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

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

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

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

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Q. Cooperatives Working Together (CWT) is the ______ program that aims to strengthen and stabilize milk prices by balancing supply and demand.

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