A) To keep the cow clean. B) To make the cow happy. C) To exercise the cow's udder. D) To extract milk for human consumption or other uses.
A) Pull them forcefully. B) Leave them dirty. C) Clean and sanitize them. D) Apply essential oils.
A) A breed of cow. B) An infection of the udder. C) A type of cow feed. D) A type of milking machine.
A) The first few squirts of milk. B) Milk used for making cheese. C) Milk given to calves. D) The last milk extracted.
A) It tastes bad. B) It's too thin. C) It may contain bacteria and have a higher somatic cell count. D) It's not nutritious.
A) 5 minutes B) No stimulation is needed. C) 30-60 seconds D) 5 seconds
A) Fisting or stripping. B) Tapping. C) Pinching. D) Slapping.
A) To moisturize the teats. B) To prevent bacteria from entering the teat canal. C) To make the teats look shiny. D) To keep flies away.
A) Requires no cleaning. B) Faster and more efficient. C) More relaxing for the cow. D) Produces better-tasting milk.
A) The spilling of milk. B) The act of separating cream. C) The release of milk from the udder. D) The process of pasteurization.
A) Insulin B) Oxytocin C) Estrogen D) Adrenaline
A) Around 10-20 cycles per minute. B) It doesn't matter. C) Around 100-120 cycles per minute. D) Around 50-60 cycles per minute.
A) To massage the udder. B) To draw milk out of the teat. C) To clean the teats. D) To scare the cow.
A) Somatic Cell Count B) Secret Cow Code C) Standard Cow Count D) Super Cow Cream
A) High protein content. B) Possible infection or inflammation. C) Excellent milk quality. D) High butterfat content.
A) Only when visibly dirty. B) Once a month. C) After each milking. D) Once a week.
A) Room temperature. B) Above 60°F (16°C) C) Below 40°F (4°C) D) It doesn't matter.
A) Decorate it with ribbons. B) Pull on it to calm the cow. C) Let it swing freely. D) Keep it out of the way or tie it.
A) To reduce stress for the cow and optimize milk production. B) It's not important. C) To save time for the farmer. D) To make the milk taste better.
A) The last milk produced before drying off. B) Milk with added vitamins. C) The first milk produced after calving, rich in antibodies. D) Milk used for making yogurt.
A) It makes their fur shiny. B) It helps them grow faster. C) It provides essential antibodies for immunity. D) It cures all diseases.
A) Stopping milk production before calving. B) Making the cow thirsty. C) Moving the cow to a dry pasture. D) Cleaning the cow's udder.
A) Approximately 60 days before her next calving. B) Immediately after calving. C) Only if she is sick. D) Never, cows should always produce milk.
A) To treat mastitis. B) To lubricate the milking machine. C) To prevent bacteria from entering the teat canal during the dry period. D) To make the teats look nicer.
A) It makes the milk taste sweeter. B) It increases milk production significantly. C) It helps to keep them calm and still. D) It is not necessary.
A) Filter the milk carefully. B) Stop milking that quarter and consult a veterinarian. C) Dilute the milk with water. D) Keep milking and ignore it.
A) Gardening gloves B) Clean, single-use gloves C) No gloves are necessary D) Welding gloves
A) The temperature B) Cleanliness C) How scenic the location is D) Proximity to the house
A) Drug residue B) Condensed milk C) Organic Milk D) Vitamin enriched milk
A) By using gentle and consistent techniques B) By tying the cow tightly C) By milking quickly D) By shouting encouraging words |