72 + Interview Questions in Pastuerization Of Milk And Long Life Milk in Dairy Engineering Page 1 InterviewSolution

1.	If a cow is observed in heat in the morning, when should she be bred?(a) next morning(b) the afternoon the same day(c) the night the same day(d) the next afternoonThis question was posed to me in an interview for job.Question is from Livestock in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right option is (b) the afternoon the same day Easiest EXPLANATION: If the cow is OBSERVED in heat for 18 HOURS in the morning. It is advised that it should be bred on the afternoon of the same day.

Discussion

2.	What is the sire rating for milk of a sire with a predicted difference of above 2000?(a) super less(b) super extra(c) super(d) extraThe question was posed to me during an online interview.Asked question is from Livestock in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct answer is (b) SUPER EXTRA Explanation: Such a RATING will be CHARACTERIZED as a super extra. All the other options do not apply.

Discussion

3.	What is the name of the milk sugar found only in milk?(a) Sucrose(b) Galactose(c) Lactose(d) FructoseI got this question in exam.The query is from Livestock in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct option is (C) Lactose The best I can EXPLAIN: Lactose is MILK sugar. It is found in milk.

Discussion

4.	What is the average length of standing heat?(a) 10 hours(b) 4 hours(c) 18 hours(d) 20 hoursI have been asked this question during an interview.Question is taken from Livestock in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer»

Discussion

5.	What is a measure of the average additional pounds of milk and fat the bull will transmit to his daughters called?(a) Predicted difference(b) Age(c) Efficiency(d) Milking capacityI have been asked this question in a national level competition.I'm obligated to ask this question of Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct choice is (a) Predicted difference Easiest explanation: Predicted Transmitting Ability is the predicted difference of a PARENT ANIMAL’s OFFSPRING from AVERAGE, due to the genes transmitted from that parent.

Discussion

6.	How do dairy producers improve the inherited ability of cattle to produce greater amounts of milk?(a) through culling(b) through tasting(c) through nutrition(d) through selectionThis question was addressed to me during an internship interview.I would like to ask this question from Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right choice is (d) through SELECTION Easiest explanation: DAIRY producers are very PARTICULAR about the milk output. They improve cattle inherited milking ABILITY through selection.

Discussion

7.	At what age can a heifer be bred?(a) 1 year(b) 2 year(c) 13- 15 months(d) 3-4 monthsThis question was addressed to me at a job interview.The origin of the question is Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The CORRECT answer is (c) 13- 15 MONTHS The explanation is: Heifer can be bred only after a certain AGE. This age is usually 13-15 months.

Discussion

8.	What is the name of cheese with holes?(a) cheddar(b) cottage(c) blue(d) swissThe question was posed to me in semester exam.Question is taken from Livestock topic in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer»

Discussion

9.	What is the name of one of the 4 compartments of a ruminant’s stomach?(a) Rumen(b) Hind(c) Udder(d) CalfI got this question at a job interview.My question is based upon Livestock topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» CORRECT ANSWER is (a) RUMEN Explanation: RUMINANT stomach has 4 parts. The four parts are NAMELY, Rumen, reticulum, omasum, and abomasums.

Discussion

10.	What are the physical characteristics of a quality fore udder in a dairy cow?(a) Strongly and smoothly attached, moderate length and uniform width from front to rear(b) Slippery(c) Moldy(d) ShadyI had been asked this question in an interview.I'd like to ask this question from Livestock in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct OPTION is (a) Strongly and smoothly attached, MODERATE length and uniform width from front to REAR To explain I WOULD say: Udders are an important ORGAN in a cow’s body. They should be strongly and smoothly attached, moderate length and uniform width from front to rear.

Discussion

11.	What does PDCA stand for?(a) pure dairy culling association(b) Pure dairy cattle area(c) Purebred dairy cattle association(d) Plant dairy cattle areaI got this question during a job interview.The origin of the question is Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct option is (c) Purebred dairy CATTLE association To explain I would say: PDCA stands for Purebred dairy cattle association. It deals with cattle of PARENTS of the same BREED.

