Home › MCQs › Food Science and Technology › Question #5936
Back to Questions
Food Science and Technology QUESTION #5936
Question 1
The purpose of 'aging' (tempering) cream at \(8\text{–}13^{\circ}\text{C}\) before churning in butter production is to:
  • Increase the cream's water content
  • Promote partial crystallization of fat into stable polymorphic crystal forms (\(\beta'\)) to facilitate efficient churning and improve butter texture✔️
  • Lower the cream's viscosity for better separation
  • Allow lactose to ferment producing diacetyl
Correct Answer Explanation
Cream tempering involves temperature cycling to promote formation of stable \(\beta'\) and \(\beta\) polymorphic crystal forms of triglycerides. Properly crystallized fat churns efficiently and produces butter with good texture, spreadability, and body.