The milking parlour is the round about of the dairy farm: it is a very important traffic junction and an obligatory passage. Moving smoothly if well managed every day. The cows enter the milking parlour two or three times to be milked. The milking parlour is the place where the farmer obtains the milk, the endproduct of the dairy farm. Adapted to the cows, the milking parlour is a tool to optimise milk production. Adapted to people, the milking parlour is an easy place to manage, and a pleasant working environment for milkers. Profitability is directly related to this cornerstone of each dairy farm. Efficacy and quality of production depends on good milking practice: Milking efficiency is influenced by time management. Milk quality is influenced by hygiene during milking and by the hygiene of the milking units and pipelines. First, this presentation will look at the risks associated with poor parlour hygiene and management, then the need to satisfy will be detailed and, finally, how to organize and optimize the milking routine to increase profitability of the dairy farm will be considered. Also, in this presentation; milking operations, milking management, milking protocols in dairy cows, milkers and their continuing educations, milking responsibilities, technical team, management of milking machines, energy costs are given in detail. Almost every topic related to milking parlor and milking is mentioned and detailed figures are given for use when necessary.