Butter. cow butter

Cheese

Cheeses are among the most valuable food products. The quality of cheese depends on many factors, but primarily on the quality of milk. Milk used to make cheese must have a density of at least 1027 kg/m3, acidity - 16-18 T. To obtain cheese with a given fat and protein content, it is extremely important to normalize milk in terms of fat and protein content by adding skimmed milk or cream. For example, to obtain 20% fat cheese, the initial milk mixture should contain 0.95-1.25% fat, and to obtain 60% fat cheese, 3.9-4.9%.

In the prepared, ʼʼmatureʼʼ, heated about 33 ° C, leaven and rennet are added. Under its action, the process of coagulation proceeds in milk, ĸᴏᴛᴏᴩᴏᴇ, depending on the type of cheese, lasts 25-90 minutes. In the resulting clot (similar to cottage cheese), such an amount of whey is left, ĸᴏᴛᴏᴩᴏᴇ will provide further biochemical processes and produce cheese of a certain type and quality. The removal of whey from the clot is regulated by grinding it and kneading the cheese grain, changing the temperature of the cheese mass and the acidity of the whey. The size of cheese grains for hard cheeses is 3-6 mm (fine grain), for soft cheeses -20-30 mm (large grain).

For hard cheeses, cheese grains are dried at a temperature of 41 - 58 ° C. Soft cheeses are obtained without heat treatment of cheese grains.

Then the cheese is molded. for this, the cheese grain is placed in wooden, metal or polymer molds. At the same time, the cheese grain forms a monolith of a certain shape (spherical, cylindrical, bar, circle). to fix the shape and remove excess whey, the cheese is pressed on pneumatic or hydraulic presses. Soft cheeses are not pressed.

At the next stage, salting of cheeses is carried out, which largely affects the quality of cheeses.

Cheeses ripen in special rooms, where they create the optimal mode. In the first month of ripening, for most hard cheeses, a temperature of 13-15 ° C and a relative humidity of 85-90% are maintained. further ripening occurs at 10-12”C and relative air humidity of 80-85%. The duration of maturation of hard rennet cheeses ranges from 1 to 6 months, soft - up to 45 days. During maturation, cheeses are periodically turned over to give them the correct shape and washed to remove aerobic microflora that destroys the crust and causes an unpleasant taste.

Cheeses are distinguished by the type of raw materials, production features. properties. Cheese is made from cow's milk and sheep.

According to the method of milk coagulation and the characteristics of raw materials, cheeses are divided into rennet, sour-milk and processed.

Processed cheeses are made from rennet cheeses with defects that are eliminated during their processing, and other raw materials. Considering the dependence on the characteristics of raw materials, technology and properties, processed cheeses are divided into groups.

Cheeses also vary in shape and size. Given the dependence on the size and, accordingly, the mass of the heads, cheeses are divided into large (such as Swiss) and small (such as Dutch, cheddar, Latvian, etc.). Cheese heads are in the form of a low or high cylinder, a ball, a rectangular bar or a bar with a square base, a cone, etc.
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for each type of cheese, a certain form is established.

The nutritional value of cheese is due to the presence in it of a large amount of proteins (18-25%), milk fat (25-30%), which are easily and

fully absorbed by the human body. Energy value 100 g

cheese is very high - from 260 to 410 kcal.

Standards in cheeses normalize the content of fat, moisture and salt.

Hard rennet cheeses, with the exception of Russian, Poshekhonsky, according to organoleptic indicators, are divided into the highest and 1st grade. Soft cheeses are not divided into varieties. The grade of cheese is set according to a 100-point system. 45 points are given for taste and smell, 25 for texture, 10 for pattern, 5 for dough color, 10 for appearance, and 5 for packaging and labeling.

Taking into account the dependence of the quality of cheese on each indicator, a discount is made in accordance with the scoring table. The scores obtained for each indicator are summarized and a conclusion is made about the cheese variety. The highest grade includes cheese that has received 87 -100 points, incl. taste and smell - not less than 37; to grade 1 - 75 -8 6 points. Cheeses that have received an overall score of less than 75 points or a taste and smell score of less than 34 points, as well as those with foreign impurities, spread, affected by subcrustal mold, with putrefactive wells and cracks, with a strongly subdued crust, are not allowed to be used for food or for culinary processing.

Conditions and terms of storage depend on the maturity of the cheeses. Hard mature cheeses are stored at a temperature of -2 to -5°C and a relative humidity of 85-90%. Insufficiently mature cheeses intended for short-term storage are placed in chambers with a temperature of 0-8 ° C and a relative humidity of 80-85%.

Shelf life different types hard cheeses range from 2 to 10 months, soft - from 0.5 to 2 months. At enterprises Catering hard cheeses can be stored at a temperature of 2-8 ° C for 15 days, soft - 10 days. Processed cheeses are stored at a temperature of -2 to -4 ° C, and their shelf life ranges from 15 days. up to 3 months

Cow butter includes butter and ghee. Given the dependence on the characteristics of taste and aroma, cow butter is divided into sweet cream, unsalted and salted; Vologda, sour cream, unsalted and salted; dessert, snack; melted.

Butter is a food product made from cream skimmed from whole cow's milk, which has pleasant taste and aroma and plastic consistency at a temperature of 10-12'C. Butter is a complex system in which the fat phase predominates, evenly distributed in the water phase. The oil contains 61.5-82.5% fat. Milk fat is unique in its fatty acid composition, as it contains an increased amount of low molecular weight fatty acids(8-13%). Due to these features, milk fat has a low melting point (28-35 ° C) and determines the taste properties of the oil.

The oil contains vitamins A and E, as well as phosphatides - substances that characterize the nutritional value of the product. The water phase of the oil and the interface contains proteins, lecithin, lactose, minerals, water-soluble vitamins, esters, acids and other substances. The energy value of 100 g of oil is on average 750 kcal, digestibility - 95

Butter is produced in two ways - by churning cream in batch and continuous butter makers and by converting high-fat cream. The raw material for the manufacture of butter is cream with a fat content of 32 to 40% based on the method used. The cream is normalized for fat and then pasteurized. Heat treatment of cream is necessary both for the destruction of microorganisms and the inactivation of enzymes, and for the formation of specific taste and aroma. The temperature regime of pasteurization is chosen taking into account the type of butter produced and the quality of the cream. Cream intended for the production of sweet and sour butter, pasteurized at 85-90 ° C, for Vologda oil - at 93-96 ° C with an exposure of 10 to 20 minutes.

Subsequent technological operations depend on the methods of oil production.

In the production of butter by the churning method, the pasteurized cream is cooled, left to mature, and then churned in butter makers. Butter makers of periodic action are wooden or metal rotating barrels, drums of various designs. As a result of mechanical action, when cream is churned, the fat emulsion is completely destroyed. The fat globules are stripped of their shells, united into small, and then into large lumps, which are subjected to further mechanical processing to obtain a homogeneous layer of oil with evenly distributed drops of moisture.

The temperature of the cream during the churning process is maintained within 7-14°C. As soon as oil grain reaches a certain size (millet grains), and the liquid becomes transparent, the churning is stopped, the liquid (buttermilk) is drained, the oil grain is washed with water. This is followed by mechanical processing (the oil maker makes several turns), in which the oil grain is combined into a layer, and moisture is evenly distributed in it.

When obtaining salted butter, dry salt or saline solution is introduced into the oil grain before mechanical processing.

Continuous oil makers can produce various types of oil, similar in quality to oil obtained by the method of periodic churning, but inferior to it in fat content.

The production of butter by the method of converting high-fat cream (in-line method) consists in concentrating milk fat by separating and converting high-fat cream into butter during thermomechanical processing. The whole process takes place on production lines in 20 - 30 min. With the in-line method of production, cream after pasteurization is sent to a special separator, where it is concentrated to 61 - 83% fat content at high temperature. The resulting extra-fat cream is cooled, normalized in terms of fat content and sent to the butter former, where it is cooled and subjected to further mechanical processing.

The butter produced by the churning method has a granular structure, while the butter obtained by the conversion of high-fat cream has a homogeneous structure consisting of small fat crystals.

Sweet creamy unsalted butter is made from pasteurized cream. It has a characteristic taste and aroma, with a touch of pasteurization, slightly sweet. Sweet cream salted butter is produced from pasteurized cream with the addition of up to 1% salt. Along with the characteristic taste and aroma, it has a salty aftertaste.

