Butter is the oldest food product made from natural pasteurized cream. By whipping or separating the cream, a delicious product is obtained that is present in the diet of every modern family and has unique qualities.
Product benefits
The benefits of the oil cannot be overestimated, because it contains in its composition a storehouse of useful substances, including:
- Vitamins A, E, D, Group B.
- Beta carotene.
- Acids: oleic and other polyunsaturated fatty acids.
- Lecithin and phospholipids.
- Phosphorus (P), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), selenium (Se), fluorine (F), etc.
It is believed that high-quality oil can cure a stomach ulcer, makes bones strong, helps in the fight against gastrointestinal diseases (in particular, constipation), pulmonary diseases, and also normalizes the production of the hormone of happiness - serotonin. It is proved that the use of oil strengthens tooth enamel, favorably affects eyesight, hair, improves performance, metabolic processes and brain activity. The product has a strong antitumor property, is useful for pregnant and lactating women.
Harm to butter
Despite the high content of vitamins and minerals, we must remember: the oil is high-calorie (748 kcal per 100 grams) and a fatty product. Often people consume it together with bread and flour products, which only increases the calorie content of a serving. With caution, it should be taken as food for people with vascular atherosclerosis and obesity. To extract the maximum health benefits, it is recommended to use the product in a small amount: 15-30 grams per day will be enough.
It should be noted that the harm of butter has not yet been scientifically proven, so there is no need to completely abandon its use. Everything should be in moderation. In addition, the oil used must necessarily be only of high quality, without harmful additives and preservatives. You need to be able to distinguish a good oil from a low-quality product.
Quality standards
As with any food product, there are state standards that regulate the quality, safety and features of oil production. In Russia, production is regulated by GOST 32261-2013. The standard was developed by GNU VNIIMS of the Russian Agricultural Academy and adopted by the Council for Standardization, Metrology and Certification on November 14, 2013. According to GOST 32261-2013, product quality control is carried out using the following indicators:
- Organoleptic properties - taste, smell, texture and appearance (including packaging and labeling requirements).
- Resistance to various temperatures.
- Chemical indicators - the content of fat, moisture, salt (NaCl), dyes, etc.
- The content and ratio of fatty acids.
- Assessment of microbiological indicators.
The state standard also provides methods for monitoring these indicators and product acceptance rules. Instructions are given regarding shelf life, transportation and storage conditions.
Density determination - a guide to action
To verify the quality of the product, measure the density of the butter yourself. This is a very useful skill, because this indicator is considered the most important characteristic. So, how to determine the density of butter at home? We will need: a piece of oil, scales, a bowl, a measuring cup, a ruler and a microwave (electric stove):
- Determine the mass of the product. To do this, you can use ordinary kitchen scales or rely on the markings on the product label.
- To determine the volume, you can measure the length, height and width of the butter stick, but the data will be much more reliable if the product is completely melt. This can be done with a microwave. If not, melt the oil in a water bath. The process is quite fast, since the melting point is 28-35 degrees Celsius. Measure the volume of oil with a measuring cup.
- We find the density by the formula: P = M / V, where P is the density of butter; M is the mass of the product; V is its volume. The unit of measurement is kg / m 3 or g / cm 3 .
According to the standards, the density should be 0.91 g / cm 3 .
Mass fraction of fat
It is important to know what the density of butter depends on, because it is these data that indicate the degree of naturalness of the product. Of great importance is the quality of the raw material, the higher its mass fraction of fat (MF), the lower the density of the butter is less. This oil is more nutritious and healthy.
The indicators are closely intertwined with each other and are inversely related. Usually, the bona fide manufacturer indicates the fat content on the packaging. It is determined by the MJ according to the guidance of GOST 5867-90. The density of butter is a fairly important indicator when choosing a product. Unfortunately, the information on the bundle is not always true, and it is very valuable to be able to measure it yourself. Do not forget that only fresh and high-quality oil is good for your health.