Home › MCQs › Food Science and Technology › Question #5880
Back to Questions
Food Science and Technology QUESTION #5880
Question 1
During butter churning, what physical transformation occurs to fat globules?
  • Fat globules dissolve into an emulsion
  • The oil-in-water emulsion (\(\approx 40\%\) fat) inverts to a water-in-oil emulsion (\(\approx 80\%\) fat)✔️
  • Fat globules are broken into smaller droplets
  • Crystalline fat melts and re-solidifies around water
Correct Answer Explanation
Churning converts cream (oil-in-water emulsion, \(\approx 40\%\) fat) into butter (water-in-oil emulsion, \(\approx 80\%\) fat). Mechanical agitation disrupts fat globule membranes, releasing liquid fat that aggregates around partially crystalline globules, forming butter grains.