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

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

One gallon of milk weighs approximately ___________ pounds

_________________ dominate U.S. cheese production.

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

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

The best control of contagious mastitis is __________________.

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

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

Adolescents have a recommendation of ________ milligrams of calcium per day.

The leading U.S. state in butter production is _________.

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

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.

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

Butter will begin to lose some of its natural flavor after _____ at refrigerated temperatures.

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

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

Cottage cheese from the grocery store must contain no less than ______ percent fat.

Federal milk marketing orders regulate the sale of ______ milk

The top three milk producing states for 2012 were __________________________.

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

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

Mozzarella makes up nearly______ percent of the total cheese production in the U.S.

Approximately 18 percent of the total annual milk supply in the U.S. is to make ___________.

A fluid milk product that contains at least 8.25 percent nonfat milk solids and no more than 0.5 gram of fat in a single 8 ounce serving is _________________.

Some dairy food products have a 'REAL' seal on the package. This seal may not be placed on a package unless the product is _________________.

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

About ______ percent of all the milk produced by U.S. dairy farmers is used to produce ice cream.

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

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

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

An imitation/substitute product by FDA definition meets all of the following statements except:

The decision of a milk hauler to accept or reject milk at the farm _____________________________.

The major cause of a salty flavor in milk is ______________________.

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

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

Under Federal Milk Marketing Orders Class III milk is used to make _______________________.

The largest increase in per capita consumption for any dairy product was in__________________.

Aflatoxins sometimes found in dairy feeds are produced by ____________.

Quality checks of Grade A milk is ______________________.

The ___________ off-flavor of milk is not caused by bacteria.

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

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream is required to contain a minimum of _______ percent fat.

Milk is a good source of all water-soluble vitamins except ______________.

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

Milk that is used to make butter is class_______ milk under Federal Orders?

Heavy cream (whipping cream) contains a minimum milk fat of ____________ percent.

It takes approximately ______ pounds of whole milk to make one pound of whole milk cheddar cheese.

A dairy farm transitioning to certified organic production will require _______ years to complete the process.

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

An example of value-added agriculture is _____________________.

The ________ off-flavor is seldom found except in pasteurized milk that has been stored too long.

The constant freezing point of milk is generally considered to be a negative _____________.

A cow needs _________ pounds of water for every pound of dry matter consumed.

Specific gravity of milk at 60F is __________ m/s2.

A Milk Order, including pricing and other provisions, becomes effective only after approval of the ________.

One 8 oz. serving of milk has about ________ milligrams of calcium.

The healthiest range for somatic cell counts is _____________.

The Babcock test is a rapid, simple, and accurate test for ______________ in milk.

The rules adopted by states to govern the production, processing, packaging and storage of Grade A milk are based on the _________________.

One objective of a Federal Milk Order is to ______________________.

Mastitis has severe economic consequences. The high somatic cell count causes a decrease in cheese yield and the bacteria causes ____________ in lactose. (milk sugar)

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

Suspension of a milk producer's Grade A permit can result after __________ previous bacterial counts exceed the standard.

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

Cottage cheese is a soft, unripened cheese with approximately _______ percent moisture content.

One state that does not participate in the Federal Milk Marketing Order program but is considering a proposal to create a Federal Milk Order is ________________.

The enzyme _____________ is almost completely inactivated during pasteurization.

The maximum moisture content of cheddar cheese is __________ percent.

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

Milk becomes the property of the buyer once____________________.

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

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

The main objection to dirt and milk stone on milker parts is it causes _____________________.

Milk used to make ice cream would be priced in a Federal Order class _______________.

The bulk milk hauler plays a critical role in milk handling but ________________ is not one of their duties.

Condensed milk on the grocery shelf may have _____________ added.

The United States Government purchases surplus ______________ from the commercial market under the dairy price support program.

A Federal Milk Marketing Order is not authorized unless two-thirds of the affected __________________ milk from/to the proposed marketing area approves its implementation.

The minimum fat content of cheddar cheese is ______________ percent.

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

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

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

Approximately ______ percent of the 2015 U.S. milk supply was used to make cheese.

