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Food Science and Technology QUESTION #5943
Question 1
The smoke point of ghee compared to butter is higher because:
  • Ghee has a lower smoke point because it contains more free fatty acids
  • Ghee has a much higher smoke point (\(\approx 232^{\circ}\text{C}\)) than butter (\(\approx 163^{\circ}\text{C}\)) because virtually all water and MSNF have been removed✔️
  • Both have identical smoke points of \(180^{\circ}\text{C}\)
  • Butter has a higher smoke point due to its water content acting as a coolant
Correct Answer Explanation
Ghee (anhydrous milk fat, \(>99.5\%\) fat) has a smoke point of \(\approx 232^{\circ}\text{C}\) vs butter (\(\approx 163^{\circ}\text{C}\)). The low smoke point of butter is due to proteins and lactose (MSNF) that burn at lower temperatures.