When choosing butter, you must first focus on the guest. In our country, butter is carried out according to the standard GOST R 52253-2004 and GOST 37-91. These standards include the following varieties of oil: unsalted butter, salt butter, Vologda butter, amateur butter and peasant oil.
How to choose a real butter
When choosing oil, you need to carefully read its composition on the label. Oil containing less than 55% fat, suggests that it includes various additives. It can be emulsifiers, flavors or antioxidants. Antioxidants contained in such oils as: “peasant”, “old -Russian”, “out” and others. prohibited in the Russian Federation. The composition of these oils includes 50 % of vegetable oil or ghee. More and more often the fat of marine mammals is used.
You can distinguish light and combined oil from the present if you carefully read the information written in small print on the label. Most often it is located on the side or back of the product. The composition of butter and its belonging (if any) to combined products are described in detail here. An unscrupulous manufacturer often hides this information in folds of foil packaging of oil. If you read information about the composition (due to their visible absence) is not possible, then it is better to refuse this product. An honest manufacturer will never conceal this information if he is sure of his oil.
When choosing light oil, you need to pay attention to the quantitative content of milk in the product. If it is more than 50%, then this is not oil, but a lactative mixture, but if less than this amount, then you have a plant and milk mixture. On the packaging of butter, it should be written: “vegetable oil” or “butter-toy oil”. If there are other inscriptions, for example: “Vologda oil”, “cow oil”, “peasant oil”, then this is a spread. Which in quality composition can be even lower than margarine.
Light oil is considered useful for the body than ordinary, because it does not include cholesterol. But, according to scientists, it contains hydrated fats that weaken the immunity and increase the risk of becoming a diabetic.
How to choose a real butter
Natural oil can be determined by color. In winter, it has white color, t.to. It is made of natural cream, and yellow in summer (due to the grass eaten by cows). Yellow artificial oil and in winter, due to the introduced dyes. The oil should be homogeneous on the entire surface (this is especially noticeable on the cut) If there are more yellow areas somewhere, then the oil began to deteriorate. Reasons: improper storage, poor -quality packaging. If you, by chance, bought such oil, then you can eat it, but, first, you need to cut bright yellow pieces with a margin.
The smell will help to recognize the fake, t.to. Artificial additives and flavors are not able to recreate the real smell of butter: a clean, characteristic smell, without impurities. The product of good quality has a fermented milk, the aroma of cream, without flavors and impurities. The spoiled product has an unpleasant odor.
Cut is one characteristic of the quality of butter. When buying a product, you can ask the seller to cut off a small piece. The real oil is dense, its cut is dry, slightly shiny. Perhaps the performance of a few drops.
How to choose a real butter
The smaller the fat content of the oil, the softer it is, respectively, the closer to the fake. Classic good oil has a dense consistency. However, its hardness is preserved under special storage conditions. At room temperature, all oils will become soft.
Fake oil leaves “dirty” traces on parchment and foil. It is poorly cut, sticks to the knife. This indicates that oil contains more vegetable fats. Natural butter almost does not stick to the knife, it is well cut. Even after thawing, it does not leave “dirty” traces, lies a thin, even layer, does not spread and does not crumble. Well smeared on bread. If the consistency of the oil is loose, the flour is, without a doubt, a fake product.
Oil with additives must be carefully examined before buying. Chocolate oil must be bought with cocoa and sugar in the composition, and not with taste substitutes.
