Designing a milking parlor for sheep and goats (the so-called small ruminants) requires careful planning to balance operational efficiency, animal welfare, and structural constraints. An efficient milking parlor allows for milking a large number of animals in a short time, with an investment suited to the farm size and technical solutions adapted to the characteristics of dairy sheep and goats.
In this article, we will explore the steps and tips to best design a milking parlor for small ruminants: from choosing the system type (linear, herringbone, tandem, rotary) to sizing stalls and equipment, and considering ergonomics, hygiene, and maintenance from the start.
We will highlight key points with bold keywords and bullet lists for easy reference.
Assessing the farm’s needs
Before starting the design, it is essential to clearly define the needs and objectives:
- Number of animals to be milked: This is the fundamental data. Consider the peak number of lactating animals. For example, if you have 150 sheep but at most 120 are lactating simultaneously, design the parlor for 120 animals (possibly with some margin for growth). The herd size affects how many milking stalls are needed and the type of system (a simple system may suffice for a few dozen animals, while hundreds require a more structured setup).
- Available time for milking: How many hours per day do you want or should dedicate to milking? Ideally, the whole herd should be milked in about 1 hour per session (twice a day), or no more than 1.5 hours, to avoid stressing animals and operators. So, if you have 120 sheep and want to finish in an hour, and one operator can milk about 60-80 sheep per hour (an average in an efficient system with one worker), you might need 2 operators or increase stalls to milk more animals in parallel.
- Available labor: The design changes if normally one person milks alone or if 2-3 people work together. With a single milker, having a 40-stall parlor per side is impractical since they wouldn’t manage it alone (the milk would run out before they finish attaching all animals). With two people, more stalls can be managed simultaneously.
- Budget and growth prospects: Naturally, larger and automated systems cost more. It’s important to balance efficiency goals with available budget. However, it’s wise to design with the future in mind: if you expect herd growth, the structure should allow expansion without rebuilding everything (for example, prepare the pit and parlor for 24 stalls but start with 12, leaving space to add more later).
Choosing the type of milking parlor
There are various milking parlor configurations for sheep and goats:
- Linear pit parlor (single file): Sheep/goats stand one behind the other facing the operator in a pit (also called “tunnel”). When to choose it? Suitable for small farms (up to 50-60 animals) or where width space is very limited. It has few stalls (4-6), so the operator quickly attaches a small group and often doesn’t need a second person. The downside is that animals are not fed during milking in this system, so you must rely on them entering and standing still voluntarily (possible but not for all sheep). Also, in terms of time, if you have 60 sheep and 4 stalls, you need 15 turns, which can be slow.
- Parallel or herringbone pit parlor: Here, animals are lined up horizontally, usually on two sides of the pit (right and left). Typically 12-24 stalls per side (24-48 total), but smaller numbers are possible. When to choose it? This is the most common setup for medium and large farms, say from 50 up to several hundred animals. It allows milking many animals simultaneously, and animals can be restrained and fed (there is a front rack where they eat). In the “herringbone” version, animals are angled about 30-45 degrees towards the operator, facilitating side attachment; in the “side-by-side” parallel version, they stand at 90° (perpendicular to the operator, like in cow parlors). For goats and sheep, the herringbone is often preferred because it takes less length for the same number of stalls and offers good teat access. An efficient design here must consider: pit width (about 1 meter is enough since goats/sheep are small and don’t need wide pits like cows), platform height (80-100 cm above the pit to position teats at operator hand height), and a fast exit system if possible (once milked, sheep should be able to leave quickly all together or in groups by opening a barrier to reduce downtime).
- Rotary (carousel): Animals stand on a moving circular platform. When to choose it? Only for very large farms (several hundred animals) where very high performance is needed. For example, if you need to milk 500 sheep in an hour, a rotary with 24 stalls can do it (each stall “handles” about 21 animals per hour, i.e., a bit more than one full rotation). Designing a rotary is complex and expensive: motorization, perfect synchronization between carousel speed and milking time, and precise sizing must be considered because once built, expansion is difficult. Rotary parlors for sheep are not very common in Italy but exist successfully in intensive sheep farms and goat farms with more than 700-1000 animals. If you opt for this, it’s essential to involve a specialized supplier (like Panazoo or others) during design, as building a carousel from scratch requires specific know-how.
