All the tricks dairy producers use to attract customers! Each package of butter sparkles with “guarantees” of product quality and safety, and advertisements promise the taste of childhood and country butter. However, preservatives and flavorings are often hidden behind the "natural ingredients". How not to be deceived?
Instructions
Step 1
The quality of natural butter is fixed in accordance with GOST: it can be of the highest or first grade. Such qualities of the product as taste and smell, consistency, color and appearance, and the quality of packaging are checked. Depending on these indicators, a grade is assigned to the oil: a product that scored 13-20 points on a twenty-point scale is considered the highest grade. For a score of 6-12 points, the oil receives a first grade marking.
Step 2
Unfortunately, it is possible to carry out a real examination of butter only in laboratory conditions, which is used by unscrupulous manufacturers who label at their own discretion. Be careful when buying oil. Pay attention to its price. Natural butter differs markedly in price from its counterparts, which contain vegetable or milk fats. By the way, there is no fat-free or dietary butter. If it contains less than 60% fat, it is a fake.
Step 3
You can only verify the quality of the purchased butter at home. There are several ways to test a dairy product. Place the oil in the freezer overnight. Try chopping up the frozen butter in the morning. The natural product will chip off in pieces, while the cut surface will remain uniform, without dark or light streaks.
Step 4
See how the product behaves when heated. Spoon a small piece of oil with a spoon and hold it over the gas stove. Real butter will boil, butter or margarine will boil and froth.
Step 5
Take a glass jar and fill it with boiling water. Dissolve a piece of butter in it. If the milk fat dissolves and mixes evenly with water, then the product containing harmful impurities or vegetable fats will leave a noticeable sediment on the bottom of the jar.
Step 6
The main criterion for assessing the quality of the oil should be its taste. A natural product cannot contain impurities of taste, be bitter or too salty in taste. If the oil has an unpleasant color, taste, or smell that resembles a fishy taste, do not eat it.
