Butter is a traditional product on our tables. The oil is valuable if it is natural, without additives, flavors and vegetable fats. Unfortunately, real butter is very rare in stores. But it is useful not only for healthy people, but also for sick people. 15-20 grams of butter will provide our body with a third of the daily dose of vitamin A. In addition, the oil contains vitamins E, D and K, which are indispensable for vision and bone growth, healthy skin and hair. How to identify real butter? And how to choose it in the store?
Instructions
Step 1
The type of butter is always indicated on the package: "Creamy", "Amateur" or "Peasant". Traditional butter has a fat content of 82.5%, "Amateur" - from 78%, "Krestyanskoe" - 72.5%. If the fat content is below 70%, then you have a spread.
Step 2
Real butter should not contain vegetable fats. A quality product consists only of natural cream and whole milk. The presence of palm, peanut, coconut oil or so-called "milk fat substitute" must be accompanied by the inscription "Margarine" on the packaging.
Step 3
Natural cream butter is white in winter. But summer butter has a pleasant yellow hue, which changes due to the inclusion of fresh grass in the summer cows ration. Only artificial colors give the oil its yellow color in winter.
Step 4
The chilled butter should be pliable and easy to spread over the sandwich. Does the oil crumble and crumble? This means that the recipe of the product has been significantly changed.
Step 5
Try to determine the quality of the oil by smell. No artificial flavoring will fully recreate the smell of real butter. Natural oil has a subtle creamy smell, free of foreign impurities. If the smell is felt through the package, it can be assumed that the package is a flavored fake.
Step 6
When choosing oil by weight, examine the cut of the product. Real butter is dense, dry, slightly shiny in structure. Occasional drops of moisture may appear.
Step 7
Often, information about the presence of vegetable fats is "hidden" with the help of small print. If you cannot read the composition of the product, it is better to refuse to purchase it. Adding the prefixes “extra”, “special”, “traditional”, “old Russian” to the name of the oil will most likely indicate a combined product made according to TU, and not according to GOST.
Step 8
When choosing light oil or sandwich oil, study the composition. If the product contains more than 50% milk, then it should be called a dairy-vegetable mixture, if less than 50%, then a vegetable-milk mixture.
