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Butter 4

Water, salt & butter defects

12 multiple-choice questions on butter: water, salt & butter defects.

Question 1 of 120 of 12 answered

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What is the purpose of salting butter?

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All 12 questions in this quiz

What is the purpose of salting butter?
At what point does the salt begin to have a preservative effect on certain microorganisms?
Why is the preservative effect of salt more important in mildly soured/sweet cream butter?
Which foreign compound in the salt is most undesirable (can give a bitter flavour)?
Which salting methods are used for butter?
What happens if the salt has not dissolved before the butter has been worked dry?
What causes the butter defect 'oil exudation'?
What is the butter defect 'mould spots'?
Which type of butter has the poorest keeping quality with regard to oily flavour?
What can cause butter defects to arise?
What characterises the defect 'mottled, streaky', and when is it more common?
Why must butter stand for a couple of days before its texture is assessed?

Sources

The questions are based on the Danish textbooks below and translated from the Danish. Main source: Mejerilære 2. Page numbers in the quizzes are the books' own; “unknown” means the page could not be established. The full tests also refer to Mælkekemi and Tetra Pak's Dairy Processing Handbook.

Waagner Nielsen, E. & Ullum, J. A. (2003). Mejerilære 1. [Dairy technology, vol. 1: general.] 4th edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-397-2.
Waagner Nielsen, E. & Ullum, J. A. (2004). Mejerilære 2. [Dairy technology, vol. 2: products.] 5th edition, 1st printing (1st edition 1986). Erhvervsskolernes Forlag, Odense. ISBN 87-7881-484-7. [main source]
Stein Jensen, P. & Nielsen, J. J. (2006). Mikrobiologi. [Microbiology.] 5th edition (3rd printing 2022). Praxis Forlag A/S, Copenhagen. ISBN 978-87-7881-662-7.
Waagner Nielsen, E. & Buch Kristensen, J. M. (2006). Mikrobiologi og bioteknik. [Microbiology and Biotechnology.] 2nd edition. Erhvervsskolernes Forlag, Odense. ISBN 978-87-7881-666-5.
Stein Jensen, P. (2003). Mejeriproduktion. [Dairy Production.] 3rd edition, 1st printing. Erhvervsskolernes Forlag, Odense. ISBN 87-7881-411-1.
Statens Forsøgsmejeri [Danish State Experimental Dairy] (1961). 128. beretning. [Report no. 128.] Hillerød.

Provided by Dairy Advanced Model Neuralset · @fiskce.

This is an unofficial teaching and study tool. The quiz content was written for educational use on the basis of the textbooks listed, and translated from the Danish. Copyright in the original texts belongs to their authors and publishers (Erhvervsskolernes Forlag, Praxis Forlag and others) and is not affected by this.

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