Question

Aeromonas hydrophila growth in butter causes _______

• A. Maltiness
• B. Barny flavour
• C. Fishiness
• D. Flat flavour

Hint:

To prevent psychrotrophic spoilage in butter, maintain strict hygienic control during cream pasteurization and use chlorinated wash water.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Psychrotrophic bacteria can grow in refrigerated dairy products like butter, producing enzymes that break down lipids and proteins to cause off-flavors.

Step 2: Detailed Explanation:
Aeromonas hydrophila is a psychrotrophic, Gram-negative, rod-shaped bacterium capable of growing at low refrigeration temperatures.
When it replicates in butter, it produces lipolytic and proteolytic enzymes that hydrolyze milk fat and proteins.
This degradation, alongside the production of volatile compounds such as trimethylamine, leads to a distinct spoilage defect characterized by a fishiness (fishy off-flavor and odor).
Maltiness is typically caused by Lactococcus lactis subsp. lactis biovar. maltigenes, while barny flavor is associated with contamination from the farm environment.

Step 3: Final Answer:
Therefore, the growth of Aeromonas hydrophila in butter causes fishiness.