Butter is a dairy product. Meaning of cow's butter in the Encyclopedia of Brockhaus and Efron
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 vacuum). 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 solidifies, the protein shells of the fat globules swell. In the production of sour cream butter, before ripening, the cream is fermented from pure cultures of lactic acid and aroma-forming bacteria. Ripened cream is churned in batch or continuous butter makers. When knocked down, the protein shells of the 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. In the process of 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 pulverized in a deep vacuum, resulting in the formation of an oil grain, which is fed to 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.
Depending on the feedstock, manufacturing technology and chemical composition, butter is divided into the following groups:
with partial replacement of milk fat with vegetable oil: dietary, Slavic;
with milk-protein fillers: tea, homemade;
with flavoring and other fillers: chocolate, fruit, honey, Yaroslavl, etc.
Butter is produced in 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 exposure 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).
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. The oil is sweet, 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 is produced from high-fat cream with the addition of condensed or powdered skimmed milk or buttermilk, contains vitamins and 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%.
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 physico-chemical indicators, the standard normalizes the mass fraction of 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.
bitter taste can appear when cows eat certain types of herbs (wormwood, wild onions, alfalfa, etc.), as well as when putrefactive microflora develops in the oil and the decomposition of protein substances. In salted butter, it can appear when salting with salt with a high content of magnesium chloride salts.
Salty taste is formed in butter as a result of the oxidation of milk fat by atmospheric oxygen. The process is accelerated when the oil is stored in the light and in insufficiently cooled rooms.
Feed flavors are formed in oil from raw materials, as well as when cows eat plants containing specific flavoring and aromatic substances.
Oily taste(taste of stale vegetable oil) is caused by a change in fat under the influence of certain types of lactic acid bacteria or yeast. It can also occur during oil storage with exposure to air and light.
rancid taste It is formed as a result of oil oxidation under the action of enzymes and atmospheric oxygen. Oxidation accumulates aldehydes, acids, hydroxy acids, esters, alcohols and low molecular weight fatty acids, which give the oil a rancid taste.
Yellowed edge of oil- a defect formed when the surface layer of the oil changes under the action of air and microorganisms. In this case, the oil in the surface layer acquires an unpleasant aftertaste and a darker color. Before sale, such oil must be cleaned from the edge.
Crunchy consistency occurs when butter is produced from excessively chilled cream. The reason for the appearance of the defect can also be milk obtained from animals fed with roughage, which contain high-melting fats or proteins and carbohydrates predominate and little fat.
uneven coloring appears when oil is packed in one box of various failures or when the oil is salted unevenly.
Packing defects are also loose stuffing of oil into the container, careless sealing of parchment, incorrect and fuzzy marking.
Oil packed in containers with incorrect or unclear labeling is not allowed to be sold; moldy inside; with foreign impurities, and ghee - with the presence of buttermilk or brine; with a putrid, rancid, fishy and moldy taste and smell, as well as the taste and smell of petroleum products and chemicals; creamy with fillers - with extraneous taste and smell, unusual for this type of oil, as well as with an unexpressed taste and aroma of the introduced fillers. Oil with mold on the surface must be pre-treated.
Oil packaging and storage.
At a temperature not higher than -3°C and a relative air humidity of not more than 80%, butter is stored from the day of packaging: 10 days.
in parchment; 20 days - in foil; 15 days - in cups and boxes made of polymeric materials; 90 days - in metal cans. The shelf life of Vologda oil is no more than 30 days. After the specified time, it is sold as unsalted sweet cream butter of the appropriate grade. Ghee at a temperature of 0 to -3 ° C is stored for 3 months if packed in glass jars, and 12 months when packed in glass jars. - in metal.
When storing oil, protect it from light and ensure air circulation.
