2025 Quality Milk Production

MULTIPLE CHOICE

1. What is the main purpose of using the California Mastitis Test (CMT)?
A. To test for milk fat content
B. To identify bacterial species causing infection
C. To estimate the somatic cell count as an indicator of mastitis
D. To measure antibiotic residues in milk
ANS: C

2. When should you avoid using the CMT for accurate results?
A. During mid-lactation
B. On cows treated for parasites
C. Within the first three days after calving
D. After a cow has been milked
ANS: C

3. Why is the CMT considered a test for “invisible” mastitis?
A. It detects changes in milk color visible to the naked eye
B. It identifies increased leukocyte counts even when milk appears normal
C. It relies on laboratory culture tests for confirmation
D. It measures ph levels in milk
ANS: B

4. Which of the following is a reason the use of antibiotics in lactating dairy cows is carefully limited?
A. They are harmful to the cow’s health
B. They can remain in the milk after treatment
C. They stop working when mixed with milk
D. They are too expensive for most dairy operations
ANS: B

5. What is the required temperature that milk must be cooled to within two hours after milking in a farm bulk tank or via a cooling plate?
A. 45°f or lower
B. 50°f or lower
C. 40°f or lower
D. 32°f or lower
ANS: A
 
6. To effectively increase milk protein production, it is most important to deliver the correct amino acids to which part of the cow’s digestive system?
A. Rumen
B. Small intestine
C. Cecum
D. Stomach
ANS: B

7. What is a likely consequence of not sanitizing milking equipment right before use?
A. Off-flavors in the milk
B. Elevated somatic cell count
C. Increased bacterial contamination
D. Higher freezing point of milk
ANS: C

8. When feeding distillers' grains in dairy rations, what are the essential building blocks of protein that need to be supplied?
A. Dna
B. Carbohydrates
C. Nitrogen
D. Amino acids
ANS: D

9. The microbiological standard for grade a raw milk at the producer farm is __________________ bacteria or less per milliliter of milk. 
A. 50,000 
B. 100,000 
C. 150,000 
D. 200,000
ANS: B

10. For grade a milk, ____________________ adopts and enforces regulations to control milk used for the manufacturing of milk products. 
A. The federal government 
B. Each state 
C. The large dairy cooperatives 
D. Each federal milk marketing orders area
ANS: B

11. The rolling herd average is defined as ______________.
A. An average of the herd’s fat and protein percentages
B. An average of the number of cows in milk at any given time
C. The average number of hours a cow in the herd is milked per lactation
D. An estimate of annual milk production
ANS: D
 
12. What component in milk is most likely to decrease significantly as a result of poor-quality forage?
A. Somatic cell count
B. Fat percentage
C. Bacteria count
D. Casein percentage
ANS: B

13. Which two tests are most commonly used to evaluate milk quality?
A. Somatic cell count and standard plate count
B. Standard plate count and color
C. Flavor and titratable acidity
D. Somatic cell count and odor
ANS: A

14. Which hormone is naturally released by a cow to trigger milk letdown?
A. Oxytocin
B. Progesterone
C. Estrogen
D. Adrenaline
ANS: A

15. What is a likely consequence of using cracked or blistered rubber parts in milking equipment?
A. High bacteria counts in milk
B. Oxidation of milk
C. Rancid flavor in milk
D. High freezing point in milk
ANS: A

16. Lactose is the primary type of __________ found in milk.
A. Mineral
B. Protein
C. Fat
D. Carbohydrate
ANS: D

17. Which of the following is the primary protein found in milk?
A. Whey protein
B. Casein
C. Crude protein
D. Lactoglobulin
ANS: B

18. What condition increases the activity of lipase, leading to a rancid flavor in milk?
A. Feeding moldy hay to cows
B. Excessive agitation of warm, raw milk
C. Exposing milk to sunlight
D. Using improperly cleaned milking equipment
ANS: B

19. Milk is a key dietary source of which mineral that, along with vitamin d and physical activity, helps strengthen bones and teeth?
A. Calcium
B. Iron
C. Phosphorus
D. Potassium
ANS: A

20. What is the proper method for removing fat residues from milking equipment?
A. Alkaline cleaner in hot water
B. Alkaline cleaner in cold water
C. Acid cleaner in cold water
D. Acid cleaner in hot water
ANS: A