Q. It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.

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Q. To prevent milk fat from separating itself from the fluid portion of the milk is?

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Q. Fat globules in raw milk average about ____________________in diameter.

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Q. Evaporated milk has been preheated to stabilize the protein, followed by the removal of?

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Q. Condensed milk on the grocery shelf may have ________added.

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Q. The major difference between Evaporated and Condensed milk is?

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Q. Dry milk must have less than _________ % moisture by weight.

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Q. Dry milk can be stored for long periods of time?

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Q. “Cultured” in front of the name of a milk product indicates?

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Q. A “acidified” label on a milk product indicates that the product was produced by?

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Q. Cottage cheese from the grocery shelf must contain no less than?

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Q. Low fat cottage cheese must contain a maximum of?

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Q. Curd is the _______________during the cheese making process.

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Q. Butter is made from the milk and/or cream and must contain a minimum of?

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Q. Cottage cheese is a soft, unripened cheese with approximately _____________ moisture content.

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Q. Parmesan and/or Romano cheese are very hard grated/shaken cheese with __________ moisture content.

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Q. Rennet is used in many milk products to produce a thicker bodied product. Natural rennet comes from?

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Q. Cultured sour cream is required by Federal standards to have a minimum of ___________

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Q. Sour Cream frequently develops a bitter flavor due to continued bacterial proteolytic enzyme activity when stored for more than?

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Q. Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.

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