2015 State Dairy Evaluation CDE
Management Exam – High School
1. What is the name of the nonprofit organization that conducts programs in
integrated marketing, communications, promotion and research for U.S.
dairy farmers?
a. American Dairy Science Association
b. Dairy Farmers of America
c. Dairy Management, Inc.
d. National Milk Producers Federation
2. What percent of the total farm expenses do heifers account for on many
dairy operations?
a. 15 to 20 percent
b. 35 to 45 percent
c. 55 to 65 percent
d. 75 to 80 percent
3. How long can frozen colostrum be safely stored?
a. 3 months
b. 6 months
c. 1 year
d. 2 years
4. What percent crude protein should calf starter contain?
a. 4 to 8 percent
b. 18 to 22 percent
c. 34 to 37 percent
d. 54 to 60 percent
5. What should be painted on the calf’s navel soon after birth to seal the
entrance from disease causing organisms?
a. Bleach
b. Hydrogen peroxide
c. Iodine
d. Penicillin
6. The actual amount of energy that a cow’s body can use for growth,
lactation, reproduction, and body maintenance is known as:
a. Digestible energy
b. Metabolizable energy
c. Net energy
d. Usable energy
7. Which volatile fatty acid (VFA) is a precursor for glucose?
a. Acetic acid
b. Butyric acid
c. Gluconic acid
d. Propionic acid
8. Growth and milk production performance will be reduced the quickest
through a lack of which nutrient?
a. Carbohydrates
b. Fat
c. Protein
d. Water
9. What is the desired pH of properly fermented corn silage?
a. 4.0 or less
b. 6.0 or less
c. 8.0 or less
d. 10.0 or less
10. What hormone is critical in the initiation and maintenance of lactation?
a. Adrenaline
b. Oxytocin
c. Progesterone
d. Prolactin
11. What part of the milking system casues the alternate vacuum pressure
between the teat cup shell and liner?
a. Milk tube
b. Milk meter
c. Pulsator
d. Vacuum pump
12. What is the recommended temperature of water used for washing the bulk
tank, lines, and other equipment?
a. 125F
b. 140F
c. 150F
d. 160F
13. The first streams of milk stripped from the udder prior to milking are known
as:
a. Bad milk
b. First milk
c. Foremilk
d. Disposed milk
14. The economic losses due to mastitis are estimated to be how much per
cow per year?
a. $50
b. $150
c. $200
d. $250
15. What percent water is cow’s milk?
a. 12.6%
b. 32.4%
c. 68.7%
d. 87.4%
16. Which vitamin is added to milk at processing to prevent rickets?
a. Vitamin A
b. Vitamin D
c. Vitamin E
d. Vitamin K
17. What process assures that milk and dairy products will be uniform in
protein and fat content?
a. Clarification
b. Fortification
c. Standardization
d. Pasteurization
18. Cream cheese and hard manufactured cheese belong to which class of
dairy products?
a. Class I
b. Class II
c. Class III
d. Class IV
19. How much does a gallon of milk weigh?
a. 7 pounds
b. 8.6 pounds
c. 9.3 pounds
d. 11 pounds
20. What is the name of the temporary gland that forms on the ovary after the
ovum is released?
a. Corpus luteum
b. Follicle
c. Ovule
d. Pituitary
21. What is the most reliable sign of estrus?
a. Bellowing
b. Mounting other cows
c. Restlessness
d. Standing to be mounted
22. Incidences of retained placentas are highest during what season of the
year?
a. Winter
b. Spring
c. Summer
d. Fall
23. Approximately how many pounds of blood are pumped through a cow’s
udder to produce one pound of milk?
a. 100 pounds
b. 200 pounds
c. 300 pounds
d. 400 pounds
24. Undulant fever in humans is the equivalent of what disease in cattle?
a. Brucellocis
b. Coccidiosis
c. Hardware Disease
d. Johne’s Disease
25. Which breed of cow is at the greatest risk for having milk fever?
a. Ayrshire
b. Brown Swiss
c. Holstein
d. Jersey