Question:
The brown surface discolouration defect in butter is caused by the mould:
The brown surface discolouration defect in butter is caused by the mould:
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Torula spp: brown surface discolouration.
Stemphylium: black spot.
Mucor: surface growth.
Stemphylium: black spot.
Mucor: surface growth.
Updated On: Aug 18, 2026
- Torula spp
- Stemphylium spp
- Mucor spp
- Phoma spp
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Moulds can cause defects in butter.
Different moulds cause different types of defects.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the moulds causing defects in butter.
Step 3: Detailed Explanation:
Torula spp causes brown surface discolouration in butter.
Stemphylium spp causes black spot.
Mucor spp causes surface growth.
Phoma spp causes pink discolouration.
Thus, Torula spp is responsible for brown discolouration.
Step 4: Final Answer:
Torula spp causes brown surface discolouration in butter.
Hence, the correct option is (A). \bigskip
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