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Chapter 10 BUTTER MCQs

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1. . Butter is obtained as a result of:





2. . Normally, butter contains fat:





3. . Butter is an:





4. . The desired level of fat in cream for butter making is:





5. . Pasteurization of cream for butter making is done at:





6. . After the addition of culture, the cream is incubated at:





7. . The cream is converted into butter during:





8. . Butter should be stored at:





9. . The amount of starter usually ranges between:





10. . In butter, fat is present in:





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