Question

The over run in butter generally ranges between

• A. 16-18%
• B. 10-12%
• C. 21-23%
• D. 13-15%

Hint:

A simple way to remember overrun is to think about the legal minimum fat content. If butter must be 80% fat, the other 20% is the "overrun" component. The overrun percentage is calculated on the amount of fat, not the total butter, hence it's always higher than the non-fat percentage.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Butter overrun refers to the percentage increase in the weight of butter produced from a given amount of milk fat. This increase is due to the incorporation of moisture, salt, and curd (non-fat solids) into the butter during the churning process.
Step 2: Key Formula or Approach:
The formula to calculate overrun is:
\[ \text{Overrun \%} = \frac{\text{Weight of Butter} - \text{Weight of Fat Used}}{\text{Weight of Fat Used}} \times 100 \]
Step 3: Detailed Explanation:
By legal standards (e.g., FSSAI in India), butter must contain a minimum of 80% milk fat. The remaining 20% consists of water (max 16%), salt (max 3%), and curd.
Let's assume we want to produce 100 kg of butter that just meets the 80% fat standard.
This 100 kg of butter will contain 80 kg of fat and 20 kg of non-fat components (water, salt, etc.).
Using the formula:
\[ \text{Weight of Butter} = 100 \, \text{kg} \]
\[ \text{Weight of Fat Used} = 80 \, \text{kg} \]
\[ \text{Overrun \%} = \frac{100 - 80}{80} \times 100 = \frac{20}{80} \times 100 = 0.25 \times 100 = 25\% \]
This 25% is the theoretical maximum overrun for butter with 80% fat. In practice, manufacturers aim for a slightly higher fat content to be safe, so the actual commercial overrun is typically slightly lower, in the range of 21-23%.
Step 4: Final Answer:
The typical commercial overrun in butter manufacturing ranges from 21-23% to maximize yield while adhering to legal standards.