Question

Generally _________ kg of common salt is added to 100 kg table butter during manufacturing

• A. 1.2
• B. 1.6
• C. 2.5
• D. 1.0

Hint:

For composition questions, remember the typical ranges. For salted butter, the fat content is \(\approx\)80%, moisture is \(\approx\)16%, and salt is \(\approx\)1.5-2.5%. Unsalted butter will have slightly more moisture to make up the difference.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The question asks for the typical amount of salt added during the manufacture of salted table butter. Salt is added for flavor and to act as a preservative.
Step 2: Detailed Explanation:
In the manufacturing of salted butter, salt is added during the "working" stage after the buttermilk has been drained. The amount of salt can vary based on consumer preference and regional standards.
However, the typical commercial range for salted butter is between 1.5% and 2.5%.
Let's convert the options to percentages for 100 kg of butter:
(A) 1.2 kg per 100 kg = 1.2%
(B) 1.6 kg per 100 kg = 1.6%
(C) 2.5 kg per 100 kg = 2.5%
(D) 1.0 kg per 100 kg = 1.0%
While 1.6% is within the range, 2.5% represents the higher end of the common commercial range and is a very standard level for well-salted butter. Legally, salt content up to 3% is often permitted. Among the given choices, 2.5 kg is a very common and acceptable level.
Step 3: Final Answer:
A common level of salt addition to 100 kg of table butter is 2.5 kg (or 2.5%).