Meaning of COW BUTTER in the Encyclopedia of Brockhaus and Efron
COW BUTTER
Under the name of cow milk, they mean 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 the manufacture of milk. M. is churned from the named products using 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 connection of individual fat globules into large lumps of M. (see the corresponding article) . The simplest devices for knocking down are the so-called. churns (see). To obtain M. directly from milk, machines are used that are more complex, which have recently reached significant perfection. Among these machines are the apparatus proposed by M. Schrodt and F. Duroy, in which slightly fermented milk can either be directly processed into butter, or cream is removed from milk before churning, which is further processed in the same machines. According to Koenig, the average composition of M., obtained from Schrodt's devices, is expressed in the following quantities (as a percentage):
Casein and milk sugar
In dehydration. oil is:
Other organic matter Butter made from milk
4.03 Butter made from cream
From the above table it can be seen that M., 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 non-fat organic substances in general, accordingly, it turns out to be more prone to spoilage ( rancidity). According to V. Fleishman, the machines constructed in modern times by Jacobsen and Laval deliver very tender and at the same time quite resistant varieties of M. In these machines, M. 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 the refrigerator, enters a special cylinder, in which churning takes place. According to Fleishman's observations, both devices produce M. in a very short time (1-2 minutes). The most favorable temperature for churning M. in the Jacobsen apparatus is 20-21¦С, while the Laval machine is adapted to a temperature of 16-17¦С. 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):
lean organic matter
Mineral constituents together with common salt Sample I
1.73 Sample II
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 churned cream is not so strong (see Butter churns). The slow formation of lumps of butter, which occurs at a lower temperature (10-14¦ C), also contributes to a more perfect separation of fat from other low-fat components of the cream, which is the reason for the lower tendency of such varieties of M. to spoilage and rancidity.
Varieties of M. found in our trade, depending on the material and method of manufacture, are divided into 3 main types: creamy, or table, Chukhon, or sour cream, and melted Russian M. The best varieties of table M. are prepared by churning completely fresh cream; they have the most delicate taste and smell, should be well pressed from whey and should not be salted. Chukhonsky (kitchen) milk, obtained by churning sour cream or fermented milk, is usually used for making dishes, and is also processed into baked milk. Chukhonsky milk is melted to isolate water and non-fat components from it. When melted, sour cream is divided into two layers, with the upper one consisting of pure fat, and the lower 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 M.
In addition to the methods of processing the original material (see the corresponding article), the physical properties and appearance of M. are also influenced by animal feed and their maintenance. Summer food (grass) causes the most yellow color of M., while winter, mixed food, containing less chlorophyll, gives M. only a very weak 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 Bussengaud's research, summer oil contains much more liquid fats (60% olein) than winter oil (35%).
The fats contained in cow's M. consist of a mixture of the so-called. triglycerides, i.e. esters of glycerol and various fatty acids. In addition to tristearin, tripalmitin, and trielein, M. also contains triglycerides of volatile fatty acids (butyric, caproic, caprylic, and capric). The mutual ratio of the listed glycerides, according to Pellegrino Spalangani, is expressed in the following quantities.
0.307% Glycerides of higher fatty acids.
The fat of cow meat differs significantly from other animal fats in that it contains about 7% of glycerides of volatile fatty acids, which are contained in fats of other origin in a much smaller amount (0.26%). The elemental composition of cow fat, compared with other animal fats, according to F. Schulze and A. Reinecke, is characterized by a high oxygen content and a slightly lower carbon content, as can be seen from the following comparison:
Oxygen
Hydrogen Cow Butter Fat
11.85% Bovine fat
11.91% Pork fat
The specific gravity of cow fat at 15°C, according to Gager, ranges from 0.938 to 0.940; at the same time, this fat, in comparison with other animal fats, has a lower melting point (31-33¦С) and solidification (19-24¦С).
The chemical nature of the fats taken in food has a significant impact on their greater or lesser digestibility by the 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. Absorption of hard-to-emulsify fats in the intestine is, of course, less perfect and complete; therefore, for example, ordinary beef fat is much more difficult to digest than cow fat (Flerin). Dr. Chernov, who has specifically dealt with the issue of the absorption of milk fat, came to the conclusion that a healthy body is able to absorb from 90 to 95% of the total amount of fat taken in food. 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); natural M. was assimilated by adults in the amount of 98.2-98.7%, while by 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 meat, in terms of digestibility, is the best form of fat introduced into body as food. It goes without saying that what has been said applies only to varieties of completely fresh M., while spoiled (rancid) M., according to Stockmeyer's research, can cause malaise, heartburn and other symptoms of complete dyspepsia.
