Worksheetsdairy science
Total questions: 41
Worksheet time: 21mins
Name
Class
Date
1.
Which gland releases the hormone oxytocin as the mother prepares to be milked or to nurse?
a)
pituitary gland
b)
mammary gland
c)
salivary gland
d)
all of the above
2.
The enzyme (taken from the stomach of calves) used in the production of cheese is
a)
oxytocin
b)
fermentation
c)
pitocin
d)
rennet
3.
What percent of milk is composed of water?
a)
30 %
b)
45%
c)
87%
d)
96%
4.
What is the main feed of dairy cattle?
a)
fescue hay
b)
silage
c)
grains
d)
whole corn
5.
Milk from a cow which has just given birth is called
a)
prolactin
b)
whole milk
c)
colostrum
d)
skim milk
6.
what are the grapelike structures in the udder of the cow that take raw materials from the bloodstream and synthesize them into milk?
a)
lumen
b)
lobule
c)
teat
d)
alveoli
7.
milk kept in the tertiary ducts drain into larger ducts that carry the milk to an area called the
a)
lobule
b)
lumen
c)
gland cistern
d)
sphincter muscle
8.
if a cow becomes frightened, she will release this hormone that will inhibit the milk from being letdown
a)
estrogen
b)
epinephrine
c)
oxytocin
d)
prolactin
9.
which disease shows symptoms such as lumps or blood that come out in the milk?
a)
tetany
b)
milk curl
c)
mastitis
d)
none of these
10.
after milk is vacuumed from the cow, it is put into a holding tank and cooled to what temperature?
a)
40 degrees
b)
30 degrees
c)
0 degrees
d)
20 degrees
11.
what percent of milkfat is contained in whole milk?
a)
4%
b)
7%
c)
10%
d)
15%
12.
what is the name of the process in which large cream globules are forced through a screen under high pressure and reduced to the size of milk globules?
a)
pasteurization
b)
homogenization
c)
filtering
d)
specific gravity
13.
to kill any harmful organisms in the milk, the milk is heated and cooled in a process called:
a)
pasteurization
b)
homogenization
c)
filtering
d)
specific gravity
14.
Fluid beverage milk is always classified as class
a)
C
b)
B
c)
A
d)
none of these
15.
Most of the world's goat milk is produced in which two countries/regions?
a)
america and europe
b)
spain and france
c)
america and china
d)
africa and asia
16.
which term describes the process that change sugars to acids?
a)
fermentation
b)
pasteurization
c)
homogenization
d)
none of these
17.
which food is considered a main portion of the feed for dairy cows?
a)
pecan hulls
b)
peanuts and vines
c)
silage
d)
onions
18.
which breed makes up the largest number of dairy cows in America?
a)
jersey
b)
holstein
c)
shorthorn
d)
angus
19.
at what age are dairy calves taken from their mothers?
a)
6 weeks
b)
1 month
c)
14 days
d)
2 days
20.
why is it important to wash and clean the udder?
a)
to stimulate milk production
b)
to stop milk production until the next day
c)
to stimulate milk production and to get rid of any bacteria
d)
so the calf won't get sick
21.
why is it important to wash and massage the udder before milking?
a)
maintain cleanliness
b)
stimulate the udder
c)
cool the cow
d)
both A and B
22.
Colostrum contains _____________for the calf
a)
calories
b)
antibodies
c)
it has no value and is discarded
d)
antigens
23.
Milk that is drawn from the cow is collected and then.....
a)
frozen
b)
stored in tanks at 40 degrees, until ready for pickup
c)
goes through pasteurization immediately
d)
transported immediately
24.
Milk used for ice cream and butter can be class
a)
A
b)
B
c)
A or B
d)
none of these
25.
Sheep milk in the U. S. is used mainly for
a)
drinking
b)
making butter
c)
it is not used at all
d)
making cheese
26.
The breed of dairy most used for milking is
a)
Jersey
b)
guernsey
c)
holstein
d)
angus
27.
when a cow is having symptoms of mastitis it is .....
a)
milked anyway but the milk is discarded
b)
never milked again because the milk is contaminated
c)
slaughtered because she will never produce milk again
d)
given antibiotics but is not milked until the infection has passed
28.
In order for a cow to continue to produce milk, she must
a)
get pregnant each year
b)
continue to be milked year after year and will continue as long as nothing changes
c)
stay with other females who are being milked
d)
none of these
29.
A common device to hold or restrain a cow is known as a
a)
holster
b)
stanchion
c)
standon
d)
herringbone
30.
the solid part of the milk product is known as ___________and the liquid part is ______________
a)
whey and curd
b)
curd and whey
c)
curd and rennet
d)
rennet and whey
31.
the final step in the making of cheese is ________-
a)
fermentation
b)
salting and flavoring
c)
expelling the whey
d)
curing
32.
A starter culture is useful for
a)
killing all harmful bacteria
b)
beginning the fermentation process
c)
a feed additive for cattle
d)
none of the above
33.
In the fermentation process, ___________turns into ____________.
a)
acids; sugars
b)
sugars, acids
c)
curds; whey
d)
whey ; curds
34.
In the U. S., cheese consumption is
a)
40 lb per person
b)
30 lb per person
c)
25 lb per person
d)
10 lb per person
35.
a sphincter muscle is
a)
found in the throat
b)
circular and when contracted causes the teat to spill milk
c)
circular and constricts which cause spilling milk
d)
circular and prevents the teat from leaking when contracted
36.
a cow which has never given birth is a
a)
cow
b)
gilding
c)
bull
d)
heifer
37.
a food source containing chopped up corn, stalks, and grain sorghum is
a)
silage
b)
heifer
c)
fermentation
d)
rennet
38.
Milk is considered very nutritious because
a)
it is mostly water
b)
it contains 13% protein, carbs, and other vitamins
c)
it contains 23% fat
d)
it contains 40% carbs
39.
The main milk producing states in the US are
a)
Maine, Vermont, Wisconsin, Pennsylvania, Minnesota
b)
,vermont, wisconsin, california, New York, Ohio, Pennsylvania
c)
Virginia, Minnesota, Vermont, Ohio, New York
d)
Vermont, New York , California, Virginia
40.
The top 5 milk producing states produce........
a)
all the milk in the US
b)
more milk than all the other states in the union
c)
all the milk needed for the world population
d)
none of these
41.
Each year Americans consume how many gallons of milk ?
a)
50 gal
b)
30 gal
c)
22.3 gal
d)
100 gal
100 %
