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Dairying Practice Test: Primary Production of Milk
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Dairying Practice Test: Primary Production of Milk
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25 Questions

1. After calving the cow gives milk for how many months __________
2. What is not the justification for government involvement in the marketing of milk?
3. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
4. Dairy Rations for lactating cows should be not be calculated based on:
5. The gestation period for cow is __________
6. _____ Hormone that needs to be released in order to start milking.
7. Of the listed below products, which contains no dairy ingredients?
8. A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________
9. Milk should be kept at ____ temperature as soon as it leaves the cow udder.
10. The leading cause of high bacteria counts in raw milk is _________
11. Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
12. Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?
13. The first milk the cow produces after calving is called __________
14. The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
15. Major deductions on a dairy farmer’s milk check does not include:
16. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?
17. This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.
18. Milking is done by which of the following methods?
19. The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?
20. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?
21. What is the purpose of a “milk check-off”?
22. The heritability of the traits for milk production is ____________
23. Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
24. Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
25. Milk from a cow with mastitis will have__________

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