Milk Facts
Milk Facts
Milk Facts
Cheese Facts
Milk Flavor
100
5. Liquid yogurt is categorized as a Class _____ milk product. I II III IV
I
100
What is the justification of government involvement in the marketing of milk and setting prices paid to farmers? A. provide farmers price and income support B. The public sees better t.v. ads C. improves the ability of farmers to form unions D. Makes the price of milk less expensive for food companies
A. provide farmers price and income support
100
Before a tanker of Grade A milk can be unloaded at a milk plant it must be checked for A. fat B. lactose C. BST D. the temperature of the milk
D. the temperature of the milk
100
Name a cheese produced in France
Neufchatel, bleu, Brie
100
Numbers for an acidic flavor
3-2-1
200
Which state is ranked #1 in milk production? A. Minnesota B. Wisconsin C. New York D. California
D. California
200
11._____ lbs of whole milk are required to make 1 lb of cheese. 10 17 15 16
10
200
What is “blown cheese”? A. when the processor makes a mistake making the cheese and it doesn’t taste right B. when gas is produced by organisms that survive pasteurization and create cracks and fissures in the cheese C. when cleaning chemicals contaminate the cheese D. none of the above
B. when gas is produced by organisms that survive pasteurization and create cracks and fissures in the cheese
200
name a cheese produced in the US
Brick, Cream, Monterey Jack, American
200
Numbers for a bitter flavor
5-3-1
300
You find the provisions for the Federal Milk Marketing Order in which national code? A. The FDA Food Code B. Title 7 of the Code of Federal Regulations C. Title 21 of the Code of Federal Regulations D. The USDA Code
B. Title 7 of the Code of Federal Regulations
300
The code of federal regulations stipulates that heavy whipping cream must contain at least ____% fat. A. 15 B. 20 C. 30 D. 36
D. 36
300
About how many jobs does the Minnesota Department of Agriculture attribute to the dairy industry in the state? A. 380,000 B. 38,000 C. 3,800 D. 380
B. 38,000
300
Which cheese is ripened by molds?
Bleu cheese
300
Feed Flavor numbers
9-8-5
400
28.A leading cause of high bacteria counts in raw milk is a. BST b. poor sanitation c. older cows d. younger cows
b. poor sanitation
400
24.Which of the following products are Class IV milk products? Fluid milk Cheese Yogurt/Sour Cream Butter/Powder
Butter/Powder
400
12. Before a tanker of milk can be unloaded at a milk plant it must be checked for fat lactose BST antibiotics
antibiotics
400
Which cheese is made in italy?
Provolone
400
Flat/watery flavor
9-8-7
500
Which country is the biggest importer of MN dairy products? A. Mexico B. Germany C. China D. None of the above
A. Mexico
500
22. What ingredient was milk powder in China adulterated with to make it look like the protein content was higher than it was? Benzene Round-up Melamine Guanidine
Melamine
500
The check-off program, where a certain amount of money is collected per hundredweight sold by a producer, is used to fund: A. Promotion of milk products B. Research about milk products C. Neither A nor B D. Both A and B
D. Both A and B
500
Which cheese is unripened?
Neufchatel
500
Foreign flavor
5-3-1
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