Question

Cheesy flavour in butter is due to -

• A. Growth of proteolytic bacteria in cream
• B. Over heating of cream
• C. Over neutralization of cream
• D. Use of sour cream

Hint:

Link the type of microbe to the flavor defect: {Proteolytic} (protein-eating) bacteria \(\rightarrow\) {Cheesy/Bitter} flavors. {Lipolytic} (fat-eating) bacteria \(\rightarrow\) {Rancid} flavors. {Lactic acid} bacteria \(\rightarrow\) {Sour} flavors.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
The question asks for the cause of a specific off-flavor defect in butter known as "cheesy." This flavor is distinct from other defects like sour, rancid, or cooked flavors.
Step 2: Detailed Explanation:
(A) Growth of proteolytic bacteria in cream: Proteolytic bacteria produce enzymes (proteases) that break down proteins, primarily casein. This breakdown produces peptides and other compounds that are characteristic of the flavors found in aged cheese. If such bacteria grow in the cream before churning, these flavor compounds are carried over into the butter, resulting in a cheesy defect. This is the correct cause.
(B) Over heating of cream: This would cause a "cooked" or "scorched" flavor due to the denaturation of whey proteins and other heat-induced chemical reactions.
(C) Over neutralization of cream: Adding too much neutralizer can lead to a soapy or "neutralizer" flavor.
(D) Use of sour cream: Cream with high developed acidity (sour cream) will produce butter that has a sour or acidic taste, not a cheesy one.
Step 3: Final Answer:
The cheesy flavor in butter is caused by protein decomposition products resulting from the growth of proteolytic bacteria in the cream.