Vologda oil is made from fresh cream, pasteurized at 93-96 °C. The high pasteurization temperature gives the oil peculiar taste and the aroma of repasteurized cream.

This oil is produced only sweet-creamy, unsalted, with a fat content of at least 82.5%, moisture - no more than 16%.

Sour cream unsalted butter is made from fermented cream. It has pure sour-milk flavor and aroma.

dessert butter is an oil with fillers and sugar, which has a sweet taste and aftertaste, halls of fillers. They produce butter with cocoa, coffee, honey, rose hips, strawberries and cranberries. These types of butter contain up to 24% stagi, 11-12% sugar, at least 52% fat.

Snack butter is also made with fillers and has a pungent flavor. This type includes shrimp oil, caviar with tomato, etc.

Given the dependence on the chemical composition, the types of cow butter can be divided into varieties. So, unsalted sweet cream butter is produced in the following varieties: Creamy - with a fat content of at least 82.5% and moisture of not more than 16%, amateur - with a fat content of at least 78% and moisture of not more than 20%, peasant butter with a fat content of not more less than 72.5% and moisture not more than 25%, sandwich - with a fat content of not less than 61.5% and moisture not more than 35%. Salted sweet cream butter, unsalted sour cream butter and salted butter are produced in similar varieties.

Ghee is pure milk fat, rendered from cream or butter. Ghee is 98-99% milk fat, which determines the nutritional value and properties of this product. Ghee is made from butter that has some kind of defect. The oil is heated at various temperature conditions. It is rendered fat with its specific taste and aroma! contains at least 98% fat and no more than 1% moisture.

For oil, the content of fat, moisture, plasma acidity is normalized, and for salty, the content of table salt.

The oil must have a clean, characteristic taste and smell for this type, without foreign taste and smell. The consistency is dense, homogeneous, slightly shiny in the cut, dry in appearance or with the presence of single tiny droplets of moisture on the surface. Color from white to light yellow, uniform throughout the mass.

Butter, amateur and melted butter are divided into the highest and I grades according to organoleptic indicators. to establish the variety, a 100-point scale is used: 50 points for taste and smell, 5 points for color, 25 points for texture, processing and appearance, 10 points for curing, and 10 points for packaging and labeling.

To determine the number of points for each indicator, an oil scoring table has been established, which indicates discounts from the maximum number of points for each indicator for any shortcomings and defects. The results of the scoring for each indicator are summarized. If the overall score is 88 - 100 points, incl. taste and smell of at least 41, then the oil is classified as the highest grade. If it is equal to 80-87, incl. by taste and smell not less than 37 points, - to the 1st grade. If putrid, rancid, fishy, ​​metallic, moldy taste and smell, as well as oil products and chemicals are found in the oil, then it is rejected.

The oil is stored in clean ventilated rooms, protected from air and light. long storage oils are carried out in the cold at a temperature of -18 ° C and a humidity of not more than 85%. Under this regime, the quality of butter unsalted butter is preserved for 12 months, creamy salted and unsalted amateur butter - 6 months, peasant butter - 3 months. As the temperature rises, the shelf life is reduced. During long-term storage, a layer of more intense yellow color with an unpleasant aftertaste appears on the surface of cow butter - staff. It is the result of the evaporation of moisture from the surface of the oil and the activity of microorganisms and atmospheric oxygen.

At catering establishments equipped with refrigerating chambers, in which the temperature is maintained below 8 ° C, the shelf life of butter is 5 days, melted 15 days.

Cow butter- By the name of cow Butter, cow is understood as a product obtained by churning cream, and the microscopic fat globules contained in them, losing their shell, stick together and form a continuous total mass. In addition to cream, sour cream, as well as whole, slightly fermented milk, can serve as a material for making cow's butter. The churning of cow's butter from the named products is carried out with the help of special machines and devices, in which the initial material (cream, sour cream, milk) is set in a very fast and strong movement, which contributes to the combination of individual fat globules into large lumps. Cow's butter (see the corresponding article) . The simplest devices for knocking down are the so-called. churns (see). To obtain cow's butter directly from milk, more complex machines are used, which have recently reached considerable perfection. Among such machines are the apparatus proposed by Butter Cow Schrodt and F. Duroy, in which lightly fermented milk can either be directly processed into butter, or cream is removed from the milk before churning, which is further processed in the same machines. According to Koenig, the average composition of Cow Butter obtained from Schrodt apparatuses is expressed in the following values ​​(as a percentage):

					In dehydration. oil is:
						Other organic matter
Butter made from milk
Butter made from cream

From the table above, it can be seen that Cow Butter, obtained by direct churning of milk, from a sanitary point of view, turns out to be less benign than that obtained by churning cream, since it contains a greater amount of water and generally low-fat organic substances, accordingly, it turns out to be more prone to spoilage ( rancidity). The machines built in modern times by ohm and Laval, according to the observations of V. a, deliver very tender and at the same time quite resistant varieties of cow's butter. In these machines, cow's butter is churned from cream extracted from milk, poured into special machines, centrifugal apparatus (drums), moreover, in the so-called. In Jacobsen's "butter extractor", the separated cream is churned in the centrifugal drum itself, while in Laval's "butter separator", the cream, passing through, enters a special cylinder, in which churning takes place. According to Fleishman's observations, both apparatuses produce Cow's Butter in a very short time (1-2 minutes). The most favorable temperature for churning cow butter in the Jacobsen apparatus is 20-21°C, while the Laval machine is adapted to a temperature of 16-17°C. The composition of the products delivered by the last of the mentioned devices, according to Fleishman's research, turned out to be the following (in percent):

The undoubted advantages of complex oil churns, compared with simple churns, are their high productive capacity, as well as the speed of work; but in terms of the quality of the products they make, according to Fleishman, they are inferior to those devices in which the mechanical effect on the whipped cream is not so strong (see). Slow clumping of oil, occurring at a lower temperature (10-14 ° C), also contributes to a more perfect separation of fat from other non-greasy constituent parts cream, which determines the lower tendency of such varieties of Cow Butter to spoilage and rancidity.

The varieties of Cow Butter encountered in our trade, depending on the material and method of production, are divided into 3 main types: creamy, or dining room chukhonian, or sour cream, and ghee Russian Cow Butter The best varieties table Cow's butter is prepared by churning perfectly fresh cream; they have the most delicate taste and smell, should be well pressed from whey and should not be salted. Chukhonskoye (kitchen) Cow's butter, obtained by churning sour cream or fermented milk, is usually used for making dishes, and is also processed into melted cow's butter. Melting Chukhon's cow's butter is used to extract water and non-fat components from it. When melted, cow's sour cream is separated into two layers, the top one consisting of pure fat, and the bottom one containing water and other non-fat components (churning). The melted pure fat is drained, cooled until it crystallizes and put into trade under the name of melted Russian Cow butter

In addition to the methods of processing the original material (see the corresponding article), the physical properties and appearance of Cow Butter are also influenced by animal feed and their maintenance. Summer food (grass) causes the most yellow color of Cow Butter, while winter, mixed food, containing less chlorophyll, gives Cow Butter only a very faint yellow tint. In the same way, depending on the season, feed, and breed of animals, there is a taste, aroma, and even the chemical composition of the resulting fat. According to research, summer cow butter contains much more liquid fats (60% olein) than winter butter (35%).

The cow fats contained in cow butter consist of a mixture of the so-called. triglycerides, i.e. esters of glycerol and various fatty acids. In addition to a, a and trielein, cow butter also contains volatile fatty acids (butyric, caproic, caprylic and capric). The mutual ratio of the listed glycerides, according to Spalangani, is expressed in the following quantities.

Cow's fat Cow's oil differs significantly from other animal fats in that it contains about 7% glycerides volatile fatty acids contained in fats of other origin in a much smaller amount (0.26%). The elemental composition of cow fat Cow butter, compared with other animal fats, according to F. Schulze and A., is characterized by great content oxygen and a slightly lower carbon content, as can be seen from the following comparison:

The specific gravity of cow's fat Cow's butter, at 15°C, according to Gager, ranges from 0.938 to 0.940; at the same time, this fat, compared with other animal fats, has a lower melting point (31-33°C) and solidification (19-24°C).