Approximately ______ percent of the 2015 U.S. milk supply was used to make cheese.

A pooling method where, handlers with higher than average utilization pay into the pool and handlers with lower than average utilization receive payments from the pool, is called ____________.

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

Most dairy cows are milked two or three times per day. On average, a cow will produce _______ pounds of milk each day

Milk is produced from female's mammary glands. These mammary glands are examples of a __________ gland.

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

Milk that has been ultra-pasteurized is heated to ______ ?F or above for _______ seconds

Dairy farmers receive _____ percent of the retail sale price of a half-gallon of milk

Fluid milk accounts for ________ percent of the U.S. milk supply.

Milk with extra water added to it can be detected by checking the __________ of the sample.

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

When a producer's three-month somatic cell count (SCC) rolling mean exceeds 400,000, a __________ request must be submitted to AMS in an effort to keep the milk eligible for export to the EU.

If vitamin A is added to milk, it must be at a level of no less than ________ international units (I.U.) per quart.

. USDA projects that the number of dairy cows will _______________ by 2018 while milk production increases to 227 billion pounds.

The top five states in the production of cheese accounted for almost ______ percent of the total U.S. cheese production.

To remove fat from milking equipment an _________________ is used.

Poor quality forage will cause a significant decrease in ______________.

The two main proteins in milk are ____________ and ____________.

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

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

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

Operating costs for Federal Milk Orders are paid by the _________________________.

Bacteria that survive heat treatment are said to be _______________.

The milking procedure recommended to flush potential mastitis-causing bacteria from the teat canal, allow you to observe early signs of clinical mastitis and help promote milk letdown is _______________.

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.

One test for antibiotics, a common adulterant of milk, is based upon the principle that the growth of bacteria is ___________ by them.

Ice cream must weigh a minimum of ______ pounds to the gallon.

To defray the cost of Federal Orders, handlers are assessed ____ cents per hundredweight of milk received.

Lactose is the principal ____________ in milk

The International Dairy Federation's (IDF) mission is to promote _______________________.

Determining _____________ is not an objective of milk evaluation

Federal Milk Orders only regulate _____________.

It takes approximately ____ pounds of skim milk to make one pound of non-fat dry milk.

Farm water supplies must be protected from surface contamination. Water is usually tested for _________ as an indicator of possible sewage contamination.

Five countries accounted for approximately ______ percent of the total U.S. dairy exports.

The ___________ practice destroys 90 percent of BST found in milk.

The top ten milk producing states in the U.S. account for over ______ percent of the total milk production.

Federal Milk Marketing Orders provide or describe _________________________.

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

it requires ______ pounds of milk to produce one gallon of gourmet ice cream.

Most antibiotic screening tests to be approved for use, must detect ________ primary Beta Lactam drugs

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

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

The exposure of hot milk or milk products to a reduced pressure to remove volatile substances, especially those that enter the milk from feed, is called _____________.

A good nutritional strategy to maintain milk production in hot weather is to ____________ in the ration.

Some streptococci that produce lactic acid also produce certain aldehydes, which impart a ________ flavor to milk.

The most popular retail size container for fluid milk in the U.S. is a ________________.

A cryoscopy is an important tool used to test for _________________ in milk.

Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ______ ?F within two hours after milking.

Cows with ____________ have a higher incidence of mastitis because physical injury is more likely

Dairy cows need a ______ day dry period for rejuvenation of secretory tissue and restoration of body condition.

The marketing tool used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future is __________________.

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

Amino acids are commonly found in milk proteins, including the _______ essential amino acids

Mastitis in milk _________________________________.

HACCP stands for ____________________.

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

The bacteria in milk which produces lactic acid responsible for the sour taste is ___________.

An advantage of making processed cheese is its _____________.

Dry milk can be stored for long periods of time provided it is _______________.

A rancid flavor in milk is often caused by _____________________.

Cream cheese is different from cottage cheese in that _________________________________.

The per capita consumption of reduced and low-fat milk averages ________ pounds/year.

Based on ice cream consumption figures, the second most popular flavor is _________________.

The country which averages the second largest production per cow behind the U.S. is __________.