Q. Each protein is made up of several nitrogen compounds. What are they called?

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Q. How often do most heifers and cows come into heat?

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Q. What is the average percent protein in cow’s milk?

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Q. Name the body parts considered when evaluating dairy character?

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Q. What do the letters DHIA stand for?

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Q. How much does a bushel of shelled corn weigh?

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Q. When should one start recording a heifers heat periods?

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Q. Which of the following is not a variety of cheese?

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Q. What are the physical characteristics of a quality fore udder in a dairy cow?

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Q. What does PDCA stand for?

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Q. What is the name of one of the 4 compartments of a ruminant’s stomach?

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Q. At what age can a heifer be bred?

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Q. What is the name of cheese with holes?

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Q. What is a measure of the average additional pounds of milk and fat the bull will transmit to his daughters called?

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Q. How do dairy producers improve the inherited ability of cattle to produce greater amounts of milk?

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Q. What is the average length of standing heat?

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Q. What is the name of the milk sugar found only in milk?

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Q. What is the sire rating for milk of a sire with a predicted difference of above 2000?

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Q. What is a sign which tells that calving is near?
I. udder begin to swell

II. vulva becomes swollen and discharges present

III. area around tail head appears sunken

IV. heifer will lie down and strain

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Q. If a cow is observed in heat in the morning, when should she be bred?

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