The chemical nature of the fats ingested significant influence for more or less digestibility their body. Fats consisting solely of solid higher fatty acids (palmitic and stearic) are much more difficult to emulsify than fats that contain known amounts of liquid and volatile fatty acids. hard to emulsify fat in the intestine, of course, is less perfect and complete; therefore, for example, ordinary beef lard is much more difficult to digest than cow's butter (Flerin). Dr. Chernov, who dealt specifically with the problem of the assimilation of milk fat, came to the conclusion that healthy body able to absorb from 90 to 95% of the total amount of fat ingested. Further, according to his experiments, it turned out that during febrile illnesses the body absorbs the same fat on average 7.2% less than in a healthy state. adult and children's organisms, according to the observations of the same author, regarding the absorption of milk fat, obey the same laws. Similar results were reached by Prof. Meyer, who performed experiments on two perfectly healthy subjects, an adult (37 years old) and a child (9 years old); adults digested natural Cow Butter in the amount of 98.2-98.7%, while the child in the amount of 97.1%. The results obtained by other researchers (Gultgren and Landgren) fully confirm the above data reported by Chernov and Meyer, and therefore allow us to come to the general conclusion that fresh Cow Butter, in terms of digestibility, is the best form of fats introduced into body as food. It goes without saying that what has been said applies only to varieties completely fresh butter cow's butter, while spoiled (rancid) cow's butter, according to Stockmeyer's research, can cause malaise, heartburn and other symptoms of complete dyspepsia.

Rancidity called a special process occurring in cow butter, in which this latter acquires a pungent-bitter taste and smell, which depends mainly on the formation of free butyric acid. Conditions that contribute to rancidity and generally deterioration of Cow Butter are: exposure to direct sunlight and the influence of atmospheric oxygen. Cow's butter, containing water and other components of milk whey, goes rancid more easily than ghee, but even this last and even sterilized cow's butter, after a certain time and under favorable conditions, can become rancid. According to Ritsert's experiments, it turned out that sterilized Cow's Butter, when exposed to light and atmospheric oxygen, rancid after 3 days. On the other hand, Duclos considers the vital activity of the microorganisms contained in it to be the main cause of spoilage. Be that as it may, from a practical point of view, it is very important that highly rancid varieties of Cow's Butter be promptly removed from circulation in the trade. According to Stockmeyer's experiments, fresh cow butter can be considered those varieties whose rancidity does not exceed 2-5 ° (i.e. 2-5 cubic cm normal solution alkali per 100 g Cow butter); varieties with 8 ° rancidity already have a clearly expressed unpleasant taste and smell; Cow's butter with 12-13.7 ° rancidity, according to the observations of the same author, can cause mild diseases of the gastrointestinal tract. According to the analyzes made at the th city sanitary station, the rancidity of the melted cow butter sold in our country turned out to be as follows:

From this table it can be seen that for all 4 years, even the average rancidity of melted cow butter sold in Moscow significantly exceeded the maximum value allowed by hygiene for fresh cow butter. Rancidity of individual samples sometimes reached a very high degree (34.41 °). Of the 100 samples of melted cow's butter, examined in 1893-94, only 22% were relatively fresh (1° - 6°), and out of 116 samples analyzed in 1894-95, approx. 29%.

The percentage of samples with different degrees of rancidity is expressed in the following numbers:

	Study Time
Percentage of samples with rancidity from 1 to 4°
Percentage of samples with rancidity from 4 to 6°
Percentage of samples with rancidity from 6 to 10°
Percentage of samples with rancidity between 10 and 20°
Percentage of samples with rancidity between 20 and 30°
Percentage of samples with rancidity from 30 to 34.41°

The changes to which Cow's Butter undergoes when stored inappropriately are not limited to rancidity; under certain conditions, even quite correctly prepared 2 good varieties covered greasy white spots, at which cow's oil acquires a smell and taste reminiscent of lard. According to the experiments of O. Dammer, this phenomenon can occur at a very diverse conditions: Cow's butter can take on a greasy appearance, taste and smell in a short time if it is, however briefly, exposed to direct sunlight and left without any protection from being heated by them; the same thing easily happens when preserving varieties of butter cow's butter, in the pores of which, together with drops of salt water, a significant amount of air bubbles is contained; finally, varieties of ghee cow's butter, stored in winter in such rooms, the temperature of which either drops below 0 °, then again rises above the freezing point, easily acquire a greasy taste.

Concerning falsifications cow's oil, then, due to the widespread distribution, relatively high price and great demand for this product, its counterfeiting is practiced on a large scale. The methods, as well as the substances and methods used in this process, are so numerous and varied that a detailed list of them is not possible here. The most established methods of falsification of cow butter can be divided into the following groups: 1) Addition of cheaper varieties of fat (lard, margarine, vegetable and mineral cow butter, etc.) to cow butter. 2) Adding water, starch, talc, flour and other substances to Chukhon and butter cow butter, which increase the weight of the product. 3) The addition of preservatives (large amounts of table salt, boric, salicylic acid, etc.). 4) Addition of harmful dyes. In addition to the economic damage, falsification of Cow Butter can sometimes cause serious harm to the health of consumers. In those countries where there is no properly and successfully drawn up regulation of the production and trade of margarine and artificial cow butter, the most common addition to butter is cow fat and extraneous cheap fats in general, the origin and processing of which are carefully hidden by falsifiers from legal supervision and correct control. Since the addition of one fat considerably raises the melting point and changes the appearance of the counterfeit oil, the latter is usually flavored with some vegetable or mineral oil having the lowest melting point. As the main product for the described falsification, those varieties of natural cow butter are used, which, due to their deterioration, cannot find buyers on their own (Siberian butter). To such and such an oil, after its appropriate processing, the above-named extraneous fats and oils are added. Instead of bacon, margarine is sometimes added to spoiled cow butter, and this mixture is often sold under the name natural oil(see n). According to studies carried out at the Moscow City Sanitary Station, it turned out that ghee, sold in small vegetable and colonial shops, often appears to be mixed with foreign fats. The percentage of falsified oil samples detected by the station is given in the following table:

The content of margarine in the varieties of butter mixed with it ranged from 24 to 67.8%. In many samples, the presence of vegetable oils was also found, added to lower the melting point of the oil mixed with lard. It should be added to the above that in our retail, petty trade in ghee, varieties are often found contaminated with random impurities (straw, hair, sawdust, flies, etc.). In order to increase the weight of Chukhon and butter, counterfeiters often mix huge amounts of water, holding it with salt; To do this, unsalted butter is mixed with warm salty water, and the smallest droplets of water enter into a close mixture with the butter: Fleishman succeeded in this way in increasing the weight of the butter by 26%. Wileh describes a commercially available formulation containing 29.52% pepsin and 70.48% anhydrous sodium sulfate, with which the author succeeded from 1 fnl. oil, 1/2 liter of milk and 1 g of the indicated preparation, get 2 pounds of oil containing 49.5% water, and the resulting product in appearance did not differ much from the present.

Preservative substances (boric and salicylic acids) are usually added to oil that has already undergone some deterioration in order to mask its harmful qualities. Experiments a and a have shown that the daily use of 1/2 -3 g of boric acid adversely affects the assimilation processes. , although less harmful in itself, but still it cannot but have bad consequences, especially for people suffering from diseases of the digestive organs and kidneys. Therefore, from a sanitary point of view, the admixture of any preservative substances to the oil (for a small amount of table salt) cannot be allowed. Against touch-ups oils harmless vegetable paints(saffron, turmeric, orleans), from a sanitary point of view, one can hardly find solid objections, especially since buyers, not paying attention to the season, usually demand an oil colored in the usual golden yellow color. But along with harmless paints, poisonous resin pigments (dinitrocresol, etc.) are sometimes used to color oil. recognition methods adulterated butter: butter, regardless of color, should not be salty and no drops of water should be visible on a fresh section of a piece. The taste and smell of the oil should be very delicate, without any foreign taste (sourness, etc.). If the taste of butter sold as butter is sour, then we can suspect an admixture of Chukhon (sour cream) butter. droplets of whey or water visible to the eye on a fresh incision indicates that the oil has not been squeezed out well. A well-made product does not stain the knife and does not stick to it when the blade is driven into the thickness of a piece of butter. For an approximate determination of water in Chukhonsky and butter, he offers a very simple apparatus, consisting of a glass tube sealed at the bottom. The entire tube has a volume of approximately 30 cc. cm, and its lower half is divided into hundredths of the total volume (percent), while the upper half is only divided into tenths. The oil to be examined is placed in a special metal funnel, which is inserted into the hole of the glass tube described above and heated on a small flame, with the softened oil falling into the tube. The total volume of oil in the glass tube must reach exactly one hundredth division of it. After filling, the glass tube is lowered into hot water, whereby the melted fat floats to the top, while water and other non-fat constituents fall to the bottom. At the end of the separation of the layers, the tube is cooled again and the amount of separated water can be accurately measured. - Good butter should not contain more than 15% water and other non-fat constituents; in Chukhon butter, which is generally less rich in fat than butter, an admixture of 20% of non-fat substances is allowed. If you melt the so-called. Russian oil in a flask or test tube and heat it to 50-60 ° C, then, with a large rancidity of the oil, it begins to emit a very sharp and characteristic bad smell; the taste of melted rancid butter is disgusting. Further, a good Russian oil should not contain any noticeable amount of water, no buttermilk, no salt crystals, and in general in liquid form it should be almost completely transparent and without any sediment. in no case should it contain less than 99.0% fat

