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Dairying Practice Test: Dairy Facts
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Avg score: 76% • Most missed: “Low sodium cheddar cheese contains no more than ________milligrams of sodium per…”
Here are some facts about dairy: Nutritional benefits: Dairy products are an important part of a balanced diet. They provide nutrients like calcium, potassium, vitamin D, and protein. Dairy products can also be a good source of magnesium, selenium, riboflavin, vitamin B12, and pantothenic acid. Dairy products: Milk is a key source of vitamin A and vitamin D, and an excellent source of riboflavin. It also contains potassium, which many Americans lack. Dairy products that undergo fermentation, such as yogurt and some cheeses, are lower in lactose and contain healthful gut bacteria that may... Show more
Dairying Practice Test: Dairy Facts
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25 Questions

1. The cheese that has maximum moisture of 45% and a minimum of 45% fat and is a pasta filata cheese is?
2. Ice cream must weight a minimum _______ pounds to the gallon.
3. The minimum fat content of cheddar cheese is?
4. For every pound of dry matter, cows should consume how much water?
5. According to USDA’s economic research service, total per capita of all fluid products was approximately _________ pounds.
6. New food plate guidelines recommended how many servings of dairy products per day?
7. Cheese consumption in the U.S. was approximately ______ pounds per capita.
8. In regards to commodities, what best defines hedging?
9. The minimum price for all four classes of milk from the farm in 2009 compared to 2008:
10. In cows, salmonellosis infections are most common in those that have calved within ___________
11. The Italian cheese with the second largest per capita consumption was?
12. Low sodium cheddar cheese contains no more than ________milligrams of sodium per pound of the finished food.
13. What is the largest cost on most U.S. dairy farms?
14. What disease is caused by a worm that is taken up as larvae by cattle eating grass, penetrates the gut, and eventually matures to an adult form in the respiratory tract?
15. At refrigerated temperatures, the butter will begin to lose some of its natural flavor after how long?
16. What stomach is a magnet typically used in to remove metal objects that cause Hardware disease?
17. Which of the following fatty acids found in milk have been associated with health benefits in humans?
18. When performing a CMT test, watch for color changes and gel formation. Milk from a normal quarter does which of the following?
19. Monterey Jack cheese has a moisture content of 44% percent and a minimum of ___________% fat.
20. Which of the following cheeses did NOT originate in Italy?
21. According to a report compiled by the Institute for Food Technologists _________ is now America’s favorite at-home snacks.
22. Under Federal milk marketing orders, Class III milk is used to make?
23. Approximately ______% of the frozen dessert market was ice cream (Hard and soft and low-fat/non-fat).
24. According to the American Veterinary Medicine Association, what is the preferred method of dehorning cows?
25. The largest U.S. exports of a dairy product by dollars were?

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