Engineering Questions with Answers - Multiple Choice Questions

Primary Production of Milk Engineering MCQs

1 - Question

What role does fiber have in the calf starter ration?
a) digestion
b) metabolism
c) respiration
d) heat tolerance
View Answer Answer: a
Explanation: Fiber is an important part of calf diet. It helps in digestion in the body.

2 - Question

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 animals
View Answer Answer: d
Explanation: Heifer when comes under heat shows certain symptoms. One of the most common symptoms is that they attempt to mount other animals.

3 - Question

What is the organ that produces cow’s milk called?
a) limb
b) rumen
c) calf
d) udder
View Answer Answer: d
Explanation: Udder produces milk. It is one of the most important parts of cow’s body.

4 - Question

Oral reasons should not be longer than how many minutes?
a) 4
b) 2
c) 3
d) 5
View Answer Answer: b
Explanation: Oral reasons should be maximum of 2 minutes. Anything longer than that can prove harmful.

5 - Question

At what age should a heifer have her first calf?
a) 12 months
b) 8 months
c) 24 months
d) 9 months
View Answer Answer: c
Explanation: Heifer is expected to have its first calf at 2 years. Heifer is a cow.

6 - Question

Urea should not be fed to a calf until it is how old?
a) 3-4 months
b) 2 months
c) 1 month
d) 10days
View Answer Answer: a
Explanation: Urea is a diet supplement. It shouldn’t be provided to the calf until it is 3-4 months old.

7 - Question

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 down
View Answer Answer: a
Explanation: Heifer shows certain distinct symptoms when exposed to heat. It usually stands still and permits other animals to mount her.

8 - Question

What is considered nature’s most perfect food?
a) butter
b) milk
c) yogurt
d) wheat
View Answer Answer: b
Explanation: Milk is nature’s perfect food. It has all the essential nutrients needed by the human body for growth and development.

9 - Question

Name a defect when judging a class of dairy cows which is a disqualification?
a) Wetness
b) Black
c) Mastitis
d) Blindness
View Answer Answer: d
Explanation: There are several defects on which the cow could be disqualified. In the options Blindness is the defect which leads to disqualification.

10 - Question

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 pounds
View Answer Answer: b
Explanation: 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.

11 - Question

Each protein is made up of several nitrogen compounds. What are they called?
a) urea
b) benzene
c) coal
d) amino acid
View Answer Answer: d
Explanation: Amino acids are the building blocks of protein. They make up the protein structure.

12 - Question

How often do most heifers and cows come into heat?
a) every 18- 24 days
b) every 15 days
c) every 4 days
d) everyday
View Answer Answer: a
Explanation: Heifers come to heat every 18-24 days. They tend to let other animals mount them during this time.

13 - Question

What is the average percent protein in cow’s milk?
a) 2.5%
b) 3.5%
c) 5%
d) 6%
View Answer Answer: b
Explanation: Cow’s milk is rich in protein. It has around 3.5% of the protein in it.

14 - Question

Name the body parts considered when evaluating dairy character?
a) legs
b) calf
c) udder
d) neck
View Answer Answer: d
Explanation: There are several body parts which are taken into account when evaluating dairy character. In the options neck is one part.

15 - Question

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 Association
View Answer Answer: a
Explanation: DHIA stands for Dairy Herd Improvement Association. It helps in grading and scoring a cow for improvement.

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