Butter defects — “surface taint” attributed to Pseudomonas putrefaciens The surface taint in butter caused by Pseudomonas putrefaciens is also commonly referred to as which of the following?

Introduction / Context:
Butter defects are frequently linked to gram-negative psychrotrophs that grow on surfaces during cold storage. Naming the defect correctly helps track likely culprits and implement sanitation and temperature controls to prevent recurrence.

Given Data / Assumptions:

• Causative agent: Pseudomonas putrefaciens (a proteolytic, lipolytic bacterium).
• Defect: a surface off-odor/off-flavor taint.
• Industry synonyms often exist for classic defects.

Concept / Approach:
Pseudomonas putrefaciens produces off-odors reminiscent of putrefaction on butter surfaces, historically labeled “putridity” and sometimes referred to colloquially as “rabbito” in defect lexicons. These terms relate to the same surface taint manifestation.

Step-by-Step Solution:
Identify P. putrefaciens as the agent behind surface taint.Recognize that both “rabbito” and “putridity” are accepted names for this defect.Choose the combined option acknowledging both synonyms.

Verification / Alternative check:
Dairy defect tables list Pseudomonas surface taints under multiple names depending on region and literature source.

Why Other Options Are Wrong:
Singling out only one term omits the other accepted synonym; “none” ignores established nomenclature; “fishy taint” is more typical of certain psychrotrophs acting on phospholipids but is not the conventional label for this specific P. putrefaciens defect.

Common Pitfalls:
Assuming all Pseudomonas defects are identical; surface growth patterns and substrates influence odor descriptors.

Final Answer:
Both (a) and (b).