LPT-0065
QUESTION
Which one of the following is not the cause of churning difficulties?
OPTIONS
(A) Excessive hardness of fat
(B) Excessive thin cream
(C) Large sized fat globules
(D) Excessive low churning temperature
ANSWER
(C) Large sized fat globules
EXPLANATION
Large fat globules generally facilitate rather than hinder churning because they destabilize and coalesce more readily during agitation. Excessively hard fat, very thin cream, and an excessively low churning temperature can all delay or impair butter formation. Therefore, option (C) is the factor that is not a cause of churning difficulty.
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Livestock Products Technology · 202 Questions
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