Butter peasant butter 72.5%: composition and manufacturer reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Butter today is deservedly included in the list of essential goods. But on store shelves, this product is represented by such a variety of species that the average buyer will not be confused for long. A wide range of cream products also includes peasant butter. About what composition it has according to GOST, how it differs from other types and by whom it is produced, we will tell in this article.

The story of butter

The history of butter dates back more than one century, but the fact that our ancestors did not eat this product remains curious. 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 in pharmacies. As a food product, it began to be made around the 8th-9th century in Scandinavia, and already in the 12th century it was imported from here to other countries.

In the time of Peter the Great, ghee was widespread in Russia, which, due to the lack of refrigerators, quickly deteriorated andstarted to rage. Later they began to import butter from the B altic 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 famous cheese maker Nikolai Vereshchagin, the situation has changed dramatically.

In 1870, at an exhibition in Paris, a Russian scientist had a chance to try Norman butter, which impressed him so much with its nutty taste and aroma that he decided to make a similar product in his homeland. This is how the famous Vologda, and then peasant oil, as well as some other types appeared. Today, this product is widely used both for cooking and for eating it in its pure form on sandwiches and in porridge.

Types of butter

Butter is classified immediately according to a number of features.

Depending on the freshness of the cream used, it happens:

• sweet butter - made from fresh pasteurized cream;
• sour butter – produced from cream fermented with a special lactic acid bacterial starter, so it has a specific taste and aroma.

Depending on the presence or absence of table s alt in the composition, they distinguish:

• s alty;
• uns alted butter.

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 butter are obtained by pasteurizing cream at a temperature of 85-90 degrees. The exception is the traditional Vologda butter, during the production of which the cream is brought almost to a boil, that is, it is pasteurized at a temperature of 98 degrees.

Ghee is also made from cream with a fat content of 98%. However, it practically does not contain any biologically active substances.

Peasant butter: 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 s alted and uns alted. Peasant butter is produced in accordance with GOST 52253-2004. There are also a number of other regulatory documents governing the quality of this product.

Peasant butter is of the highest and first grade. The difference between these two products is expressed not only in taste, but also in appearance. Premium butter has a clear creamy taste of pasteurized milk without foreign odors. Its surface should be slightly shiny, smooth, dry in appearance, but single drops of moisture are also allowed. The color of the oil may vary from white to yellow, but it must be uniform over the entire surface. The product of the first grade often crumbles when cut and has some heterogeneity in mass.

During production, peasant butter is not washed with water. Such technologyallows you to keep all the important substances in full and slow down the oxidation processes that occur inside the product.

Composition of peasant oil according to GOST

On the packaging of premium butter, most often it is indicated that it contains pasteurized cream. In fact, in accordance with GOST 52969-2008, the raw materials for peasant butter are not only cream, but also:

• natural cow's milk;
• skimmed milk;
• secondary dairy raw material buttermilk obtained in the manufacture of sweet butter;
• natural and skimmed milk powder;
• bacterial starter cultures of lactic acid microorganisms;
• extra grade s alt;
• carotene dye.

In the production of oil, both domestic and other raw materials, including imported food additives, can be used.

Vitamins & Supplements

The composition of peasant butter according to GOST must include vitamins A (10 mg/kg), E (200 mg/kg), D (0.05 mg/kg). Their quantity must strictly comply with 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 acid and benzoic acid, and their s alts), consistency stabilizers and emulsifiers. Their number should not exceed the norm established for this type of food additives.

Nutritional and energy value of peasant butter

Oil is high in calories. 100 grams of this tasty and he althy product contains as much as 748 kcal. Peasant butter (72.5%), whose composition 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.

Created butter contains vitamins A, B₁, B_{2, C, E. This product also contains minerals, like magnesium, potassium, calcium and phosphorus. The amount of fat in peasant butter 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 0, 7 and 1, respectively.}

Useful properties of peasant butter

Many people intentionally exclude butter from their diet because they believe that it only leads to an increase in blood cholesterol levels and does not bring any benefit to the body. However, in reality this is not entirely true. Peasant sweet cream butter, when used in moderation (no more than 10 g per day), is necessary both for building the walls of blood vessels and for producing female sex hormones.

The benefits of this creamy product are as follows:

• cell renewal occurs in the body;
• increased intellectual abilities of the child;
• improves the condition of the skin, hair;
• growth occursbeneficial microflora in the intestines;
• increases weakened immunity.

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 standards, oil is of the first and highest grade. The highest quality product is considered to be the product, the score of which varies between 17-20 points, including taste and smell within 8 points, consistency at least 4 points, color 2 points, packaging 3 points. Peasant butter of the first grade is estimated at 11-16 points. If a product has a score of less than 11, it must not be sold.

Oil that has a foreign, rancid, musty, moldy, metallic smell and taste, as well as a sticky or crumbling consistency, non-uniform color, damaged packaging is not allowed for sale. According to chemical standards, the proportion of fat in it should correspond to a value of 72.5%, moisture 25% for uns alted and 24% for s alted product.

The composition of the oil and the mass fraction of the permitted food additives included in it, including dye, flavors, vitamins, stabilizers, emulsifiers and preservatives, are separately checked.

Peasant butter: customer reviews of manufacturers

Market research has shown that buyers most often prefer peasant butter from brands such as Vkusnoteevo and Kuban Milkman. In their opinion, the taste of the product of these brands is most reminiscent of rustic butter. It has a clear creamy taste and a pronounced aroma. BeautifulPeasant oil 72.5% of the Ostankinskoye trademark also has a uniform light yellow color and a plastic consistency. In terms of taste, buyers liked it even more than the product of previously presented brands.

Buyers left negative feedback about the peasant oil of the Dairy Farm and Ekomilk trademarks. People's tasters noted that the first product left an unpleasant aftertaste in the mouth and a greasy film on the teeth, and the second also smelled unnatural.

In order to give an objective assessment of the peasant oil, the products of the presented brands were sent to the laboratory for additional research.

Results of laboratory studies of butter "Peasant"

To reduce the cost of the finished product, unreliable manufacturers replace natural milk fat with cheaper and more harmful vegetable oils, such as coconut or palm. Peasant uns alted butter "Dairy Farm" is one of them. Expert data is fully consistent 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 in terms of the amount of useful fatty acids, the leader is Krestyanskoye oil of the Domik Vvillage.”

How to choose a good butter

The following recommendations will help buyers choose really high-quality butter (peasant):

1. Carefully examine the packaging. It should be written on it that this oil is “Peasant Butter 72, 5% fat”. This is the name that is approved by law and spelled out in GOSTs. Only pasteurized cream or cow's milk must be listed as part of the product.
2. The price is also important. Peasant oil in a package weighing 200 grams cannot cost less than seventy rubles.
3. When choosing peasant butter in the store, you should also pay attention to the smell. To do this, you can open the package and smell the creamy mass. An unpleasant odor 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. The right product melts slowly when heated, unlike spread that burns and margarine that turns into vegetable oil.