Butter is the major item originated from cow’s milk. It is a focused milk fat (78-82. 5%, in the dissolved butter— about 99%). The preference, fragrance, dietary worth butter is among the most best as well as important edible fat.
On sale butter is available salty and also saltless. Salt achieved a rise in the stability of oil during storage. Butter and ghee are manufactured in the sale of four qualities: additional, extra, 2nd as well as 1st.
According to the requirements of the common butter must have the complying with signs of pureness: pureness of preference as well as odor, no foreign preferences and also foreign smells, the thickness of the texture (in the context of the oil permitted the presence of small water droplets), harmony of shade, color is white or cream. Salted butter is likewise called for harmony of the Ambassador, and also a salt web content not going beyond 2%.
Of butter as well as make ghee, Vitalija at a temperature of 75-80 ° C of butter milk fat as well as separating it from the going along with impurities. It consists of not much less than 98% fat, but practically no biologically energetic compounds.
Ghee also should have a clean taste and smell. The consistency of its great grain, color yellow.
Kinds of butter According to GOST 32261-2013, butter, depending on the peculiarities of producing modern technology is separated right into:
velvety and also pleasant;
sour-cream.
Sweet cream is created from fresh lotion; generally oil created in Russia. Sour-cream butter is produced from lotion, fermented with lactic beginners (to offer the oil a details preference and fragrance). For the production of these two kinds of lotion is pasteurized at a temperature of 85-90 ° C.
For pleasant butter characteristic pronounced creamy preference and also flavor of pasteurization, without international tastes and also smells. For pleasant and sour oil are defined by a creamy preference of milk, without foreign preferences as well as smells.
Sweet-cream as well as sour-cream butter are divided right into:
saltless;
salt.
According to GOST 32261-2013 butter is made in the complying with variety:
Traditional: sweet-cream and also sour-cream, salted and saltless;
Amateur: sweet-cream and sour-cream, salty as well as saltless;
Peasant: sweet-cream and also sour-cream, salted and unsalted.
The main distinction in between them, important for oil, fat web content: 82.5%, 80.0% as well as 72.5%, specifically. Amateur oil is identified by more than in various other sorts of butter, water content (20% in other oils 16%, in the thawed 1%) as well as some non-fat compounds.
In addition to species according to GOST, the oil is:
Vologda butter. Made from fresh lotion, pasteurized at greater temperatures (97-98 ° C).
Oils with fillers. Made from fresh lotion, with the addition of a preference and also fragrance substances cacao, honey, sugar and also vanilla, all-natural fruit juices.Calorie butter 82,5%The calorie material of butter is 748 kcal per 100 grams of item. Make-up as well as useful buildings of butter Butter has a high calorie worth, digestibility (approximately 98.5%) and also vitaminology(vitamins a, b, E, C, D).
Moderate intake of butter boosts the growth as well as problem of hair, nails, skin, maintains the mucous membrane layers. Butter due to its chemical make-up, structure, caloric material, legkoplavkim and also dietary properties is just one of the necessary elements of nutritional as well as child food. The use of butter in food preparation Butter in food preparation, usage mainly for offering, for sandwiches, for watering prepared meals.