Question

Excess fermentation of butter or addition of old butter to fermented cream leads to .......... flavor defect in ghee.

• A. Acidic
• B. Curdy
• C. Rancid
• D. Smoky

Hint:

Understand flavor defects in ghee to improve quality control practices.

Answer 1

The Correct Option is B

A curdy flavor defect in ghee results from excessive fermentation of butter or the addition of old butter to the fermented cream. This defect alters the sensory qualities of ghee, making it unpalatable. Proper handling and freshness of ingredients during ghee production are essential to avoid this issue.