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Subjects · Leaving Cert Agricultural Science

Leaving Cert Agricultural Science: Dairy production & milk quality

How often Dairy production & milk quality comes up on the Agricultural Science papers, every year it was asked, and questions to try.

HL Asked on 4 of the last 5 Higher Level papers, most recently in 2025. most years

OL Asked on 5 of the last 5 Ordinary Level papers, most recently in 2025. banker

Dairy production & milk quality, Higher Level(6 marks)

Quick ones on Dairy production & milk quality.

(a)What does the resazurin test show about a milk sample?
  1. The fat content of the milk
  2. The level of bacterial activity
  3. The protein content of the milk
(b)Why is milk cooled quickly to about 4 °C after milking?
  1. To kill all bacteria
  2. To raise the fat content
  3. To slow bacterial growth
(c)A high somatic cell count (SCC) in milk is a sign of...
  1. Mastitis (udder infection)
  2. Poor cooling in the bulk tank
  3. High milk sugar (lactose)
Show the answers

(a) The level of bacterial activity

(b) To slow bacterial growth

(c) Mastitis (udder infection)

Your turn: Higher Level questions on Dairy production & milk quality.

Higher Level

Asked on 4 of the last 5 Higher Level papers, most recently in 2025. most years

Every paper, year by year

YearWhere it came up
2025Q13, Q13d
2024Q11
2023Q7a, Q18
2022Not asked
2021Q10, Q16, Q18

Links open the State Examinations Commission’s paper for that year.

More Dairy production & milk quality questions

Dairy production & milk quality, 3 marks

Which hormone, released when a cow is frightened, blocks milk let-down?

  1. Oxytocin
  2. Oestrogen
  3. Adrenaline
Show the answer

Adrenaline

Adrenaline blocks the action of oxytocin. Calm handling and a regular milking routine give full let-down and higher yields.

Dairy production & milk quality, 3 marks

Why can milk fat % drop when cows graze lush, low-fibre spring grass?

  1. Cows make more casein instead of fat
  2. Less fibre means less acetate made in the rumen
  3. Grass contains no energy for making fat
Show the answer

Less fibre means less acetate made in the rumen

Fibre fermentation produces acetate, the main building block of milk fat. Very leafy grass gives less acetate, so butterfat can fall.

Dairy production & milk quality, 3 marks

Why are milk solids valued more than milk volume by processors?

  1. Butter, cheese and powder are made from the solids
  2. Water is the most valuable part of the milk
  3. Volume sets how long the milk will keep
Show the answer

Butter, cheese and powder are made from the solids

Most Irish milk is made into dairy products. Fat and protein make the products, so payment rewards solids and charges for volume.

Ordinary Level

Asked on 5 of the last 5 Ordinary Level papers, most recently in 2025. banker

Every paper, year by year

YearWhere it came up
2025Q11a, Q15, Q15c
2024Q10, Q18, Q18c
2023Q8a, Q8b, Q16
2022Q15
2021Q14

Links open the State Examinations Commission’s paper for that year.

More Dairy production & milk quality questions

Dairy production & milk quality, 2 marks

Mastitis is an infection of the?

  1. Hoof
  2. Lungs
  3. Udder
Show the answer

Udder

Bacteria enter through the teat canal, causing a swollen quarter and clots in the milk. Clean milking, teat dipping and dry cow care help prevent it.

Dairy production & milk quality, 2 marks

A high somatic cell count (SCC) in milk usually points to?

  1. Good hygiene
  2. Mastitis
  3. High butterfat
Show the answer

Mastitis

Somatic cells are mainly white blood cells fighting infection in the udder. A high SCC lowers milk quality, cheese yield and price.

Dairy production & milk quality, 3 marks

In the California Mastitis Test, infected milk shows up by?

  1. Turning thick and jelly-like
  2. Giving off a strong vinegar smell
  3. Turning bright red
Show the answer

Turning thick and jelly-like

The reagent reacts with DNA in the somatic cells to form a gel. The thicker the gel in a quarter's cup, the higher the cell count.

Other Agricultural Science topics

All of Leaving Cert Agricultural Science