Question

Which bacteria are added to cream before churning to develop flavour and aroma in butter?

Options

• Lactobacillus bulgaricus and Streptococcus thermophilus

• Streptococcus cremoris and Leuconostoc dextranicum

• Lactobacillus and Streptococcus lactis

• Propionibacterium shermanii and Penicillium roqueforti

Answer 1

Streptococcus cremoris and Leuconostoc dextranicum are the specific bacteria added to cream to develop flavour and aroma before the churning process. Cream is first soured with lactic acid bacteria, and these specific bacteria contribute to the distinctive taste and aroma of the final butter product.