Technical conditions according to GOST 32261-2013 for butter

We all know the old adage, which says that butter cannot be spoiled. However, in the modern world there is a chance to spoil not only porridge, but also your health.Now is the time when the supermarket counters are filled with a huge amount of products from different manufacturers and brands. There is no limit to diversity. Knowledge of composition, taste, color, packaging and texture - this is the basis of the right choice.

To know what to serve, you need to understand how it was made. The production of butter occurs in accordance with current GOST 32261-2013 (regional standard). It undergoes thorough testing, established specifications are respected.

Both at home and in factories, butter is produced by whipping cream. The only difference is in the amount of raw materials. The company uses large volumes, which cannot be said about the home method using a mortar.

For the preparation of cream taken fat content of 72.05%. The milk from which this product is made is pasteurized. It eliminates harmful and unnecessary bacteria. Laboratory testing is also conducted. Next, you need to separate the buttermilk (liquid, a by-product of butter).

To do this, put the cream in the oil mill, where the separation occurs. When an oily grain appears, it is placed in a refrigerator for full ripening. As soon as the product reaches readiness and undergoes chemical control, you can safely proceed to packaging.

Under the influence of the manufacturer to get quite simple, because there are cases that the package is written one thing, but added quite another. Bright colors and lovely packaging with a promising composition attract attention. The more beautiful the cover, the more you want to take it, but you should be guided not only by external data.

In order not to be mistaken and miss everything that catches your eye, it is recommended to follow a number of rules that will help you make the necessary choices.

When buying, pay attention to the packaging. You can not believe everything that is printed and depicted. Consider the main criteria that must meet high-quality butter.

• Packaging. It can only be made of foil or parchment, as the paper does not protect from sunlight, which contributes to the loss of vitamins.
• Price tag Good oil cannot be cheap. At creation about 20 liters of fat milk are used. With vegetable fat, the price will be lower, this product is much cheaper and easier to extract.
• Shelf life. The optimal shelf life for butter - 25-30 days. Natural ingredients will not be stored for more than a month. If the period indicated on the package claims that it is a long-life oil, then you have a product stuffed with chemicals and preservatives.
• GOST. R 52178-2003 - this is GOST margarine, this should be closely monitored and not confused.
• Smell and taste. In the quality of the oil you will feel a sweetish taste, without the presence of bitterness and strong salinity.
• Colour. Bright yellow shade indicates the presence of dyes, and white - on vegetable fats.
• Frost. Oil in which there are no additives, when cutting breaks up into small pieces.
• Liquid. When thawing, the product should not be covered by moisture. The appearance of droplets on the surface indicates a poor composition and a large amount of buttermilk.
• If the oil is created for all quality criteria, it can melt only in an hour. It also dissolves completely in a glass of hot water, leaving no precipitation.

Oddly enough, but in this case, a high percentage of fat is appreciated. The fatter the product, the more natural it is. Vegetable fat does not reach such percentages.

Do not be afraid of high fat content. This will not affect your figure, but, on the contrary, will improve your health. But only with moderate use.

If the package is GOST, all the inscriptions and images indicate the correctness of the product, do not rush. Pay attention to what the butter is made of, otherwise it is very easy to buy margarine instead.Their marking is almost the same, but the composition is completely different, as is the production technology.

In order not to buy margarine instead of butter, you should pay attention to what raw materials are used in cooking. The composition should be only cream, whole milk and salt. (it depends on the recipe, not in all it is present) bacterial starters, food coloring "E160a". All this testifies to the naturalness of the product. If you find items like dairy substitute or vegetable oil (coconut or palm), this is definitely margarine.

Types of butter are divided into several types, they are given the definition of fat and calories. All predominate sweet-creamy or sour-creamy taste, the highest or first grade. Oil can be both salty and fresh.

Basically, in butter, the percentage of fat does not fall below 50%, but such a product is almost impossible to find. Most often produced with a fat content of 72.5%. It is 662 kcal.

Real butter, cooked at home, may have a short shelf life. It is recommended to keep it in the refrigerator at all times. Storage in foil can last up to 20 days, in parchment - about 10 days, in plastic boxes and jars can last no more than 3 days. This is with the condition that the temperature will vary from -5 to +5 degrees.

Factory production allows you to expand the scope. The finished product can be stored for up to three months in any package.

To prolong the life of butter, it is frozen. In this form, it will lie exactly a year, at a temperature of from -18 to -24 degrees. It is recommended to cut the pack into several parts and packaged in bags. This is done in order not to spoil the product every time you open the freezer.

Learn more about how to choose the butter, you will learn from the following video.