Question

Microflora of creamery butter is predominantly

• A. Micrococci
• B. Coliforms
• C. Lactobacilli
• D. Yeasts

Hint:

Butter Microflora: Commercial pasteurized creamery butter flora is DOMINATED by THERMODURIC, HALOTOLERANT MICROCOCCI.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Bacteriology of commercial salted and unsalted creamery butter: thermoduric, halotolerant, lipolytic Micrococcus species dominate the residual bacterial flora.

Step 2: Detailed Explanation:
In butter microbiology and microbial ecology of churned dairy fats:
- In commercial creamery butter produced from pasteurized cream:
- The residual and post-churning microflora is predominantly composed of Micrococci (Genus Micrococcus) (A) (constituting $30 - 60\%$ of the total aerobic bacterial count).
- Micrococcus species (e.g., M. luteus, M. varians) are Gram-positive, non-sporeforming spherical cells that possess high resistance to pasteurization heat (thermoduric), high salt tolerance (halophilic, thriving in $2 - 3\%$ salt brine droplets of butter), and lipolytic capacity at refrigeration temperatures.

Step 3: Final Answer:
Thus, the microflora of creamery butter is predominantly Micrococci, corresponding to option (A).