Question

Assertion (A): Butter from sour cream is much more affected by autooxidation than that from sweet cream.
Reason (R): Due to souring of the cream or milk, considerable amount of copper, naturally present or entered by contamination moves to the fat globules.
In light of the above statements, choose the most appropriate answer from the options given below:

• A. Both (A) and (R) are correct and (R) is the correct explanation of (A)
• B. Both (A) and (R) are correct and (R) is NOT the correct explanation of (A)
• C. (A) is correct but (R) is not correct
• D. (A) is not correct but (R) is correct

Hint:

Sour cream butter: more autooxidation.
Copper moves to fat globules during souring, acting as pro-oxidant.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Sour cream butter is more prone to autooxidation.
The reason is related to copper content.

Step 2: Key Formula or Approach:
No specific formula.
Need to understand the factors affecting autooxidation.

Step 3: Detailed Explanation:
Assertion A: Sour cream butter is more affected by autooxidation - correct.
Reason R: Copper moves to fat globules during souring - correct.
Copper acts as a pro-oxidant, increasing autooxidation.
Thus, both A and R are correct, and R explains A.

Step 4: Final Answer:
Both (A) and (R) are correct and (R) is the correct explanation of (A).
Hence, the correct option is (A).