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WorksheetsMilk 151-200
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
The dairy product per capita consumption with the highest % change from ’14 to ’15 was ________.
a)
Yogurt (+4.8%)
b)
Regular Ice Cream (+4.8%)
c)
Italian Style Cheese (+4.8%)
d)
Buttermilk (+4.8%)
2.
The dairy product per capita consumption with the lowest % change from ’14 to ’15 was ________.
a)
Sour Cream (-11.4%)
b)
Eggnog (-11.4%)
c)
Fat Free White Milk (-11.4%)
d)
Buttermilk (-11.4%)
3.
The 2015 per capita consumption of cheddar cheese _______ ____ to/at 10.16 pounds.
a)
increased by 12%
b)
decreased by 3.3%
c)
increased by 3.3%
d)
remained steady
4.
What country consumed per capita the most (pounds) fluid milk (2015)?
a)
New Zealand
b)
Australia
c)
Ukraine
d)
United States
5.
The number of dairy cow herds in 2015 licensed to sell milk in the United States is _________.
a)
46,975
b)
44,809
c)
43,584
d)
42,878
6.
Continuous centrifugal cream separator invented by ______ in 1878.
a)
Dr. Gustav De Laval
b)
Dr. Hervey D Thatcher
c)
Dr. SM Babcock
d)
Dr. Henry L. Coit
7.
Certified milk originated by __________ in 1892.
a)
Dr. Gustav De Laval
b)
Dr. Hervey D Thatcher
c)
Dr. SM Babcock
d)
Dr. Henry L. Coit
8.
What are the two most popular TYPE of cheeses produced in the US?
a)
American and Monterey Jack
b)
American and Cheddar
c)
Cheddar and Mozzarella
d)
American and Italian
9.
What is the leading VARIETY of cheese produced in the US?
a)
American and Monterey Jack
b)
American and Cheddar
c)
Cheddar and Mozzarella
d)
American and Italian
10.
In 2015 the U.S.’s top three trading partners (exports) for cheese were
a)
China, Canada, Japan
b)
Mexico, South Korea, Canada
c)
China, Mexico, Japan
d)
Mexico, South Korea, Japan
11.
California has nearly _____ million milk cows (2015).
a)
1.2
b)
1.7
c)
1.8
d)
2.8
12.
What country consumed per capita the most (pounds) cheese (2015)
a)
New Zealand
b)
European Union - 28
c)
Ukraine
d)
United States
13.
Which country has the greatest number of production milk cows in the world?
a)
India
b)
Mexico
c)
United States
d)
European Union
14.
What dairy product is the result from the addition of lactic acid-producing bacteria to pasteurized cream?
a)
Half-and-Half
b)
Sour Cream
c)
Heavy Cream
d)
Light Whipping Cream
15.
What dairy product is the result of removing water from pasteurized skim milk?
a)
Sweetened Condensed milk
b)
Half-and-Half
c)
Evaporated milk
d)
Nonfat dry milk
16.
What dairy product is the result of adding a creaming mixture (dressing) to dry curd cottage?
a)
Butter
b)
Frozen Yogurt
c)
Cheese
d)
Cottage Cheese
17.
What does IDFA stand for?
a)
Internal Dairy Functions Association
b)
Institution of Dairy Foods Association
c)
International Dairy Foods Association
d)
International Dairy Founders Association
18.
The most consumed types of cheeses in the U.S. are ___________________?
a)
Cheddar and Monterey Jack
b)
Mozzarella and Monterey Jack
c)
Mozzarella and Swiss
d)
Cheddar and Mozzarella
19.
In terms of total dairy export dollar sales, _______ was the largest in 2012 with over $1.3 billion in value
a)
Cheese
b)
nonfat dry milk
c)
fluid milk
d)
whey
20.
The U.S. dairy industry exports fell to _______ in 2015 compared to record levels set in 2014.
a)
$4.8 billion
b)
$5.2 billion
c)
$6.7 billion
d)
$7.1 billion
21.
Milk is _____ water and _____ solids
a)
85%, 15%
b)
3.7%, 9%
c)
9%, 3.7
d)
87%, 13%
22.
As it comes from the cow, the solids portion of milk contains approx ____ fat and ____ solids-non-fat
a)
13%, 85%
b)
9%, 3.7%
c)
2%, 11%
d)
3.7%, 9%
23.
What country consumes per capita the most (pounds) butter (2015)?
a)
New Zealand (10.5 lbs)
b)
Australia (10.5 lbs)
c)
Belarus (10.5 lbs)
d)
United States (10.5 lbs)
24.
