Butter

Butter is almost never used as an independent food product (as a separate dish). Usually it is used in combination with other products ( sandwiches , porridge additive) or as an integral part in the manufacture of more complex dishes (in dough , creams, soups). Butter can serve as a medium for frying other products.

As a food product, butter has a high calorie content (traditional oil - 748 kcal / 100 g), is easily absorbed by the body (91%). The main physical parameters: melting point - 32-35 ° C, solidification temperature - 15-24 ° C, specific heat of combustion - 32.7 MJ / kg.

Butter also contains proteins , carbohydrates , some water-soluble vitamins , minerals and water (this non-greasy portion is called oil plasma ). Butter contains vitamin A (on average, 0.6 mg% ) and vitamin D (0.002-0.008 mg% in summer, 0.001-0.002 mg% in winter). Summer oil also contains carotene (0.17-0.56 mg%). Butter contains tocopherols (2-5 mg%), as well as trans fats (about 3%) ^[2] and cholesterol .

Depending on the type of cream used, butter is divided into:

• sweet cream made from pasteurized fresh cream;
• sour cream, made from pasteurized cream, fermented with lactic acid starter cultures (which gives the oil a specific taste and aroma).

For the production of these two types of cream, pasteurized at a temperature of 85-90 ° C. Vologda oil is made from fresh cream pasteurized at higher temperatures (97-98 ° C).

Depending on the presence or absence of table salt , the oil is divided into salted and unsalted.

Depending on the mass fraction of fat, the following oil classification is accepted in Russia ^[3] :

• Traditional, mass fraction of fat - 82.5%;
• Amateur, mass fraction of fat - 80%;
• Peasant, mass fraction of fat - 72.5%;
• Sandwich, fat mass fraction - 61%;
• Tea, mass fraction of fat - 50%.

Depending on the mass fraction of fat in the oil, it is allowed to use:

• For Traditional, Amateur and Peasant - table salt, food coloring carotene , bacterial preparations and concentrates of lactic acid microorganisms;
• For Sandwich and Tea - food coloring carotene, flavors , vitamins A, D, E, preservatives, consistency stabilizers and emulsifiers, bacterial preparations and concentrates of lactic microorganisms.

Oils with fillers are made from fresh cream with the addition of cocoa , honey , vanillin and sugar , natural fruit and berry juices as flavoring and aromatic substances.

Ghee is also made from butter , melting milk fat at a temperature of 75 ° -80 ° from butter and separating it from related impurities. It contains at least 98% fat, but almost no biologically active substances .

Butter is produced in two ways: by churning pre-prepared 30-45% cream in batch and continuous oil makers and converting high-fat cream in special butter makers.

Butter is made not only from cow's milk, in some countries it is made from milk from sheep, goats, buffaloes , yaks (see Butter from yak milk ) and zebu ( India , African states).

In accordance with GOST , oil quality is evaluated on a 20-point scale. The rating is summarized from the ratings for taste and smell (maximum - 10 points), texture and appearance (5 points), color (2 points), packaging and labeling (3 points).

According to organoleptic indicators, oil is divided into first and highest grade. For the highest grade, the overall rating should be 17-20 points (taste and smell - at least 8 points). For the first grade, the overall rating is 11-16 points (taste and smell - at least 5 points).

Oil with an overall rating of less than 11 points should not go on sale.

The World Health Organization in 2005 recommended reducing the consumption of high-fat butter and dairy products to reduce the risk of heart disease. The daily norm of butter for a healthy person is 10 g. A low proportion of the product in the daily diet recommended by doctors is due to the fact that excessive consumption of milk fat, which is contained in butter, increases cholesterol and the risk of diseases of the cardiovascular system . In butter, high cholesterol is about 200 mg / 100 g (daily allowable rate is 300 mg).

The content of toxic substances and pathogenic microorganisms.

Butter may contain toxic substances that are harmful to human health.

So, studies ^[4] of butter samples were carried out to determine potentially hazardous substances: mycotoxins, antibiotics, toxic elements, pesticides, radionuclides, microorganisms using standard research methods and modern devices with three repetitions.

The lead content was in the range from 0.042 to 0.0112 mg / kg (permissible level of 0.1 mg / kg, not more) in various types of the investigated butter. In butter samples, their value was found to be not less than 0.0020 mg / kg of mercury (allowable mercury level of 0.03 mg / kg no more) and less than 0.020 mg / kg of cadmium (allowable cadmium level - not more than 0.03 mg / kg ) An examination of the butter samples to determine the arsenic content determined that the arsenic content did not exceed the permissible norms and ranged from 0.0020 to 0.0393 mg / kg (the permissible level of arsenic was 0.1 mg / kg).

It has been established that when examining butter samples for safety indicators, toxic elements (lead, cadmium, arsenic, mercury), residual pesticides (HCH, DDT), toxins (aflatoxin M ₁ ), radionuclides (cesium 137, strontium 90) were found in all samples, but their content did not exceed permissible norms.

In the study of samples of butter on microbiological indicators, it was determined that the content of KMAFAnM yeast and mold in total did not exceed the permissible norms; the presence of antibiotics for bhcp, S. aureus , pathogenic, including salmonella, L. monocytogenes was not detected.

The technical regulation of the Customs Union “On the safety of milk and dairy products” (TR TS 033/2013) establishes the permissible level of microorganisms and toxic substances in butter.

Permissible levels of microorganisms in milk processing products when released into circulation. ^[five]

* KMAFAnM - the number of mesophilic aerobic and facultative anaerobic microorganisms.

** CFU - colony forming units.

*** BGKP - bacteria of the group of Escherichia coli.

Permissible levels of oxidative damage and the content of potentially hazardous substances in butter. ^[6]

• Nutrients
• Vologda oil
• The paradox of a cat with oil
• Pancake week
• Vlasyev day
• Siberian oil trade

• GOST R 52969-2008 / GOST R 52969-2008. Butter. Technical conditions
• Research of butter for compliance with the Technical Regulations (Russian Institute of Consumer Tests)
• Mendeleev D.I. , Rudnev V.M. Oil and oil extraction production // Brockhaus and Efron Encyclopedic Dictionary : in 86 volumes (82 volumes and 4 additional). - SPb. , 1890-1907.
• Comparative test of butter (Center Expert TEST)

• Cow butter // Great Soviet Encyclopedia (30 tons) / Ch. ed. A.M. Prokhorov . - 3rd ed. - M .: "Soviet Encyclopedia", 1974. - T. XV. - S. 442–443. - 632 s.
• Butter // Brief Encyclopedia of Household. - M .: State Scientific Publishing House "Great Soviet Encyclopedia", 1959.