Question:
The following statements describe the preparation of butter powder
(A). High grade casein is dispersed in skim milk at suitable temperature.
(B). Sodium hydroxide, glycerol mono stearate and permitted antioxidant is mixed thoroughly, heated and spray dried and cooled.
(C). Sodium aluminium silicate (80%) and calcium phosphate (20%) is added as fee flowing agent.
(D). Cream is separated to 62% fat and homogenized in presence of sodium citrate.
Choose the correct sequence of the options given for preparation of butter powder.
The following statements describe the preparation of butter powder
(A). High grade casein is dispersed in skim milk at suitable temperature.
(B). Sodium hydroxide, glycerol mono stearate and permitted antioxidant is mixed thoroughly, heated and spray dried and cooled.
(C). Sodium aluminium silicate (80%) and calcium phosphate (20%) is added as fee flowing agent.
(D). Cream is separated to 62% fat and homogenized in presence of sodium citrate.
Choose the correct sequence of the options given for preparation of butter powder.
(A). High grade casein is dispersed in skim milk at suitable temperature.
(B). Sodium hydroxide, glycerol mono stearate and permitted antioxidant is mixed thoroughly, heated and spray dried and cooled.
(C). Sodium aluminium silicate (80%) and calcium phosphate (20%) is added as fee flowing agent.
(D). Cream is separated to 62% fat and homogenized in presence of sodium citrate.
Choose the correct sequence of the options given for preparation of butter powder.
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Anti-caking agents (free-flowing agents) are always the "last" step in a powder manufacturing process, added to the dry powder after cooling.
Updated On: Jul 23, 2026
- (B), (A), (C), (D).
- (C), (B), (D), (A).
- (D), (A), (B), (C).
- (D), (A), (C), (B).
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Butter powder is a specialized spray-dried product containing about 80% fat. It is designed for use in baking and dry mixes. The process involves creating a stable high-fat emulsion that can be spray-dried without the fat leaking out (bleeding).
Step 2: Detailed Explanation:
The logical technological sequence is:
1. (D) Emulsion Base: Start with high-fat cream (62%) and homogenize it with sodium citrate to begin stabilizing the fat globules.
2. (A) Protein Addition: Disperse high-grade casein into skim milk. Casein acts as the encapsulating agent that will surround the fat globules during drying.
3. (B) Mixing and Drying: Mix the stabilized cream with the casein-milk mixture, add emulsifiers (GMS) and antioxidants to prevent rancidity, then heat and spray dry.
4. (C) Finishing: Add anti-caking agents like sodium aluminium silicate and calcium phosphate to the finished dry powder to ensure it remains free-flowing and does not clump.
This gives the sequence D \(\rightarrow\) A \(\rightarrow\) B \(\rightarrow\) C.
Step 3: Final Answer: (3) (D), (A), (B), (C).
Butter powder is a specialized spray-dried product containing about 80% fat. It is designed for use in baking and dry mixes. The process involves creating a stable high-fat emulsion that can be spray-dried without the fat leaking out (bleeding).
Step 2: Detailed Explanation:
The logical technological sequence is:
1. (D) Emulsion Base: Start with high-fat cream (62%) and homogenize it with sodium citrate to begin stabilizing the fat globules.
2. (A) Protein Addition: Disperse high-grade casein into skim milk. Casein acts as the encapsulating agent that will surround the fat globules during drying.
3. (B) Mixing and Drying: Mix the stabilized cream with the casein-milk mixture, add emulsifiers (GMS) and antioxidants to prevent rancidity, then heat and spray dry.
4. (C) Finishing: Add anti-caking agents like sodium aluminium silicate and calcium phosphate to the finished dry powder to ensure it remains free-flowing and does not clump.
This gives the sequence D \(\rightarrow\) A \(\rightarrow\) B \(\rightarrow\) C.
Step 3: Final Answer: (3) (D), (A), (B), (C).
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