LPT-0045
QUESTION
The temperature of churning cream is?
OPTIONS
(A) 9-11
(B) 4-6
(C) 37
(D) 20-22
ANSWER
(A) 9-11
EXPLANATION
Cream is commonly churned at approximately 9–11°C so that milk fat has the proper balance of solid and liquid fractions for efficient phase inversion and butter-grain formation. Temperatures of 4–6°C make the fat excessively hard, while 20–22°C or 37°C are too warm. Hence, option (A) is correct.
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