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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

Q. The minimum fat content of cheddar cheese is?

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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.

View solution

Q. Which of the following cheese is an unripen variety?

View solution

Q. One serving (8 oz) of milk has about ______ milligrams of calcium.

View solution

Q. Ice cream must weight a minimum _______ pounds to the gallon.

View solution

Q. The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the __________

View solution