Butter today is justifiably included in the list of essential goods. But on the store shelves this product is presented with such a variety of species that the average buyer will not get confused for long. A wide range of cream products includes peasant butter. We will tell in what article what composition it has according to GOST, how it differs from other types and by whom it is produced.
History of butter
The history of butter dates back more than one century, but the fact remains that our ancestors did not eat this product. In India, it was used during sacrifices and religious ceremonies, and in ancient Greece and Rome for medical purposes, in particular in the treatment of skin diseases. Butter was even sold exclusively at the pharmacy. As a food product, it began to be produced around the VIII-IX century in Scandinavia, and already in the XII century it was imported to other countries from here.
In Peter's times, ghee was widespread in Russia , which, due to the lack of refrigerators, quickly deteriorated and began to grow bitter. Later they began to import butter from the Baltic states and the Scandinavian countries. In Russia, due to the insufficient development of animal husbandry, this product was practically not produced until the 19th century. But thanks to the well-known cheese-maker Nikolai Vereshchagin, the situation has radically changed.
In 1870, at an exhibition in Paris, a Russian scientist had a chance to try Norman oil, which so impressed him with its nutty taste and aroma that he decided to definitely prepare a similar product in his homeland. So the famous Vologda and then peasant oil appeared, as well as some other species. Today this product is widely used for cooking and for eating it in its pure form on sandwiches and in porridge.
Types of butter
Classify butter immediately for a number of signs.
Depending on the freshness of the cream used, it happens:
- sweet cream butter - made from fresh pasteurized cream;
- sour butter - is produced from cream fermented with the help of a special lactic acid bacterial starter culture, due to which it has a specific taste and aroma.
Depending on the presence or absence of table salt in the composition, distinguish:
Depending on the fat content (the proportion of fat in the composition) there is butter:
- traditional (82.5%);
- amateur (80%);
- peasant (72.5%);
- sandwich (61%);
- tea (50%).
Almost all types of oil are obtained as a result of pasteurization of cream at a temperature of 85-90 degrees. An exception is the traditional Vologda oil, during the production of which the cream is brought to a boil, that is, pasteurized at a temperature of 98 degrees.
Cream also makes ghee with a fat content of 98%. However, it practically does not contain any biologically active substances.
Peasant oil: GOST, types, description
Peasant oil is called oil, the fat content of which is 72.5%, and the moisture content of the finished product does not exceed 25%. It can be sweet-creamy and sour-creamy, as well as salty and unsalted. Peasant butter is made in accordance with GOST 52253-2004. There are also a number of other regulatory documents that regulate the quality of this product.
Peasant oil is of the highest and first grade. The difference between the two products is expressed not only in taste, but also in appearance. The premium oil has a clear creamy taste of pasteurized milk without extraneous odors. Its surface should be slightly shiny, smooth, dry in appearance, but single drops of moisture are allowed. The color of the oil can vary from white to yellow, but it should be uniform across the surface. The product of the first grade often crumbles when cut and has some heterogeneity in mass.
In the production of peasant oil is not washed with water. This technology allows you to save all important substances in full and slow down the oxidation processes that occur inside the product.
The composition of peasant oil in accordance with GOST
On the packaging of premium oil, it is most often indicated that pasteurized cream is included in its composition. In fact, in accordance with GOST 52969-2008, raw materials for peasant oil are not only cream, but also:
- natural cow's milk;
- skimmed milk;
- buttermilk secondary milk obtained from the manufacture of sweet cream butter;
- powdered natural and skimmed milk powder ;
- bacterial starter cultures of lactic acid microorganisms;
- extra class salt;
- carotene dye.
In the production of oil, both domestic and other raw materials can be used, including imported food additives.
Vitamins and Nutrition Supplements
The composition of creamy peasant butter according to GOST necessarily includes vitamins A (10 mg / kg), E (200 mg / kg), D (0.05 mg / kg). Their number must strictly comply with the established standards, which is checked during the laboratory evaluation of the product.
In addition to vitamins, peasant sweet cream butter (GOST) is supplemented with food coloring carotene (3 mg / kg), preservatives (sorbic and benzoic acid, and their salts), consistency stabilizers and emulsifiers. Their number should not exceed the norm established for this type of food supplement.
Nutritional and energy value of peasant oil
Oil is high in calories. 100 grams of this tasty and healthy product contains as much as 748 kcal. Peasant butter (72.5%), the composition of which is considered one of the richest in the world, consists of 150 types of various fatty acids, saturated and unsaturated (linoleic, oleic, linolenic). It is the latter, in turn, that remove bad cholesterol from the body.
Creamy peasant butter contains vitamins A, B 1 , B 2 , C, E. This product also contains minerals such as magnesium, potassium, calcium, and phosphorus. The amount of fat in peasant oil corresponds to the mass fraction of fat indicated on the package and is 72.5 g. The number of proteins and carbohydrates in this product is equal to 0.7 and 1, respectively.
Useful properties of peasant butter
Many people deliberately exclude butter from their diet, because they believe that it only leads to an increase in blood cholesterol and does not bring any benefits to the body. However, in reality this is not entirely true. Peasant sweet cream butter, when consumed in moderation (not more than 10 g per day), is necessary for building the walls of blood vessels and for producing female sex hormones.
The benefits of this creamy product are as follows:
- there is a renewal of cells in the body;
- increased intellectual abilities of the child;
- the condition of the skin and hair improves;
- there is an increase in beneficial microflora in the intestine;
- weakened immunity rises.
How is oil evaluated for compliance with GOST?
In accordance with GOST 52969-2008, butter is evaluated on a 20-point scale. According to organoleptic norms, oil is of the first and highest grade. The highest quality product is considered, the assessment of which varies between 17-20 points, including taste and smell within 8 points, a consistency of at least 4 points, color 2 points, packaging 3 points. Peasant butter of the first grade is estimated at 11-16 points. If the product’s rating is less than 11 points, it should not be allowed for sale.
It is not allowed to sell oil having an extraneous, rancid, musty, moldy, metallic smell and taste, as well as a sticky or crumbling texture, heterogeneous color, and damaged packaging. According to chemical standards, the proportion of fat in it should correspond to a value of 72.5%, humidity 25% for unsalted and 24% for a salty product.
The composition of the oil and the mass fraction of allowed food additives included in it, including dye, flavorings, vitamins, stabilizers, emulsifiers and preservatives, are separately checked.
Peasant oil: customer reviews on producers
Market research has shown that buyers most often prefer peasant oil brands such as Vkusnoteevo and Kuban Milkman. In their opinion, the taste of the product of these brands most closely resembles rustic oil. It has a clear creamy flavor and pronounced aroma. A peasant oil of 72.5% of the Ostankino trademark also has a beautiful uniform light yellow color and a plastic consistency. In terms of taste, customers liked it even more than the product of previously presented brands.
Negative reviews were left by buyers about peasant oil of the Dairy Farm and Ekomilk brands. Folk tasters noted that the first product leaves an unpleasant aftertaste and a greasy film in the mouth, and the second also smells unnatural.
To give an objective assessment of peasant oil, the products of the presented brands were sent to the laboratory for additional research.
The results of laboratory studies of butter "Peasant"
To reduce the cost of the finished product, unreliable manufacturers are replacing natural milk fat with cheaper and harmful vegetable oils, such as coconut or palm. Unsalted peasant butter “Dairy Farm” is just one of them. Expert data completely coincides with the opinion of folk tasters.
In the process of laboratory research of the product, its composition is checked, as well as compliance with chemical and organoleptic standards. Important is the content in it of useful fatty acids (oleic and others). Among the products presented on the domestic market, including the number of useful fatty acids, the leader is the oil "Peasant" brand "House in the village."
How to choose a good butter
The following recommendations will help customers choose a truly high-quality butter (peasant):
- Read the packaging carefully. It should be written on it that this is "Peasant butter 72.5% fat." This is a name that is approved by law and prescribed in GOSTs. The product should contain only pasteurized cream or cow's milk.
- Equally important is the price. Peasant oil in a package weighing 200 grams can not cost less than seventy rubles.
- When choosing peasant oil in a store, you should also pay attention to the smell. To do this, you can open the packaging and smell the creamy mass. The unpleasant aroma emanating from it may indicate that it is either a spoiled product or a fake.
You can confirm the quality of the selected oil at home. A correctly selected product slowly melts when heated, in contrast to the spread that burns, and from margarine, which turns into vegetable oil.