This set of Dairy Engineering Problems focuses on “Dairy Facts – 3”.
1. How long should Calf hutches be left empty between calves to prevent disease spread?
a) 2 to 3 days
b) 3 weeks
c) 10 to 14 days
d) 1 month
View Answer
Explanation: Calf hutches should be left empty between calves in order to prevent disease spread. They should be left empty for about 10-14 days.
2. What stomach is a magnet typically used in to remove metal objects that cause Hardware disease?
a) Abomasum
b) Omasum
c) Reticulum
d) Rumen
View Answer
Explanation: Hardware disease is a common term for bovine traumatic reticuloperitonitis. It is usually caused by the ingestion of a sharp, metallic object. These pieces of metal settle in the reticulum and can irritate or penetrate the lining. It is most common in dairy cattle but is occasionally seen in beef cattle. It is very rarely reported in any other ruminants.
3. Body condition scoring is one way to measure cow health. What is the ideal score for a milking cow?
a) 1
b) 3
c) 4
d) 5
View Answer
Explanation: Body condition scoring (BCS) is a useful management tool for distinguishing differences in nutritional needs of beef cows in the herd. This system uses a numeric score to estimate body energy reserves in the cow. The ideal score for a cow is 3.
4. The decision of a milk hauler to accept or reject milk at the producing farm?
a) Depends on knowledge of milk quality and ability to smell off odors
b) Should always be confirmed by tests for acidity
c) Should be made the day before pickup is scheduled
d) Age of cow
View Answer
Explanation: Decision of a milk hauler to accept or reject milk at the producing farm depends on knowledge of milk quality and ability to smell off odors.
5. For every pound of dry matter, cows should consume how much water?
a) 1 to 2 pounds
b) 4 to 5 pounds
c) 10 to 15 pounds
d) 25 to 30 pounds
View Answer
Explanation: Cow needs to consume water in order to produce dry matter. The cow needs to consume about 4-5 pounds of water for every pound of dry matter.
6. Which of the following fatty acids found in milk have been associated with health benefits in humans?
a) Oleic acid
b) Conjugated Linoleum Acid
c) Butyric Acid
d) Lactic Acid
View Answer
Explanation: Conjugated linoleic acids (CLA) are a family of at least 28 isomers of linoleic acid found mostly in the meat and dairy products derived from ruminants. They are reported to have major human health benefits.
7. What technology destroys 90 percent of BST found in milk?
a) Pasteurization
b) Homogenization
c) Hormonization
d) Reverse osmosis
View Answer
Explanation: According to the World Health Organization (WHO) and FDA, you should not worry about hormones in your food. With milk, pasteurization destroys 90 percent of hormones. The rest of the hormones are broken down during digestion.
8. What method of manure application is best to fully utilize nutrients, reduce the risk of runoff, and lower odor complaints?
a) Injecting
b) Broadcasting
c) Surface application
d) Flood application
View Answer
Explanation: Injection methods are beneficial as they place liquid manure below the soil surface, eliminating both surface runoff on sloping soils, and volatilization of ammonia from the manure on any soil.
9. At refrigerated temperatures, the butter will begin to lose some of its natural flavor after how long?
a) Within 2 months
b) Within 6 months
c) Within 1 year
d) Butter will not lose its natural flavor when stored properly
View Answer
Explanation: Butter begins to lose its natural flavor at refrigerated temperature after some time in storage. This storage time could be between 4-6 months.
10. Why do protein and amino acids go hand in hand?
a) Amino acids and proteins need to be found in a 2:1 ratio in all diets
b) Proteins are basically the building blocks of amino acids
c) Amino acids are basically the building blocks of protein
d) Proteins link to amino acids in bone formation
View Answer
Explanation: Proteins are made up of hundreds of smaller units called amino acids that are attached to one another by peptide bonds, forming a long chain. You can think of a protein as a string of beads where each bead is an amino acid. Hence Amino acids are the building blocks of protein.
11. When performing a CMT test, watch for color changes and gel formation. Milk from a normal quarter does which of the following?
a) Forms a gelatinous mass clinging together in a strong reaction
b) Flows freely without change in viscosity
c) Forms small clumps in a moderate reaction
d) Turns a deep purple color
View Answer
Explanation: The purple color that results from the test is generally more intense in samples from infected quarters. This is because such samples have a basic or alkaline pH. The deep purple color indicates abnormal composition of milk. It means the mammary gland is infected. Also, the gel formation occurs of the infected milk. However, normal milk does not show any change and flows freely.
12. New food plate guidelines recommended how many servings of dairy products per day?
a) 5
b) 2
c) 4
d) 3
View Answer
Explanation: Dairy products are recommended to be consumed daily for good health. It has been recommended according to the new guidelines that the human body should be provided with 3 servings of dairy products per day.
13. What disease is caused by a worm that is taken up as larvae by cattle eating grass, penetrates the gut, and eventually matures to an adult form in the respiratory tract?
a) Tuberculosis
b) Heartworm
c) Trichinosis
d) Lungworm
View Answer
Explanation: Angiostrongyliasis, also known as rat lungworm, is a disease that affects the brain and spinal cord. It is caused by a parasitic nematode (roundworm parasite) called Angiostrongylus cantonensis. Humans can become infected with A. cantonensis in case they eat (intentionally or otherwise) a raw or undercooked infected intermediate host, thereby ingesting the parasite.
14. Which of these is a good nutritional strategy to maintain milk production in hot weather?
a) Feed more grain
b) Increase protein concentration
c) Add more fat
d) Milk slower
View Answer
Explanation: Milk production in hot weather usually decreases. In order to maintain milk production even in hot weather, more fat should be added.
15. There are four classes of milk under federal orders and they provide for what?
a) Classification is according to the relative safety of each class
b) Payment for milk is according to its quality
c) Payment for milk is according to its cost of production
d) Payment for milk is according to its end use
View Answer
Explanation: The federal order divides milk into 4 categories. This division aids in payment for milk according to its end use.
Sanfoundry Global Education & Learning Series – Dairy Engineering.
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