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Food Science and Technology QUESTION #5950
Question 1
Sweet cream buttermilk (byproduct of butter churning) differs from cultured buttermilk in that:
  • Sweet cream buttermilk has higher fat and more milk fat globule membrane (MFGM) material but no lactic acid flavor✔️
  • Sweet cream buttermilk contains more lactic acid and diacetyl
  • Cultured buttermilk has higher butterfat content
  • Sweet cream buttermilk has been pasteurized; cultured buttermilk has not
Correct Answer Explanation
Sweet cream buttermilk is rich in MFGM material (phospholipids, sphingomyelin), has mild flavor, low acidity, and low fat (\(\approx 0.5\%\)). Cultured buttermilk is produced by fermenting skim/low-fat milk with \(Lc.\;lactis\) subsp. \(cremoris\) and \(Leuconostoc\) spp., producing lactic acid (\(\approx 0.9\%\)) and diacetyl.