Determination of admixture of foreign fats in oil It is produced according to the methods of Meissl, Gübl and Ketstorfer, and also, in modern times, with the help of Abbe oil specially adapted for research. The Meissl method, based on the determination of the amount of water-soluble volatile fatty acids contained in 5 g of oil, makes it possible to calculate the amount of animal fats mixed with the oil, while the Hubl method is designed to determine the admixture of vegetable oils. Unfortunately, all these methods require special devices and laboratory conditions and are not applicable in household use, where one has to limit oneself to the simpler methods proposed by Kunstman. An ordinary lamp is immersed in melted butter and lit; after a few minutes, the lamp is extinguished, at which point it begins to smolder; a smoldering lamp soaked in natural cow's oil does not emit a nasty smell; if the oil contained an admixture of lard or margarine, then the lamp spreads the characteristic smell of an extinguished tallow candle; in the case of an admixture of vegetable oils, the smell of an extinguished oil lamp or an oil lamp is obtained.

Wed J. König, "Die menschlichen Nahrungsund Ge nussmittel" (vols. I and II); O. Dammer, "Illustrirtes Lexikon der Verf ä lschungen"; 1, 2 and 3 reports of the Moscow City Sanitary Station; Lehmann. "Dio Methoden der Praktischen Hygiene"; V. Chernov "On the absorption of fat by adults and children"; Klenze, "Dairy Farming" (translated from German, edited by P. Kuleshov).

S. S. Orlov.

Extraction of Cow Butter has gained worldwide distribution due to its taste and strength. For the first time there are references to it in Pliny, but, in any case, there is no doubt that both the Greeks and the Romans only heard about its use from the Scythians and Germans.

Former explanations [Romane, K. Fraas, Babo, Trommer, G. f. Baumgauer, A. Müller, J. C. Morton, Fr. Knopp - see "Milk and Dairy Business" by Dr. V. Fleischman (translated from German Kovalevsky, 1877).] The process of churning Cow Butter was based on the opinion that fat globules do not float freely in the serous fluid, but are surrounded like a shell of casein, and the process of formation of Cow Butter is determined by the rupture of these shells. In this regard, there is an opinion about the influence of oxygen, which allegedly contributes to the rupture of the shells and thereby accelerates the process of churning Cow butter salt solutions or supercooled water, goes into a solid state. This explains why the fat globules in milk that has been frozen for a long time and then slowly thawed have the same appearance as the globules in milk that has been subjected to a long churning process; and it is also clear why pre-frozen and then thawed milk is more easily churned into cow's butter

The churning process Cow butter is dependent on a number of conditions that affect the completeness exit Cow Butter Thus, both the quantity and quality of Cow Butter and the duration of the churning process depend on the temperature of the material. At too high a temperature, although the churning ends quickly, but cow butter turns out to be less benign and less durable. Too low a temperature, along with a lower output, causes churning. The height of the temperature that must be chosen when churning depends on the melting point of the milk fat, which in turn is determined by the nature of the feed [Green fodder, rapeseed cake, etc. produce soft cow butter with a low melting point, large quantities of straw, haulm, etc. n. - solid Cow Butter with a high melting point] and the breed of cows, then, on the air temperature in the churning room and on the type of churn, and, finally, on the quality of the material (milk or cream, sweet or sour). In a cold room, the temperature of the churned material should be higher than the temperature in a warm one, since milk or cream during churning is somewhat weakened by cooling from the surrounding air. Each churn, according to its design, causes this or that heating of the churned material and, consequently, requires its own best churning temperature. Finally, for complete extraction of Butter, sour milk requires the highest temperature, sour cream - somewhat lower, and sweet cream - incomparably lower. On average, a temperature of 17-18 ° is taken for sour milk, 15-16 ° for sour cream, and 11-12 ° for sweet. The speed of movement of the churn should be inversely related to temperature and depending on the type of material being churned. , firstly, it should not be too fast and not too slow, and secondly, it should be unconditionally uniform. Based on experience and observations, the number of blows of various churns is as follows:

	Minimum and maximum
pusher		75 beats up and down
rotating		70 turns
rocking		45 swings back and forth
Drums:
With a lying shaft		97 revolutions
Standing Shaft Sour Cream		115 revolutions
sweet cream		160 revolutions

Similarly, the degree of filling of the churn must be accurately determined, since the closer to its lower limit the degree of filling of the churn, the faster the movements of the latter and the shorter the churning process - and vice versa. Therefore, in the first case, a slightly lower temperature is used, in the opposite case, a higher one, i.e., accelerating the process. In addition, the arrangement of the churn is important; in metal churns, the temperature is adjusted during churning using a water bath, while in wooden churns, before filling, so that by the end of the process there is the desired temperature of the churned material. The addition of water to milk or cream either remains without known effect, or even harms the process, due to thinning [Just as a thick milk or replacing it with cream promotes the speed of the process] or contamination of the material. So called oil powders, sold under the name of powders of Tomlinson, Schürer, Lemmel, etc. and, as it turned out, consisting of sodium bicarbonate, soda, alum, boric acid, turmeric powder, etc., do not, due to the nature of their constituents, have any beneficial effect on the churning process . Finally, definitely important condition for successful yield results Cow's butter is behind the cleanliness of all dishes and churned material. Churning Cow's butter from unleavened cream is distributed mainly in Denmark, from where sweet butter cow's butter is transported to all parts of the world. The first condition for a successful output of Cow Butter is the freshness of the cream, as can be seen from the circular of the export trading company of Busk in e, given by it to its suppliers ["Uebe r die Zubereitung von süsser Butter und Exportkä se in kleinen Meiereien" (Copenhagen, 1878) ]. The most convenient temperature for churning is 11.2°C at the beginning of the process, and up to 15°C at the end. Only cream of 12-hour settling is used for export Cow Butter, while for local use even after 24 hours, at which the yield of Cow Butter increases slightly without harming its quality. Preparation Cow's butter from slightly sour cream (Holstein Cow's butter) is used in northern and in France; This method has become especially widespread since the time when cow's butter began to be prepared for export to other countries, in view of the strength of the resulting product. For oxidation, slightly sour milk is added to the cream at a temperature of 15 ° C. This achieves the development of lactic acid fermentation bacteria in the cream, and this process lasts no more than a day, otherwise too much acid is formed, and Cow Butter may not go astray. The latter, which easily arises at the slightest oversight or inexperience, is one of weaknesses production Cow's butter from sour cream. Cow Butter obtained in this way is distinguished by a pleasant pronounced taste and strength.

