The content of the article
- What butter is made of
- Production technology
- GOST for butter
- The best varieties
- How to check the quality of butter
- Shelf life
- How to choose butter
How good morning can be if you have a delicious sandwich for breakfast. But are you sure that all its components really passed all the tests in accordance with GOST? For example, how to distinguish real butter from a fake, what should be the fat content and why is Vologda considered natural? Learn all the secrets of how to distinguish a quality product from a wide range in Russian stores.
What butter is made of
There is only one recipe that does not change over time. The composition of butter according to GOST has nothing but cream. No milk fats, plant-based ingredients (palm oil) like coconut oil. If you see additional ingredients on a pack in the “composition” column, then this is an unnatural product. It can be eaten, however, you will not receive any useful nutrients for the body. In addition, the taste is significantly different from natural.
From ancient times, good butter was obtained by whipping cream. Today, the technology remains unchanged, however, other tools have been used for this: in the whipping factories there are special devices that cope with large volumes of production. For cooking at home, you need the fat of cow’s milk or, in other words, cream and a teaspoon of yogurt. The components are mixed. The mixture is infused for 12 hours, and then using a mixer is whipped. The liquid separates, and you get a product that you can eat right there.
GOST for butter
The quality of butter in Russia can be determined according to GOST R 52969-2008. However, do not think that this criterion alone can be a guarantee of quality. Margarine or spread is also made in accordance with GOST, so look carefully at the numbers. P 52253-2004 indicates that you have in your hands the Vologda product, which in the Vologda Oblast is produced by only 3 plants. How to distinguish real butter from fakes? Learn GOSTs and navigate them.
GOST margarine – P 52178-2003. Some types are made not according to GOST, but according to TU – technical conditions, so you should pay attention to the composition, which was written above. In addition, the package should not say “sandwich product”, “spread” and so on. Otherwise, you risk acquiring a fake, the price of which is not always lower than a quality product.
The best varieties
When buying, it is not necessary to focus on the packaging alone, which is advertised, however, such products are not always bad. Take the pack in your hands and familiarize yourself with the composition: it should not contain anything except milk and cream. It cannot be cheap, so pay attention to varieties whose price is above average. One of the best is Vologda, but dishonest manufacturers can safely name their product in the same way, for example, in Moscow.
How to check the quality of butter
There are several criteria by which you can quickly navigate and understand what lies in front of you and whether it is worth buying. Even if you made a mistake and bought a substandard, feel free to use it for baking, and for the future just remember which manufacturer has not paid off. You can determine the quality by color, taste, fat content, as well as the expiration dates that are stated on the package. However, there are other criteria:
- Should not crumble during slicing.
- Quality product has a pleasant milky smell.
- The authenticity of the cream product is confirmed by a uniform, firm spreading on bread.
- Delicate milky color, without pronounced yellowness.
If you come to the market where the product is sold by weight, then you have the opportunity to see it without packaging. By color, you can easily understand what you are offered. A natural product is not very yellow in color, and, conversely, intensely white. High-quality butter should be a gentle milky hue without plaque or yellowed, windy edges, otherwise it may be spoiled.
Traditional butter made using natural cream does not have a pronounced taste, rather a pleasant milky aftertaste. In the mouth should melt evenly, and not break into small pieces, otherwise you eat margarine. After consuming a non-natural product, the mouth seems to envelop the inside with vegetable fat. This should not happen with a good product..
When choosing oil, be sure to pay attention to the indicated fat content. A good product should be 82.5% fat, sometimes found from 78%, but very rarely. All other options indicating 72.5% fat content can be safely skipped, because natural oil cannot be like that. This is either margarine or spread, and both of them will differ in taste and nutrition. A low-fat product will melt faster and droplets will appear on the surface.
When choosing butter from the presented assortment, do not forget to look at the expiration date. Although many are used to storing this product in the freezer and rarely pay attention to the date of manufacture, there is still a risk of acquiring expired goods. It is stored from 10 to 20 days, depending on the packaging (paper or foil), and in the freezer can lie as much as you like.
How to choose butter
Knowing these criteria, you will no longer think about which butter is better to buy, and therefore do not confuse a quality product with a fake. Here are all the important properties by which you can understand how to distinguish real butter from low-quality:
- Price. natural butter can not be very cheap, often the price starts from 80 rubles. and higher.
- Fat content. Must be from 78% and above. On shelves in stores they sell a product with 72.5% and 82.5% fat content. Second option is yours.
- Colour. Must be gentle milk.
- Smell. The natural product has a pleasant creamy aroma..
- Shelf life. No more than 20 days.