Which of the following is NOT true about butter?

Question

BlackTom AI · Accepted Answer

Question restatement: Which of the following is NOT true about butter?

Option 1: 'It is a plasticised oil-in-water emulsion'
- This claim is incorrect. Butter is not an oil-in-water emulsion; it is typically described as a water-in-fat emulsion, where small water droplets are dispersed within a continuous fat phase. The descriptor 'plasticised' is also unusual for butter; while butter can be pliable at room temperatures, the standard emulsion description emphasizes water-in-fat, not oil-in-water.

Option 2: 'Ripening is done to promote consistency in butter'
- Ripening of cream (before churning) is commonly performed to develop flavor and to influence texture, which can indirectly affect the final product’s consistency. While the primary purpose of cream ripening isn’t universally stated as strictly to promote consistency, there is a role in texture development that can contribute to a more uniform butter; thus this statement isn’t outright false, though it may be phrased imprecisely.

Option 3: 'Contains a minimum of 80% milk fat and a maximum of 16% water'
- This aligns with standard butter specifications in many jurisdictions: butter must have high milk fat content (often at least 80%) and limited water (often up to around 16%). It matches regulatory definitions and product composition expectations.

Option 4: 'It is produced from 100% milk fat'
- This is not accurate in practice. While butter is mainly milk fat, it is not produced from 100% milk fat alone; the product includes water and milk solids (such as milk proteins and lactose) as part of the final emulsion and composition. Therefore, this statement is misleading or inaccurate.

Summary of reasoning across options:
- Option 1 is incorrect because butter is not an oil-in-water emulsion; it is more accurately described as a water-in-fat emulsion, and the idea of it being 'plasticised' is not a standard characterization of butter’s emulsion type.
- Option 2 is nuanced: while it touches on texture, ripening of cream is usually for flavor and controlled texture; it isn’t solely or exclusively for consistency, but the statement isn’t as clearly false as option 1.
- Option 3 correctly states typical composition limits for butter (high fat, limited water).
- Option 4 oversimplifies butter’s composition by claiming 100% milk fat, which ignores water and solid constituents present in real butter.

Overall, the statement that most clearly contradicts butter’s standard emulsified structure is Option 1, making it the NOT-true choice as indicated.

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Which of the following is NOT true about butter?

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