Question:
Greasy body and texture defect in butter is due to
Greasy body and texture defect in butter is due to
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Butter Texture Defects:
GREASY SALVY Body = OVER-WORKING of butter (releases excess liquid free fat).
Leaky Butter = Under-working (large visible moisture droplets).
Crumbly Mealy Butter = High melting point fats rapid cooling.
GREASY SALVY Body = OVER-WORKING of butter (releases excess liquid free fat).
Leaky Butter = Under-working (large visible moisture droplets).
Crumbly Mealy Butter = High melting point fats rapid cooling.
Updated On: Sep 15, 2026
- Low wash water temperature
- Over working
- Low salt content
- Use of too much colour
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Butter rheology and mechanical work damage: overworking butter in the churn/kneader ruptures intact fat globule membranes, releasing excessive liquid free fat and subdividing water droplets too finely, resulting in a greasy, salvy, sticky defect with loss of grain.
Key Formula or Approach:
\[ \text{Excessive Mechanical Working} \longrightarrow \text{Massive MFGM Rupture} \longrightarrow \uparrow \mathbf{Liquid \text{ } Free \text{ } Fat} \implies \mathbf{Greasy / Salvy \text{ } Texture \text{ Defect}} \]
Step 2: Detailed Explanation:
In the physical chemistry and manufacturing technology of Butter:
- Greasy Body and Texture Defect (Salvy Texture): A serious physical defect where butter feels slick, oily, sticky, and like axle-grease on the palate, lacking the desired firm, waxy, clean-cleaving fracture:
1. It is caused primarily by Over-Working (Excessive Kneading/Working) of Butter (B) (especially when worked at warm temperatures).
2. Excessive mechanical shear crushes the crystalline fat globules, rupturing their protective outer membranes.
3. This expels massive amounts of liquid free oil (free fat) from the globule interior into the continuous phase, destroying the delicate balance of solid fat crystals, intact globules, and micro-moisture droplets.
Step 3: Final Answer:
Therefore, greasy body and texture defect in butter is due to Over working, corresponding to option (B).
Butter rheology and mechanical work damage: overworking butter in the churn/kneader ruptures intact fat globule membranes, releasing excessive liquid free fat and subdividing water droplets too finely, resulting in a greasy, salvy, sticky defect with loss of grain.
Key Formula or Approach:
\[ \text{Excessive Mechanical Working} \longrightarrow \text{Massive MFGM Rupture} \longrightarrow \uparrow \mathbf{Liquid \text{ } Free \text{ } Fat} \implies \mathbf{Greasy / Salvy \text{ } Texture \text{ Defect}} \]
Step 2: Detailed Explanation:
In the physical chemistry and manufacturing technology of Butter:
- Greasy Body and Texture Defect (Salvy Texture): A serious physical defect where butter feels slick, oily, sticky, and like axle-grease on the palate, lacking the desired firm, waxy, clean-cleaving fracture:
1. It is caused primarily by Over-Working (Excessive Kneading/Working) of Butter (B) (especially when worked at warm temperatures).
2. Excessive mechanical shear crushes the crystalline fat globules, rupturing their protective outer membranes.
3. This expels massive amounts of liquid free oil (free fat) from the globule interior into the continuous phase, destroying the delicate balance of solid fat crystals, intact globules, and micro-moisture droplets.
Step 3: Final Answer:
Therefore, greasy body and texture defect in butter is due to Over working, corresponding to option (B).
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