A) To extract milk for human consumption or other uses.
B) To keep the cow clean.
C) To exercise the cow's udder.
D) To make the cow happy.

A) Apply essential oils.
B) Leave them dirty.
C) Clean and sanitize them.
D) Pull them forcefully.

A) An infection of the udder.
B) A type of cow feed.
C) A type of milking machine.
D) A breed of cow.

A) The last milk extracted.
B) Milk used for making cheese.
C) The first few squirts of milk.
D) Milk given to calves.

A) It's not nutritious.
B) It tastes bad.
C) It's too thin.
D) It may contain bacteria and have a higher somatic cell count.

A) 30-60 seconds
B) 5 minutes
C) No stimulation is needed.
D) 5 seconds

A) Pinching.
B) Tapping.
C) Fisting or stripping.
D) Slapping.

A) To prevent bacteria from entering the teat canal.
B) To make the teats look shiny.
C) To keep flies away.
D) To moisturize the teats.

A) Produces better-tasting milk.
B) More relaxing for the cow.
C) Requires no cleaning.
D) Faster and more efficient.

A) The process of pasteurization.
B) The act of separating cream.
C) The release of milk from the udder.
D) The spilling of milk.

A) Estrogen
B) Oxytocin
C) Insulin
D) Adrenaline

A) Around 100-120 cycles per minute.
B) Around 50-60 cycles per minute.
C) It doesn't matter.
D) Around 10-20 cycles per minute.

A) To draw milk out of the teat.
B) To scare the cow.
C) To massage the udder.
D) To clean the teats.

A) Somatic Cell Count
B) Standard Cow Count
C) Secret Cow Code
D) Super Cow Cream

A) Possible infection or inflammation.
B) Excellent milk quality.
C) High protein content.
D) High butterfat content.

A) Once a month.
B) After each milking.
C) Only when visibly dirty.
D) Once a week.

A) Room temperature.
B) Below 40°F (4°C)
C) It doesn't matter.
D) Above 60°F (16°C)

A) Keep it out of the way or tie it.
B) Pull on it to calm the cow.
C) Decorate it with ribbons.
D) Let it swing freely.

A) To reduce stress for the cow and optimize milk production.
B) To save time for the farmer.
C) To make the milk taste better.
D) It's not important.

A) Milk with added vitamins.
B) The first milk produced after calving, rich in antibodies.
C) Milk used for making yogurt.
D) The last milk produced before drying off.

A) It makes their fur shiny.
B) It cures all diseases.
C) It provides essential antibodies for immunity.
D) It helps them grow faster.

A) Stopping milk production before calving.
B) Cleaning the cow's udder.
C) Moving the cow to a dry pasture.
D) Making the cow thirsty.

A) Never, cows should always produce milk.
B) Approximately 60 days before her next calving.
C) Immediately after calving.
D) Only if she is sick.

A) To make the teats look nicer.
B) To lubricate the milking machine.
C) To treat mastitis.
D) To prevent bacteria from entering the teat canal during the dry period.

A) It helps to keep them calm and still.
B) It increases milk production significantly.
C) It makes the milk taste sweeter.
D) It is not necessary.

A) Keep milking and ignore it.
B) Filter the milk carefully.
C) Stop milking that quarter and consult a veterinarian.
D) Dilute the milk with water.

A) No gloves are necessary
B) Gardening gloves
C) Welding gloves
D) Clean, single-use gloves

A) How scenic the location is
B) The temperature
C) Cleanliness
D) Proximity to the house

A) Vitamin enriched milk
B) Condensed milk
C) Drug residue
D) Organic Milk

A) By milking quickly
B) By shouting encouraging words
C) By tying the cow tightly
D) By using gentle and consistent techniques