Question

Alkaline flavor defect in butter is caused due to:

• A. Use of sour neutralized cream
• B. Over neutralization of cream
• C. Storage of butter at high temperature for a long period
• D. Use of milk from animals who consume bitter weeds

Hint:

Maintain optimal pH levels during cream neutralization to avoid flavor defects in butter.

Answer 1

The Correct Option is B

Over neutralization of cream with alkalis to counteract acidity can result in an alkaline flavor defect in butter. This defect impairs the sensory quality and consumer acceptability of the product. To prevent such issues, careful control of the neutralization process is essential during butter manufacturing.