Discussion

12.	Which of the following is not a variety of cheese?(a) blue(b) cheddar(c) buttery(d) cottageThis question was posed to me during an interview.I'm obligated to ask this question of Livestock topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer»

Discussion

13.	When should one start recording a heifers heat periods?(a) 2-3 months before she should be bred(b) 3-4 months before she should be bred(c) 4-5 months before she should be bred(d) 1-2 months before she should be bredI had been asked this question in my homework.This intriguing question originated from Livestock in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» RIGHT option is (a) 2-3 MONTHS before she should be bred For explanation: HEIFER heat period should be recorded. It is ADVISED that the heat period should be started recorded 2-3 months prior to heifer BREEDING.

Discussion

14.	How much does a bushel of shelled corn weigh?(a) 20 pounds(b) 30 pounds(c) 40 pounds(d) 50 poundsI had been asked this question by my college professor while I was bunking the class.My enquiry is from Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» CORRECT option is (d) 50 pounds Easiest EXPLANATION: One bushel of shelled corn WEIGHS 50 pounds on average, WHEREAS a bushel of corn EARS weighs about 70 pounds.

Discussion

15.	Name the body parts considered when evaluating dairy character?(a) legs(b) calf(c) udder(d) neckThe question was asked during an interview.My question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right answer is (d) neck The EXPLANATION: There are several BODY PARTS which are taken into account when EVALUATING dairy character. In the options neck is ONE part.

Discussion

16.	What do the letters DHIA stand for?(a) Dairy Herd Improvement Association(b) Diet herd improvement Association(c) Diet herb improvement association(d) Dairy herb improvement AssociationThis question was addressed to me in an international level competition.The above asked question is from Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct answer is (a) DAIRY Herd Improvement Association Best EXPLANATION: DHIA stands for Dairy Herd Improvement Association. It HELPS in grading and SCORING a cow for improvement.

Discussion

17.	What is the average percent protein in cow’s milk?(a) 2.5%(b) 3.5%(c) 5%(d) 6%This question was posed to me in an interview.This key question is from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» CORRECT CHOICE is (b) 3.5% EASIEST explanation: COW’s milk is rich in protein. It has AROUND 3.5% of the protein in it.

Discussion

18.	How often do most heifers and cows come into heat?(a) every 18- 24 days(b) every 15 days(c) every 4 days(d) everydayThe question was posed to me in final exam.My question is from Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct answer is (a) EVERY 18- 24 days For explanation I would SAY: Heifers come to heat every 18-24 days. They tend to LET other animals mount them during this TIME.

Discussion

19.	How much should a Holstein or Brown Swiss heifer weigh at 2 years of age?(a) 200 pounds(b) 1000- 1100 pounds(c) 500 pounds(d) 600 poundsI got this question in homework.Enquiry is from Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct option is (b) 1000- 1100 pounds The EXPLANATION is: Holstein and Brown Swiss should ADHERE to CERTAIN weight REQUIREMENTS according to their age. They should weigh around 1000-1100 pounds as they turn 2 years old.

Discussion

20.	Each protein is made up of several nitrogen compounds. What are they called?(a) urea(b) benzene(c) coal(d) amino acidThis question was posed to me by my college professor while I was bunking the class.My enquiry is from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer»

Discussion

21.	Name a defect when judging a class of dairy cows which is a disqualification?(a) Wetness(b) Black(c) Mastitis(d) BlindnessThis question was addressed to me in semester exam.This intriguing question originated from Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» CORRECT choice is (d) Blindness The best I can explain: There are several DEFECTS on which the COW COULD be disqualified. In the options Blindness is the defect which leads to disqualification.

Discussion

22.	What is considered nature’s most perfect food?(a) butter(b) milk(c) yogurt(d) wheatThe question was posed to me during an interview for a job.My question is taken from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct option is (b) milk Best EXPLANATION: Milk is nature’s perfect FOOD. It has all the essential NUTRIENTS needed by the human body for GROWTH and development.

