Question

Tests for the quality of butter are -
A. Coliform count
B. Lipolytic count
C. Yeast and mold count
D. Sediment test
Choose the correct answer from the options given below:

• A. A, B and D only
• B. A, B and C only
• C. A, B, C and D
• D. B, C and D only

Hint:

For quality tests of finished products, think about two main categories: hygiene indicators (like Coliforms, Yeast & Mold) and spoilage potential indicators (like Lipolytic or Proteolytic bacteria). Physical tests like sediment are also important for cleanliness.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The question asks to identify the valid quality control tests performed on butter. Butter quality is assessed based on hygiene, potential for spoilage, and cleanliness.
Step 2: Detailed Explanation:
Let's evaluate each test:
A. Coliform count: This is a standard indicator of post-pasteurization contamination and poor sanitation during the manufacturing and packaging process. A low coliform count is essential. This is a valid test.
B. Lipolytic count: This refers to the enumeration of lipolytic microorganisms (bacteria that produce fat-splitting lipase enzymes). The presence of these organisms is highly undesirable as they can cause hydrolytic rancidity, a major flavor defect in butter. This is a valid test.
C. Yeast and mold count: Yeasts and molds are common contaminants that can grow on the surface of butter, causing discoloration and off-flavors. Their count is a critical indicator of sanitation and the keeping quality of the butter. This is a valid test.
D. Sediment test: This test determines the amount of insoluble extraneous matter (dirt, etc.) in the butter, which reflects the cleanliness of the cream and the manufacturing environment. This is a valid physical quality test.
All four tests are standard procedures used to assess the microbiological and physical quality of butter.
Step 3: Final Answer:
All the listed tests (Coliform count, Lipolytic count, Yeast and mold count, and Sediment test) are used for assessing the quality of butter.