Today butter is often a counterfeit product, under the packaging of which unscrupulous manufacturers hide margarine or a spread. The quality of butter can be recognized by many characteristics, but its color indicates the composition of this product most clearly.
Instructions
Step 1
High-quality butter does not have a light yellow or yellow color, but a white or fawn hue, which is completely homogeneous throughout the entire mass of the product. Usually, the yellowish color is associated with the presence of carotene - in winter this substance is not enough in the oil, so its color can vary from pale yellow to white. In addition, uneven color often results from an uneven distribution of the dye used when mixing butter of different colors.
Step 2
If butter has an uneven color in the form of a dark yellow layer formed on the surface of the product and depletes an unpleasant odor, as well as having a bad taste, you should refuse to buy it. Also, by color, you can determine the naturalness of butter and the presence of extraneous additives in it - if it lies in the refrigerator for a long time without changing its color and smell, it means that a variety of preservatives are 100% added to it.
Step 3
To choose a really high-quality product, you need to carefully read its packaging. So, it should indicate the composition in which the main ingredient is cow's milk, from which real butter is produced. If instead of this component the manufacturer indicates a milk fat substitute, vegetable fat, and peanut, palm or coconut oil, this product is a cheap analogue of high-quality butter.
Step 4
In addition, real cream products always comply with GOST R-52969. Under the packaging with other numbers, there is always a margarine or spread, which are also made in accordance with GOST, but the manufacturer has the right to add a large amount of preservatives, flavorings and emulsifiers to them. The shelf life of high-quality butter should not exceed thirty-five days, and the product itself must crumble after ten minutes spent in the freezer and cutting off a piece from it. Spread and margarine under similar conditions will not lose their uniformity, remaining completely flat.
