Q1. The percentage of salt in highly salted butter is?

1. <2%
2. > 2%
3. >5%
4. <5%

ANSWER: 2. > 2%

• Explanation – The flavour is enhanced by the addition of salt. Individual preferences for the amount of salt in butter may vary. Some people prefer salted butter (> 2%), some prefer moderately salted butter (1.5%), while yet others prefer unsalted butter solely. Salt is normally not condemned in butter grading, whether the butter is high in salt or low in salt, as long as the salt is thoroughly dissolved (not grainy) and not too ‘sharp.’ So, percentage of salt in highly salted butter is > 2%.

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Q2. The tactile properties of butter should be evaluated at a product temperature between?

1. 7 – 13°C
2. 2 – 5°C
3. 15 – 18°C
4. None of the above

ANSWER: 1. 7 – 13°C

• Explanation: At a product temperature of 7 to 13°C, the tactile qualities of butter should be tested. The body of the butter should be solid, waxy, and consist of such tightly packed granules that it appears as a uniform mass within this temperature range. Water and air should be evenly distributed and tightly bonded in the right amounts. When sliced, the perfect butter should slice smoothly and evenly and spread effortlessly.

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Q3. Which among the following is a fresh butter defect?

1. Enzymatic deterioration
2. Microbial deterioration
3. Cream-borne defect
4. All of the above

ANSWER – 3. Cream-borne defect

• Explanation: Defects coming from cream in fresh butter and defects occurring after manufacture are the two main forms of defects in butter (during storage). Cream-borne flaws include feed, weed, barny, medicinal, cowy, cooked, metallic, cheesy, malty, musty, yeasty, rancid, and old cream flavours, to name a few. Vacreation, pasteurization, and ripening of cream, washing of butter, and other operations tend to reduce such faults in the final product. Using a defect-free cream for butter production is a simple approach to avoid these flaws.

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Q4. The crumbly texture defect of butter is due to?

1. Dryness
2. Rough surface
3. Lack of cohesiveness
4. All of the above

ANSWER:  4. All of the above

• Explanation: Crumbly body defects are characterized by a lack of cohesiveness, dryness, rough surface, and difficulty slicing. Seasonal changes in fat composition, rapid cooling, or under-working of butter cause it. Butter should be worked properly, the cream should be cooled and aged properly, and butter should be churned and washed properly.

Q5. The bitter flavour in butter can be prevented by?

1. Optimum neutralization
2. Eradication of offending weeds
3. Optimum heating
4. Inactivation of lipase

ANSWER – 2. Eradication of offending weeds

• Explanation – The bitter flavour deficiency is caused by animal consumption of bitter weeds or lipase activity during cream separation that has not been heated enough to eliminate lipase enzyme activity. It can be avoided by removing irritating weeds, heating milk above 37°C to deactivate lipase activity, and storing cream at 5°C to inhibit the formation of proteolytic bacteria and other organisms during storage.

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