Discussion

23.	How will a heifer act when she is in standing the heat?(a) still and permit other animals to mount her(b) agitated(c) rolling(d) lay downThis question was posed to me in unit test.I would like to ask this question from Dairy Farm topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer»

Discussion

24.	Urea should not be fed to a calf until it is how old?(a) 3-4 months(b) 2 months(c) 1 month(d) 10daysThis question was posed to me in an online quiz.My question is taken from Dairy Farm topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct option is (a) 3-4 months Easy EXPLANATION: Urea is a DIET SUPPLEMENT. It shouldn’t be provided to the calf until it is 3-4 months OLD.

Discussion

25.	At what age should a heifer have her first calf?(a) 12 months(b) 8 months(c) 24 months(d) 9 monthsThe question was asked in final exam.My question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct OPTION is (c) 24 months Easy EXPLANATION: Heifer is EXPECTED to have its first CALF at 2 YEARS. Heifer is a cow.

Discussion

26.	Oral reasons should not be longer than how many minutes?(a) 4(b) 2(c) 3(d) 5I have been asked this question in exam.I'd like to ask this question from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The CORRECT option is (b) 2 The best explanation: Oral reasons should be maximum of 2 minutes. Anything LONGER than that can PROVE harmful.

Discussion

27.	What is the organ that produces cow’s milk called?(a) limb(b) rumen(c) calf(d) udderThis question was addressed to me in homework.This key question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right OPTION is (d) UDDER To explain I would say: Udder produces milk. It is one of the most important PARTS of COW’s body.

Discussion

28.	What is a sign that a heifer is coming into heat?(a) Attempt to go under leaves(b) Calm(c) Itchy(d) Attempts to mount other animalsThis question was addressed to me in an online quiz.My query is from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct ANSWER is (d) Attempts to mount other animals The best explanation: Heifer when comes under HEAT shows certain SYMPTOMS. ONE of the most common symptoms is that they ATTEMPT to mount other animals.

Discussion

29.	What role does fiber have in the calf starter ration?(a) digestion(b) metabolism(c) respiration(d) heat toleranceThis question was posed to me by my school teacher while I was bunking the class.The above asked question is from Dairy Farm topic in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» RIGHT answer is (a) DIGESTION For explanation I would SAY: Fiber is an important PART of calf diet. It helps in digestion in the BODY.

Discussion

30.	How much should a calf gain the first month?(a) 1 pound per day(b) Half pound per day(c) 3 pounds per day(d) 5 pounds per dayThe question was asked in an online quiz.My query is from Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct ANSWER is (a) 1 pound PER day The explanation: Calf should gain a lot of weight in the first month. The weight gain should be AROUND 1 pound every day.

Discussion

31.	How many points are given for udder on the Dairy Cow Unified Score Card?(a) 35(b) 20(c) 30(d) 10I have been asked this question in my homework.I need to ask this question from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct choice is (a) 35 To explain I would SAY: Udders are also JUDGED in scoring. They have 35 POINTS in total.

Discussion

32.	How many points are given for body capacity on the Dairy Cow Unified Score Card?(a) 15(b) 20(c) 30(d) 10I got this question in an international level competition.The query is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right choice is (d) 10 Easiest explanation: Cows are judged on several PARAMETERS. The BODY capacity is judged for 10 points.

Discussion

33.	What dairy product is made by heating milk along with a substance called rennet?(a) milk(b) curd(c) cheese(d) butterThe question was asked in an interview.The above asked question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right answer is (c) cheese The explanation: Cheese is a dairy PRODUCT. It is made by heating MILK and ADDING RENNET.

Discussion

34.	What is the reproduction cells from the two parents called?(a) egg and ovule(b) ovule and sperm(c) egg and sperm(d) steroid and eggThis question was addressed to me during an interview.I'd like to ask this question from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right OPTION is (c) egg and sperm For explanation: REPRODUCTION is a process of FERTILIZATION. Fertilization takes PLACE between egg and sperm.

