You wouldn't believe how many on the shelves of our stores contains products with the word "Oil", which actually is not such! What tricks do not go to unscrupulous manufacturers to lure the buyer. The law prohibits call spread with oil. But few people stop. Appear names such as "Butter", "Maselko", and the like.
More fakes in the markets. We go for farm butter, and bring home that clear. And it would be good if the cream was water. But often it happens that a product contains palm oil. And it is, according to dietitians, may trigger the development of cancer.
This article focuses on how to determine the quality of butter. We will tell you how to choose it in the store in the market and how to test at home whether we bought a real creamy.
How to make proper butter
The number of cows had fallen. It is hard to imagine that such a huge amount of milk, cream, cream, cheese and butter does not contain any impurities, designed to increase production and to reduce its high cost. And even the sign of the GOST does not guarantee the quality of the product. It should at least be stabilizers to extend the shelf life of perishable goods.
Well, sent off to market to buy home-made butter. How to determine the quality of the product, how not to be deceived by a fake? Real butter made of heavy cream and nothing else. They are collected in a cylindrical container and pataut with a skimmer with holes. The process is long, but the oil turns out great tasting and healthy. Milk fats are separated, and the oil is collected with a wooden spatula. This product contains nutrients: calcium, vitamins. But kept it short. Therefore, even in the oil according to GOST added stabilizers. But how to distinguish a quality product?
GOST, TU and myths about high-quality butter
In the present product should contain only milk fat. They have some freezing point and melting point. But vegetable fats (palm, rapeseed and peanut) these physical characteristics are different. Different temperatures of freezing and melting are the main tips how to determine the quality of butter. Some people believe that the better the product, the more yellow it color. But this is a myth.
Even GOST allows manufacturers to add in butter beta-carotene, harmless food dye, which gives the product the color of the sun. In fact, milk fat when pahtani out light cream, almost white. GOST permits the reduction of the energy value of oil. The so-called sandwich butter has a fat content of only 61 to 63 percent due to the admixture of whey. But this product is approved by GOST. However, there is an even worse option. It's the "technical conditions". If you see on the packaging of these two letters, it is better to put the item back on the shelf. Ninety-nine percent of the time it's margarine.
Choose oil at the store
It is best to go for product in the supermarket, where you can hassle-free to consider the product and read all the interesting labels on the packaging. But wedges packaged in an opaque foil. To taste, to open and examine the color of the product will not let you. How to determine the quality of butter in such a case?
First of all, read the packaging. We have already said that GOST is not a guarantee of quality oil. But there are other markers. For example, composition. The product must be cow's milk and cream. Nothing more! View the shelf life of the product. The longer it is, the more butter preservatives and the less it is good for health.
In the Russian Federation the requirement for this food product are regulated by GOST Р52969-2008. These figures must appear on the packaging. In supermarkets, dairy products are kept refrigerated. Press a finger at the Packed bar. Currently oil is solid. On the surface and spread even at a temperature of 5 0 C formed crater.
How to determine the quality of the butter when buying in the market
In this case, we can evaluate the color and smell of the product, and even to taste it. Let's start with the tasting. First, high-quality butter has no smell. Put a small piece on the tongue. A good oil will melt in your mouth, not leaving a trace. Vegetable fat spread, some time will be smeared across the sky. A good butter cream with a faint tinge of cream. Note the color of the product. Bright yellow should alert the buyer. The fat content of the oil must start with seventy-two percent. Most quality product is of 82.5 %. If the seller cuts off the oil from a large piece, look at the cut. Good product has a homogeneous consistency, without spots and streaks. To cut it glitters. The spread is also more matte.
Is price an indicator of quality?
Of course, on the market today from manufacturers, as well as from unscrupulous sellers, you can expect anything. They spread can set a high price. Whether it is on the contrary – quality but cheap butter? In order to answer this question, we must know at least superficially the technology of the product. How to determine the quality of butter based on its price? It's very simple. To spectate kilogram of oil, you need about fifteen liters of milk. It is unlikely that any manufacturer will operate at a loss. So consider yourself, what the cost of natural oil. In this matter it is better not to save.
How to determine the quality of butter at home
For example, we bought a pack at the store or the block on the market. But we are not quite sure of the quality of the oil. How can we not spread it? To determine the fat content of butter, as well as the presence in its composition of vegetable oils is possible only in the laboratory. But we can run some tests to find out whether it's true or fake product.
If the oil has not had time to thaw, place immediately on a plate. Left in the wrapper skin? Real butter can hide in the folds of the packaging foil or paper. But the smooth surface of the wrapper should be left blank. The spread, due to the penetration of vegetable fats, obscure packaging. Now cut off from the bar, two small pieces. By the way, chilled natural oil almost does not stain the knife.
We have already said that the physical parameters of the freezing and melting of vegetable and milk fats are different. Temperature – that will help us determine the quality of the butter at home. You already cut the two pieces? One of them will leave on a saucer at room temperature. The second is put in the freezer refrigerator. Wait for about an hour. Milk fats retain their structure. Butter at room temperature will soften, but will not lose shape. And spread it will be spread on the saucer, like melted ice cream. Take out from the fridge the second piece. He almost does not stain the fingers. Let's try to cut. Natural butter crumbles, while the spread with margarine can be divided almost without chipping.
The ability to dilute is another criterion for milk fat. Cut off from our bar another piece and throw it this time in a Cup of boiling water. How to determine the water quality of the butter? If the product is natural, it will dissolve in boiling water. And then on the surface of the water sparkle, as in broth, Golden specks. The spread will melt gradually, and when we try to mix it up with a spoon, will be split into pieces. Watch for water. If it melted natural butter, it is slightly white. And herbal supplements will sink to the bottom of the glass slightly darkish sediment.
A few secrets
The spread has only one advantage over butter. Cold it easy on the greasy bread. The oil should contain from seventy-two to eighty-three percent of milk fat. The rest Kalotina, by-product, buttermilk. And if you put a piece of natural butter on a hot pan, it will splash and foam. The spread will behave differently. There is another way to test the quality of the butter. We put on a cardboard a thin layer of the test sample. Click on the surface. If the butter, it will deliver liquid droplets. If they are not observed, so the manufacturer added to the product emulsifiers. They make the consistency of the oil is more plastic.