Question

Fat losses in buttermilk are more in which of the following methods?

• A. Desi method
• B. Creamery butter
• C. Direct cream method
• D. Continuous butter making method

Hint:

Fat Recovery in Butter Making:
HIGHEST FAT LOSS in Buttermilk = DESI METHOD (15--25% fat lost in lassi).
Lowest Fat Loss = Creamery Continuous Churning ($< 1.5\%$ lost).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Fat recovery efficiency across butter manufacturing methods: the traditional Desi (Indigenous) method churns whole cultured curd (dahi) with wooden mathani/churner at variable ambient temperatures, causing massive fat losses of 15% to 25% in the resulting lassi/buttermilk compared to $< 1-1.5\%$ in industrial creamery butter.
Key Formula or Approach:
\[ \text{Fat Loss in Buttermilk: } \mathbf{Desi \text{ } Method (15 - 25\% \text{ Total Fat})} \gg \text{Continuous/Creamery Method } (0.8 - 1.5\%) \]

Step 2: Detailed Explanation:
Comparison of fat recovery efficiency and fat losses across butter and ghee manufacturing techniques:
1. Desi Method (Indigenous Method) (A): Whole cow or buffalo milk is fermented into whole curd (Dahi) and churned directly in earthen/metal vessels using traditional wooden beaters (mathani) with added dilution water at variable ambient temperatures:
- Because the fat globules are distributed throughout a large volume of acidic curd without prior cream concentration, mechanical churning efficiency is poor.
- Fat recovery is only $75\% - 85\%$, and Fat losses in the resulting buttermilk (chaas lassi) are exceptionally high ($15\% - 25\%$ of total milk fat is lost in desi buttermilk).
2. Creamery Butter Continuous Butter Making Method: Milk is first separated into concentrated cream ($35\% - 40\%$ fat) and churned under strict temperature and aging control, limiting fat loss in creamery buttermilk to less than 1.0% to 1.5% of total fat.

Step 3: Final Answer:
Therefore, fat losses in buttermilk are more in Desi method, corresponding to option (A).