Topics:
Animal Refresher, Dairy Science
Diacetyl Content in Butter
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Question (English)
The Diacetyl content in butter should not exceed:
- 4 ppm ✓ Correct
- 5 ppm
- 8 ppm
- 10 ppm
Explanation:
Correct Answer: 4 ppm
The flavouring agent Diacetyl in butter must not exceed 4 ppm (parts per million) as per standards.
Role of Diacetyl in Butter
- Diacetyl is a volatile diketone compound responsible for the characteristic buttery flavour and aroma.
- It is produced during fermentation of cream (by Streptococcus lactis subsp. diacetylactis and Leuconostoc species).
- Excess Diacetyl can cause off-flavours and is therefore regulated.
Other Key Butter Facts
- Butter = Water-in-Fat emulsion
- Colouring agent: Annatto
- Fishy odour in butter = due to rancidity
- Contains all fat-soluble vitamins: A, D, E, K
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Dairy Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
