Q. The advantage of making processed cheese is?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Q. The leading state in total milk production is?

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Q. Which fluid milk product accounted for the largest use of fluid milk production sales?

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