- Multiple or modular parlor: One way to increase efficiency is to replicate smaller parlors in parallel. For example, instead of one 2×24 parlor, you could have two 2×12 parlors working simultaneously with two operators. This solution is rare and generally inefficient cost-wise but worth mentioning: it’s been applied where existing barn structures forced separate parlors or to separate milking of different groups (e.g., goats separated from sheep or managing lactating groups by season).
Conclusion on choice: Most small ruminant farmers will choose a double-sided pit parlor with a certain number of stalls sized for their flock. It is important to select a tested design: contacting specialized companies (Panazoo, Milkline, DeLaval, etc.) helps obtain optimized plans and layouts. These companies usually provide system schematics with precise measurements for positioning racks, pit, exits, etc.
Sizing: milking stalls, entrance, and exit
Once the type is chosen, define dimensions and details:
- Number of milking stalls: As calculated before, this depends on animals and labor. With a single operator, managing more than 12-16 total stalls is difficult (attaching 16 clusters alone takes time while the first finished animals wait). With two people, a 2×12 (24 stalls) or 2×16 (32 stalls) setup is realistic. Consider space too: each sheep/goat in line occupies about 40-50 cm width at the feed rack. So a 12-stall line is about 5-6 meters long. The maximum comfortable pit length for the operator is around 6-8 meters; beyond that, it’s better to have two operators or a carousel.
- Waiting area (pre-parlor): Often underestimated, the waiting area is where animals stay before entering the parlor. It should hold at least a full group (e.g., if the parlor has 24 stalls total, the waiting area should fit 24-30 animals ready). A slight floor slope toward the entrance helps animals move forward naturally. Automatic pushers (motorized gates slowly pushing the flock) can speed filling in large setups.
- Entry system: To avoid bottlenecks, the entrance should narrow to a single or double passage. Often a selection gate lets one or two animals pass at a time, directing them right and left into double-sided parlors. Gates with alternating openings (like a tilting hatch) force animals toward each side without confusion.
- Stall locking: Inside, sheep/goats must be held still. Auto-locking feed racks are used: when animals insert their heads to eat, a catch locks them until released. Design racks with height adjustment (since goats and sheep differ in size) and anti-choking protection (to prevent suffocation if they pull back). A quick-release system is also important: once milking finishes, all stalls open simultaneously and animals exit together. This saves time compared to letting them out one by one. In goat parlors, this can be done with a command that lifts all racks or opens a single front gate.
- Exit and separation: After exiting, corridors should guide the flock back to shelter or pasture. Provide at least 2 meters width for exits if many animals leave together. Integrating a separation system right away can be useful: for example, a diverter channeling animals to isolate (for vet checks, treatment, etc.) into a separate pen. Many systems offer automatic sorting gates linked to identification systems: they recognize animals via transponders and divert those meeting certain criteria (e.g., scheduled for examination).
Ergonomics and welfare: designing for animals and operators
An efficient milking parlor should make life easier for both sheep/goats and the humans working there:
- Animal comfort: Ensure the stall floors are non-slip (rubber or coated grating) but also easy to clean. Sheep defecate and urinate during milking, so the design must allow quick cleaning (drain channels, smooth surfaces). Avoid sharp edges where animals could injure themselves. The parlor should be well ventilated and bright; many sheep dislike entering dark or cramped spaces. Windows or white artificial lighting help. If the parlor is outdoors, provide a roof to protect from rain or direct sun, as adverse weather can disrupt milking.
- Operator comfort: The pit is fundamental: a depth of about 90 cm allows an average-height operator to have hands at the right height on teats without bending. Adjust this measurement if operators are significantly taller or shorter. Provide comfortable stairs for entering and exiting the pit. Install supports to rest milking clusters when not in use (hooks or articulated arms). A small shelf for disinfectants, wipes, etc., within easy reach is also helpful. The operator should have good visibility of the animals: placing indicators (e.g., milk meter displays) at eye level in the pit helps monitor milking without awkward postures. Also, ensure good lighting in the pit: direct lights on the rows of teats aid in spotting attachment problems (especially useful during the first weeks with young animals or if there’s dirt).
