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Food Science and Technology QUESTION #5968
Question 1
The 'tempering' cream before butter making promotes:
  • Rapid melting of all fat crystals for uniform consistency
  • Partial crystallization of fat into stable polymorphic forms (\(\beta'\)) facilitating efficient churning and good butter texture✔️
  • Complete solidification of all fat preventing overworking
  • Formation of large unstable \(\alpha\)-form crystals that improve spreadability
Correct Answer Explanation
Cream tempering temperature cycling (e.g. cooling to \(8^{\circ}\text{C}\) then warming to \(20^{\circ}\text{C}\) then re-cooling to \(13^{\circ}\text{C}\)) promotes \(\beta'\) polymorphic crystal forms of milk fat triglycerides. With \(\approx 50\%\) crystalline fat, cream churns most efficiently.