Question

‘Mottling' defect in Table butter may be caused due to:

• A. Use of microfine milled salt (NaCl)
• B. Churning cream at higher temperature than normal
• C. Use of coarse salt (NaCl) for salting
• D. Churning cream at lower temperature than normal

Hint:

Mottling is caused by osmotic water migration toward undissolved coarse salt grains. Using fine-grained salt and thorough working prevents this color defect.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Mottling is a sensory defect in butter characterized by an uneven, variegated color, with lighter and darker patches appearing on the surface or cut face of the butter.
This defect is primarily related to the distribution and size of water droplets and how they interact with added salt.

Step 2: Detailed Explanation:
When butter is salted, the salt crystals must dissolve completely in the water droplets dispersed within the continuous fat phase.
If coarse salt (large crystals) is used, the crystals do not dissolve quickly or uniformly during the working process.
These undissolved coarse salt grains gradually draw water from the surrounding smaller water droplets via osmosis to form localized pockets of highly concentrated brine.
These large brine droplets reflect light differently than the highly dispersed, tiny water droplets in the rest of the butter matrix.
The areas with larger brine droplets appear darker and more translucent, while the areas with well-dispersed, tiny droplets appear lighter and opaque.
This uneven light reflection creates the blotchy, uneven appearance known as mottling.
To prevent this defect, butter manufacturers use fine-grained or microfine salt and ensure thorough working of the butter to distribute moisture uniformly.

Step 3: Final Answer
The correct option is (C).