GATE AG 2021 • Q20 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Blanching

Question Statement:

In butter, the fishy flavor defect is due to the decomposition of

Options:

  • (A) α-lactalbumin
  • (B) β-lactoglobulin
  • (C) casein
  • (D) lecithin

Official Answer Key:

D

Step-by-Step Solution & Explanation

The fishy-flavour defect in butter arises from the oxidative/hydrolytic decomposition of lecithin (a phospholipid concentrated in the milk-fat globule membrane), which releases trimethylamine and related compounds responsible for the characteristic fishy odour. This matches (D).

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