Question:
Which of the following defects in butter is characterised by lacking in plasticity and waxiness?
Which of the following defects in butter is characterised by lacking in plasticity and waxiness?
Show Hint
A "short" body defect in butter represents a brittle structure that crumbles easily, and is typically caused by a high proportion of solid, high-melting fats or underworking.
Updated On: Aug 7, 2026
- Short
- Mealy
- Greasy
- Rugged boring
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Butter body and texture defects can arise from improper cream ripening, temperature control, or working during manufacture.
Plasticity and waxiness are desirable characteristics that allow butter to spread smoothly without crumbling.
Step 2: Detailed Explanation:
Let us analyze the characteristics of the body and texture defects listed:
1. Short: This defect is characterized by a lack of plasticity, cohesion, and waxiness.
The butter is brittle and crumbly, and fails to show a clean, waxy break when bent.
It is often associated with a high proportion of high-melting triacylglycerols (hard fats), low moisture droplets, or insufficient working of the butter during the final stages of manufacturing.
2. Mealy: This defect is characterized by a grainy or sandy mouthfeel, caused by the crystallization of milk fat into large, solid aggregates.
This can happen if the cream is cooled too slowly or if butter is reworked after crystallization has occurred.
3. Greasy: This defect is characterized by a greasy, oily texture and rapid melting in the mouth.
It is caused by excessive free liquid fat, which can result from overworking the butter at high temperatures.
4. Rugged boring: This refers to an uneven, irregular sample plug obtained during trier sampling, indicating structural heterogeneity.
Step 3: Final Answer:
Therefore, the defect characterized by a lack of plasticity and waxiness is "Short" butter.
Butter body and texture defects can arise from improper cream ripening, temperature control, or working during manufacture.
Plasticity and waxiness are desirable characteristics that allow butter to spread smoothly without crumbling.
Step 2: Detailed Explanation:
Let us analyze the characteristics of the body and texture defects listed:
1. Short: This defect is characterized by a lack of plasticity, cohesion, and waxiness.
The butter is brittle and crumbly, and fails to show a clean, waxy break when bent.
It is often associated with a high proportion of high-melting triacylglycerols (hard fats), low moisture droplets, or insufficient working of the butter during the final stages of manufacturing.
2. Mealy: This defect is characterized by a grainy or sandy mouthfeel, caused by the crystallization of milk fat into large, solid aggregates.
This can happen if the cream is cooled too slowly or if butter is reworked after crystallization has occurred.
3. Greasy: This defect is characterized by a greasy, oily texture and rapid melting in the mouth.
It is caused by excessive free liquid fat, which can result from overworking the butter at high temperatures.
4. Rugged boring: This refers to an uneven, irregular sample plug obtained during trier sampling, indicating structural heterogeneity.
Step 3: Final Answer:
Therefore, the defect characterized by a lack of plasticity and waxiness is "Short" butter.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions