Everyone knows about the beneficial properties of butter, but not everyone knows exactly how to choose a good quality butter.
A huge number of low-quality oil substitutes are on sale now. Spreads, margarine, and of course butter substitutes are made from low quality vegetable fats, also called butter. In order not to purchase a poor-quality product, it is necessary to study the contents, or rather the composition of the butter, with special responsibility.
The content of good-quality butter contains milk fats (cream, whole milk), the percentage of fat content from 50% to 82.5%. In rare cases, salt or sugar is added, but not other food additives.
Take note of:
- GOST: R 52969-2008 foreign butter;
- GOST: R 52253-2004 packaged in Russia;
- GOST 32261-2013, GOST 37-91, STR (corresponds to DSTU: technical regulations of the Russian Federation) DSTU 4399: 2005;
- GOST: R 52178-2003 is 100% margarine.
Oil according to GOST has fat content:
- 72.5% peasant oil;
- 80% amateur;
- 82.5% traditional.
Other fat data indicate falsification.
High-quality butter will cost at least 80 rubles, because the minimum cost for 1 kg of butter is 20 liters of whole milk. If you saw cheap oil on the shelves, obviously, the contents of the oil include cheap vegetable fats, more precisely palm oil, coconut oil, peanut oil.
The shelf life of good-quality butter should not exceed 35 days from the date of manufacture, but no more. No matter how we are persuaded with the help of advertising blocks that a special manufacturing technology and hermetically sealed packaging material prolong the safe storage of oil, it is not true. Thanks to such advertising gimmicks, the harmful composition of the product with preservatives is often hidden. If you saw on the consumer packaging an inscription from the manufacturer of vegetable oil - butter, then this product is definitely a substitute. It contains trans isomers of vegetable fats that cause the growth of cancer cells and pathology of the vascular system.
Oil free of vegetable additives perfectly freezes in refrigerating chambers. Before purchasing the product, press down the oil with your fingers: if the base is hard - take it boldly, if it is soft - put it back in place, this is a substitute. To thoroughly verify the quality of your chosen butter, put it in the freezer for several hours. After this time has elapsed, remove and cut with a knife. If the butter breaks into pieces, then it is of good quality, if it cuts well, it is a spread.
It is best to buy homemade oil, it is sold most often in the market. It is definitely made with only whole cream. Round or oval in shape, because it is made by human hands; firm to the touch, smells like cream, has a milky-creamy aftertaste.