Discussion

35.	Name a piece of equipment used to fit a dairy animal.(a) clipper(b) towel(c) feather(d) bellsThe question was asked in an interview for job.The doubt is from Dairy Farm topic in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct choice is (a) clipper The explanation is: clippers are USED to fit cows. These highly DURABLE clippers are the latest in an ergonomic design with non-slip polyamide finish, REDUCING OPERATOR fatigue and discomfort.

Discussion

36.	Which vitamin helps to stop bleeding by clotting the blood?(a) vitamin A(b) vitamin K(c) vitamin C(d) vitamin DI got this question in class test.Asked question is from Dairy Farm topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right option is (b) vitamin K The EXPLANATION: Vitamin K helps in stopping the BLEEDING. It is PRESENT in milk.

Discussion

37.	What is the advantage of blending colostrums from different cows?(a) wider range of antibodies(b) wider flavor range(c) enhanced taste(d) unhealthyI had been asked this question in homework.The origin of the question is Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer»

Discussion

38.	On the Dairy Cow Unified Score Card, what is not the part of the four divisions?(a) age(b) general appearance(c) dairy character(d) udderI had been asked this question in final exam.My doubt is from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct answer is (a) age To explain I would SAY: COW is judged on VARIOUS PARAMETERS. Age is not ONE of the parameters.

Discussion

39.	What are the two types of dairy foods?(a) juice and cream(b) juice and cheese(c) cheese and yogurt(d) soda and colaThe question was posed to me in an interview for internship.My question is based upon Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct option is (C) CHEESE and YOGURT To explain I would say: Among the above categories COLA, soda and juice aren’t dairy foods. Cheese and yogurt can be classified as dairy food.

Discussion

40.	What is a dairy animal called which has parents or ancestors of different breeds?(a) herm(b) calf(c) same bred(d) cross bredThe question was posed to me during an online interview.This intriguing question comes from Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The CORRECT OPTION is (d) cross bred To ELABORATE: A crossbreed or crossbred usually refers to an ORGANISM with purebred parents of two different breeds, VARIETIES, or populations. In animal breeding, crossbreed describes crosses within a single species, while hybrid refers to crosses between different species.

Discussion

41.	When clipping the head and neck of a dairy animal, what two body points are used to clip forward of?(a) Forward of a line formed by the point of the shoulders and the front of the withers(b) Udders and shoulder(c) Back and front(d) Skin and uddersI had been asked this question in unit test.My enquiry is from Dairy Farm topic in division Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right OPTION is (a) Forward of a LINE formed by the point of the SHOULDERS and the front of the withers Explanation: Forward of a line formed by the point of the shoulders and the front of the withers should be clipped forward.

Discussion

42.	What is the minimum crude protein a good milk replacer should contain?(a) 10%(b) 24%(c) 15%(d) 35%This question was addressed to me in an online quiz.I'm obligated to ask this question of Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Correct option is (b) 24% Easy explanation: Milk replacers have about 24% of crude protein. Milk replacer meets the nutritional NEEDS of young calves and eliminates the disease and contamination RISKS of FEEDING waste milk.

Discussion

43.	How can extra colostrum be kept?(a) frozen in container(b) dry(c) powder(d) liquidThe question was asked during an interview.My query is from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct option is (a) frozen in container To explain I WOULD say: Colostrum is an important source of nutrition to a CALF. It can be STORED in frozen form in the containers.

Discussion

44.	How many points does dairy character receive on the Dairy Cow Unified Score Card?(a) 10(b) 15(c) 20(d) 30I have been asked this question during an interview.The origin of the question is Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» RIGHT choice is (c) 20 The explanation is: Dairy character has 20 points on Dairy Cow UNIFIED SCORE card. It is one of the IMPORTANT aspects of JUDGING.

Discussion

45.	What form of milk is made by the churning of whipping cream?(a) cream(b) ghee(c) curd(d) butterThis question was addressed to me in unit test.This is a very interesting question from Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct choice is (d) BUTTER Explanation: Butter is a popular dairy PRODUCT made from cow’s milk. It is composed of milk fat that has been SEPARATED by the churning of whipping CREAM from other milk components.