U.S. imports of dairy products in 2015 totaled just under ____ billion.
a)
$3.4
b)
$6.4
c)
$8.4
d)
$9.4
25.
The U.S. milk output per cow set a record of ________ per cow in 2015
a)
21,697 lbs
b)
22,258 lbs
c)
22,393 lbs
d)
24,697 lbs
26.
Milk and milk products have played an important role in America’s history since ____ when the first cows were brought to Jamestown, Virginia.
a)
1776
b)
1492
c)
1611
d)
1652
27.
Milk contains which of the following nutrients?
a)
Phosphorous
b)
calcium
c)
magnesium
d)
all of the above
28.
How many servings of milk group foods should an adult consume daily?
a)
4
b)
3
c)
2.5
d)
2
29.
How many servings of milk group foods should children (1-8 yrs) consume daily?
a)
4
b)
3
c)
2.5
d)
2
30.
What outlet sold the most cheese last year?
a)
Foodservice
b)
Retail
c)
Food processing
d)
Both A and B were equal
31.
In general, one gallon of ice cream requires approximately ___ lbs of whole milk and 1 lb of cream.
a)
2
b)
4
c)
6
d)
8
32.
The country outside of the US with the highest milk production per cow at 24,273 lbs/cow is (2015).
a)
South Korea
b)
European Union
c)
Canada
d)
Japan
33.
Per capita consumption of yogurt is nearly _____ lbs. (2015).
a)
11
b)
12
c)
15
d)
16
34.
Per capita consumption of sour cream is _____ lbs. (2015).
a)
2
b)
3
c)
4
d)
5
35.
U.S. per capita fluid milk product sales was ______ gallons. (2015)
a)
17.91
b)
18.21
c)
18.62
d)
19.34
36.
The average dairy feed cost per 100 lbs of milk in 2015 was ____?
a)
$7.45
b)
$9.45
c)
$8.08
d)
none
37.
Over _____ billion in cheese was exported by the U.S. in 2014
a)
$1.0
b)
$1.1
c)
$1.2
d)
$1.3
38.
The two largest purchasers of US ice cream products in 2014 were __________________.
a)
Mexico and China
b)
China and Canada
c)
Canada and South Korea
d)
Mexico and Saudi Arabia
39.
The largest U.S. dairy product import is ______. (2015
a)
Cheese
b)
Yogurt
c)
Dry Whey Products
d)
Lactose
40.
The largest U.S. dairy product export (by value) is ______. (2015)
a)
Cheese and Curd
b)
Non-Fat Dry Milk
c)
Dry Whey Products
d)
Ice Cream and Related Products
41.
The country that consumes the most cheese per capita is _____. (2015)
a)
New Zealand
b)
United States
c)
European Union - 28
d)
Australia
42.
China is the #1 country for what U.S. dairy export? (2015)
a)
Cheese
b)
. Ice Cream
c)
Butter
d)
Whey
43.
The state with the lowest milk production per cow is _________ (2015)
a)
Alaska
b)
maine
c)
arkansas
d)
north dakota
44.
This dairy product is known as “nature’s most nearly perfect food”.
a)
cheese
b)
milk
c)
ice cream
d)
cottage cheese
45.
The advancements in _____________ opened up dairy product availability to everyone.
a)
processing
b)
packaging and distribution
c)
refrigeration
d)
all of the above
46.
The following improvement areas have resulted in improved methods of selection, breeding, and feeding of dairy cows.
a)
a. Milking parlors / equipment
b)
b. Research
c)
c. Experimentation
d)
d. Both B and C
47.
100 pounds can be converted to ______.
a)
1 cwt
b)
1 ton
c)
1 kilogram
d)
1 gallon
48.
Which of the following is/are required for milk from a dairy farm to be certified organic?
a)
Cows must not be treated with antibiotics
b)
Insecticides may not have been used
c)
The farm must have been audited by a third party
d)
All of the above
49.
The quantity of milk actually used to produce one pound of each product depends chiefly upon the _______ and nonfat solids content of the milk, which varies both geographically and seasonally.
a)
milkfat
b)
water
c)
protein
d)
calcium
50.
_____ is characterized by an intense flavor and is served in a semi-frozen state. It contains sweeteners, milk, cream, egg yolks, and flavoring.
a)
Frozen custard
b)
Sorbet
c)
Gelato
d)
Frozen yogurt
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