Q. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.

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Q. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?

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Q. The part of the mammary gland where milk is produced is called _____________

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Q. The heritability of the traits for milk production is ____________

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Q. The Primary Milk carbohydrate is ____________

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Q. The primary Protein in Milk is ____________

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Q. The major component in milk is _______

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Q. The gestation period for cow is __________

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Q. After calving the cow gives milk for how many months __________

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Q. Amount of blood through udder needed for formation of 1 litre of milk __________

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Q. The first milk the cow produces after calving is called __________

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Q. _____ Hormone that needs to be released in order to start milking.

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Q. Milking is done by which of the following methods?

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Q. Milk should be kept at ____ temperature as soon as it leaves the cow udder.

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Q. Which is not a consequence of season milk production is ________

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Q. The leading cause of high bacteria counts in raw milk is _________

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Q. After milking a cow, the cows teats should be dipped ___________

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Q. Generally, which breed produces the largest volume of milk?

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Q. Milk from a cow with mastitis will have__________

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Q. Name (General) for a class of bacteria that causes mastitis in dairy cattle.

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