Rancidity is a special process occurring in M., in which the 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 M. are: exposure to direct sunlight and the influence of atmospheric oxygen. M., containing water and other components of milk whey, goes rancid more easily than melted, but this latter, and even sterilized M., after a certain time and under favorable conditions, can become rancid. According to Ritsert's experiments, it turned out that sterilized M., being subjected to the influence of light and atmospheric oxygen, rancid after 3 days. On the other hand, Duclos considers the main cause of damage to M. the vital activity of the microorganisms contained in it. Be that as it may, from a practical point of view, it is very important that highly rancid varieties of M. be promptly removed from circulation in trade. According to the experiments of Stockmeyer, those varieties can be considered fresh M., the rancidity of which does not exceed 2-5¦ (i.e., 2-5 cubic cm of a normal alkali solution per 100 g of M.); varieties with 8¦ rancidity already have a clearly expressed unpleasant taste and smell; M. 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 Moscow City Sanitary Station, the rancidity of the baked M. sold by us turned out to be as follows:
Study Time
1894-95 Number of samples examined
116 Medium rancidity
From this table it can be seen that for all 4 years, even the average rancidity of baked M. sold in Moscow significantly exceeded the maximum value allowed by hygiene for fresh M. The rancidity of individual samples sometimes reached a very high degree (34.41¦). Of the 100 samples of baked milk 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
1894-95 Percentage of samples with rancidity from 1 to 4¦
8.61% Percentage of samples with rancidity from 4 to 6¦
20.68 Percentage of samples with rancidity from 6 to 10¦
31.89 Percentage of samples with rancidity from 10 to 20¦
88.79 Percentage of samples with rancidity from 20 to 30¦
Percentage of samples with rancidity from 30 to 34.41¦
The changes that M. undergoes during inappropriate storage are not limited to rancidity; under certain conditions, even perfectly properly prepared 2 good varieties are covered with greasy white spots, and M. acquires a smell and taste reminiscent of lard. According to the experiments of O. Dammer, this phenomenon can occur under very different conditions: M. in a short time can acquire a greasy appearance, taste and smell, if it is, albeit not for long, exposed to direct sunlight and left without any protection from heating them; the same thing easily happens when preserving varieties of creamy milk, in the pores of which, together with drops of salt water, a significant amount of air bubbles is contained; finally, varieties of baked milk are easily acquired by greasiness, which are stored in winter in such rooms, the temperature of which either drops below 0 ° C, or again rises above the freezing point.
As for the falsification of cow M., then, due to the widespread distribution, relatively high price and great demand for this product, its forgery 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 falsifying M. can be divided into the following groups: 1) Adding cheaper varieties of fat to M. (lard, margarine, vegetable and mineral M., etc.). 2) The addition of water, starch, talc, flour, and other substances to Chukhon and butter milk that 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. Besides economic damage, falsification of M. can sometimes cause serious harm to health of consumers. In those countries where there is no correctly and successfully drawn up regulation of the production and trade in margarine and artificial margarine, the most common addition to margarine is lard and foreign 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 greatly increases the melting point and changes the external appearance of the counterfeit oil, the latter is usually flavored with some vegetable or mineral oil having a lower 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 lard, margarine is sometimes added to spoiled cow butter, and this mixture is often sold under the name of natural butter (see Margarine). 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:
Study Time
1895 Number of samples examined
116 Price for 1/4 pound
6-9 k. The percentage is falsified. samples
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 into it, 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.
