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Butter, a widely consumed dairy product, is prone to several common defects that affect its quality, shelf life, and consumer acceptability. One of the most frequent defects is rancidity, which occurs due to the hydrolysis of milk fat into free fatty acids or oxidative degradation of unsaturated fatty acids. Hydrolytic rancidity is often caused by microbial lipase activity, whereas oxidative rancidity results from exposure to light, heat, or oxygen. Another defect is poor body and texture, where butter appears crumbly, grainy, or excessively soft. This can be caused by improper churning, low-quality cream, uneven cooling, or incorrect fat crystallization. Flavor defects, such as a sour or bitter taste, often arise from the use of spoiled cream, contamination with unwanted microorganisms, or prolonged storage _____ __________ ______ ______ _____ ____ __________ ______ ______ ___ _____.
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