Question

Maximum possible overrun in butter is

• A. 15 %
• B. 20 %
• C. 25 %
• D. 30 %

Hint:

Butter Overrun Formula: Max Overrun (%) = $\frac{100 - 80}{80} \times 100 = \mathbf{25\%}$. (Actual factory overrun is typically $20 - 23.5\%$).

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Mathematical overrun calculations in commercial butter manufacture: Overrun represents the percentage increase in butter weight over the weight of milk fat churned, determined by the legal minimum milk fat content of 80.0%.
Key Formula or Approach:
\[ \text{Overrun (\%)} = \frac{\text{Weight of Butter} - \text{Weight of Fat}}{\text{Weight of Fat}} \times 100 = \frac{100 - 80}{80} \times 100 = \frac{20}{80} \times 100 = \mathbf{25.0\%} \]

Step 2: Detailed Explanation:
In the technology and quantitative mass balance of Butter manufacturing:
- Overrun in Butter: Defined as the percentage increase in the quantity (yield) of butter manufactured over the actual amount of butterfat used, resulting from the incorporation of water, salt, curd, and air.
- By statutory legal regulations (FSSAI Codex Alimentarius BIS), table butter must contain a minimum of 80.0% milk fat (with maximum $16.0\%$ moisture, maximum $3.0\%$ salt, and maximum $1.5\%$ curd).
- The theoretical Maximum Possible Overrun is calculated assuming 100% fat recovery and standard legal composition:
\[ \text{Maximum Overrun} = \frac{100 - 80.0}{80.0} \times 100 = \frac{20.0}{80.0} \times 100 = \mathbf{25.0\%} \]
- In practical commercial dairy operations, actual overrun ranges between $20.0\%\text{ and } 23.5\%$ due to unavoidable mechanical fat losses in buttermilk and washings.

Step 3: Final Answer:
Hence, the maximum possible overrun in butter is 25 %, matching option (C).