Question

As per Bacteriological Standards (IS - 3507 - 1966), what is the count (per ml) of yeast and mold in good quality butter?

• A. < 20
• B. 21 - 50
• C. 51 - 100
• D. > 100

Hint:

BIS Butter Microbiological Standards (IS:3507):
Good Quality Butter = Yeast and Mold count $< 20\text{ per mL}$. Total plate count $< 10,000\text{ per mL}$. Coliforms $< 5\text{ per mL}$.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Microbiological quality specifications for dairy products: Bureau of Indian Standards (BIS IS 3507) sets strict maximum permissible limits for lipolytic yeast and mold contamination in butter.

Step 2: Detailed Explanation:
According to the Bureau of Indian Standards IS: 3507 - 1966 (Methods of sampling and microbiological examination of butter):
- Yeast and mold organisms produce lipase and cause surface discoloration and rancid spoilage in table butter.
- For Good Quality Table Butter Pasteurized Butter, the permissible yeast and mold count must be less than 20 per ml ($< 20\text{ CFU/mL}$).
- (Counts of $21-50$ indicate fair quality, while $> 50-100$ indicate poor hygienic quality/improper pasteurization).

Step 3: Final Answer:
Therefore, the yeast and mold count in good quality butter is < 20, corresponding to option (A).