ICAR AIEEA-PG Cream, Butter, Ghee & Milk Fat Products: practice questions

1 · Types of cream and their standards · easy

1.0 L of cream whips to 2.1 L of whipped cream. What is the overrun?

1. 52%
2. 110%
3. 210%
4. 11%

2 · Overrun and yield calculations in butter · medium

500 kg of 38% cream gives 230 kg of butter of 81.5% fat. What is the churning efficiency?

1. 46.0%
2. 98.7%
3. 1.3%
4. 121.1%

3 · Cream processing: pasteurisation, neutralisation and ripening · medium

Under the PMO, products with 10% or more fat are pasteurised:

1. Only by UHT, never by HTST
2. 5 °C lower than milk (fat is said to transfer heat better)
3. 3 °C higher than milk, i.e. 74.4 °C for 15 s in HTST
4. At exactly the same temperature as milk

4 · Batch and continuous butter making · hard

In the accepted foam theory of churning, air bubbles:

1. Carry away the lactose so that the fat becomes insoluble and separates
2. Dissolve the globule membrane completely so the fat melts
3. Cool the cream until all the fat solidifies into one block
4. Collect globules whose damaged membranes let liquid fat glue them together

5 · Batch and continuous butter making · medium

Butter churned at too high a temperature tends to give:

1. Higher overrun with no change in quality
2. Very long churning times and very hard, brittle grains
3. Soft grains and high fat loss in buttermilk
4. No buttermilk at all

6 · Batch and continuous butter making · medium

Why is washing of butter grains often omitted in modern practice?

1. Washing is banned in all countries
2. It removes flavour and needs potable water, with little benefit
3. Washing raises the fat content above 90%
4. Washing destroys the water-in-oil emulsion of the butter grains

7 · Cultured and salted butter; dairy spreads · easy

Cultured butter differs from sweet-cream butter in that it:

1. Is made from cream fermented with an aroma culture
2. Contains at least 3% salt
3. Is made from cream heated to UHT temperatures before churning
4. Contains vegetable oil

8 · Cultured and salted butter; dairy spreads · medium

Desi butter (makkhan) in South Asia is churned from:

1. Dahi
2. Ghee residue
3. Skim milk
4. Sweet cream

9 · Butter defects and grading · hard

Fishy flavour in butter is associated with:

1. Unsalted sweet-cream butter stored frozen for a short time
2. Butter coloured with too much annatto or carotene
3. Butter made from cream pasteurised at too low a temperature
4. Salted butter from acid cream, with trimethylamine from lecithin

10 · Ghee making: creamery-butter, direct-cream, pre-stratification and desi methods · medium

Why is high-fat cream (about 70–80%) preferred in the direct-cream method?

1. It needs no heating
2. It gives a whiter ghee
3. It increases ghee residue, which is the main product sold
4. Less water to evaporate, saving fuel and time