Discussion

46.	What are two pieces of information not kept in the Herd Book kept by the breed association?(a) animals registration name, birth date(b) registration name and number of its sire and dam(c) name of the breeder and birth date(d) no of udders and skin colorThis question was addressed to me in an international level competition.Question is from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right OPTION is (d) no of udders and SKIN COLOR The explanation: Herd book has a lot of information about a PARTICULAR breed. The information is regarding Animal but no of udders and skin color is not the part of this information.

Discussion

47.	In relation to the grain of the hair, which direction should the tail be clipped?(a) opposite to grain of the hair(b) with the grain of the hair(c) parallel to grain of the hair(d) no relationThis question was posed to me during an internship interview.Question is taken from Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» The correct answer is (B) with the grain of the hair Easiest explanation: Rule of thumb is NEVER clip against the grain of the hair. An ear should be CLIPPED with the DIRECTION of hair growth while holding the ear firmly, with the ear flap laying flat on your FINGERS.

Discussion

48.	What percent of a calf’s weight should it receive in colostrum the first 3 days?(a) 4%(b) 5%(c) 6%(d) 8%This question was posed to me by my school principal while I was bunking the class.Origin of the question is Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» RIGHT option is (c) 6% To explain I would say: Calf should RECEIVE about 3% of its weight in colostrum. Colostrum is protein rich milk the mother PRODUCES.

Discussion

49.	What is the process called when a calf is switched from milk or milk replaced to water and dry feed?(a) fertilization(b) culling(c) breeding(d) weaningThe question was posed to me in homework.Question is from Dairy Farm topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» Right ANSWER is (d) weaning To EXPLAIN: Weaning is the GRADUAL introduction of a calf to what will be its adult diet and withdrawing the SUPPLY of its mother’s milk. The PROCESS takes place only in mammals, as only mammals produce milk.

Discussion

50.	How many points are given to General Appearance on the Dairy Cow Unified Score Card?(a) 10 points(b) 20 points(c) 35 points(d) 40 pointsThis question was posed to me in an online interview.I want to ask this question from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering
Answer» CORRECT choice is (c) 35 POINTS For explanation I would SAY: General Appearance is one of the parameters on which the cow is judged. It has about 35 points.

Discussion

Explore topic-wise InterviewSolutions in .

What is the sire rating for milk of a sire with a predicted difference of above 2000?(a) super less(b) super extra(c) super(d) extraThe question was posed to me during an online interview.Asked question is from Livestock in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the name of the milk sugar found only in milk?(a) Sucrose(b) Galactose(c) Lactose(d) FructoseI got this question in exam.The query is from Livestock in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the average length of standing heat?(a) 10 hours(b) 4 hours(c) 18 hours(d) 20 hoursI have been asked this question during an interview.Question is taken from Livestock in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

At what age can a heifer be bred?(a) 1 year(b) 2 year(c) 13- 15 months(d) 3-4 monthsThis question was addressed to me at a job interview.The origin of the question is Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the name of cheese with holes?(a) cheddar(b) cottage(c) blue(d) swissThe question was posed to me in semester exam.Question is taken from Livestock topic in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the name of one of the 4 compartments of a ruminant’s stomach?(a) Rumen(b) Hind(c) Udder(d) CalfI got this question at a job interview.My question is based upon Livestock topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

Which of the following is not a variety of cheese?(a) blue(b) cheddar(c) buttery(d) cottageThis question was posed to me during an interview.I'm obligated to ask this question of Livestock topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

How much does a bushel of shelled corn weigh?(a) 20 pounds(b) 30 pounds(c) 40 pounds(d) 50 poundsI had been asked this question by my college professor while I was bunking the class.My enquiry is from Livestock topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering

Name the body parts considered when evaluating dairy character?(a) legs(b) calf(c) udder(d) neckThe question was asked during an interview.My question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the average percent protein in cow’s milk?(a) 2.5%(b) 3.5%(c) 5%(d) 6%This question was posed to me in an interview.This key question is from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

