MQP - Cheese

77. Cottage cheese from the grocery shelf must contain no less than ______ percent fat. A4 B .5 C1 D2

A 4

237. Monterey Jack cheese has a maximum moisture content of ________ percent. A 44 B 36 C 24 D 60

A 44

135. The minimum fat content of cheddar cheese is ______________ percent. A 50 B 33 C 20 D 40

A 50

142. To make Mozzarella cheese the pasteurized milk is curded at ________ ?F. A 88 B 145 C 190 D 45

A 88

141. The cheese price series is based on United States cheese plants that make 80-85 percent of the bulk cheddar. This series is called __________________ survey. A NASS Cheddar Cheese Price B U.S. Cheddar Cheese Price C NASS Swiss Cheese Price D NASS Cheese Price

A NASS Cheddar Cheese Price

171. A A muenster cheese which did not originate in Italy is _______________. A muenster B parmesan C provolone D mozzarella

A muenster

296. The maximum moisture content of cheddar cheese is __________ percent. A 30 B 39 C 12 D 23

B 39

48. Mozzarella can have up to ______ percent moisture content and a maximum fat content of 45 percent . A 45 B 60 C 39 D 50

B 60

212. It takes approximately_______ pounds of skim milk to make a pound of dry curd cottage cheese. A 7.8 B 7.3 C 8.6 D 4.3

B 7.3

75. 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 __________. A alysine B casein C tryptophan D whey

B casein

5. An example of an extra hard cheese is __________. A ricotta B parmesan C brie D muenster

B. Parmesan

173. Mozzarella makes up nearly______ percent of the total cheese production in the U.S. A 28 B 43 C 34 D 22

C 34

242. Approximately ______ percent of the 2015 U.S. milk supply was used to make cheese. A 10 B 40 C 50 D 60

C 50

202. Cottage cheese is a soft, unripened cheese with approximately ______ percent moisture content. A 40 B 20 C 80 D 60

C 80

76. Low sodium cheddar cheese contains no more than ________ milligrams of sodium per pound of finished cheese. A 56 B 45 C 96 D 105

C 96

71. The largest percentage of the United States milk supply is utilized in the production of ______________. A cream and specialty products B evaporated, condensed and dried milk products C cheese D frozen dairy desserts

C Cheese

195. The average per capita consumption per year of _____________ is about 32 pounds. A butter B fluid milk products C cheese D ice cream

C cheese

178. An example of an unripen variety of cheese is _______________. A parmesan B bleu C cream D brie

C cream

85. An advantage of making processed cheese is its _____________. A better taste B marketability C extended shelf-life D all of these

C extended shelf-life

184. Under Federal Milk Marketing Orders Class III milk is used to make _______________________. A ice cream B butter and dry milks C ripened cheeses D cottage cheese

C ripened cheeses

10. Total cheese production in the U.S. reached almost ____________ pounds in 2015. A 20 billion B 15 billion C 12 billion D 20 million

C. 12 Million

254. It takes approximately ______ pounds of whole milk to make one pound of whole milk cheddar cheese. A5 B 13 C 22 D 10

D 10

193. Cheddar cheeses sold in the United States, made from unpasteurized milk, must be ripened at least ______ days. A 120 B 150 C 30 D 60

D 60

233. An example of value-added agriculture is _____________________. A using a custom heifer raiser B purchasing milk from a local producer C contracting your alfalfa early D a farm that markets a "farm branded" cheese

D a farm that markets a "farm branded" cheese

35. Cream cheese is different from cottage cheese in that _________________________________. A cream cheese is made from cows' milk and cottage cheese is not B all of these are true for both cream cheese and cottage cheese C cream cheese is an acid curd and cottage cheese is not D cream cheese requires a started culture of bacteria and cottage cheese does not

D cream cheese requires a started culture of bacteria and cottage cheese does not

81. Curd is the _____________________ cheese making process. A material found in the stomach of young calves, necessary for the B liquid portion at the bottom on the container, that is hard to dispose of, after the C region in the Middle East known for their D custard-like substance formed at the top of the container during the

D custard-like substance formed at the top of the container during the

102. The cheese that has maximum moisture of 45 percent and a minimum of 45 percent fat and is a pasta filata cheese is _____________. A cheddar B swiss C mozzarella D provolone

D provolone