A) To exercise the cow's udder. B) To extract milk for human consumption or other uses. C) To keep the cow clean. D) To make the cow happy.
A) Clean and sanitize them. B) Apply essential oils. C) Leave them dirty. D) Pull them forcefully.
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 not nutritious. B) It tastes bad. C) It's too thin. D) It may contain bacteria and have a higher somatic cell count.
A) No stimulation is needed. B) 30-60 seconds C) 5 minutes D) 5 seconds
A) Slapping. B) Fisting or stripping. C) Tapping. D) Pinching.
A) To moisturize the teats. B) To make the teats look shiny. C) To keep flies away. D) To prevent bacteria from entering the teat canal.
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 process of pasteurization. C) The release of milk from the udder. D) The act of separating cream.
A) Adrenaline B) Estrogen C) Oxytocin D) Insulin
A) Around 100-120 cycles per minute. B) Around 10-20 cycles per minute. C) It doesn't matter. D) Around 50-60 cycles per minute.
A) To scare the cow. B) To clean the teats. C) To draw milk out of the teat. D) To massage the udder.
A) Somatic Cell Count B) Secret Cow Code C) Standard Cow Count D) Super Cow Cream
A) Possible infection or inflammation. B) High protein content. C) High butterfat content. D) Excellent milk quality.
A) Once a week. B) After each milking. C) Only when visibly dirty. D) Once a month.
A) Room temperature. B) It doesn't matter. C) Below 40°F (4°C) D) Above 60°F (16°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) It's not important. B) To make the milk taste better. C) To reduce stress for the cow and optimize milk production. D) To save time for the farmer.
A) Milk with added vitamins. B) The last milk produced before drying off. C) The first milk produced after calving, rich in antibodies. D) Milk used for making yogurt.
A) It helps them grow faster. B) It provides essential antibodies for immunity. C) It makes their fur shiny. D) It cures all diseases.
A) Cleaning the cow's udder. B) Making the cow thirsty. C) Moving the cow to a dry pasture. D) Stopping milk production before calving.
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 prevent bacteria from entering the teat canal during the dry period. D) To treat mastitis.
A) It helps to keep them calm and still. B) It makes the milk taste sweeter. C) It increases milk production significantly. D) It is not necessary.
A) Stop milking that quarter and consult a veterinarian. B) Dilute the milk with water. C) Filter the milk carefully. D) Keep milking and ignore it.
A) Gardening gloves B) Welding gloves C) Clean, single-use gloves D) No gloves are necessary
A) The temperature B) Cleanliness C) Proximity to the house D) How scenic the location is
A) Vitamin enriched milk B) Condensed milk C) Organic Milk D) Drug residue
A) By shouting encouraging words B) By milking quickly C) By using gentle and consistent techniques D) By tying the cow tightly |