Bovine Mastitis QUIZ

Question 1

T/F: Clinical and subclinical mastitis accounts for greater than 25% of the total cost of all dairy cattle diseases.

Answer 1

True. It accounts for about ~26%

Question 2

When is mastitis most commonly diagnosed during the cow’s lactation?
1. day 201-305 in milk
2. day 30-60 days in milk
3. day 100-200 in milk

Answer 2

2. day 30-60 days in milk

Question 2

T/F: It is important to prevent injury to the teats during the milking process.

Answer 2

True

Question 3

Which somatic cell count level (SCC) is indicative of no mastitis?
a. 500,000-600,000 somatic cells/ml
b 300,000-400,000 somatic cells/ml
c. 50,000-100,000 somatic cells/ml
d. 150,000-250,000 somatic cells/ml

Answer 3

c. 50,000-100,000 somatic cells/ml

Question 3

Some of the sources of lost income due to mastitis include:
1. reduced cow sale value
2. reduced milk production
3. discarded milk
4. all choices are correct

Answer 3

4. all choices are correct

Question 4

T/F: Pasteurized milk that is processed from raw milk with a SCC (Somatic Cell Count) below 250,000 has a significantly longer shelf-life than products made from milk with a SCC above 500,000.

Answer 4

True

Question 5

Name the 4 main bacterial causes of bovine mastitis: (choose only 4 from the list below)
1. Pasturella multocida
2. Mycoplasma bovis
3. Strep. agalactiae
4. Corynebacterium bovis
5. Salmonella enterica
6. Campylobacter jejuni
7. Staph. aureus

Answer 5

2. Mycoplasma bovis
3. Strep. agalactiae
4. Corynebacterium bovis
5. Staph. aureus

Question 6

Which of these statements concerning the timing and reasons that a producer may want to perform a milk culture is correct?
1. Cultures performed at the end of lactation help to identify contagious mastitis pathogens.
2. Cultures performed at the beginning of lactation help to identify subclinical mastitis.
3. Cultures performed at the beginning of lactation help to identify contagious mastitis pathogens.

Answer 6

3. Cultures performed at the beginning of lactation help to identify contagious mastitis pathogens.

Question 7

Choose Three components from the list.
When analyzing a sample in a lab and the values are high, this would qualify as characteristics of good quality milk.
1. Chloride
2. Total proteins
3. Fat
4. Calcium
5. Sodium
6. Lipase

Answer 7

2. Total proteins
3. Fat
4. Calcium

Question 8

One of the ways to prevent mastitis is to practice proper milking techniques. Which of the following list is NOT a proper technique?
1. Dip teats with an approved pre-dip
2. Dip teats with post-dip immediately after milking machine detachment.
3. Wipe off from teats excess dry manure, straw/bedding with a clean towel
4. After the pre-dip has been applied, the milking machine can then be applied to each teat.

Answer 8

4. After the pre-dip has been applied, the milking machine can then be applied to each teat.

Question 9

Effective mastitis control in a herd may require culling of certain cows.
Which of the following animals should be culled to control mastitis?
(SCC = Somatic Cell Count)
1. Both the cow with persistently high SCC and a first-calf heifer
2. A first-calf heifer
3. A cow with a persistently high SCC from lactation to lactation
4. Both the cow with the persistent high SCC and the cow treated for coliform infection
5. A cow that had a coliform infection that had been successfully treated

Answer 9

3. A cow with a persistently high SCC from lactation to lactation