Question

Cheesy flavor defect in butter is caused due to:

• A. Over neutralization of cream
• B. Storage of butter at high temperature for a long period
• C. Use of milk from animals who consume bitter weeds
• D. Growth of proteolytic bacteria causing casein breakdown

Hint:

Ensure strict hygiene and control microbial contamination during butter processing.

Answer 1

The Correct Option is D

Cheesy flavor in butter arises from the breakdown of casein by proteolytic bacteria. These bacteria produce enzymes that degrade casein into peptides and amino acids, leading to an offflavor. Maintaining hygiene during production and proper storage conditions can help mitigate this defect.