Recently, in Sweden, Denmark and other countries, a new method of acidifying cream by means of "pure breeding of lactic acid fermentation fungi" has begun to spread. This method has the advantage that when it is used, there are no diseases of the cream, the failure of churning Cow's Butter associated with them, various defects of Cow's Butter, etc. As a positive quality of this method, there is also the possibility of obtaining Cow's Butter of the desired grade, itself but acidification is carried out very easily, without requiring great expenses and preparations. Wiring is obtained ready-made from special factories, among which Blaernfeld and Twede are the most famous. First of all, from the wiring sent in vials, the leaven is prepared. Take 1 bucket of skimmed milk, heat up to 65 ° R., for 2 hours, then cool to 26 ° and pour the contents of the vial. The oxidation process continues for about 18 hours, while maintaining the same temperature. After condensing milk, put it on ice. Before using the starter, the top layer is removed, and the bottom layers are thoroughly mixed. By adding 10% by weight of this first starter culture to the new skimmed milk, the following are prepared. The method of preparation is almost the same, with the difference that the oxidation process lasts only 6-8 hours at the lowest temperature, namely 22 1/2 ° . Using one bottle of pure wiring, you can produce 7-30, and with more experience and more (even up to 300) - secondary starters. Having received the starter, you can proceed to the oxidation of the cream; before pouring the starter, the cream is heated to 12-13 °. The oxidation process should last no longer than 10 hours. When the cream has thickened, they are churned and processed in the usual way. To obtain a more tender cow's butter, sourdough, you need to add a smaller dose, which generally ranges from 6-12% by weight of cream, while pasteurized cream is used. The method of preparation of cow's butter from completely sour cream should be mentioned only because this method, unfortunately, is still used, especially in small farms, where cream, due to its small daily intake, is sometimes collected for more than a whole week.

Churning cow butter from sour milk has many advantages in terms of ease of production, requiring lower costs, labor, etc. churning, is only suitable for fattening pigs, so the income from the production of cheese from skimmed milk is lost. The churning of sour milk is slower than the processing of cream, and it is carried out, of course, in large quantities, at a slightly higher temperature and with a slow rotation of the churn.

Churning Cow's butter is brought only to a certain degree. Then Cow Butter is subjected to further processing. raw cow butter, as it comes out of the churn, it is a mixture of 60-70% pure milk fat and 40-30% other ingredients, while well-processed Cow Butter has 85 to 90% fat; therefore, Cow Butter loses about 18-33% in weight during processing. Untreated Cow Butter, as it contains easily decomposing substances, is easily spoiled, therefore, after churning, they resort to removing buttermilk. The latter is achieved either by washing or by pushing. Washing it is produced in such a way that, after being removed from the churn through a special churning hole, water is poured into it, the churn is rotated several times, this water is drained, fresh water is poured again, etc., until the washing water comes out transparent. In other cases, cow's oil is collected on a sieve and the latter is lowered into water for a while. It is absolutely necessary to wash Cow Butter from sour cream, while in other cases it can even be harmful, since the substances that give Cow Butter aroma and special taste are extracted with water. push up produced either by hand in special troughs, or by pressing machines. The latter should be recommended rather than push-ups by hands, since cow butter heats up from the hands and loses its appearance, and often its taste. Push-ups are sometimes combined with salting Cow Butter [Salted Cow Butter is not used in southern Germany, Austria, and, while in the north. In Germany and other foreign markets such Cow Butter is in great demand]. The purpose of salting Cow's butter is to give it strength and to release buttermilk more fully. Separate pieces are sprinkled with not very coarse and not very fine salt, in an amount of 2-6% by weight Cow butter, then compressed into one lump, cut again into several pieces, etc. Part of the salt is released along with the squeezed buttermilk, the other part is dissolved in the remaining buttermilk and, being distributed throughout the cow's oil, determines its strength. According to Fleishman, the required amount of salt is taken, guided, approximately, by the following calculations:

	For 1 Russian pound	For every kg
At 1% salting
" 2 " "
" 3 " "
" 4 " "
" 5 " "
" 6 " "
" 7 " "
" 8 " "
" 9 " "
" 10" "

Packing Cow Butter, going for export to England, Spain and other countries, produced in the so-called. "tertiary" barrels, made of dry beech or oak wood, with wooden hoops. In other areas, Cow Butter is sent in large barrels, tubs and boxes. Cow's table butter is packaged somewhat differently; in this case, great care is required, with pieces of cow's butter, each of a small weight, wrapped in parchment paper or linen and stacked and packed one by one. Pressing butter into pieces in 1/4 and 1/4 and 1 fn. produced in special wooden presses. The first necessary condition for packing Cow Butter is that when filling the keg or box, there should not be a single free space filled with air between the individual pieces; otherwise, these points will be centers from where its spoilage will spread throughout the Butter. Preservation of Cow Butter in tightly closed casks or tubs should be in cool place, moreover, the more carefully Cow's Butter was prepared, the longer it is stored. In case of poor conservation of Cow Butter, bacteria and fungi develop in it, causing a bitter taste. Cow Butter If this spoilage is noticed in time, then Cow Butter can be processed - sometimes with the addition of soda or refined sugar, or turning it into melted Cow Butter. for soap or candles.

Since Cow Butter consumers prefer Cow Butter with a well-known color, butter producers resort to tinting cow butter, matching its color to color Summer Oil cow (see above). Materials for coloring Cow's oil are the following substances: 1) saffron, consisting of the dried pistils of the Crocus salivus plant; as an expensive remedy, it is rarely used, 2) turmeric, i.e. yellow roots, Curcuma longa, 3) carrot juice, Daucus carota, obtained by rubbing carrots and squeezing through a cloth of its pulp; to the cream is added to 1 fn. expected oil from 1/2 to a whole spoon, depending on the degree of color of the resulting juice; 4) Calendula arvensis; 5) the dye of orleans, extracted from the pulp of the fruit of the annatto tree.

Special grades Cow's butter So-called. "Whey Cow Butter" prepared from cheese milk, i.e. from the liquid remaining in the boiler after the removal of cottage cheese when preparing cheeses from whole milk; in this case, the release of fat is carried out either by the addition of whey, in connection with heating, or - according to the latest method - by settling, at a low temperature. "Ghee" Cow Butter, prepared mainly in mountainous countries, and especially in Russia and Siberia, from where it penetrated into Western Europe under the name "Russian". It is used only for the kitchen and is valued below creamy. Preparation Cow butter consists in its melting, during which the resulting foam is removed and the settled sediment is removed. Such Cow Butter is distinguished by its durability. ami remelting Cow butter is produced in Russian stoves, in the so-called free spirit. To replace cow's butter artificial enjoy "margarine" Cow butter(cm. ). Remaining when churned Cow Butter "churning" or "skolotina", depending on whether cow's butter is prepared from sour or fresh material, it can, in turn, be sour or sweet. The latter, when taken out of the churn, becomes bitter very easily, while in sour churning, the presence of lactic acid bacteria prevents it from developing bacteria that cause bitterness in it.

The average composition of buttermilk is as follows:

Thus, according to the content of protein substances and milk sugar (which is partly replaced by lactic acid in sour milk), buttermilk is suitable for whole milk. The fat content varies between 0.2 and 0.8% and should not exceed 1%. The taste of buttermilk is pleasant and refreshing; it is used for making cheese pure form or mixed with skimmed milk; finally, buttermilk is an excellent additional feed for calves and pigs. Strongly oxidized buttermilk is usually boiled before feeding, setting it in small portions several times a day. From varieties Cow Butter is primarily distinguished between salted and unsalted. The latter is almost exclusively eaten throughout southern, in part of central Germany, in Austria, in a much larger part of France, in many places in Finland, Russia, Belgium and Italy. For the preparation of higher grades Cow butter the best material cream is considered to be skimmed a few hours after pouring milk into settling vessels. In central Germany, the Saxon "Cow Butter from the Erzgebirge" has long been especially famous. The best and most famous French varieties Cow butter are: 1) Cow butter from Gournay and Isigny, in and, 2) Cow butter of Brittany, semi-salted, 3) Cow butter and. It is prepared from the freshest cream, not older than 12 hours. In Hungary, the best Cow Butter is "Bernstein", and in Italy - "Milanese", In the eastern parts of the United States North America two varieties of Cow Butter, Fancy and Golden Cow Butter, are famous.

The composition of various varieties of Cow Butter, according to Fish's research:

The ratio of fat to non-fat indicates the method of preparation Cow's butter In cream and milk ratio = approximately 100:10. In Cow Butter made from highly sour cream, therefore, with a high content of casein, this ratio is less; in Cow Butter the heavily washed ratio is more extensive since the amount of water has increased at the expense of casein. Butter depends not only on the material from which it is prepared and the method of preparation itself, but also on the thoroughness of observations during all processes of oxidation of cream or milk, churning Butter, washing, packaging, etc. If both these conditions and other by-products, cow butter may show either mold, or bitterness, or some foreign smell or taste, such as fat, fish, etc.

The emergence of the dairy business in Russia is associated with the name of N. V. a. In the seventies, the first artel dairies appeared under it; from here they spread to the surrounding areas and especially in the Poshekhonsky district. Peasant dairies are built extremely simply: any spacious hut, partitioned in two, usually goes under the dairies. In one half, the "reception", milk is taken and butter is churned and processed. The second half of the "settlement", i.e., the room for cream settling, is arranged somewhat differently. In view of the need to maintain the temperature here, despite the season, always within 7-10 ° R., the sump is arranged like a basement, convenient for ventilation, with a brick oven. In addition to the two halves of the oil mill, there is always a glacier for storing oil. In view of the fact that they cannot support as many cattle as would be required to produce the necessary amount of butter, the milk is usually delivered by the neighboring peasants, while the latter give only the cream, while the milk remaining after the removal of the cream is taken back for household use. This milk is called obrata. Milk is accepted without determining its quality, with one common fee for all. In Denmark, on the contrary, they strictly monitor the quality of milk, which, in turn, makes suppliers pay more attention to feed and, in general, to livestock care. The received milk is drained into one common tub and left in the "sump" to separate the cream. In large oil mills, separators are used in this case. cream is used in "Gussander" basins [They are made of tin, an inch deep, at the bottom there is a hole for the release of skimmed milk], a method introduced in Russia by N.V. Vereshchagin. After the descent of the skimmed milk, the cream is acidified and then goes to churning the butter. During fermentation, cream, unfortunately, sometimes peroxides - this is one of the weaknesses of the organization of our butter-making. Churning Cow butter is produced in modified Lefeld butter churns, which cost 30-40 rubles when they are discharged from warehouses, but instead of a tub it costs 3-4 rubles, and wrought iron 6-7 rubles. After churning, cow butter is washed 3-4 times in the same churn with cold water, then it is taken out on the table and squeezed with a roll. Cow Butter is packed in alder barrels containing three poods of Cow Butter Most of Cow's butter goes to St. Petersburg, the other part goes to Moscow. The sad side of our buttermaking is the complete lack of cleanliness in production and the poor familiarity of the population with rational methods, which results in poor quality Cow Butter. As a result, our export Cow Butter cannot compete with foreign and even Cow Butter imported from Finland. It must be said that the organization of the dairy business in Finland is on solid ground and is one of the main concerns of the government. Finnish Cow Butter withstands long-distance transportation and is of quite good quality, despite the lower milk yield of Finnish cows, even compared to Yaroslavl cattle. In large oil mills, where milk is delivered from the surrounding inhabitants, the latter is first of all pasteurized at 70-75 ° C; then, cream is mechanically separated, which, upon cooling (either in refrigerators or in special tubs), is oxidized in a special way(Dr. Storch) and are churned in churns of such dimensions that all the obtained Cow Butter, after processing, fills a barrel of 4 pd. Thanks to this, in each given barrel (it must be said, always with a mark of the plant, variety and day of production) contains Cow Butter of simultaneous churning. Another feature of Finnish buttermaking is the unconditional purity of production and close acquaintance with perfect techniques. The latter goal is achieved by the existence of special lower schools of buttermaking. In addition, noteworthy is the organization of supervision, which, in addition to agricultural societies, is in the hands of a special expedition of agriculture, in the person of inspectors and mentors graduating from higher courses in dairy farming. For the latter purpose, the Higher Mustial Institute was also set up, with exemplary cattle yards and dairies. As a result, everywhere, not to mention the rest of Russia, Finnish Cow Butter, known for its quality, enjoys unconditional trust. In Sweden, in the 1970s, the "Joint-Stock Milk Company for the Provinces by Lake Mälar" was founded, located in e. ", where the local residents brought milk; here the latter was defended, according to the Schwartz method, and the cream was sent to the following departments, "branch dairy", and skim milk or went back to the milk suppliers, or went to the head of cream settling. In the "branch dairy" cream was churned into Cow's Butter, and this cow's Butter then went to the "main", or "central", dairy, from where, after processing and capping, it went on sale. but that those suppliers who delivered more than a certain amount of milk per year could share in the profits. When the local owners were convinced of the profitability and strength of such an organization, then they joined the Society, and partnerships were formed under the guidance of special ovs from the Society; the latter, in addition, undertook to sell the butter produced by cows for a certain percentage. After the founding of the Society, cow's butter sales began to exceed imports, and this excess reached up to 2 million kg. Following the example of the described Society, in Gothenburg was founded, in 1871, the "Dairy and Economic Joint-Stock Company for Western Sweden".

Literature: Dr. Fleishman, "Milk and Dairy Business" (Russian translation by V. I. Kovalevsky); Dr. V., "Guide to Dairy Farming" (translated in the journal "Selskoe i", 1892); dr background Klenze, "Dairy Farming" (translated from German, edited by P. N. Kuleshov); dr ed. von Freidenreich, "Bacteriology as applied to dairy farming" ("Agriculture and Forestry", 1894); Av. A. p, "How to choose a churn" ("The Owner", 1895, Nos. 41 and 42); Report of A. V. a, in a rural society. -household, about a trip to the North. lips. and etc.

E. Karatygin.

Who hasn't tried a piece of freshly baked fragrant bread smeared with butter? Who hasn't added a piece of cow's butter to mashed potatoes or porridge? After all, a very small piece of butter or a spoonful of melted butter ennobles the taste of the dish. It is unlikely that butter has competitors among other edible fats.

What are the properties and characteristics of cow butter? Everyone knows that oil leaves pleasant taste sensations and has a characteristic aroma. Depending on the type of butter, its taste resembles either the taste of fresh, slightly sweet cream with pronounced odor boiled milk, or a pleasant, barely perceptible taste and smell of fermented cream.

The consistency of this product, which is different from the consistency of rendered animal fats, also differs in characteristic features. These latter types of fats contain almost 100% fat, as a result of which they are structurally a continuous fatty phase. Cow butter, in addition to the fatty phase, also contains plasma, i.e., the aqueous part with the soluble substances of milk in it. In other words, butter is a water-fat emulsion, which, due to the special physical state of milk fat, acquires a spreadable structure. cow butter perfectly absorbed into gastrointestinal tract and absorbed by the human body. This circumstance gives reason to use butter in dietary and baby food.

The high digestibility of cow butter compared to other types of animal fats (pork, beef, mutton) is explained, firstly, by the low melting point of milk fat (it is in the range of 28-32 °), and, secondly, by the structure of the oil.

Butter is not only rich in milk fat, it also contains other substances, such as vitamins, phosphatides, which are biologically active factors involved in metabolic processes.

However, butter also has some dark sides. This applies primarily to essential polyunsaturated fatty acids, the content of which does not exceed 4-5% in butter, i.e., they contain less than 1 g in the recommended daily intake of cow butter, while daily requirement a person in them is 5-10 g. The richest in these essential fatty acids, which play an important role in metabolic processes and in the formation of the protective functions of the body, are vegetable oils, due to which the physiological need of the human body for these acids is ensured. Butter must be used rationally, with the greatest benefit. For example, being placed on a hot frying pan, it largely loses its valuable qualities. Under the action of high temperature in the range of 140-150 ° C, many vitamins and other substances contained in the oil are destroyed. From this, its properties as a biologically high-grade fat are reduced. And the technological properties of butter are in many ways inferior to a number of other fats. This is manifested primarily in the fact that milk fat, due to the high content of low molecular weight saturated fatty acids, has low temperature smoke generation. The smoke that appears during the calcination of the oil, which has an unpleasant irritating odor, is the result of the decomposition of the components of the fat. Fats such as refined vegetable oils, cooking oils, and even margarine have a higher smoke point and are therefore more suitable for frying.

It should be concluded that cow butter, especially butter, is preferable to use directly for food, i.e. for sandwiches and as an additive to dishes. For heat treatment of products, especially for frying, it is more expedient to use other fats, for example, cooking, and for some dishes - vegetable oils.

Butter is produced mainly in two ways: churning and converting high-fat cream. The first method has been used for a long time, but thanks to the use of more advanced continuously operating equipment, it is experiencing a “second youth”. Cream, after pasteurization, which aims to destroy the microflora, is subjected to maturation at a low temperature, during which the milk fat from liquid state turns into a solid, partially crystallizes, and thereby creates the necessary consistency of the product. After physical maturation, for certain types of butter, biochemical maturation is also carried out, i.e., the fermentation of cream with the leaven of pure dairy cultures and aging them with it to give the oil a pleasant sour taste. In this way, sour cream butter is produced. If this operation falls out, then sweet cream butter is obtained. The cream prepared in this way is sent to batch or continuous butter makers, and churning takes place in them, an oil grain is obtained, processing which produces a finished product with a certain chemical composition (moisture content in the oil is regulated) and structural and mechanical properties.

