Question:
Which of the following is a characteristic of Leaky butter?
Which of the following is a characteristic of Leaky butter?
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Leaky butter is caused by poor moisture dispersion (large water droplets), which allows water to be squeezed out and appear on the sampling trier during inspection.
Updated On: Aug 7, 2026
- Dry appearance that readily falls apart
- Presence of moisture on the sampling device
- Rugged surface of butter
- Presence of coloured specks
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Butter is a water-in-oil emulsion.
The moisture in butter should be distributed as microscopic droplets (less than 5--10 microns in diameter) within the continuous fat phase.
This distribution is achieved through proper working of the butter during manufacture.
Step 2: Detailed Explanation:
When butter is insufficiently worked, the moisture is not finely dispersed, resulting in larger water droplets.
This structural defect is known as "leaky" butter.
Characteristics of leaky butter include:
1. Moisture Release: During sampling with a trier or cutting of the butter, these large, weakly bound water droplets are squeezed out of the fat matrix.
This results in visible moisture droplets on the surface of the sampling device (trier) or cutting blade.
2. Package Wetness: Water can leak out of the butter during storage, wetting the parchment wrapper and creating conditions that favor mold growth.
In contrast:
A dry appearance that falls apart is characteristic of a "crumbly" or "short" body defect.
Coloured specks (such as yellow or orange spots) are associated with uneven salt distribution (mottling) or surface desiccation, rather than leakiness.
Step 3: Final Answer:
Therefore, the presence of visible moisture on the sampling device is a characteristic of leaky butter.
Butter is a water-in-oil emulsion.
The moisture in butter should be distributed as microscopic droplets (less than 5--10 microns in diameter) within the continuous fat phase.
This distribution is achieved through proper working of the butter during manufacture.
Step 2: Detailed Explanation:
When butter is insufficiently worked, the moisture is not finely dispersed, resulting in larger water droplets.
This structural defect is known as "leaky" butter.
Characteristics of leaky butter include:
1. Moisture Release: During sampling with a trier or cutting of the butter, these large, weakly bound water droplets are squeezed out of the fat matrix.
This results in visible moisture droplets on the surface of the sampling device (trier) or cutting blade.
2. Package Wetness: Water can leak out of the butter during storage, wetting the parchment wrapper and creating conditions that favor mold growth.
In contrast:
A dry appearance that falls apart is characteristic of a "crumbly" or "short" body defect.
Coloured specks (such as yellow or orange spots) are associated with uneven salt distribution (mottling) or surface desiccation, rather than leakiness.
Step 3: Final Answer:
Therefore, the presence of visible moisture on the sampling device is a characteristic of leaky butter.
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