How often do most heifers and cows come into heat?(a) every 18- 24 days(b) every 15 days(c) every 4 days(d) everydayThe question was posed to me in final exam.My question is from Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

How much should a Holstein or Brown Swiss heifer weigh at 2 years of age?(a) 200 pounds(b) 1000- 1100 pounds(c) 500 pounds(d) 600 poundsI got this question in homework.Enquiry is from Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is considered nature’s most perfect food?(a) butter(b) milk(c) yogurt(d) wheatThe question was posed to me during an interview for a job.My question is taken from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering

Urea should not be fed to a calf until it is how old?(a) 3-4 months(b) 2 months(c) 1 month(d) 10daysThis question was posed to me in an online quiz.My question is taken from Dairy Farm topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

At what age should a heifer have her first calf?(a) 12 months(b) 8 months(c) 24 months(d) 9 monthsThe question was asked in final exam.My question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

Oral reasons should not be longer than how many minutes?(a) 4(b) 2(c) 3(d) 5I have been asked this question in exam.I'd like to ask this question from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the organ that produces cow’s milk called?(a) limb(b) rumen(c) calf(d) udderThis question was addressed to me in homework.This key question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is a sign that a heifer is coming into heat?(a) Attempt to go under leaves(b) Calm(c) Itchy(d) Attempts to mount other animalsThis question was addressed to me in an online quiz.My query is from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering

How much should a calf gain the first month?(a) 1 pound per day(b) Half pound per day(c) 3 pounds per day(d) 5 pounds per dayThe question was asked in an online quiz.My query is from Dairy Farm in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

How many points are given for udder on the Dairy Cow Unified Score Card?(a) 35(b) 20(c) 30(d) 10I have been asked this question in my homework.I need to ask this question from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering

How many points are given for body capacity on the Dairy Cow Unified Score Card?(a) 15(b) 20(c) 30(d) 10I got this question in an international level competition.The query is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

What dairy product is made by heating milk along with a substance called rennet?(a) milk(b) curd(c) cheese(d) butterThe question was asked in an interview.The above asked question is from Dairy Farm in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

Name a piece of equipment used to fit a dairy animal.(a) clipper(b) towel(c) feather(d) bellsThe question was asked in an interview for job.The doubt is from Dairy Farm topic in division Pastuerization of Milk and Long Life Milk of Dairy Engineering

Which vitamin helps to stop bleeding by clotting the blood?(a) vitamin A(b) vitamin K(c) vitamin C(d) vitamin DI got this question in class test.Asked question is from Dairy Farm topic in section Pastuerization of Milk and Long Life Milk of Dairy Engineering

On the Dairy Cow Unified Score Card, what is not the part of the four divisions?(a) age(b) general appearance(c) dairy character(d) udderI had been asked this question in final exam.My doubt is from Dairy Farm in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What are the two types of dairy foods?(a) juice and cream(b) juice and cheese(c) cheese and yogurt(d) soda and colaThe question was posed to me in an interview for internship.My question is based upon Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the minimum crude protein a good milk replacer should contain?(a) 10%(b) 24%(c) 15%(d) 35%This question was addressed to me in an online quiz.I'm obligated to ask this question of Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

How can extra colostrum be kept?(a) frozen in container(b) dry(c) powder(d) liquidThe question was asked during an interview.My query is from Dairy Farm in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering

How many points does dairy character receive on the Dairy Cow Unified Score Card?(a) 10(b) 15(c) 20(d) 30I have been asked this question during an interview.The origin of the question is Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What form of milk is made by the churning of whipping cream?(a) cream(b) ghee(c) curd(d) butterThis question was addressed to me in unit test.This is a very interesting question from Dairy Farm topic in portion Pastuerization of Milk and Long Life Milk of Dairy Engineering

What is the process called when a calf is switched from milk or milk replaced to water and dry feed?(a) fertilization(b) culling(c) breeding(d) weaningThe question was posed to me in homework.Question is from Dairy Farm topic in chapter Pastuerization of Milk and Long Life Milk of Dairy Engineering