Allied & ICAR Exam Bank • ALLIED_0768 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Dairy Unit Operations

Subtopic: Dairy Unit Operations

Question Statement:

In butter making, the 'inversion of emulsion' occurs during churning when:

Options:

  • (A) Oil-in-water (O/W) emulsion of cream converts into water-in-oil (W/O) emulsion of butter
  • (B) Water-in-oil converts to oil-in-water
  • (C) Fat turns into gas
  • (D) Casein forms curd

Answer Key:

A

Step-by-Step Solution & Explanation

Mechanical agitation breaks fat globule membranes; liberated liquid fat glues globules into butter granules, inverting the continuous phase from water to fat.
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