2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-15 16:28
Butter is the oldest food product made from natural pasteurized cream. By whipping or separating 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 oil cannot be overestimated, because it contains 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 stomach ulcers, 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 has been proven that the use of oil strengthens tooth enamel, has a beneficial effect on vision, hair, improves performance, metabolic processes and brain activity. The product has a strong antitumor property, useful for pregnant and lactating women.
Harm of creamyoils
Despite the high content of vitamins and microelements, we must remember: oil is a high-calorie (748 kcal per 100 grams) and fatty product. Often people use it along with bread and flour products, which only increases the calorie content of a serving. With caution, it should be taken as food by people with vascular atherosclerosis and obesity. To get the maximum he alth benefits, the product is recommended to be consumed in small quantities: 15-30 grams per day will be enough.
It should be noted that the harm of butter has not yet been scientifically proven, so it is not necessary to completely abandon its use. Everything should be in moderation. In addition, the oil used must be of high quality, without harmful additives and preservatives. You need to be able to distinguish good oil from low-quality product.
Quality standards
As with any food product, there are government standards that govern the quality, safety and production of butter. In Russia, the production of products 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).
- Resistant to various temperatures.
- Chemical indicators - content of fat, moisture, s alt (NaCl), dyes, etc.
- Content and ratio of fatty acids.
- Assessment of microbiological indicators.
The state standard also provides methods for monitoring these indicators and rules for accepting products. Guidance has been given regarding shelf life, transport and storage conditions.
Determination of density - a guide to action
To make sure 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 butter, a scale, a bowl, a measuring cup, a ruler and a microwave (electric stove):
- Determine the mass of the product. To do this, you can use the usual kitchen scales or trust the markings on the product label.
- To determine the volume, you can measure the length, height and width of a stick of butter, but the data will be much more reliable if the product is completely melted. You can do this with a microwave oven. In its absence, melt the butter in a water bath. The process is quite fast, as the melting point is 28-35 degrees Celsius. Use a measuring cup to measure the amount of oil.
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 measure is kg/m3 or g/cm3.
According to the standards, the density should be 0.91 g/cm3.
Mass fraction of fat
It is important to know what determines the density of butter, because it is these data that indicate the degree of naturalness of the product. The quality of raw materials is of great importance, the higher its mass fraction of fat (MJ), the lower the density of butter. This oil is more nutritious and he althy.
Indicators are closely intertwined with each other and are inversely related. Usually, a conscientious manufacturer indicates the fat content on the packaging. The MJ is determined according to the guidelines of GOST 5867-90. The density of butter is a rather important indicator when choosing a product. Unfortunately, the information on the pack 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 he alth.
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