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Butter: all topics

Full test on butter with 36 questions. DL starter, the IBS method, temperature treatment, churning, working, diacetyl, hardness value, butter defects ('green' flavour, tallowy, rancid, short/brittle, soft) and legal requirements.

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What is the minimum fat content required for standard butter?

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All 36 questions in this quiz
  1. What is the minimum fat content required for standard butter?
  2. What is the maximum permitted water content of standard butter?
  3. What is the maximum permitted salt content (NaCl) of standard butter?
  4. What are the two basic principles of buttermaking?
  5. What are the three principles of continuous buttermaking?
  6. What is the purpose of working the butter?
  7. What is the fill level of the churn in summer and in winter?
  8. Which 4 bacteria make up the DL starter for traditional cultured butter?
  9. What characterises the first two bacteria in the DL starter (Lc. lactis and Lc. cremoris)?
  10. What do the aroma bacteria (Lc. diacetylactis and Leuc. cremoris) in the starter convert?
  11. What is the pH of fully soured cream for traditional cultured butter?
  12. What is the 'green' flavour defect in butter, and what causes it?
  13. What happens if the fully soured cream stands too long before cooling or churning?
  14. What is the IBS method, and when was it permitted in Denmark?
  15. What three advantages does the IBS method have over traditional souring?
  16. Which starter is used for IBS butter, and what does it contain?
  17. What is the purpose of the temperature treatment of the cream?
  18. What is the temperature sequence of the summer method for traditional cultured butter?
  19. What effect does the summer method (19-16-8) temperature treatment have on the body and texture of the butter?
  20. Why is summer butter naturally softer than winter butter?
  21. Which heat treatment is typically used for cream for churning in practice?
  22. What does the intense heat treatment of the cream for churning bring about?
  23. What is the desirable diacetyl content in cultured butter according to Statens Mejeriforsøg?
  24. What is the flavour defect 'tallowy/oily' in butter, and what causes it?
  25. Which four measures can be used to counteract an oily/tallowy flavour?
  26. What causes the flavour defect 'rancid' in butter?
  27. What typically causes the body and texture defect 'short, hard, brittle' in butter?
  28. What typically causes the body and texture defect 'soft' in butter?
  29. What is the body and texture defect 'greasy' in butter, and what causes it?
  30. What is an optimal hardness value for butter according to Statens Mejeriforsøg, and what is aimed for in practice?
  31. What is butteroil, and what is the minimum fat content required?
  32. What is the pH range of mildly soured butter, and what is its advantage over sour cream butter?
  33. What is the incubation temperature of the starter for butter, and how long is it incubated?
  34. How is the milk for starter preparation pasteurised, and why?
  35. What are the preservation factors in butter, and which two are the most important structural ones?
  36. What is the air content of the butter regulated to, and how is this achieved?