The method of converting high fat cream is carried out in a stream and is therefore more preferable and productive. In essence, it comes down to double separation, i.e., first, milk with a fat content of about 3-3.5% is obtained by separating cream with a fat content of 30-35%, and by separating them, high-fat cream is obtained, reaching the fat content that is necessary for of one or another type of oil, on average 62-82%. Then high-fat cream (this is not yet butter, although they correspond to it in fat content) is processed in special apparatus - butter-formers - by cooling with simultaneous mechanical action and the finished butter is obtained.

Both in one and in the other case, the operation technological process are aimed at the gradual concentration of milk fat in the product and giving it characteristic structural properties. Therefore, according to the chemical composition, the oil is a concentrated fatty product and therefore has a high energy value. For example, the calorie content of 100 g of unsalted cow butter is 748 kcal, 887 kcal of melted butter.

It would seem that the high energy value of the oil, combined with excellent taste properties, characterizes the product from the best side. For some consumers - yes, but, unfortunately, only for some. For many people who, for health reasons, age, and the nature of work, need to reduce the calorie content of their diets, this seemingly favorable combination is deceitful. On the one hand, it is tasty and healthy, and on the other hand, it is too high in calories and even undesirable for health. How to reconcile these contradictions? As soon as these people need to reduce their calorie intake, they need to reduce their oil intake. But after all, not everyone can deprive themselves of pleasure in eating, change established habits (a sandwich with butter for tea), and the body will not receive all those valuable substances rich in cow butter. There is a way out: while maintaining the high organoleptic properties of the oil, reduce its energy value by reducing the fat content.

Until relatively recently, butter was produced with a high fat content (unsalted and Vologda - 83%, salted - 82%). Recently, however, in many countries, and primarily in highly developed technical and economic terms, there has been a tendency to increase the production and consumption of oils with a lower fat content. So, for example, in the GDR they began to produce “fresh rustic” butter, containing up to 36% moisture and 60% fat, “fresh butter”, containing up to 50% moisture and 45% fat. In the United States and Canada, a spread with a fat content of about 40% is produced, which is used for sandwiches, icing and other purposes.

Abroad, oil production with various flavorings: in Denmark - with parsley, dill and other spices, in the USA - orange, cinnamon, etc.

Similar work is being done in our country. The enterprises of the dairy industry of the country produce such types of oil with a reduced fat content: amateur oil, peasant oil, sandwich oil, tea oil and oil with various fillers.

The organoleptic characteristics (taste, smell, texture, color) of new types of butter are similar to those for unsalted sweet cream butter containing 83% fat. These types of oils, compared with 83% fat oils, have an advantage that is of paramount importance for overweight people and the elderly - they are less caloric. By replacing 100 g of butter with sandwich butter in the diet, we reduce the calorie content by 188 kcal.

So, the deliberate replacement of butter in the diet with new types of it, containing a reduced amount of milk fat, makes it possible to reduce the calorie content of food, which in many cases is not only desirable, but also necessary.

Here it is appropriate to dwell on one more question. Some buyers complain that, they say, new types of oil are unsuitable for culinary purposes, in particular for frying foods, a significant amount of them is fried, and the rest burns. Yes, indeed, low-fat butter cannot and should not be used for frying. This is explained by the fact that, as the fat content decreases, the presence of dry fat-free milk residue, i.e., proteins and carbohydrates, increases accordingly, and these substances darken and char at the frying temperature. This property of low-calorie types of oils can be regarded as a warning against their incorrect, irrational use, because when fried, they lose a number of their properties. valuable qualities. Their most expedient application is for sandwiches and filling ready-made dishes.

It was said above that the most valuable integral part milk are its proteins. That is why, in recent years, more and more attention in nutrition has been paid to foods containing an increased amount of milk protein. It should be recalled that many of the new dairy products are produced with the addition of skimmed milk powder, milk protein, etc., in order to increase the content of complete proteins in them. Some of them have already been mentioned: these are protein milk, Tallinn kefir, yogurt and a number of others containing an increased amount of dry fat-free substances, and consequently, milk proteins.

Of course, milk protein products, which are genuine milk protein concentrates, become even more important in enriching the diet with high-grade proteins. It is the increase in the production of milk-protein products that is currently given particular attention. What are these products? First of all, cottage cheese and products from it and different kinds cheeses.

Milk protein products are a kind of milk protein concentrates. Recall that milk contains 2.8-3.2% of proteins, and cottage cheese - 14-16%. Consequently, the concentration of this most valuable component of milk in it increases by an average of 5 times. According to this indicator of the chemical composition, cottage cheese is equivalent to meat and fish and surpasses eggs. This is the high nutritional and biological value of milk-protein products that are useful to everyone - from young to old. However, if it is produced from whole milk, then milk fat is also concentrated along with the protein. For example, fat cottage cheese contains 14% protein and 18% fat. Thus, by increasing the consumption of such products, we, along with protein substances, also increase the consumption of fat. What is the way out? And all the same: to produce and consume low-fat milk-protein products.

Cow butter is fatty milk product, with high taste qualities and good digestibility. The digestibility of the oil is 95-98%.

Cow butter contains fat from 60 to 98%. The composition of cow butter includes milk fat, protein and minerals, milk sugar, vitamins A, E, D and group B, water.

Milk fat, which is part of the oil, has a special composition of fatty acids and a low melting point (28-35°C). Calorie content of 100 g of oil is 500-775 kcal.

Cow butter is obtained by churning cream. The cream is pre-pasteurized, cooled at a temperature of 4°C for several hours.

The protein shells of the fat globules swell, the fat acquires a solid consistency, and the viscosity of the cream increases. Ripened cream is churned in batch or continuous creamers.

Cow butter is divided into butter and ghee.

The dairy industry produces butter of various names (GOST 37-55):

– unsalted, salted, Vologda, moisture content not more than 16%;

– amateur, moisture content not more than 20%;

– peasant, moisture content not more than 25%

- dietary, Slavic, with the addition of vegetable oil;

- tea, homemade, with milk-protein fillers;

- chocolate, honey, fruit, etc., with fillers.

Unsalted butter contains no more than 16% moisture, 82.6% fat,

there is sour cream - with the use of pure cultures of lactic acid bacteria and sweet cream - without their use.

Salted butter contains moisture 16%, fat 81.5% with the addition of 1.5% salt; it is sour-creamy and sweet-creamy.

Vologda butter is obtained from high-quality pasteurized cream (pasteurization at a high temperature of 97-98°C for 10-15 minutes).

The butter acquires the taste and aroma of cream and a nutty flavor. The oil contains 82.5% fat.

Amateur butter - produce sour cream, sweet cream, unsalted or salted; moisture - 20%, fat - 78%.

Peasant butter - produced from pasteurized cream unsalted (72.5% fat) and salted (71% fat), moisture not more than 25%. It has a high content of buttermilk.

Sandwich butter - get sour cream and sweet cream; moisture - 35%. Butter, unsalted long-term storage is not subject to.

Dietary oil - contains no more than 26% moisture, fat - 60%; It has sweet taste. Cow fat is replaced by vegetable fat by 25%. In Slavic oil 32% vegetable oil, moisture-18%.

Chocolate butter - sugar, cocoa and vanillin are added to sweet butter; contains moisture no more than 16%, fat - 62%, sugar - 18%, cocoa - 2.5%.

Fruit butter is obtained from pasteurized cream with the addition of fruit and berry fillers. The consistency of the oil is tender, soft, the taste and aroma of the fillers, the color corresponds to the color of the filler. Oil contains more vitamins.

Honey oil has the taste and aroma of bee honey, yellow color. Contains 18% moisture, 52% fat, 25% honey.

Baby oil - powdered sugar is added to the oil; fat - 76%, sugar - 8, moisture - no more than 15%.

Ghee is obtained by melting butter; contains 0.7% moisture, fat not less than 98%. Melted butter has a specific taste and aroma.

The range of cow butter differs in the composition of components, organoleptic characteristics, purpose and other consumer properties.

