Fat Rich Milk Products

Pseudomonas putrefaciens is responsible for the cheesy or putrid flavor defect in cream and butter. This microorganism produces proteolytic enzymes that break down milk proteins, resulting in unpleasant odors and off-flavors. Proper hygiene and cold storage are critical to preventing contamination by such spoilage bacteria.

The use of sour milk during cream separation leads to an acidic flavor defect. Sour milk contains lactic acid produced by microbial fermentation, which imparts an off-taste to the cream. Ensuring fresh milk is used in processing can help prevent this defect and maintain product quality.

A curdy flavor defect in ghee results from excessive fermentation of butter or the addition of old butter to the fermented cream. This defect alters the sensory qualities of ghee, making it unpalatable. Proper handling and freshness of ingredients during ghee production are essential to avoid this issue.

Ester-like flavors in butter result from the metabolic activities of Pseudomonas fragi. This bacterium produces ester compounds during its growth, imparting a fruity or ester-like flavor to butter. Proper storage and hygiene during butter production can help prevent this defect and maintain product quality.

Different methods of ghee manufacturing yield varying fat recovery percentages. Indigenous methods yield 88–90% (A), while direct cream methods yield around 92% (B). Creamy-butter methods have a recovery range of 88–92% (C), and pre-stratification methods yield the highest recovery of 93% (D). Properly matching the methods and their fat recovery rates ensures better understanding and application in dairy production.

Ghee is best stored at temperatures between 20–30°C to maintain its texture, flavor, and quality. Higher temperatures may cause oxidation, leading to rancidity, while lower temperatures can affect its consistency. Controlled storage conditions ensure a longer shelf life for ghee.

Cheesy flavor in butter arises from the breakdown of casein by proteolytic bacteria. These bacteria produce enzymes that degrade casein into peptides and amino acids, leading to an offflavor. Maintaining hygiene during production and proper storage conditions can help mitigate this defect.

Over neutralization of cream with alkalis to counteract acidity can result in an alkaline flavor defect in butter. This defect impairs the sensory quality and consumer acceptability of the product. To prevent such issues, careful control of the neutralization process is essential during butter manufacturing.