Question:
Which of the following is the preferable titratable acidity of cream at churning for the manufacture of butter for long storage?
Which of the following is the preferable titratable acidity of cream at churning for the manufacture of butter for long storage?
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Butter for long storage: cream acidity 0.09% lactic acid.
Optimum for quality and storage stability.
Optimum for quality and storage stability.
Updated On: Aug 18, 2026
- 0.13% lactic acid
- 0.18% lactic acid
- 0.09% lactic acid
- 0.02% lactic acid
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Cream acidity affects butter quality and storage stability.
The optimum acidity is specific.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the optimum acidity for butter making.
Step 3: Detailed Explanation:
For butter intended for long storage, the preferable titratable acidity of cream is 0.09% lactic acid.
Higher acidity (0.18%) may affect flavour.
Lower acidity (0.02%) may reduce quality.
Thus, 0.09% is the preferable acidity.
Step 4: Final Answer:
The preferable titratable acidity is 0.09% lactic acid.
Hence, the correct option is (C).
Cream acidity affects butter quality and storage stability.
The optimum acidity is specific.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the optimum acidity for butter making.
Step 3: Detailed Explanation:
For butter intended for long storage, the preferable titratable acidity of cream is 0.09% lactic acid.
Higher acidity (0.18%) may affect flavour.
Lower acidity (0.02%) may reduce quality.
Thus, 0.09% is the preferable acidity.
Step 4: Final Answer:
The preferable titratable acidity is 0.09% lactic acid.
Hence, the correct option is (C).
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