Test your basic knowledge |

Dairy Cattle Basics

Subjects : industries, dairy
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What percent moisture should corn silage be chopped at when stored in horizontal bunker silos or bags?






2. What trait with the only positive genetic correlation to milk production?






3. What female hormone causes follicles to begin to develop?






4. How often will HACCP inspect each Dairy Farm?






5. Which mineral is found in high concentrations in soft tissues such as the pancreas - liver - and kidney?






6. Corn silage stored in sealed upright silos should be ensiled at what moisture?






7. Normal presentation of a calf for parturition will have...






8. BST is the acronym for what compound?






9. Texas dairies normally must be permitted by the ___________before they begin operations.






10. Dairy cows need roughage to concentrate ratio of approximately ______________ to maintain the desired fat content in the milk.






11. Name the three common places Coliforms are found.






12. Many dairy bulls have their nose pierced with a ring in it. This allows for...






13. How much more energy do fats contain per unit the carbohydrates and proteins?






14. If there are large numbers of flies around the dairy barn - what should be the first thing to be examined in an attempt to solve the fly problem?






15. In the reproductive tract of a dairy cow - how many uterine horns are there?






16. CCC






17. If you add sugar to a milk product - you must ______ the minimum pasteurization temperature by _____ degrees F.






18. How is a dairy's RHA calculated?






19. What is the USDA's AIPL?






20. Milk that is low in SCC has more casein - which is a primary component in _______?






21. Lactation is unique to _________.






22. In reference to reproduction - What does CL stand for?






23. When is the best time to feed anionic salts to dairy cows?






24. CCC






25. Milk traits - i.e. fat - protein - SNF and etc. - tend to have a heritability of about...






26. When a cow comes into heat every few days - she is referred to as?






27. Body condition scores form 1 to 5 are used to track herd health and nutrition. Dry cows should have a body score from...






28. What is the approximate time of ovulation in cattle after the beginning of heat?






29. The standard length of the dry period in dairy cattle is ________?






30. Fear can disrupt milk letdown in a cow. The hormone released that causes this disruption is...






31. The hooks and pins on an animal relate most closely to the...






32. The portion of the ruminant digestive system which is known as and functions as the 'true' stomach is the...






33. What is the classification for a Holstein cow given the numerical value of less than 70?






34. What is an anion?






35. High potassium intake will decrease a cows ability to mobilize what?






36. According to the American Veterinary Medicine Association - the preferred method of dehorning young calves is_________.






37. One of the highest heritability traits for milk is...






38. The number one reason for culling in U.S. dairy herds is...






39. Dairy rations - especially those for high producing cows - may be buffered to maintain a desirable rumen pH. The most common buffering agent for this is...






40. Dairy cows produce milk that is relatively high in B complex vitamins. Because they are ruminants...






41. A dairy expects to cull approximately _________% of their herd each year.






42. What is lactogenesis?






43. As a rule of thumb when milk production ________ - the milk fat content _______






44. The only aspect of milk quality that can be completely controlled on the farm is ______________.






45. When looking at DHI records - what do the letters RHA stand for?






46. Why is fat added to dairy rations?






47. Coccidia infection can occur when calves are 4 to 8 weeks old. Coccidia causes...






48. Dairy cows need roughage to concentrate ratio of approximately ______________ to maintain the desired fat content in the milk.






49. In dairy cows - What is the name of the disease caused by the organisms Staph Aureus - Strep Uberis - and Klebsiella?






50. Cheddar cheese accounts for ____ % of American type cheeses made in the U.S.