after2,500 milkings. Some types of liner shouldeven be replaced earlier. Ask your supplier.

Cleaning productsThere are several cleaning chemicals onthe market that are essential for propercleaning of milking equipment. Milk pro-ducers should be sure to use only recom-mended cleaning and disinfectant prod-ucts of appropriate strength for theirmilking equipment. The following productsare available:

Detergents are cleaning agents whosemain purpose is to remove impurities and

CLEANING, DISINFECTION AND MAINTE-NANCE OF MILKING EQUIPMENT

Although proper milking techniques areessential, the routine cleaning and disin-fection of the milking equipment is even

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Hygienic milk production starts with clean milkingequipment

dirt from the equipment. It is essential touse the recommended solution for thewater hardness in question.

Disinfectants are sterilizing agents and areused to eliminate bacteria which mayhave remained in the equipment afterwashing.

Detergents/disinfectants are a combina-tion of cleaning and sterilizing agents.

Milkstone removers are acid solutions usedfor the removal of deposits within theequipment. The frequency of use dependsmainly on the detergents used and hard-ness of the water.

Important factors with regard to clean-ing

• Water: the potable water should beclean and of minimal hardness.

• Time: the detergent/disinfectantshould be in contact with a solidsurface for about 5 - 10 minutes withthe emphasis on temperature;it should never be below 400 C.

• Temperature: chemical reactionsare accelerated by increasing thetemperature and cleaning athigher temperature is usually moreeffective.

• Mechanical action: using a brushconsiderably contributes to thecleaning efficiency.

• Chemical action: cleaning chemicalsremove dirt, disinfect, and soften thewater, thus preventing the formationof milkstone.

Daily routine cleaningThere are various ways of keepingmilking equipment clean. As milking takesplace twice a day, semi-automationand/or cleaning-in-place (CIP) operationare rather attractive. The automaticwashing unit ensures reliability throughoutthe cleaning process. Whatever methodis used, the following routine should alwaysbe practiced since it has proved suitablefor large as well as for small milking systems.

Immediately after milking• Drain all milk which is still in the milk

pipeline between the receiver and themilk tank.

• Disconnect the milk pipeline from thetank (no water must be mixed with milk).

• Remove and dispose of the filter (neveruse it twice).

• Clean the outer surfaces of all milkingequipment.

Pre-rinsing• Connect the cleaning circuit to the

wash basin filled with luke-warm water.Let the water flow through the entiremilk pipeline until it is clear and thendrain from the circuit. Do not circulate!

Actual cleaning and disinfection• Fill wash basin with the desired amount

of hot water (800 C).• Add the detergent or a combined

detergent/disinfectant to the water in

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accordance with the manufacturers’label instructions.

• Place milking units or the cleaningcircuit in a way ensuring proper circula-tion.

• Let the solution circulate for about 10minutes. At the end of the cleaningprocess the temperature of the watersolution should still be above 40° C.

• After circulation, drain the solution fromthe circuit.

Post-rinsing• After cleaning, circulate some cold

water through the cleaning circuit.A liquid milkstone remover (acid) maybe added (again read label instructionsfor the desired strength), which elimi-nates the accumulation of milkstoneand improves the rubber life.

Water draining• After the milking machine engine has

stopped running, open the drain valvesso that all the water can run off.

Prior to the next milking• Just before the next milking, rinse the

entire milk pipeline with clean luke-warm water and drain before milking;be sure that there is no water in the milkreceiver. Fit a new milkfilter.

If cleaning and disinfection of the milkingmachine has been automated, the wash-ing equipment must be programmed insuch a way that the working order is inaccordance with that described above.The most important advantage of auto-mated cleaning-in-place is that the clean-ing is always carried out according to afixed schedule.

Check before milking• the vacuum level• the vacuum recovery time of your

system by opening a milk valve for 5seconds and convince yourself thatthere is a vacuum recovery within 3seconds

• the oil level of the vacuum pump oilers• the condition of pulse and milk tubes,

liners and valves• the cleanliness of cluster units

Periodical cleaning and maintenanceThe milking machine is used twice a daythe year round, so it must always be keptin perfect working order. Therefore,periodical cleaning and maintenance is amust to avoid any major breakdownduring milking. The dairy farmer should befully acquainted with its functioning andalso understand malfunctioning, andshould know how to maintain the equip-ment in optimal working order.

All milking machines must be regularlyserviced and tested on a routine basis atleast twice every year. Most milkingmachine companies provide a servicemanual and a handbook with equipmentspecifications. They also offer servicecontracts for regular testing of the equip-ment.

The milk pump should be regularly checked foroptimal working order

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Milk taps• check general condition and change,

if necessary

Vacuum taps• exchange defective taps• grease, if necessary

Milk pump• check and adjust switching system• check and/or fit new seals• install a new non-return valve, if neces-

sary• install a new rubber ring in joint near milk

filter, if necessary

Cluster unit• dismantle claws and clean, if necessary• replace liners at recommended time

Automatic cluster removing equipment• override time control and re-adjust

(about 11/2 minute)• check time delay (about 15 seconds)• grease the piston and ram

The following items should be routinelychecked once a month:

Vacuum pump• top up oil reservoir or change oil in

piston-type pumps every 500 hours• check bearings and check for unusual

drag or loose pulleys• check V-belt tension and replace belts,

if necessary• clean the exhaust pipe

Vacuum regulator• clean the dust-cap or filter, valves and

seats• check capacity and adjust with a

calibrated vacuum meter

Pulsator• check frequency of pneumatic and

electric pulsators• check and/or replace diaphragm, and

clean air vent holes• grease selectors, if necessary• check all pipeline fittings

Periodicalmaintenanceof thevacuumpump isessential

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SUMMARY

Full understanding of how the cow pro-duces milk and the proper milking prac-tices are essential. Thorough cleaning ofmilking equipment after each milking isabsolutely necessary for the production ofhigh-quality milk. Practice your cleaningroutine as instructed and you will berewarded with high-quality milk proceeds.Avoid short cuts at all costs. The sameapplies to the periodical maintenance ofyour milking installation. Altogether itmeans a better labour climate and higherprofits for every dairy farmer.

