MQP Questions 151-175

151. Low sodium cheddar cheese contains no more than ________ milligrams of sodium per pound of finished cheese.

• 105

• 45

• 96

• 56

152. The somatic cell count standard for Grade A raw milk is ___________ or less per milliliter of milk.

• 750,000

• 1,000,000

• 1,500,000

• 500,000

153. U.S. milk production in 2013, increased to over ________________ pounds of milk.

• 1 billion

• 100 billion

• 10 billion

• 200 billion

154. One gallon of milk weighs approximately ___________ pounds.

• 7.8

• 5.5

• 8.6

• 10.1

155. _________________ dominate U.S. cheese production.

• Wisconsin and California

• Texas and California

• Texas and Florida

• New York and Wisconsin

156. The cheese that has maximum moisture of 45 percent and a minimum of 45 percent fat and is a pasta filata cheese is _____________.

• Swiss

• Mozzarella

• Provolone

• Cheddar

157. Cultured sour cream is required by federal standards to have a minimum of _______ percent fat.

• 5

• 10

• 3.25

• 18

158. The best control of contagious mastitis is __________________.

• antibiotic teat dip

• iodine teat dip

• germicidal teat dip

• barrier teat dip

159. HACCP is a voluntary management tool that milk plants participate in for the control of identified hazards and is based on ______ operating principles.

• 10

• 7

• 5

• 3

160. As produced at the farm, milk from Holstein cows is expected to contain approximately ______ percent milkfat and ______ percent nonfat milk solids.

• 8.7, 2.7

• 8.7, 3.7

• 2.7, 8.7

• 3.7, 8.7