1. A Mastitis test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________
a) Below 200,000
b) 150,000-500,000
c) 800,000-5,000,000
d) Over 5,000,000
Discussion
Explanation: Milk having leukocyte count/ml of over 5,000,000 would be characterized by gel formations that tend to adhere to paddle. This milk is considered unfit for consumption
2. While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?
a) Gelatinous mass clinging together in a strong reaction
b) Flows freely
c) Gel is fragile and forms small clumps in a moderate reaction
d) Has no pattern, simply is a randomly run test
Discussion
Explanation: Milk from a normal quarter flows freely when performing CMT tests
3. The gestation period for cow is __________
a) 9 months
b) 1 year
c) 2 year
d) 3 months
Discussion
Explanation: Fetal development period from the time of conception until birth i.e. gestation period for cow is nine months.
4. After calving the cow gives milk for how many months __________
a) 2 months
b) 6 months
c) 10 months
d) 1 year
Discussion
Explanation: After giving birth the cow lactates for about 10 months
5. Amount of blood through udder needed for formation of 1 litre of milk __________
a) 100 litres
b) 200- 300 litres
c) 800- 900 litres
d) 500-600 litres
Discussion
Explanation: 800 – 900 l of blood required for formation of one litre of milk. Usually, 850 litres of blood is used up
6. The first milk the cow produces after calving is called __________
a) Lactate
b) Colostrum
c) Cream
d) Butter
Discussion
Explanation: First milk produced by the cow after giving birth is called colostrum. This special milk is yellow to orange in color and thick and sticky.
7. _____ Hormone that needs to be released in order to start milking.
a) Oxytocin
b) Gastrin
c) Leptin
d) Tryoxin
Discussion
Explanation: to start the milking process it is very important that oxytoxin is released from the cow’s body.
8. Milking is done by which of the following methods?
a) Hand Milking
b) Machine Milking
c) Hand Milking and machine milking
d) Shaking
Discussion
Explanation: Milking can be done both by hand and by machine. But automated milking is preferred over manual milking as it reduces the risk to contamination.
9. Milk should be kept at ____ temperature as soon as it leaves the cow udder.
a) 15℃
b) 8℃
c) 6℃
d) 4℃
Discussion
Explanation: Milk should be kept at 4℃. It has been found that at 4℃ the growth of pathogenic microorganisms stops
10. Which is not a consequence of season milk production is ________
a) Seasonal swings in price
b) Excess manufacturing capacity
c) Excess milk production in the spring
d) Season
Discussion
Explanation: Seasonal swings in price, excess manufacturing capacity and excess milk production in the spring all are consequences to seasonal milk production