Butter is made from milk and/or cream and must contain a minimum of _____ percent fat.

Osteoporosis may be reduced by consuming adequate quantities of milk and/or milk products. Osteoporosis is the _______________________.

A five day seven degree shelf life test does not check for ________________.

An example of an extra hard cheese is ___________________.

The highest production month for ice cream is _____________.

The top ten milk producing states in the US account for over _____ percent of the total milk production.

To remove fat from milking equipment an _________________ is used.

Rubber parts readily absorb _________ and need to be cleaned in an alkaline detergent.

Total cheese production in the US reached almost ____________ pounds in 2015.

The correct primary taste sensation/causal agent combination is ___________________.

Pasteurization is the process of heating every particle of milk and milk product to the minimum required _________ and holding it continuously for the minimum required ____________ in equipment that is properly designed and operated.

The _____________ is a test for rancidity.

Low-fat yogurt must have a minimum of ___ percent fat and a maximum of ___ percent fat.

The USDA food guide changed from a pyramid to a plate. When comparing the plate to the previous pyramid, ___________ are not specifically represented by their own category.

The most popular retail size container for fluid milk in the US is a ______________.

______________ is not normally in the top 3 states in milk production per cow per year.

Compared to a Holstein cow, the average Jersey cow produces _________________ on a per-gallon of milk basis.

Infectious mastitis microorganisms almost invariably gain entrance to the mammary gland via a _________________.

The two most common tests for determining milk quality are the _________________ test.

The largest increase in per capita consumption of all dairy products in the US was that of ______________.

Adulterants of milk that are detrimental to human health are _________________.

Five countries accounted for approximately ____ percent of the total US dairy exports.

The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _____________.

_____________________ dominate US cheese production.

Approximately ____ percent of the total frozen dessert market is ice cream (both hard and soft).

A bulk milk hauler detected a sour odor from the raw milk bulk tank. Upon further examination he/she is likely to find ______________________.

The top three milk producing states for 2012 were ________________________.

The two main proteins in milk are ______________ and ____________.

To reduce the feed flavor in milk to acceptable levels, cows should be removed from the offending feeds a minimum of ________ hours prior to milking.

The total supply of milk is directly influenced by the ______________.

It requires _____ pounds of milk to produce one pound of butter.

One objective of a Federal Milk Order is to _____________________________.

Some soft serve frozen dairy products have replaced milk fat with ________________.

Cream cheese is different from cottage cheese in that ____________________.

The California Mastitis Test (CMT) asks that you use only the _____________.

The flavors which cannot be detected by odor are ___________________.

The whey proteins in milk constitutes about ____ percent of the total protein found in milk.

A milking machine applies a ____________ to the end of the teat to remove milk.

Light whipping cream has a minimum of ____ percent milk fat.

Approximately _____ percent of today's youth consume the recommended amount of dairy products?

The absence of ________________ in milk is not an accident, since they would catalyze oxidation, producing metallic or oxidized flavors.

When a producer's milk tests positive for a Beta Lactam drug, the authorities do not ________________________.

Cold storage of milk results in _______________.

Cream is a liquid milk product separated from the fluid milk that must contain a minimum of ___ percent fat.

About ____ percent of the calcium available in the food supply is provided by milk and milk products.

For the maximum intake of calcium, one should consume ____________ milk.

Mozzarella can have up to ____ percent moisture content and a maximum fat content of 45 percent.

Federal definitions and standards of identity specify that whole milk contain not less than ______ percent milk fat and _______ percent solids-non-fat.

The titratable acidity of milk that has been cooled properly usually ranges from _______________ percent.

The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by the ________________________.

The establishment of a federal Milk Marketing Order is generally initiated by ______________________.

Federal Milk Orders give _____________ an active voice in determining minimum milk prices through public hearings.

Under Federal Orders, dairy farmers receive their milk checks ______________.

One mechanism used by the USDA to remove surplus dairy products from the supply is the _______________ which subsidize manufacturers who sell overseas at a loss.

The Federal Milk Orders of today are based on the Agricultural Agreement Act of ___________.

A cow's stomach has four compartments. The _______ stomach compartment has the primary function of absorbing water and other substances from the digested contents?

Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ______ percent solids.

The _________ test is used to detect if milk has been pasteurized properly.

The practice that distributes milk payments among the producers within a specific Federal Milk Marketing Order is called __________.

Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable _________ flavor.

Today, an average dairy cow produces approximately ______ quarts of milk per cow annually.

Milk sold through commercial outlets is certified to be from herd's free of ______________.

Wisconsin usually accounts for nearly ______ percent of the total cheese production in the U.S.

Milk with low total solids will produce a(n) __________ off-flavor.

The national average milk production per cow is approximately _________ pounds per year.

Farm marketing cooperatives have been in existence since the early ______.

To identify specific bacteria in a Standard Plate Count, a Preliminary Incubation Count is performed in which the sample is incubated for __________.

The fluid milk product accounting for the largest fluid milk sales is _______ milk.

The California Mastitis Test (CMT) should be read within ____ seconds after mixing.

The largest percentage of the United States milk supply is utilized in the production of _____________.

The ____________ is the length of time after processing during which a dairy product normally remains suitable for human consumption.

Nonfat yogurt must have a maximum of ______ percent fat prior to the addition of bulky flavors.

The hormone oxytocin is released by the _________ gland. This release stimulates the mammary gland.

When cows have mastitis, the protein content of the milk may be higher, but the cheese yield is lower because of a decrease in the ________.

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

Cottage cheese from the grocery shelf must contain no less than _____ percent fat.

A process that makes milk more easily digested by those with sensitive digestive systems is ______________.

The actual cost of producing dairy products that is used in the Class III and IV pricing formula is called the _______________.

When performing a California Mastitis Test (CMT) test milk form a normal quarter __________________________.

Curd is the ________________________ cheese making process.

The _______ or uniform price is determined by the proportion of the total delivery used in products of each class.

A California Mastitis Test (CMT) test requires a sample of _____ cc's of milk.

By using a ___________ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.

An advantage of making processed cheese is its ________________.

Federal Milk Marketing Orders are ________________ programs that define the terms under which milk handlers within a specific marketing order purchase milk from dairy farmers.

Rules developed by the------ _____________ are designed to protect the health and welfare of consumers.

Quality checks of Grade A milk is ______________.

A mixture of milk and cream containing minimum of 10.5 percent fat and a maximum of 18 percent fat is __________.

The total dollars a dairy has in assets divided by the number of cows determines the _______________.

Onion and garlic exposure is responsible for the garlic/onion off-flavor in milk, and is more prevalent in pastures during the ________________.

Condensed milk on the grocery shelf may have _______ added.

The ability of lipase to attack milk fat and produce a rancid off-flavor is enhanced by __________________.

According to a report compiled by the Institute for Food Technologists, _________ is now America's favorite at-home snack.

Federal Milk Marketing Orders provide or describe ____________________.

Salmonellosis infections are most common in cows that have calved within ____________.

An acceptable time/temperature combination for pasteurization of milk is _________________.

The Federal Milk Marketing orders were revised in _________.

Milk from countries with a somatic cell count above _________ cannot legally be shipped to the European Union (EU)?

The pasteurized milk ordinance regulates _________ milk.