1. . Butter is obtained as a result of:
(A) Pasteurization
(B) Kneading
(C) Churning
(D) Cooling
2. . Normally, butter contains fat:
(A) 70-75%
(B) 75-80%
(C) 85-90%
(D) 80-85%
3. . Butter is an:
(A) Emulsion
(B) Suspension
(C) Dispersion
(D) Solution
4. . The desired level of fat in cream for butter making is:
(A) 20-30%
(B) 33-40%
(C) 40-45%
(D) 45-55%
5. . Pasteurization of cream for butter making is done at:
(A) 61°C
(B) 81°C
(C) 71°C
(D) 91°C
6. . After the addition of culture, the cream is incubated at:
(A) 31°C
(B) 21°C
(C) 41°C
(D) 51°C
7. . The cream is converted into butter during:
(A) Inoculation
(B) Incubation
(C) Churning
(D) Fermentation
8. . Butter should be stored at:
(A) 2°C
(B) 4°C
(C) 8°C
(D) 10°C
9. . The amount of starter usually ranges between:
(A) 1.5-2.0%
(B) 0.5-2.0%
(C) 2.0-3.0%
(D) 3.0-3.5%
10. . In butter, fat is present in:
(A) Solution phase
(B) Dispersed phase
(C) Continuous phase
(D) Colloidal phase