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