Question Bank • QB_DFE_EXP_034 NAT • 2 Marks

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Sterilization

Question Statement:

Under FSSAI legal standards for dairy products in India, table butter must contain a minimum milk fat content of $80.0\%$ and a maximum moisture content of $16.0\%$. If a butter sample contains $80.5\%$ fat and $2.0\%$ curd solids, the moisture content in percentage is ________ (round off to 1 decimal place).

Answer Key:

17.5

Step-by-Step Solution & Explanation

Composition of butter: $\%\text{ Moisture} = 100 - (\%\text{ Fat} + \%\text{ Curd} + \%\text{ Salt})$ For unsalted butter with $2.0\%$ curd and $80.5\%$ fat: $\%\text{ Moisture} = 100 - (80.5 + 2.0) = 100 - 82.5 = 17.5\%$
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