Q. How often will HACCP inspect each Dairy Farm?

View solution

Q. When sanitizing milking equipment with water, the temperature must be a minimum of 170 degrees F and the utensils are to be under the flow of water for ____________ minutes.

View solution

Q. Milk protein allergies are a form of milk intolerance. This generally occurs only in infants and is usually outgrown by?

View solution

Q. Low levels of the enzyme lactase may lead to lactose intolerance. Symptoms of lactose intolerance include ALL of the following EXCEPT?

View solution

Q. The maximum moisture content of Cheddar cheese is?

View solution

Q. An example of an extra hard cheese is?

View solution

Q. To add the mold to the blue cheese it is mainly?

View solution

Q. What is the average fat content of Brie?

View solution

Q. Cream cheese is different from cottage cheese because?

View solution

Q. Gouda can be described by all of the following except?

View solution

Q. Monterey Jack cheese has a maximum moisture content of ___________%

View solution

Q. To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F.

View solution

Q. The advantage of making processed cheese is?

View solution

Q. The current U.S. per capita consumption of milk is approximately _____ gallons per year.

View solution

Q. Today, an average dairy cow produces approximately ____ quarts of milk per cow annually.

View solution

Q. In what year were Federal milk-marketing orders reformed?

View solution

Q. Milk marketed, today as low-fat milk has no more than _____% milk fat.

View solution

Q. The whey proteins in milk constitute about _____% of the protein found in milk.

View solution

Q. Adolescents have a recommendation of _________ milligrams of calcium per day.

View solution

Q. If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart.

View solution