State dairy development department posts Dairy Extension, Entrepreneurship & Village Milk Systems: practice questions

1 · Adoption and diffusion of dairy innovations · medium

Smallholders know that a bulk milk cooler would raise their income but do not install one. The most likely main reason is:

1. Ignorance of cooling, since they have never heard of it
2. Cultural rules forbidding cold milk in all regions
3. Coolers make milk unsafe to sell
4. Lack of capital, credit or reliable power

2 · Training milk producers in clean milk production · easy

The first few streams of milk drawn from each teat are discarded because they:

1. Contain the most fat in the whole milking
2. Are always free of bacteria and therefore wasted
3. Contain lactose that harms calves
4. Contain the most bacteria

3 · Training milk producers in clean milk production · medium

Raw milk should ideally be cooled to about 4–6 °C within roughly:

1. 2 hours of milking
2. 24 hours of milking
3. 10 minutes of delivery to the plant
4. One week, if kept covered

4 · Village dairy cooperative societies and producer companies · medium

Side-selling by cooperative members means:

1. Selling butter from the side door of the plant
2. Selling milk to rival buyers
3. Selling only to the cooperative
4. Selling animals to the cooperative

5 · Entrepreneurship and business planning · medium

In a SWOT analysis, rising consumer demand for local cheese is listed as:

1. A strength of the business itself
2. An opportunity
3. A weakness
4. A threat

6 · Small-scale and on-farm processing units · medium

A common batch (vat) pasteurisation condition for milk is:

1. 40 °C for 2 hours
2. 63 °C for 30 minutes
3. 100 °C for 1 second
4. 121 °C for 15 minutes

7 · Small-scale and on-farm processing units · medium

Raw milk sales direct to consumers are restricted in many jurisdictions mainly because of:

1. Lower fat content than pasteurised milk
2. Taxes on raw milk in every country
3. Pathogen risks such as Campylobacter and Listeria
4. Shortages of milk bottles

8 · Small-scale and on-farm processing units · medium

Planning the scale of a new small processing unit should start from:

1. The quantity that can be sold reliably
2. The maximum milk that might be available
3. The largest equipment that fits the room
4. The number of staff available

9 · Government schemes and credit for dairy enterprises · medium

A loan of 100,000 currency units at 12% a year is repaid in 36 equal monthly instalments. The instalment is about:

1. 2,778
2. 3,333
3. 3,321
4. 4,000

10 · Government schemes and credit for dairy enterprises · medium

A credit guarantee scheme supports smallholder lending by:

1. Sharing the lender's risk of default
2. Giving loans without any repayment expected
3. Fixing milk prices
4. Paying farmers' feed bills directly