Udderly Brilliant – The Cow & Dairy Quiz (with Answers)

October 15, 2025October 15, 2025 by Charlotte Kitto

The Cow & Dairy Quiz

Packed with farmyard facts, cheesy trivia, ancient cow legends, and record-breaking bovines, this quiz is perfect for a team challenge, family get-together, or pub night. Whether you’re a full-time farmer, a dairy devotee, or just here for a bit of “moo-sical” fun, there’s something here to test every level of knowledge.

Simply click Generate Quiz to get a fresh set of random cow and dairy questions — ready to print and share. You’ll find a mix of science, history, geography, and general knowledge, all themed around our favourite four-legged milk makers.

So grab a pen, pour a glass of milk (or something stronger), and see if you can become the Cream of the Crop!

Published October 15, 2025October 15, 2025

The Cow Quiz

What breed of cow is known for producing milk with the highest butterfat content?
(a) Holstein (b) Jersey (c) Friesian
How many litres of saliva can a cow produce in a single day?
(a) About 20 litres (b) About 50 litres (c) Over 100 litres
How many teeth does an adult cow have?
(a) 24 (b) 32 (c) 36
What’s the average body temperature of a healthy cow?
(a) 36°C (b) 38.5°C (c) 40°C
Which of these body parts does a cow use most for cooling down?
(a) Skin (b) Nose (c) Ears
What sugar gives milk its natural sweetness?
(a) Glucose (b) Fructose (c) Lactose
What is the small, hardy Irish breed known for thriving on poor pasture?
(a) Dexter (b) Kerry (c) Galway
In what country would you find the region famous for producing Emmental cheese?
(a) Switzerland (b) France (c) Austria
What word describes milk that’s been heated to kill bacteria?
(a) Pasteurised (b) Homogenised (c) Fermented
Bonus Cheese Question: In which century did people begin to start dying cheese orange to fool people into thinking it was a better quality?
(a) 16th Century (b) 17th Century (c) 18th Century

Answers

(b) Jersey
(c) Over 100 litres
(b) 32
(b) 38.5°C
(c) Ears
(c) Lactose
(a) Dexter
(a) Switzerland
(a) Pasteurised
(b) 17th Century (English cheesemakers realized that they could make more money if they skimmed off the cream — to sell it separately or make butter from it. But in doing so, most of the colour was lost, since the natural orange pigment is carried in the fatty cream. They began adding colouring from saffron, marigold and carrot juice to pass their products off as the full-fat, naturally yellowish-orange cheese that Londoners had come to expect.)

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