Unit notes and practice questions
Everything here is for unit 9 of the Grade 11 Agriculture textbook: what the chapter covers, the short notes, practice questions with their answers, and the lesson video where one exists.
The cards filed under this chapter on the Grade 11 Agriculture page. Open one at a time.
When you use it
Use to calculate minimum daily feed dry matter required by a dairy cow based on body weight.
Watch out
Two thirds of daily dry matter must come from roughage and one third from concentrates. Cows also require 5 litres of water for every 1 litre of milk produced.
Drafted from Grade 11 Agriculture, pages 135-162, then checked twice before it went up
| Breed | Origin | Milk Yield per Lactation | Butterfat % |
|---|---|---|---|
| Holstein Friesian | Netherlands | > 6600 L | |
| Jersey | United Kingdom | Moderate | |
| Fogera | Ethiopia (Gondar) | 915 L | |
| Barca (Begait) | Eritrea / Ethiopia | 682 L | Variable |
| Arsi-Bale | Ethiopia (Arsi / Bale) | Up to 516 L | |
| Horro | Ethiopia (Wollega) | Up to 543 L | Variable |
When you use it
Use when comparing indigenous Ethiopian multi-purpose cattle with exotic dairy breeds for yield and milk composition.
Watch out
Holstein Friesian produces the highest milk volume but has lower butterfat than Jersey and indigenous Ethiopian breeds.
Drafted from Grade 11 Agriculture, pages 135-162, then checked twice before it went up
When you use it
Use when planning feed management across the stages of the lactation cycle.
Watch out
Peak milk yield occurs 4 to 10 weeks after calving, but maximum dry matter intake is reached later, up to 10 weeks after calving. This creates negative energy balance and causes body weight loss.
Drafted from Grade 11 Agriculture, pages 135-162, then checked twice before it went up
| Product | Temperature / Culture | Duration / Composition |
|---|---|---|
| Pasteurized milk (LTLT) | ||
| Pasteurized milk (HTST) | ||
| Yogurt | L. bulgaricus + S. thermophilus (1:1) | for |
| Butter | Churned at | |
| Ghee | Almost entirely butterfat (low moisture) |
When you use it
Use for temperature, holding time, bacterial cultures, and composition standards in dairy processing.
Watch out
Pasteurized milk must be immediately cooled to 4 degrees Celsius or below to preserve quality and shelf life.
Drafted from Grade 11 Agriculture, pages 135-162, then checked twice before it went up
When you use it
Use when determining the sequence of milking cows in a herd to prevent the spread of mastitis and other udder infections.
Watch out
Always milk first-calf heifers free of mastitis first, followed by older mastitis-free cows, then cows with past mastitis history, and lastly cows showing clinical symptoms or abnormal milk.
Drafted from Grade 11 Agriculture, pages 135-162, then checked twice before it went up
10 multiple-choice questions written against this chapter, each with its answer and the reason. Try one before you open the answer.
Question 1
What is the ideal interval between milking times for a dairy cow?
Answer: B 12 hours
Why
According to the textbook, the interval between milkings affects both quantity and composition of milk, and the ideal interval is 12 hours.
Question 2
Which Ethiopian indigenous cattle breed can produce about 915 litres of milk per lactation with a butter fat content of 5.8%?
Answer: A Fogera
Why
Fogera cattle, found around Fogera and Gondar, are small-sized cows that produce about 915 litres of milk per lactation with 5.8% butter fat content.
Question 3
Which insect acts as the vector for transmitting trypanosomiasis in dairy cattle?
Answer: C Tsetse fly
Why
Trypanosomiasis is a protozoan disease transmitted to cattle through the tsetse fly (Glossina species).
Question 4
What percentage of the total milk production cost on a dairy farm is taken up by feed alone?
Answer: C 60% to 70%
Why
Feeding management plays a vital role in farm economy because feed alone constitutes 60% to 70% of the production cost of milk.
Question 5
How many litres of clean and fresh drinking water does a dairy cow require to produce one litre of fresh milk?
Answer: B 5 litres
Why
To produce one litre of fresh milk, a dairy cow requires five litres of clean and fresh water.
Question 6
Which group of cows should be milked first in the recommended milking order to prevent cross-infection?
Answer: D First calf heifers free of mastitis
Why
The recommended milking order starts with first calf heifers free of mastitis, followed by older cows free of mastitis, then cows with past mastitis history, and lastly cows producing abnormal milk.
Question 7
How long does the dry period normally last in a standard dairy cow lactation cycle?
Answer: C 55 to 60 days
Why
The dry period normally ranges from 55 to 60 days (around 2 months) and prepares the cow for the next calving and lactation.
Question 8
What is the normal milk fat percentage of double (heavy) cream?
Answer: C 48%
Why
Single or light cream contains 18% milk fat, whereas double or heavy cream normally contains 48% milk fat.
Question 9
An efficient milking cow on a farm in Bishoftu weighs 400 kg. What is the minimum daily dry matter (DM) intake required by this cow?
Answer: B 12 kg DM/day
Why
An efficient milking cow requires daily dry matter intake of at least 3% of its body weight: 400 kg x 3% = 12 kg DM/day.
Question 10
A farmer has 10 cross-breed cows producing 12 litres of milk each per day (3,600 litres per month). If milk sells at 50 birr per litre and monthly farm expenses are 125,250 birr, what is the net monthly profit?
Answer: B 54,750 birr
Why
Total monthly income is 3,600 litres x 50 birr = 180,000 birr. Net profit is Income minus Expenses: 180,000 birr - 125,250 birr = 54,750 birr per month.
The app holds 12 questions on this unit, marked as you go. These are the first 10.
Unit 9 runs from page 132 to page 159 of the Ministry of Education edition.
Ministry of Education edition, English, 270 pages
Temari turns this chapter into timed practice and marks it as you go, with an AI tutor to explain anything that did not land.
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