Question

In butter making, increasing viscosity of cream results in

• A. Increase in curd content in butter
• B. Hard butter
• C. Delayed churning
• D. Shortened churning

Hint:

Factors Affecting Churning Time:
High Cream Viscosity Very Rich Cream Cold Temperature $\rightarrow$ DELAYED LONGER CHURNING.
Optimum Fat % for Churning = $35\% - 40\%$.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Rheology of cream churning: excessively high cream viscosity (from high fat percentage $> 45\%$, cold aging, or high homogenization) causes cream to adhere to churn walls without cascading, reducing mechanical impact collisions and resulting in prolonged/delayed churning time.
Key Formula or Approach:
\[ \text{Churning Action} \propto \text{Kinetic Dropping / Agitation Shear} \quad \implies \quad \text{Excessive Viscosity} \longrightarrow \mathbf{Delayed \text{ } Churning} \]

Step 2: Detailed Explanation:
In the physical engineering and mechanics of Butter Churning:
- Churning relies on the continuous lifting, cascading, and dropping of cream inside the rotating churn barrel to incorporate air, produce foam, and mechanically collide fat globules together into butter granules.
- When the Viscosity of Cream is Excessively High (caused by high fat content $> 45\%$, low temperature $< 7^\circ ext{C}$, or high solids):
1. The thick, viscous cream adheres to the rotating churn walls and internal baffles, rotating with the barrel as a solid ring rather than splashing and cascading freely.
2. This drastically reduces the velocity of impact collisions between fat globules, leading to Delayed Churning (Prolonged Churning Time Difficulty in Churning) (C) and incomplete fat coalescing into butter grains.

Step 3: Final Answer:
Therefore, increasing viscosity of cream results in Delayed churning, corresponding to option (C).