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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Q. Ice cream, including both hard and soft serves, represents _______% of the entire frozen dairy product market.

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Q. Which month during the year is the highest production month for ice cream?

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Q. California is the leading state in the production of ice cream, which state was second?

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Q. Which of the following states listed is NOT in the top five for production of cheese?

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Q. The top five state in the production of cheese accounted for almost _______% of all U.S. cheese production.

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Q. The largest production of Italian cheese went to the production of _____________ cheese.

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Q. Which one of the following “selected dairy products” has the greatest production in the U.S.?

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Q. The pound per capita of reduced and low-fat milk was _______ pounds/year.

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Q. The largest increase per capita in all dairy products in 2009 was?

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