Question

Acidic flavor defect in cream is caused due to:

• A. Use of sour milk for cream separation
• B. Hydrolysis of fat by the action of lipase enzyme
• C. Undesirable microbial contamination
• D. Oxidation of the fat content due to exposure to strong sunlight

Hint:

Always use fresh milk for cream separation to avoid flavor defects.

Answer 1

The Correct Option is A

The use of sour milk during cream separation leads to an acidic flavor defect. Sour milk contains lactic acid produced by microbial fermentation, which imparts an off-taste to the cream. Ensuring fresh milk is used in processing can help prevent this defect and maintain product quality.