You will not believe how many on the shelves of our stores contain products with the inscription "Oil", which in fact is not so! What tricks the unscrupulous manufacturers do not go to lure the buyer. The law prohibits calling spread oil. But this few stop. There are such names as "Maslice", "Maselko" and the like.
Even more fakes in the markets. We go for farm oil, and bring home it is unclear what. And it would be nice if there were water in the cream. But often it happens that the product contains palm oil. And it, as doctors-nutritionists say, can provoke the development of cancer.
This article is devoted to how to determine the quality of butter. We will tell you how to choose it right in the store, in the market and how to check at home, whether or not we bought a real creamy product.
How to make the right butter
The number of cows is now reduced. It is hard 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 sign does not guarantee the quality of the product. In it at least there should be stabilizers to extend the shelf life of perishable goods.
Well, we are recovering to the market to buy home-made butter. How to determine the quality of the product, how not to be deceived by faking? This oil is made only from fat cream and nothing more. They are collected in a cylindrical container and churned with a spatula with holes. This process is long, but the oil is excellent for taste and useful. Dairy fats are separated, and the oil is collected by a wooden spatula. Such a product contains useful substances: calcium, vitamins. But he is not kept long. Therefore, even in the oil according to GOST, stabilizers are added. But how to distinguish a quality product?
GOST, TU and myths about high-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. Various freezing and melting points will be the main tips in how to determine the quality of butter. Some people believe that the more quality the product, the yellower the color. But this is a myth.
Even GOST allows manufacturers to add beta-carotene to butter, a harmless food color that gives the product a sunny color. In fact, milk fats are light cream, almost white when they smell. GOST allows for a reduction in 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 milk whey. But this product is also approved by GOST. However, there is an even worse option. This technical specification is "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, this spread or margarine.
Choose the oil in the store
It is best to go for a product to a supermarket, where you can easily look at the product and read all the inscriptions on the package. But brusochki already packed in opaque foil. Try, taste, open and consider the color of the product you will not be allowed. How to determine the quality of butter in this case?
First of all, we read the packaging. Above we have already said that GOST is not a guarantee of quality oil. But there are other markers. For example, composition. The product must contain 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 it is good for health.
In the Russian Federation, the requirements for this food are regulated by GOST R52969-2008. These figures should be on the packaging. In supermarkets, dairy products are stored chilled. We will press a finger on the packed bar. The present 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 on the market
In this case, we are given the opportunity to assess the color and smell of the product, and even taste it. Let's start with tasting. First, high-quality butter is odorless. Put a small piece on the tongue. A good oil will melt in the mouth, leaving no trace. Vegetable fat spreads for some time will be smeared on the palate. A good butter has a creamy flavor with a slight shade of sour cream. Pay attention to the color of the product. Bright yellow should alert the buyer. Oil fat should start from seventy-two percent. The most high-quality product is 82.5%. If the seller cuts the oil from the big piece, look at the cut. A good product has a uniform consistency, without stains and streaks. On the cut, it slightly shines. Spread is more matte.
Is the price a quality indicator?
Of course, in the modern market from manufacturers, as well as from unscrupulous sellers, you can expect everything. They can also set a high price on the spread. And is it the other way round - quality but cheap butter? In order to answer this question, one must know at least superficially the technology of product production. How to determine the quality of butter, based on its price? Yes, it's very simple. To spag a kilo of oil, you need about fifteen liters of milk. It is unlikely that any manufacturer will work at a loss. So consider yourself, what is the cost price of natural oil. In this matter it is better not to save.
How to determine the quality of butter at home
Let's say we bought a pack in a store or a block in the market. But we are not entirely sure about the quality of the oil. How can we check if this spreads? Determine the fat content of butter, as well as the presence in its composition of vegetable fats, it is possible only in the laboratory. But even at home, we can conduct several tests to find out whether it is a true product or a counterfeit.
If the oil has not yet melted, we will transfer it immediately to the plate. Are there any thick marks on the wrapper? This oil can clog in the folds of the packaging foil or paper. But the smooth surface of the wrapper must remain clean. Spread, due to the penetrating ability of vegetable fats, will cover the packaging. Now cut off two small pieces from the bar. By the way, chilled natural oil almost does not spoil the knife.
We have already said that the physical parameters of the freezing and melting of vegetable and milk fat differ. Temperature - that's what will help us determine the quality of butter at home. Have you already cut two pieces? We leave one of them on a saucer at room temperature. The second one we put in the freezer of the refrigerator. We'll wait about an hour. Dairy fats retain their structure. A piece of butter will soften at room temperature, but it will not lose its shape. A spread spreads over the saucer, like melted ice cream. We take out the second piece from the refrigerator. He practically does not spoil his fingers. Let's try to cut it. The natural oil is crumbled, while the spread with margarine can be divided almost without chipping.
The ability to dissolve is another criterion for milk fat. Cut off one more piece of our bar and throw it this time in a glass of boiling water. How to determine the quality of butter in water? If the product is natural, it immediately dissolves in boiling water. And then on the surface of the water golden balls begin to play, like in broth. The spread will melt gradually, and when we try to stir it with a spoon, it will be divided into pieces. Let's follow the water. If it dissolved natural oil, it will slightly white. And herbal supplements will fall to the bottom of the glass slightly darkish sediment.
A few more secrets
Spread has only one advantage over butter. In the cold, it easily smears on the bread. In oil should contain from seventy two to eighty three percent of milk fat. The rest is scot, a by-product of buttermilk. And if you put a piece of natural butter on a hot frying pan, it will splash and foam. Spread will behave differently. There is another way of how to check the quality of butter. Let's paste a thin layer of the test sample onto the cardboard. Click on the surface. If we have high-quality butter in front of us, 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.