In recent years, given the importance of a balanced diet, research is underway in the world to develop varieties of cow butter with a reduced energy value and increased biological properties.

With existing methods for the production of cow butter, milk fat is mainly used, and the remaining components of milk - proteins, lactose, trace elements, water-soluble vitamins and other useful substances - remain in skim milk and buttermilk.

The expansion of the range of cow butter in our country goes in the following three directions:

Decrease in the mass fraction of fat with an increase in milk plasma containing a large number of physiologically active substances;

Regulation of components by increasing the content of milk proteins, carbohydrates and food fillers in milk plasma;

Target regulation of fatty acid composition.

Conditions and terms of storage of lactic acid products.

Name the assortment of curdled milk.

Name the methods of production of lactic acid drinks.

Unacceptable curd defects.

Requirements for the quality of sour cream.

5. With what defects sour cream is not allowed for sale?

6. What caused the nutritional value cottage cheese?

8. What is the difference between curd and curd products?

10. What drinks are obtained by lactic acid fermentation?

11. Why does kefir and koumiss contain alcohol?

13. What lactic acid products used as a remedy?

Cow butter is a concentrated fatty dairy product with good digestibility and high palatability. The composition of cow butter includes milk fat, water, a certain amount of protein and minerals, milk sugar, vitamins A, D, E, K, group B; table salt, fillers - sugar, honey, cocoa, etc. can also be added.

Cow butter contains 50 to 98% fat. Its digestibility is 95-98%, the melting point is 28-35°C. The calorie content of 100 g of oil is 500-775 kcal.

According to physiological norms, each person should consume 15 g of cow butter per day, not counting other fats.

Depending on the raw materials and production technology, butter is divided into butter and ghee. Butter is obtained in two ways: churning cream And converting high-fat cream into a butter structure(thermomechanical or

Dairy products

kuumnym). Melted butter is practically pure milk fat obtained by melting non-standard butter (in taste, texture, smell, etc.) butter.

In the production of butter knocking down method the cream is pasteurized at a temperature of 90-95 "C, cooled to 1-4 ° C and subjected to maturation for 1-3 hours, during which the milk fat hardens, the protein shells of the fat globules swell. from pure cultures of lactic acid and aroma-forming bacteria. Ripened cream is churned in butter-makers of periodic or continuous action. When churning, the protein shells of fat globules are destroyed. Released from the shells, they stick together into an oil grain, the rest of the cream - buttermilk - is separated from the grain. The grain is mechanically processed, obtaining from it a continuous monolith of oil.During the processing, the amount of moisture in the oil is regulated, bringing it to a standard content.

Butter production high-fat cream conversion method based on the concentration of fat globules (by cream separation) to the fat content of the product produced.

At thermomechanical method production, high-fat cream is fed into the butter-former, where they are repeatedly mixed and cooled (up to 14-17 ° C), as a result, the protein shells of fat globules are destroyed, crystallization of fat occurs and uniform distribution of moisture.

At vacuum way In production, the destruction of the protein shells of fat globules is achieved by instantaneous self-evaporation and cooling of high-fat cream sprayed in a deep vacuum, resulting in the formation of an oil grain, which is fed for mechanical processing and packaging.

The oil obtained by the conversion method has a small bacterial contamination, is resistant to mold and has high palatability.

Types of cow butter. Cow butter can be butter and ghee.

252 Merchandising of food products

Depending on the feedstock, manufacturing technology and chemical composition, butter is divided into the following groups:

With partial replacement of milk fat vegetable oil: dietary, Slavic;

With milk-protein fillers: tea, homemade;

With flavoring and other fillings: chocolate, fruit, honey, Yaroslavl, etc.

Butter produce several types.

unsalted butter are made from pasteurized cream with the use of pure cultures of lactic acid bacteria (sour cream) or without their use (sweet cream).

salted butter it is sweet cream and sour cream. It is produced, as well as unsalted butter, from pasteurized cream, but with the addition of table salt (1.5%).

Vologda oil obtained from high quality fresh cream, pasteurized at high temperatures(97-98°C) with a spit in a closed system for 10-15 minutes. The butter has a pronounced taste and aroma of pasteurized cream (nutty flavor). This oil must be sold no later than 30 days from the date of its production. In the absence of characteristic taste and aroma, it is referred to as unsalted sweet cream butter.

amateur oil made from sweet pasteurized or fermented cream without or with the addition of salt. It contains at least 78% fat.

peasant oil(sweet cream and sour cream) are obtained from benign pasteurized cream. It is salted (contains 1.5% salt) and unsalted. The name is explained by the fact that the taste of the oil resembles that which the peasants made at home. It has a high content of buttermilk. Butter contains at least 71% fat (salted) and 72.5% (unsalted).

Dairy products

sandwich oil(sweet cream and sour cream) are produced by converting high-fat cream or by churning in continuous butter makers. Content (in%): fat - 61.5; dry fat-free substances - 3.5.

A variety of butter is butter with fillers (Chocolate, Honey, Fruit, Baby).

chocolate butter made from natural cream with the addition of sugar, cocoa and vanillin. Sweet butter, with a pronounced taste and aroma of chocolate and vanillin, chocolate color. Content (in%): fat - not less than 62; sugar - at least 18; cocoa - not less than 2.5; moisture - no more than 16.

honey oil obtained from fresh pasteurized cream with the addition of honey. The oil has a sweet, pronounced taste and aroma of bee honey. The consistency of butter at a temperature of 10-12°C is softer than that of ordinary butter. The color is yellow, corresponding to the color of the introduced filler. Fat content - not less than 52%, honey - not less than 25%, moisture - not more than 18%.

fruit oil are made from fresh pasteurized cream with the addition of fruit and berry fillers (juices, extracts, jams) and sugar as flavoring and aromatic substances. The taste and aroma of fruit oil is pure, with a pronounced taste and aroma of fillers; the consistency is softer than regular butter; the color should correspond to the color of the applied fillers. Fat content - not less than 62%, sugar - not less than 16%, moisture - not more than 18%.

baby oil prepared from fresh pasteurized cream with the addition of sugar or powdered sugar. The oil contains at least 76% fat, at least 8% sugar, and no more than 15% moisture.

The industry also produces dietary butter, which is ordinary butter, but cow's milk fat has been replaced by vegetable oil by 25%, and contains no more than 16% moisture; Slavic oil contains 18% moisture and 32% vegetable oil.

tea oil produced from high-fat cream with the addition of condensed or powdered skimmed milk or buttermilk, contains vitamins, microelements. The protein concentration is 5-8 times higher than in any other form. Contains moisture no more than 27%, dry skimmed milk residue (SOMO) - 13%.

Merchandising of food products

Melted butter is rendered milk fat with its specific taste and aroma. The raw materials for its production are butter and cheese butter (produced from cream isolated from whey), as well as stripping butter. Fat content in melted butter - not less than 98%, moisture content - not more than 1%.

Oil quality requirements. The taste and smell of the oil must be clean, characteristic of this species, without foreign tastes and odors. Oil with fillers should have a pronounced taste and aroma of the introduced fillers. The consistency (at 10-12°C) of the butter should be dense, homogeneous, the surface on the cut should be slightly shiny and dry in appearance, with the presence of single tiny drops of moisture; the consistency of oil with fillers should be softer, without visible droplets of moisture on the cut, and melted butter should be soft, granular. When melted, ghee should be clear and free of sediment. The color of the oil is from white to light yellow, uniform throughout the mass. Oil with fillers should have a uniform color corresponding to the color of the fillers.

According to physical and chemical indicators, the standard is normalized mass fraction moisture, fat, salt (in salt). Pathogenic microorganisms are not allowed in the oil, general bacterial contamination and bacteria of the Escherichia coli group are limited.

Depending on the quality, butter (unsalted, salted, Amateur) and ghee are divided into the highest and 1st grade. Other types of oil are not divided into grades.

The variety of butter (unsalted, salted, Amateur) and melted butter is set according to a 20-point system, according to which a certain number of points is assigned to each indicator: taste and smell - 10; consistency and appearance - 5; color - 2; packaging and labeling - 3. Depending on the overall score and assessment of taste and smell, the oil is classified as the highest grade (total score is 13-20, including taste and smell of at least 6) or to the 1st (when evaluating the oil 6-12 points, taste and smell - at least 2).

Oil defects. The poor quality of raw materials, improper processing and poor storage conditions lead to the appearance of various defects in the oil.