Measure twice, dry once — AHI's top 10 tips for a successful dry cow period
Clean and disinfect each teat thoroughly before inserting any tube.
A well-managed dry period protects udder health, supports cow recovery and reduces the risk of mastitis in early lactation.
Somatic cell count (SCC) remains a vital indicator of udder health and is central to decisions made at drying off, with long-term consequences for performance.
It means the dry period is one of the most important phases in the dairy calendar, setting the tone for the next lactation, influencing milk quality, cow health and ultimately the profitability of the farm.
Our top 10 practical tips for drying off are designed to help farmers approach the job with confidence and clarity.
While good preparation starts at least a month before drying off, it’s still critical to plan ahead. Decide which cows will be dried off together based on calving date, yield, body condition and parity.
Aim for a dry period of at least six weeks, preferably eight. Younger or thinner cows may need a little longer.
At this point, any cow producing below nine litres a day is ready to stop milking. Early planning reduces pressure when the day arrives and ensures cows enter the dry period in the best possible shape.
Milk recording remains one of the most reliable tools for identifying cows with existing infections and for supporting selective dry cow treatment. Results should be no more than 30 days old.
Farms that record consistently tend to produce more milk, at a lower somatic cell count and with better margins. Where milk recording is not available, other options exist but they require more labour and do not offer the same accuracy.
Dry cows need clean, comfortable and well-ventilated housing. Even if cows will be out at grass after drying off, winter housing must be ready.
Cubicles should be clean, dry and well-bedded, with enough lying space to allow natural behaviour. Ideally, there should be one extra cubicle for every 10 cows.
Hygiene in the environment has a direct impact on exposure to mastitis-causing bacteria, and it affects heifers as well as cows.
Cows should enter the parlour on drying off day already clipped and tidy.
Removing excess hair from the udder and tail area reduces the amount of dirt that can fall close to the teat end. This makes preparation quicker and the whole process cleaner.
Clipping should be done ahead of time to avoid loose hair around the work area. A clean cow means fewer bacteria at the teat end and therefore a lower risk of introducing infection.
One week before drying off, aim to bring high-yielding cows down below 12 litres per day. This can be done by reducing concentrates or lowering grass intake, but water should never be restricted.
Abrupt drying off is the safest approach. Skipping milkings increases the risk of infection because milk leakage creates an open pathway for bacteria to enter the teat canal.
Drying off is not a job to be done in a rush. Work in small batches to maintain concentration and hygiene standards throughout. Twenty cows is a sensible maximum at one time.
Keep the weather in mind because wet conditions make hygiene harder to maintain. Make sure anyone helping understands the routine. The few extra minutes spent doing the job carefully will be rewarded in the next lactation.
Good technique is essential. Have all supplies ready, including gloves, tubes, wipes and cow markers. Clean and disinfect each teat thoroughly before inserting any tube.
If using both antibiotic and teat sealant, disinfect the teat again between products and always insert the sealant last. Sealant should not be massaged up the quarter but left in the teat where it forms a protective barrier.
Finish by applying teat disinfectant and recording the treatments used.
The period immediately after drying off carries the highest risk of new infections. Keep cows standing in a clean area for half an hour to allow teat ends to close.
Then house or graze them on dry ground with good bedding or clean cubicles. Daily checks will help identify any problems early and prevent them becoming more serious.
Nutrition during the dry period affects both cow and calf. Cows should maintain body condition without gaining excessive weight. Minerals must be balanced, and thin cows may need additional support.
The dry period is also the time to prepare for calving. Review facilities and make sure the calving area is clean, well-lit and safe, with adequate space for cows and young calves.
Accurate records of treatments and drying off dates are essential. Early milk recording after calving helps assess how successful the dry period has been and identifies any issues requiring attention.
Collecting milk samples from any clinical mastitis cases during or after the dry period provides valuable information for future decisions. Reviewing the season with your vet provides insight and guides improvements for the next year.
A successful dry period is built on calm planning, good hygiene and careful follow-up. It protects cow health, supports high-quality milk production and underpins sustainable farming.
More detailed guidance and resources are available on the Animal Health Ireland website.
- Dr Finola McCoy is Animal Health Ireland's CellCheck Programme Manager