The general guidelines for good milkingmachine management are:

1. understanding the function of theudder and the secretion of milk by thelet-down reflex;

2. maintaining a regular and propermilking technique on a routine basis;

3. creating a good working environmentfor your milkers;

4. practicing high hygienic standardsduring milking;

5. rewarding your employees with abonus for outstanding performance;

6. using the right strength of cleaningand disinfection products;

7. ensuring that milking is done at thedesired vacuum level;

8. checking routinely the vacuumregulator;

9. keeping your pulsators in optimalworking order;

10. testing your milking machine systemtwice yearly for optimal maintenance.

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FURTHER REFERENCES

Earlier publications:

• Reproduction Management• Young Stock Management• Foot Care Management

• Milking; lecture notes by IPC-Livestock/Dairy Training Centre ‘Friesland’• Machine Milking and Lactation by Bramley, Dodd, Mein and Bramley (1991).• Milk Formation and Removal & Clean Milk Production, Dairy Handbook of

Zimbabwe (1987).• Physiology of Lactation by Smith (1969).• Biology of Lactation by Schmidt (1971).• Prospects for Automatic Milking, Pudoc (1992).

• Feeding Management, Volume 1• Feeding Management, Volume 2• Milking Machine Management, Volume 1• Milking Machine Management, Volume 2

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Dairy Training Centre Friesland (DTC-Friesland) is part of IPC Livestock. It is established byvarious Dutch farmers’ organisations and controlled by the Ministry of Agriculture,Nature Management and Fisheries. The Centre conducts a variety of internationaltraining programmes and courses. We also provide consultancy and managementservices.

All courses have a strong practice-oriented character based on the training concept oflearning by doing. The practical training is very intensive; one instructor deals withgroups of six students and for subjects like milking even with three students only.DTC-Friesland offers training in the following subjects:

Dairy Training Centre Friesland

A sound milking technique results in optimalmilking performance

- Dairy Husbandry• machine- and handmilking, milking machines, milk hygiene• feeding, ration calculation, feedplans, quality of feedstuffs• fertility management, heat detection• breeding, use of A.I., culling, body conformation• housing, tying/cubicle systems, hygiene• health, mastitis control, hoofcare• calfrearing• farm economics• farm administration

- Forage production• pasture management• fodder crops• silage making• farm machinery

- Milk processing• manufacture of cheese, butter, yoghurt, ice-cream, etc.• milk collection and payment systems• marketing• management of a dairy unit

- Sheep husbandry- Dairy goat husbandry- Intensive beef production- Horse keeping and animal traction- Teaching methodology

Visits to farmers' organisations, A.I.-stations, Health and Extension service etc. areintegrated in the courses to provide a good picture of the dairy sector in the Netherlands.

AD HOC COURSES

Our major activity is the organisation of ad hoc courses on request. These trainingprogrammes are tailor-made and completely designed according to the requirements

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of the client. The courses deal with one or more of the earlier mentioned subjects.Duration of the courses varies from 1 week to several months. The courses are con-ducted in English. For some special subjects training can be provided in French, Spanishor German. If facilities are available locally, our staff is prepared to conduct coursesabroad as well.

SIX-WEEKS COURSE: MODERN DAIRY FARM MANAGEMENT

This course is especially designed for persons in charge of a large-scale dairy enterprise,and includes all aspects involved in managing a dairy herd. The course offers a goodopportunity to refresh one’s knowledge and learn about recent developments in dairyfarm management.

SIX-WEEKS COURSE: MILK PROCESSING

The course is designed for (assistant) managers of small to medium-sized dairy plantsand future staff of new dairy enterprises; i.e. on-farm milk processing. Both six-weekscourses are conducted annually in September. However, for groups of at least six personsit can be organised at any time during the year.

TelephoneTelefax

: +31 582561562: +31 582561628

TRAINING FACILITIES AND STAFF

The centre has three farms, eachwith a different managementsystem. One farm is especiallyequipped for internationalcourses. The total stock at thethree farms includes 240 dairycows, 50 fattening-bulls, 45 dairygoats, 85 sheep and 12 Friesianhorses. Additionally, the centremaintains close relations withtwenty neighbouring farms whichare used for practical training.Our staff consists of fifty dedicatedand well-qualified trainers.All have up-to-date knowledge ofmodern dairy farm management,and over 70 man-years experi-ence is present in various dairydevelopment projects throughoutthe world.

Clean milking parlours; a must!

IPC-Livestock / DTC-FrieslandP.O. Box 859062 ZJ OenkerkThe Netherlands

ACCOMMODATION

A modern hostel provides full board and lodging in single or double bedrooms.An international kitchen and many recreational facilities are present.Social excursions are organised during the weekends to enable the students to getacquainted with the Dutch culture.

For more detailed information on our activities, please contact: