Butter is the main product derived from cow’s milk. It is a concentrated milk fat (78-82. 5%, in the melted butter – about 99%). The taste, aroma, nutritional value butter is one of the most best and valuable edible fat.

On sale butter is available salted and unsalted. Salt achieved an increase in the stability of oil during storage. Butter and ghee are manufactured in the sale of four grades: extra, extra, 1st and 2nd.

According to the requirements of the standard butter should have the following indicators of purity: purity of taste and smell, no foreign tastes and foreign smells, the density of the texture (in the context of the oil allowed the presence of small water droplets), uniformity of color, color is white or cream. Salted butter is also required uniformity of the Ambassador, and a salt content not exceeding 2%.

Of butter and make ghee, Vitalija at a temperature of 75-80 °C of butter milk fat and separating it from the accompanying impurities. It contains not less than 98% fat, but almost no biologically active substances.

Ghee also should have a clean taste and smell. The consistency of its fine grain, color yellow.

Kinds of butter

According to GOST 32261-2013, butter, depending on the peculiarities of manufacturing technology is divided into:

sweet and creamy;
Sweet cream is produced from fresh cream; typically oil produced in Russia. Sour-cream butter is produced from cream, fermented with lactic starters (to give the oil a specific taste and aroma). For the production of these two types of cream is pasteurized at a temperature of 85-90 °C.

For sweet butter characteristic pronounced creamy taste and flavor of pasteurization, without foreign tastes and odors. For sweet and sour oil are characterized by a creamy taste of milk, without foreign tastes and odors.

Sweet-cream and sour-cream butter are divided into:


According to GOST 32261-2013 butter is made in the following range:

Traditional: sweet-cream and sour-cream, salted and unsalted;
Amateur: sweet-cream and sour-cream, salted and unsalted;
Peasant: sweet-cream and sour-cream, salted and unsalted.

The main difference between them, important for oil, fat content: 82.5%, 80.0% and 72.5%, respectively. Amateur oil is characterized by more than in other types of butter, water content (20% in other oils 16%, in the melted 1%) and some non-fat substances.

In addition to species according to GOST, the oil is:

Vologda butter. Made from fresh cream, pasteurized at higher temperatures (97-98 °C).
Oils with fillers. Made from fresh cream, with the addition of a taste and aroma substances cocoa, honey, vanilla and sugar, natural fruit juices.
Calorie butter 82,5%
The caloric content of butter is 748 kcal per 100 grams of product.

Composition and useful properties of butter

Butter has a high caloric value, digestibility (up to 98.5%) and vitaminology (vitamins a, b, E, C, D). Moderate consumption of butter improves the growth and condition of hair, nails, skin, stabilizes the mucous membranes. Butter due to its chemical composition, structure, caloric content, legkoplavkim and nutritional properties is one of the necessary elements of dietary and baby food.

The use of butter in cooking
Butter in cooking, use mainly for serving, for sandwiches, for watering ready meals.

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