Home › MCQs › Food Science and Technology › Question #5924
Back to Questions
Food Science and Technology QUESTION #5924
Question 1
The fat content of cream used for butter making is typically:
  • \(20\text{–}25\%\)
  • \(35\text{–}40\%\)
  • \(40\text{–}45\%\)✔️
  • \(80\text{–}82\%\)
Correct Answer Explanation
Butter-making cream typically has \(35\text{–}40\%\) fat (sweet cream butter) or \(40\text{–}45\%\) for higher conversion efficiency. Lower fat cream (\(\approx 18\text{–}25\%\)) is used for coffee cream and whipping cream.