Welcome to your Grade 11 Agriculture chapter 9
After carefully reading the following 30 questions, choose the correct answer.
1.
Which exotic dairy cattle breed is known as the highest milk producer?
2.
What percentage of the production cost of milk is typically attributed to feed alone?
4.
A normal lactation length for a dairy cow usually lasts around how many days?
5.
To what temperature should milk be cooled immediately after milking to maintain quality?
6.
Which of the following is a reproductive disease of dairy cattle mentioned in the unit?
7.
Peak milk yield is normally reached how many weeks after calving?
8.
Which dairy product contains the highest fat content?
9.
What is the purpose of the "dry period" in a dairy cow's cycle?
10.
Which local Ethiopian cattle breed is mentioned in the text?
11.
In feeding management, what portion of the daily dry matter requirement should come from roughages?
12.
Which of the following is NOT a recommended basis for choosing a dairy breed?
13.
What is the term used for the span of time that a cow is giving milk?
14.
"Drying off" usually happens how many months before the next calving?
15.
Which nutrients are required by lactating dairy cows for both maintenance and milk production?
16.
Why should concentrate feeding be higher during the first four months of lactation?
17.
What is the main objective of a dairy business?
18.
Which of the following is a characteristic of high-yielding dairy cows?
19.
Dairy cattle housing management aims to provide what for the animals?
20.
Mastitis is a disease that primarily affects which part of the dairy cow?
21.
Which exotic breed is often selected for its high milk fat percentage?
22.
What is the primary role of feeding management in the dairy farm economy?
23.
Which of the following is an example of green fodder for dairy cattle?
24.
Why is the first milk (colostrum) vital for calves?
25.
Management of dairy cattle includes which of the following practices?
26.
The decline in milk yield after peak production is a part of what?
27.
Milk processing into products like butter and cheese helps to:
28.
Which of these is a major constraint in dairy production in many areas?
29.
What does a "balanced diet" for a dairy cow contain?
30.
Proper milking hygiene is essential to prevent which condition?
