LPT-0088
QUESTION
Butter is generally made from the cream by churning, it contains 80% fat, following are the most important specific requirement of the product manufacture:
(a) Off favours produced by lipolysis s/b avoided
(b) Too low pH (4.6) is not good for the product
(c) Spreadability and firmness depends strongly on the composition of fat and on the temperature
(d) Yield of butter does not depend on the water content of buttermilk
Choose correct statements:
OPTIONS
(A) (a) and (b) only
(B) (b) and (c) only
(C) (a) and (d) only
(D) All of the above
ANSWER
(C) (a) and (d) only
EXPLANATION
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