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