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

Q. Butter production now accounts for _______% of the total milk supply.

View solution

Q. Light whipping cream has a minimum of _____% milk fat.

View solution

Q. Today, milk that has been ultra pasteurized must have been heated at or above ______degrees F for at last ________ seconds.

View solution

Q. It takes approximately ____ pounds of skim milk to make a pound of dry curd cottage cheese.

View solution

Q. It takes approximately _____ pounds of skim milk to make one pound of non-fat dry-milk.

View solution

Q. The leading state in 2009 in pounds of milk per dairy cow was?

View solution

Q. The national average milk production per cow in the U.S. is approximately _________ pounds per year.

View solution

Q. Nearly ________% of the U.S. milk supply is used in the production of cheese.

View solution

Q. Fluid milk accounts for ______% of the U.S. milk supply.

View solution

Q. The top ten states in the U.S. now account for about ______% of the total milk supply.

View solution

Q. The leading state in total milk production is?

View solution