You won’t believe how many products on the shelves of our stores are labeled “Oil”, which are not really so! On what tricks do not go unscrupulous manufacturers to lure the buyer. The law prohibits to call the spread oil. But it stops very few people. There are such names as "Maslitsa", "Maselko" and the like.
More fakes in the markets. We go for farm oil, and bring home it is not clear that. And it would be good if the cream had water. But it often happens that the product contains palm oil. And it, according to doctors, nutritionists, can trigger the development of cancer.
This article is devoted to how to determine the quality of butter. We will tell you how to choose it in the store, on the market and how to check at home whether we really bought a real cream product.
How to make the right butter
The number of cows is now reduced. It is difficult to imagine that such a huge amount of milk, sour cream, cream, cheese and butter does not contain at least some impurities designed to increase the volume of production and reduce its high cost. And even the GOST mark does not guarantee the quality of the product. It should at least have stabilizers to extend the shelf life of perishable goods.
Well, we are recovering on the market to buy homemade butter. How to determine the quality of the product, how not to be deceived by a fake? Real butter is made from fat cream and nothing more. They are collected in a cylindrical container and plowed with a blade with holes. This process is long, but the oil is excellent in taste and healthy. Dairy fats are separated, and the oil is collected with a wooden spatula. This product contains nutrients: calcium, vitamins. But it is stored for long. Therefore, even stabilizers are added to the oil according to GOST. But how to distinguish a quality product?
GOST, TU and myths about quality butter
This product should contain only milk fats. They have a certain freezing and melting point. But in vegetable fats (palm, rapeseed and peanut), these physical characteristics are different. Different freezing and melting points will be the main clues on how to determine the quality of butter. Some people believe that the better the product, the more yellow the color. But this is a myth.
Even GOST allows manufacturers to add beta-carotene to butter, a harmless food coloring that gives the product a sunny color. In fact, when fuming, milk fats come out light cream, almost white. GOST allows and reducing the energy value of the oil. The so-called sandwich butter has a fat content of only 61-63 percent due to the impurity of whey. But this product is approved by GOST. However, there is an even worse option. This TU - "technical conditions". If you see these two letters on the package, it is better to put the goods back on the shelf. In ninety-nine percent of cases, it is a spread or margarine.
Choosing the oil in the store
It is best to go to the supermarket for the product, where you can look at the product without unnecessary trouble and read all the inscriptions on the packaging. But the bars are already packed in opaque foil. Trying to taste, discover and consider the color of the product will not allow you. How to determine the quality of butter in this case?
First of all, read the packaging. We have already said that GOST is not a guarantee of high-quality oil. But there are other markers. For example, the composition. In the product must be cow's milk and cream. Nothing else! Look at the shelf life of the product. The longer it is, the more preservatives in butter and the less healthy it is.
In the Russian Federation, the requirements for this food product are governed by GOST R 52969-2008. These numbers must appear on the package. In supermarkets, dairy products are kept chilled. Press your finger on the packaged bar. This oil is solid. And on the surface of the spread, even at a temperature of + 5 ° C, a dent is formed.
How to determine the quality of butter when buying in the market
In this case, we are given the opportunity to evaluate the color and smell of the product, and even taste it. Let's start with tasting. First, high-quality butter has no smell. Put a small piece on the tongue. Good oil will melt in the mouth, leaving no trace. Spread vegetable oils will be smeared over the palate for some time. Good butter tastes like cream with a faint tinge of sour cream. Pay attention to the color of the product. Bright yellow should alert the buyer. Fatty oil should start at seventy-two percent. The highest quality product has 82.5%. If the seller cuts the butter off a large piece, look at the cut. A good product has a uniform consistency, without stains and streaks. On the cut, it is slightly shiny. The spread is more matte.
Is price a quality indicator?
Of course, in the modern market, we can expect everything from manufacturers, as well as from unscrupulous sellers. They and the spread can set a high price. And does the opposite happen - high-quality, but cheap butter? In order to answer this question, you need to know at least superficially the production technology of the product. How to determine the quality of butter, based on its price? Yes, very simple. To sprinkle a kilogram of butter, you need about fifteen liters of milk. It is unlikely that any manufacturer will work 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
Suppose we bought a pack in a store or bars in the market. But we are not quite sure about the quality of the oil. How can we check if it is spread? Determine the fat content of butter, as well as the presence in its composition of vegetable fats, can only be in the laboratory. But even at home, we can conduct several tests to find out if this is a true product or a fake.
If the oil has not yet melted, then shift it immediately to a plate. Are there any traces of fat on the wrapper? Present oil can be clogged in the folds of the packaging foil or paper. But the smooth surface of the wrapper should remain clean. The spread, due to the penetrating power of vegetable fats, will cover the packaging. Now cut off two small pieces from the bar. By the way, chilled natural butter almost does not stain the knife.
We have already said that the physical parameters of freezing and melting of vegetable and dairy fats differ. Temperature is what will help us determine the quality of butter at home. Have you already cut two pieces? Leave one of them on a saucer at room temperature. The second is put in the freezer of the refrigerator. Wait for about an hour. Milk fats retain their structure. A piece of butter at room temperature will soften, but will not lose its shape. And the spread will spread over the saucer, like thawed ice cream. We take out the second piece from the refrigerator. He practically does not stain his fingers. Let's try to cut it. Natural butter crumbles, while the spread with margarine can be divided almost without chipping.
The ability to dissolve is another criterion for milk fat. Cut one more piece from our bar and throw it into a glass with boiling water this time. How to determine the quality of butter in water? If the product is natural, it will immediately dissolve in boiling water. And then on the surface of the water golden granules will play, like in a broth. The spread will melt gradually, and when we try to stir it with a spoon, it will be divided into pieces. We follow the water. If the natural oil is dissolved in it, it will turn slightly white. Herbal supplements will sink to the bottom of the glass with a slightly darker sediment.
Some more secrets
Spread has only one advantage over butter. When cold, it is easily spread on bread. The oil should contain from seventy-two to eighty-three percent of milk fat. The rest is scolotin, a by-product of buttermilk. And if you put a piece of natural butter in a hot frying pan, it will splash and froth. The spread will behave differently. There is another way to check the quality of butter. We smear a thin layer of the test sample on the cardboard. Click on the surface. If we have high-quality butter, then droplets of liquid will come out. If they are not observed, then the manufacturer added emulsifiers to the product. They make the consistency of the oil more plastic.