Trivia Questions With Answers!

Butter Trivia Questions

Trivia quiz questions about butter with answers

Butter trivia quiz questions

What is butter?
A: Butter is a dairy product made from the fat and protein components of churned cream.

It is a semi-solid emulsion at what temperature?
A: At room temperature.

How much of it is butterfat?
A: 80%

It is used at room temperature as a what?
A: A spread.

When melted it is used as a what?
A: A condiment.


It is used as a fat in what?
A: Baking, sauce-making, pan frying, and other cooking procedures.

Butter is most frequently made from what?
A: Cow's milk.

Butter can also be manufactured from the milk of other what?
A: Mammals, including sheep, goats, buffalo, and yaks.

How is it made?
A: By churning milk or cream to separate the fat globules from the buttermilk.

Salt has been added to butter since antiquity to help to do what?

A: To preserve it, particularly when being transported.

Salt’s role as a preservative is less important today as the entire supply chain is usually what?
A: Refrigerated.

In modern times salt may be added for what?
A: Its taste.

Rendering butter, removing the water and milk solids, produces what?
A: Clarified butter or ghee, which is almost entirely butterfat.

Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at what temperature?
A:  32 to 35 °C (90 to 95 °F).


It generally has a pale yellow color but varies from deep yellow to what?
A: Nearly white.

Its natural, unmodified color is dependent on what?
A: The source animal's feed and genetics.

The commercial manufacturing process sometimes manipulates the color with what?
A: Food colorings like annatto or carotene.

Un-homogenized milk and cream contain butterfat in what?
A: Microscopic globules.

Butter contains fat in what three separate forms?
A: Free butterfat, butterfat crystals, and undamaged fat globules.


In the finished product, different proportions of these forms result in what?
A: Different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats.

Churning produces small butter grains floating in what?
A: The water-based portion of the cream.

What is this watery liquid called?
A: Buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk.

The buttermilk is then what?
A: Drained off; sometimes more buttermilk is removed by rinsing the grains with water.

 Then the grains are what?
A: "Worked", pressed and kneaded together.


This consolidates the butter into a solid mass and breaks up what?
A: Embedded pockets of buttermilk or water into tiny droplets.

Before modern factory butter making, cream was usually collected from several milkings and was therefore what?
A: Several days old and somewhat fermented by the time it was made into butter.

What is butter made from a fermented cream known as?
A: Cultured butter.

Butter made from pasteurized fresh cream is called what?
A: Sweet cream butter.

Production of sweet cream butter first became common in the 19th century, with the development of what?
 A: Refrigeration and the mechanical cream separator.


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