Question

Composition of butter oil is -
A. Butter fat - 99.5 to 99.8%
B. Moisture - 0.1 to 0.3%
C. Acidity (oleic) - 0.2 to 0.5%
D. Peroxide value - 0.0 to 0.1%
Choose the correct answer from the options given below:

• A. A, B and D only
• B. A, B and C only
• C. A, B, C and D
• D. B, C and D only

Hint:

For products like butter oil or ghee, remember the key principle: it's almost pure fat. This means fat content is \textgreater 99%, and everything else (moisture, acidity, etc.) must be very low, typically less than 1% combined.

Answer 1

The Correct Option is C

Step 1: Concept Overview:
The problem requires identifying correct compositional and quality parameters for butter oil, also known as anhydrous milk fat (AMF). AMF is produced by removing almost all water and non-fat solids from butter or cream, resulting in nearly pure milk fat.
Step 2: Parameter Analysis:
Analyzing each parameter based on food standards (e.g., FSSAI or Codex):
A. Butter fat - 99.5 to 99.8%: Correct. Butter oil/AMF is defined by its high fat content, typically a minimum of 99.8%. This range indicates high-quality butter oil.
B. Moisture - 0.1 to 0.3%: Correct. Water removal is crucial in production. The maximum legal moisture content is very low, usually around 0.1% to 0.2%, making this range acceptable.
C. Acidity (oleic) - 0.2 to 0.5%: This represents free fatty acid (FFA) content, indicating hydrolytic rancidity. Good quality butter oil should have low FFA, typically below 0.5%. This range is a standard quality specification.
D. Peroxide value - 0.0 to 0.1%: Peroxide value (PV) measures initial oxidative rancidity. Fresh, high-quality butter oil should have very low PV, ideally near zero. This range suggests a fresh product.
All four statements accurately reflect standard composition and quality specifications for butter oil.
Step 3: Conclusion:
Statements A, B, C, and D are all correct. Therefore, option (C) is the correct answer.