How and from what is butter made? What oil is made of: composition and technology What oil is made of.

Butter is a food product that is made by separating or whipping cream obtained from cow's milk or the milk of other cattle and small ruminants. It is used for preparing a variety of dishes in combination with other food products.

It is not known when butter was first invented, but the methods for its preparation were known. 6 thousand years ago... As evidenced by the records of his recipes on ancient parchments, stone tablets and manuscripts. On the territory of modern Russia and the CIS countries, it became widespread already in the 9th century of our era. They began to make it in every house where there were cattle and sell it to everyone who wants to try an amazing product.

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Therefore, today it can be easily found on a sandwich with sausage or in a plate with hot dumplings. And every time you spread a slice of bread, you wonder, so how is butter made?

What is butter made of?

To obtain butter, you must use fresh milk. For some time, it has been processed using special technologies, as a result of which high quality oil is obtained. Home and factory cooking methods differ only in the use of special equipment, depending on the production capacity. The technological process itself always remains the same.

Interesting Facts : In Russia, it was previously believed that if you feed a cow with grass on a certain day, the oil will turn out to be golden. Therefore, on May 23, every self-respecting owner of domestic cattle tried to feed his cows with yellow grass, while speaking it with magical words.

Cooking butter

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Before the start of production, milk is heated to a temperature of 50 ° C. For this, it is pumped through the pipeline system into a special container equipped with hidden heating elements. The process takes place gradually, so as not to accidentally spoil the raw materials. After reaching the required temperature, the milk is sent to the separator. In a closed container at high speed (1500 rpm) an aluminum blade rotates, which whips and separates heavy cream and skim milk from small portions of milk.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

How good a morning can be if you have a delicious sandwich for breakfast. But are you sure that all of its components really passed all the checks in accordance with GOST? For example, how to distinguish real butter from fake, what should be the fat content and why is Vologda butter considered natural? Find out all the secrets of how to distinguish a quality product from a wide range in Russian stores.

What is butter 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 dairy fats, vegetable components (palm fat) like in coconut oil. If you see additional ingredients on the pack in the “composition” column, then you have an unnatural product. It can be eaten, but you will not get any beneficial nutrients for the body. In addition, the taste is significantly different from the natural one.

Production technology

Since ancient times, good butter was obtained by whipping cream. Today, the technology remains unchanged, but for this they began to use other tools: in factories for whipping there are special devices that can cope with large volumes of production. For homemade cooking, you need cow's milk fat or, alternatively, cream and a teaspoon of yogurt. The components are mixed. The mixture is infused for 12 hours, and then whipped with a mixer. The liquid is separated, and a product is obtained that can be eaten 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 according to GOST, so take a closer look at the numbers. R 52253-2004 indicates that you are holding a Vologda product, which is produced by only 3 factories in the Vologda Oblast. How to distinguish real butter from fakes? Learn GOSTs and navigate by them.

GOST margarine - R 52178-2003. Some types are made not according to GOST, but according to TU - technical conditions, therefore, you should pay attention to the composition, which was written above. In addition, the packaging should not say “sandwich product”, “spread” and so on. Otherwise, you run the risk of 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 contain nothing but milk and cream. It cannot be cheap, so look for varieties that are above average. One of the best is Vologda, but dishonest manufacturers can safely call their product the same, producing, 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 low-quality one, feel free to use it for baking, and for the future, just remember which manufacturer did not justify itself. 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.
• A quality product has a pleasant milky smell.
• The authenticity of the creamy product is confirmed by a homogeneous, dense spread on the bread.
• Delicate milky color, without pronounced yellowness.

Color

If you come to a market where a 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 does not have a strong yellow color, as well as, on the contrary, it is intensely white. High-quality butter should be of a delicate milky hue, without bloom or yellowed, windy edges, otherwise it may be spoiled.

Taste

Traditional butter made with natural cream does not have a strong taste, but rather a pleasant milky taste. It should melt evenly in your mouth, and not break into small pieces, otherwise you will eat margarine. After consuming an unnatural product, the mouth seems to envelop the inside with vegetable fat. This shouldn't happen with a good product.

Fatness

When choosing an oil, be sure to pay attention to the indicated fat content. A good product should be 82.5% fat, sometimes from 78%, but extremely rare. All other options indicating the fat content of 72.5% can be safely skipped, because natural oil cannot be like that. It is either a margarine or a spread, and both will differ in flavor and nutritional value. A product with a low fat content will melt faster and beads will appear on the surface.

Best before date

When choosing butter from the assortment presented, do not forget to look at the expiration date. Although many are accustomed to storing this product in the freezer and rarely pay attention to the date of manufacture, there is still a risk of purchasing an expired product. It is stored from 10 to 20 days, depending on the packaging (paper or foil), and can lie in the freezer as long as you like.

Butter is a dairy product produced by churning fresh or sour cream or milk. It is used for sandwiches, sauces, frying, baking. Butter is made up of milk proteins, fats and water.

Most often, butter is made from cow's milk, but not only. It is also made from sheep, goat, buffalo and yak milk. Sometimes salt, flavorings, preservatives are added to the oil. By melting butter, ghee is obtained or hi which is almost entirely milk fat.

Butter is an emulsion in which water droplets are the dispersed phase, and fat is the dispersion medium obtained by inverting the cream; milk proteins serve as an emulsifier. When cooled, the butter becomes solid, softens at room temperature and turns into a liquid at a temperature of 32-35 degrees. Density of butter is 911 kg / m 3.

The color of butter is usually pale yellow, but can range from deep yellow to off-white. Its natural color usually depends on the diet of the animals and is corrected during production with dyes (carotene or annatto).

Name of butter

Name of butter (English butter) comes (via Germanic languages) from Latin butyrum, which is the romanization of the Greek βούτυρον ( bouturon). Perhaps the translation means "cow cheese", from βοῦς ( bous), "cow, buffalo" τυρός ( turos), "cheese", the distortion of the Scythian word is also not excluded.

However, the early form of the second stem of the word turos("cheese"), refers to Greco-Mykken tu-ro Cretan Linear Letters. The root word persists in the name of butyric acid, a component found in rancid butter or dairy products such as parmesan cheese.

The term "butter", unless otherwise described, means a spreadable dairy product. The same term is used to describe a vegetable or nutty homogeneous puree-like product, such as peanut or almond butter. It is also applicable to fruit spreads such as apple butter. Due to the fats that remain firm at room temperature, coconut and shea butter are also referred to as butter. Some non-dairy pasty products, similar in consistency to butter, are also called "butter" - maple, witchcraft, children's hygiene, hyena (the secret of the anal glands of hyenas with which they mark the territory), stone oil (soft mineral substance).

Butter production

In 1920, Otto Hansiker published the book “ Oil production, for factories, schools and laboratories”, A well-known work that went through three editions (in 1920, 1927, 1940). In collaboration with the American Dairy Science Association, Professor Hunziker has published articles on: causes of fat rejection (non-rancid odor defect, taste defects); stains (an aesthetic problem associated with color unevenness); the introduction of salts into butter; the influence of metals and liquids during production; measuring acidity. These and other publications of the Scientific Dairy Association have helped standardize butter production internationally.

For farming families, the production of butter served as an additional source of income. The wooden press used to mold butter briquettes for the market was decorated with the signs of their farm. This lasted until the production of butter was mechanized. Today these oil presses are used for decorative purposes.

Per capita butter consumption in Western countries declined in the 20th century, due to the increased popularity of margarine as cheaper; until recently, it was considered a healthier food than butter. In the United States, margarine consumption exceeded the consumption of butter in the 1950s; in America and the European Union, butter is still eaten less frequently than margarine.

Dimensions and shape of butter packaging

In the USA, butter is produced in 113 g briquettes, wrapped in wax paper or foil, 4 per pack. This packaging of oil was proposed in 1907 by Swift and Company.

Due to historical differences in filling and packaging machines, butter briquettes in the United States come in two forms:

• The dominant form east of the Rocky Mountains is Elgin, or the eastern form of packaging, named after the dairy products produced in Elgin, Illinois. Four sticks of butter 121 mm long and 32 mm wide are packed stacked two on top of each other in an elongated cube box.
• West of the Rocky Mountains, filling machines are standardized to a different shape, now called western packaging. 4 sticks of butter 80 mm long and 38 mm wide are packed in rectangular boxes in one layer.

Both types of butter sticks are of the same weight, but most greasers are sized for oriental Elgin style sticks.

The wrapper of the bars is labeled for 8 tablespoons (120 ml) of butter, although the package actually contains a volume of 9 tablespoons (130 ml) of butter.

All over the world, except for the USA, butter is packaged only by weight - neither by volume, nor by the number of bars, but the shape of the package remains approximately the same. Oil is usually wrapped in foil or wax paper (which has now been replaced by siliconized paper, but it is still often called parchment in some places, from the name of wrapping paper in the past, and the term "parchment wrapper" still exists where use paper rather than foil).

In the UK and Ireland, as well as in some other regions where British weights have historically been used, butter has traditionally been packaged at half a pound (227 g) and a pound (454 g); with the introduction of the metric system, the size of the packages changed - respectively 250 g and 500 g. In culinary recipes, butter is indicated only by weight (in grams or ounces), although melted butter can be indicated in liquid measures, but this is rare.

In the rest of the world, butter is packaged in 250g or 500g per pack (which is roughly 1/2 pound or pound), and in cooking it is measured in grams and kilograms.

Butter for commercial and industrial use is packaged in plastic buckets, tubs or barrels, in quantities and units appropriate to the local market.

Butter in the world

In 1997, India produced 1,470,000 tons of butter (1,620,000 short tons *), most of which was destined for domestic consumption. The second largest butter production was the United States (522,000 t / 575,000 short tons), followed by France (466,000 tons / 514,000 short tons), Germany (442,000 tons / 487,000 short tons) and New Zealand (307,000 tons / 338,000 short tons) ). France ranks first in the consumption of butter - 8 kg per capita. In terms of absolute consumption, Germany ranks second after India, consuming 578,000 tons (637,000 short tons) of butter in 1997, followed by France (528,000 tons / 582,000 short tons), Russia (514,000 tons / 567,000 short tons) and the USA ( 505,000t / 557,000 short tons). New Zealand, Australia and Ukraine are some of the few countries exporting a significant portion of their butter production.

In different countries of the world, butter differs significantly. For instance, shifts- spicy ghee Moroccan butter; it is buried in the ground and kept for several months or years; tsampa- toasted barley flour mixed with yak butter - a traditional Tibetan dish. Butter tea is a drink in Tibet, which is made from salt, tea and butter obtained from yak milk, and is also drunk in Nepal, Bhutan, India. In developing countries in Africa and Asia, butter is traditionally made from sour milk rather than cream; to obtain butter granules from sour milk, it is required to beat it for a long time.

Storing and using butter in cooking

Regular butter softens to a consistency that can be spread on bread at 15 ° C. The oil compartment may be the warmest place in the refrigerator, but it's still enough to keep the oil solid. Until recently, refrigerators were sold in New Zealand that had a so-called "oil conditioner" with a small heater - a compartment warmer than all others, but colder than room temperature. Keeping the butter wrapped prevents it from going rancid, which is accelerated by exposure to light and air, and from absorbing odors from other foods. Unopened oil keeps longer at cold temperatures.

"French oil can" or "Acadian oil can" - a pot with a small amount of water and a lid in the form of a water seal. Only a little water is needed in the oiler just to cover the edges of the lid. The oil is put into the lid. Water is blocking air from entering and this helps to keep the butter fresh and prevent overheating. So it can be stored for several days.

Spices, herbs, flavors can be added to softened butter, thus obtaining oil with fillers(or combined creamy). This oil can be used for sandwiches, served chilled in slices on a hot dish, or melted as a sauce. Sweet butter with filling is served with dessert; such "hard" sauces are often flavored with alcohol.

Ghee plays an important role in the preparation of sauces, especially in French cuisine. Beurre noisette(peanut butter) and Beurre noir(black) - melted butter sauces that are cooked until the sugar turns golden or dark brown, often with vinegar or lemon juice added. The emulsion sauces, Hollandaise and béarnaise, made with egg yolk and melted butter, are essentially a type of mayonnaise made with butter instead of vegetable oil. These sauces are stabilized by a powerful emulsifier - egg yolk, although the oil itself contains strong emulsifiers - mainly the membranes of fat globules. White butter is made by whipping butter with vinegar or wine until the consistency of heavy cream. Beurre mont melted but emulsified butter; it gets its name from the way to "top" the sauce with butter - whipping cold butter into a water-based sauce at the end of cooking, thereby giving the sauce a thicker consistency and shine in addition to the buttery flavor.

In Poland, butter lamb ( Baranek wielkanocny) is a traditional addition to Eastern Catholic cuisine. Lamb-shaped butter is molded either by hand or using a special mold. It is also used to decorate various dishes.

Butter is used for browning and frying, although solid milk fats turn brown and burn at a fairly low temperature of 150 ° C. At 200 ° C, butter smokes, so ghee is more suitable for frying. In India, ghee is used for frying when, for religious or other reasons, another animal oil cannot be used.

In baked goods, butter is used like other fats, but it gives the best flavor to the baked goods. For some biscuits and baked goods, the dough is fermented with butter and sugar, which tends to create bubbles in the dough. These tiny bubbles expand during baking and make the product plump and light. For some biscuits, such as shortbread, butter is the only source of moisture. When the yeast dough is rolled out, the pieces of solid fat turn into flat layers. During baking, the fat melts, leaving a flaky texture. Due to its taste, butter is an essential component of this dough, while with other fats it is more difficult to achieve this effect due to their low melting point. When working with dough based on butter, all ingredients and dishes are pre-cooled.

In addition to cooking, oil has other uses that are specific to certain crops. For example, in North America, it is a traditional April Fool's joke to grease a doorknob with butter.

Nutritional properties of butter

Butter is essentially milk fat that contains little lactose, so moderate consumption of butter can be easily tolerated by allergy sufferers. Still, people with intolerances may need to give up butter, which contains a high enough percentage of proteins that can provoke allergies.

Butter is a good source of vitamin A.

Butter can play a beneficial role in nutrition by providing satiety. A small amount of oil added to a low-calorie meal such as a vegetable can quickly dull

The appearance of butter

"You can't spoil porridge with butter!" - this is how a popular saying sounds and, indeed, butter is a good filling for a sandwich or in porridge. And what is butter made of? Is it useful or harmful? About this and more in this article.

Creamy little is made from cream derived from cow's milk. In some countries, it is made from the milk of sheep, goats, buffaloes, yaks and zebu (India and some African states).

Butter is made in two ways:

1. By knocking down pre-prepared 30-45% cream in batch and continuous butter makers.
2. Converting high-fat cream in special butter-forming apparatus.

Depending on the mass fraction of fat, according to GOST 32261-2013, the following oil classification is adopted in Russia:

• Traditional, mass fraction of fat 82.5%.
• Amateur, fat mass fraction 80.0%.
• Peasant, fat mass fraction 72.5%.

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.

In accordance with GOST, oil quality is assessed on a 20-point scale. The score is summed up from the scores for taste and smell (maximum 10 points), texture and appearance (5 points), color (2 points), packaging and labeling (3 points).

Oil is classified into first and highest grade. For the "Extra" Class, the overall score must be 17-20 points (taste and smell at least 8 points). For the first grade, the overall score is 11-16 points (taste and smell at least 5 points).

Oil with an overall rating of less than 11 must not be marketed.

GOST butter

Previous GOSTs of butter GOST R 52969-2008 or R 52253-2004. The latest actual GOST of butter is GOST 32261 - 2013.
If you see R 52178-2003 on the package - this is margarine!

Traditional butter with a fat mass fraction of 82.5%

Butter benefits and harms

If you think about butter from the point of view of benefits and harm to the body, then we can safely say one thing - without exceeding the recommended rate of oil consumption, you will not harm your body.

The daily norm of butter for a healthy person is 10 g.

A small daily intake for humans is associated with the high cholesterol content of butter (200 mg per 100 grams). With an increase in cholesterol levels, there is a risk of cardiovascular diseases.

Calorie content of butter

The calorie content of traditional butter is 748 kcal per 100 grams.

What is butter

Butter is a food product of animal origin and is characterized by a high percentage of milk fat. It is quickly absorbed, has excellent taste and biological qualities, and is also one of the main sources of cholesterol. This product has a fairly high calorie content and delicate taste, holds its shape well at room temperature and is easily melted over a fire. In addition, natural butter has a pale yellow uniform color and a shiny appearance. This is a truly healthy food rich in a variety of minerals and vitamins.

Composition and energy value

The composition of butter contains many vitamins of the A group, which are not found in any other vegetable oil, vitamins of the K, B, E, D and P groups, which are necessary for every person for the growth of teeth and bones, healthy skin and hair, and maintaining normal functioning of the genital organs and nervous system. In addition, it contains about one hundred and fifty different fatty acids and about 40% oleic acid.

Also, a product such as butter contains carbohydrates, proteins, calcium, potassium, manganese and iron. It also contains phosphorus, magnesium, sodium, copper and zinc. The calorie content of butter is approximately 7.29 Kcal per gram. This is a very large indicator, so nutritionists do not recommend consuming too much of this product, in order not to provoke a set of extra pounds. The recommended dose is no more than fifteen to thirty grams per day.

The main types of butter

Today, there are four main types of butter: sweet cream, sour cream, peasant and ghee. The first is made on the basis of ordinary pasteurized cream, and the second is made on the basis of pasteurized cream pre-fermented with lactic acid bacteria. That is why sour cream butter, in contrast to sweet cream butter, has a characteristic specific taste that is clearly felt. Such a product can never be confused with anything else.

Peasant butter is made from fermented unpasteurized cream, as a result of which it is stored for a very short time, and ghee contains practically no water and is used mostly for frying.

Useful properties of natural butter

It is extremely useful to use this product in case of various disorders in the work of the gastrointestinal tract, a predisposition to cancer, to maintain the health and elasticity of muscles, beauty of the skin and hair. In addition, it is necessary for the formation of strong nails and teeth, as well as for maintaining mental alertness. It is imperative to include butter in the diet of all children and people living in a harsh climate. For them, this product is an irreplaceable source of energy, contributing to rapid cell renewal and significantly increasing immunity.