IGNOU BPVI 14 2026 - Describe the common defects found in butter and explain the methods us

Question

Describe the common defects found in butter and explain the methods used to control these defects. Analyze the different factors that influence the composition and analytical constants of ghee.

06 Mar 2026

Answer :

Word Count : 493

Butter, a widely consumed dairy product, is prone to several common defects that affect its quality, shelf life, and consumer acceptability. One of the most frequent defects is rancidity, which occurs due to the hydrolysis of milk fat into free fatty acids or oxidative degradation of unsaturated fatty acids. Hydrolytic rancidity is often caused by microbial lipase activity, whereas oxidative rancidity results from exposure to light, heat, or oxygen. Another defect is poor body and texture, where butter appears crumbly, grainy, or excessively soft. This can be caused by improper churning, low-quality cream, uneven cooling, or incorrect fat crystallization. Flavor defects, such as a sour or bitter taste, often arise from the use of spoiled cream, contamination with unwanted microorganisms, or prolonged storage under improper conditions. Additionally, discoloration can occur due to oxidation of pigments or microbial contamination, resulting in an off-white or yellowish hue instead of a uniform creamy color. Moisture defects, where butter contains too much water or uneven water distribution,

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