- Streamlined workflows: Efficient design minimizes unnecessary movements. The operator in the pit should be able to attach 4-6 clusters nearby without walking back and forth constantly. If the parlor is very long (e.g., 16 stalls per side, ~6 m), two operators are preferable, or one operator attaching 8 stalls on one side and 8 on the other alternately. Provide extra spots for assistants if needed (e.g., one at the end to push animals in or pre-dip teats while the other attaches).
- Expandability and accessibility: Designing the parlor modularly, as mentioned, is wise. Leave space beyond the last stall to add more later. From a system perspective, prepare for extra piping and wiring (e.g., install a larger vacuum gauge or milk collector sized for more units, so you won’t need to change pumps or lines when expanding). Also, make components accessible for maintenance: place the vacuum pump and motor preferably in an adjacent technical room, not under the pit (where intervention is uncomfortable and noisy for animals). Milk tubes should have proper slope toward the collection vessel, which should be easily reachable for cleaning or inspection.
Technical components: what to include
An efficient milking parlor must be equipped with essential technical components from the start:
- Vacuum pump sizing: The heart of the system. It is calculated based on the number of milking clusters and losses. A general rule of thumb: about 80-100 liters/min capacity per open cluster to maintain stable vacuum. For example, designing for 20 clusters requires a pump with about 2000 L/min effective capacity. Sheep/goat parlors often use rotary vane pumps with oil bath or dry vane pumps. Ensure to include an adequately sized vacuum reservoir (vacuum chamber) to compensate for fluctuations.
- Vacuum regulator and pressure gauge: Indispensable to set the vacuum (around 36 kPa). Nowadays, precise electronic regulators exist, but a well-calibrated mechanical one also works. The gauge should be clearly visible from the pit for quick checks.
- Milk pipeline and tubing: Made of stainless steel or food-grade materials. For small ruminants, the pipeline diameter is usually slightly smaller than for cows (e.g., 50 mm instead of 60) due to lower flow, but many prefer standard tubes for easier sourcing and cleaning. Important: constant downward slope of at least 1-2% toward the collection vessel. Avoid uphill sections (low-line setups simplify this). Provide a milk trap before the vacuum pump (an emergency vessel catching milk if it accidentally reaches vacuum, protecting the pump).
- Collection vessel and milk bucket: Milk flows into a transparent vessel (glass or polycarbonate) before going to the cooler. In many sheep/goat systems, given production volume, a bucket (25-30 L) emptied manually after each milking is preferred. Larger parlors usually connect directly to a refrigerated tank via vacuum pipeline or milk pump. Deciding this during design is crucial: a fixed line is convenient if the dairy is nearby; without electricity in the barn, buckets may be better.
- CIP cleaning system: Plan from the beginning how the system will be cleaned. Install valves to connect the milk circuit to a cleaning system (water tank and recirculation pump) is highly recommended. The more integrated, the more regular cleaning will be (because easier to start). Companies like Panazoo offer timed cleaning controllers (e.g., Master Wash+) that allow programming and leave the operator only the task of dosing detergents.
- Automation and controls: Decide which elements to automate. For example: automatic entrance/exit gates (pneumatic or electric), automatic cluster removers, RFID animal identification to record milk yield. Each automation adds cost and complexity. An efficient parlor doesn’t need all automations; sometimes simplicity is more reliable (fewer breakdowns). A modular approach can be to prepare infrastructure for future upgrades (e.g., install RFID antennas and wiring but add readers later; reserve space for automatic cluster removal cylinders even if starting manually). If budget allows, key automations like electronic pulsation control and automatic cluster removal greatly reduce human variability and protect sheep health.
Conclusions
Designing an efficient milking parlor for small ruminants means thinking ahead and paying attention to every detail, from ergonomics to animal flow. Every farm is unique, but the general principles remain: minimize stress for sheep and goats, maximize speed and ease of work for operators, and ensure hygiene and milk quality with appropriate materials and components.
A good design is recognized when milking flows smoothly: sheep enter willingly, the milker attaches clusters effortlessly, milk flows cleanly to the tank, and within an hour the work is done and the system starts cleaning.
Thanks to modern technologies and the experience accumulated by leading companies (such as Panazoo, creating tailor-made milking solutions since 1977), today it is possible to build high-performance milking parlors even for modest-sized flocks, bringing professionalism and innovation to the world of dairy sheep and goat farming.