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