Q. The Italian cheese with the second largest per capita consumption was?

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Q. The largest supermarket sales of cheese by type was?

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Q. In 2009, the annual farm milk price was about $_________ per hundredweight, down $5.60 per hundredweight from 2008.

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Q. The milk-feed price ration (which relates the value of milk to the cost of feed) averaged _______in 2009 far below the 1999-2008 values.

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Q. The minimum price for all four classes of milk from the farm in 2009 compared to 2008:

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Q. The average Federal order price per hundredweight in 2009 for class 1 milk was _______dollars per hundredweight.

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Q. The 2009 dairy export value was over 2 billion dollars down approximately ________% over 2008.

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Q. The largest total exported dairy product by volume in 2009 was?

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Q. The country that was the largest purchaser of U.S. dairy products in 2009 was?

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Q. Five countries accounted for approximately _______% of the total U.S. dairy exports.

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Q. The largest U.S. exports of a dairy product by dollars were?

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Q. The U.S. also imports certain dairy products. The dairy products imported which accounted for the largest dollar value was?

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Q. Behind the U.S., the country, which averages the largest production per cow, is _____

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Q. The country which imported the largest amount of U.S. ice cream and related products was?

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Q. The minimum fat content of cheddar cheese is?

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Q. The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is?

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Q. Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food.

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Q. Which of the following cheeses did NOT originate in Italy?

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Q. Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat.

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Q. If the dairy ingredients to be pasteurized have a fat content of 10% or more, the specified temperature shall be increased by ______degrees F.

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