Question:
Which one of the following is not the theory of churning?
Which one of the following is not the theory of churning?
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Theories of Butter Churning:
1. Phase Reversal Theory $\rightarrow$ Fischer & Hooker.
2. Foam Theory $\rightarrow$ Otto Rahn.
3. Modern Structural Theory $\rightarrow$ N. King.
1. Phase Reversal Theory $\rightarrow$ Fischer & Hooker.
2. Foam Theory $\rightarrow$ Otto Rahn.
3. Modern Structural Theory $\rightarrow$ N. King.
Updated On: Sep 15, 2026
- Fisher and Hooker's phase reversal theory
- Rahn's foam theory
- King's autofloation theory
- Nichol's and Hodgson theory
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Classical theories of butter churning mechanisms: established scientific theories include Fischer and Hooker's Phase Reversal Theory, Rahn's Foam Theory, King's Modern Structural Theory, and Sommer's/Nichol & Hodgson's air-bubble theories; 'King's autofloation theory' is a non-existent distracter.
Key Formula or Approach:
\[ \text{Valid Churning Theories: } \begin{cases} \text{1. Fischer \& Hooker (1916)} \& \text{Phase Reversal Theory (O/W } \rightarrow \text{ W/O)} \text{2. Otto Rahn (1928)} \& \text{Foam Theory (Air-Interface Fat Aggregation)} \text{3. N. King (1953)} \& \text{Modern Theory (Liquid Fat Free Matrix)} \end{cases} \]
Step 2: Detailed Explanation:
In the physical chemistry and historical theories of butter churning:
1. Fischer and Hooker's Phase Reversal Theory (1916) (A): Proposes that churning mechanically converts an oil-in-water (O/W) emulsion (cream) directly into a water-in-oil (W/O) emulsion (butter).
2. Rahn's Foam Theory (1928) (B): Postulates that foam/air bubbles concentrate fat globules and foam collapse ruptures the protein membrane, allowing fat globules to coalesce.
3. King's Modern Theory (1953): Describes churning as partial disruption releasing free liquid fat that forms a continuous bonding matrix cementing intact fat globules and water droplets.
4. King's Autofloation Theory (C): Does NOT exist in dairy literature; the term is fabricated. Hence, it is NOT a theory of churning.
Step 3: Final Answer:
Therefore, King's autofloation theory is not a theory of churning, corresponding to option (C).
Classical theories of butter churning mechanisms: established scientific theories include Fischer and Hooker's Phase Reversal Theory, Rahn's Foam Theory, King's Modern Structural Theory, and Sommer's/Nichol & Hodgson's air-bubble theories; 'King's autofloation theory' is a non-existent distracter.
Key Formula or Approach:
\[ \text{Valid Churning Theories: } \begin{cases} \text{1. Fischer \& Hooker (1916)} \& \text{Phase Reversal Theory (O/W } \rightarrow \text{ W/O)} \text{2. Otto Rahn (1928)} \& \text{Foam Theory (Air-Interface Fat Aggregation)} \text{3. N. King (1953)} \& \text{Modern Theory (Liquid Fat Free Matrix)} \end{cases} \]
Step 2: Detailed Explanation:
In the physical chemistry and historical theories of butter churning:
1. Fischer and Hooker's Phase Reversal Theory (1916) (A): Proposes that churning mechanically converts an oil-in-water (O/W) emulsion (cream) directly into a water-in-oil (W/O) emulsion (butter).
2. Rahn's Foam Theory (1928) (B): Postulates that foam/air bubbles concentrate fat globules and foam collapse ruptures the protein membrane, allowing fat globules to coalesce.
3. King's Modern Theory (1953): Describes churning as partial disruption releasing free liquid fat that forms a continuous bonding matrix cementing intact fat globules and water droplets.
4. King's Autofloation Theory (C): Does NOT exist in dairy literature; the term is fabricated. Hence, it is NOT a theory of churning.
Step 3: Final Answer:
Therefore, King's autofloation theory is not a theory of churning, corresponding to option (C).
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