Question

What is the reason behind the faster spoilage of underworked butter?

• A. Limited availability of nutrients
• B. Bigger water droplets supports the proliferation of microbes
• C. Smaller droplets of water support the bacterail growth
• D. Difficult in penetration of microbes

Hint:

Thorough working of butter ensures fine moisture dispersion, which physically isolates bacteria within tiny droplets and deprives them of the nutrients needed to multiply.

Answer 1

The Correct Option is B