Preservatives (boric acid and salicylic acid) are usually added to oil that has already undergone some deterioration in order to mask its harmful qualities. The experiments of Forster and Schlenker proved that the daily intake of 1/2-3 g of boric acid adversely affects the assimilation processes. Salicylic acid, although less harmful in itself, yet it cannot but have bad effects, especially on 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 (with the exception of a small amount of table salt) cannot be allowed. From a sanitary point of view, one can hardly find solid objections to touching up oil with harmless vegetable dyes (saffron, turmeric, orleans), especially since buyers, regardless of the season, usually demand oil dyed in the usual golden yellow color. . But along with harmless paints, poisonous resin pigments (dinitrocresol, etc.) are sometimes used to color oil. The simplest ways to recognize counterfeit butter: butter, regardless of color, should not be salty and no water droplets should be visible on a fresh cut 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. The presence of 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 butter and butter, Birnbaum 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-greasy ingredients 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 up to 50-60¦С, then, when the oil becomes very rancid, it begins to emit a very sharp and characteristic unpleasant odor; the taste of melted rancid butter is disgusting. Further, good Russian oil should not contain any noticeable amount of water, or buttermilk, or salt crystals, and in general, in liquid form, it should be almost completely transparent and without any sediment. The amount of fat in it must in no case be less than 99.0%
The determination of foreign fat admixture in oil is carried out according to the methods of Meissl, Gübl and Ketstorfer, and also, in modern times, using an Abbe refractometer specially adapted for the study of oil. The Meissl method, based on determining 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 Gubl 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. K onig, "Die menschlichen Nahrungsund Ge nussmittel" (vols. I and II); O. Dammer, "Illustrirtes Lexikon der Verf a 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.
The extraction of cow's milk 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 [Romanet, Johnston, K. Fraas, Babo, Trommer, G. f. Baumgauer, A. Müller, J. C. Morton, Martini, Fr. Knopp? see "Milk and Dairy Business" by Dr. V. Fleishman (translated from German Kovalevsky, 1877).] the process of churning M. was based on the opinion that fat globules do not float freely in the serous fluid, but are surrounded as if casein shell, and the process of M.'s formation 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 speeds up the process of churning M. According to Soxhlet, at ordinary temperature, fat in milk is still in a liquid "supercooled" state and only when shaken, like supersaturated 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 M.
The process of churning M. depends on a number of conditions that affect the completeness of the output of M. So, both the quantity and quality of M., and the duration of the churning process depend on the temperature of the material. At too high a temperature, although the churning ends quickly, the M. turns out to be less benign and less durable. Too low a temperature, along with a lower output, causes slow churning. The height of the temperature that should be chosen when churning depends on the melting point of milk fat, which in turn is determined by the nature of the feed [Green fodder, rapeseed cake, etc. produce soft milk with a low melting point, large amounts of straw, tops, etc. P. ? hard milk with a high melting point] and the breed of cows, then, on the temperature of the air 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 the self-heating of 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 isolation of M., sour milk requires the highest temperature, sour cream? somewhat inferior, but sweet cream? incomparably lower. On average, the temperature for sour milk is 17-18¦, for sour cream 15-16¦, for sweet 11-12¦. The speed of movement of the churn should be inversely related to temperature and depending on the type of material being churned. The movement, firstly, should not be too fast and not too slow, and secondly? definitely balanced. Based on experience and observations, the number of blows of various churns is as follows:
Minimum and maximum
Secondary Pushing
75 strokes up and down
70 revolutions Swinging
45 back and forth swings Drums: Recumbent
97 revolutions Standing shaft sour cream
115 turns 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? higher, 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, in wooden ones? before filling, so that at the end of the process there is the desired temperature of the material to be churned. 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. The so-called oil powders, sold under the names of powders of Tomlinson, Schürer, Lemmel, etc., and consisting, as it turned out, of sodium bicarbonate, soda, alum, boric acid, turmeric powder, etc., do not, due to the nature of their constituent parts, have any beneficial effect on the cutting process. Finally, of course, an important condition for the successful results of the output of M. is the constant monitoring of the cleanliness of any dishes and knocked down material. Whipping M. from unleavened cream is widespread mainly in Denmark, from where sweet creamy M. is transported to all parts of the world. The first condition for a successful exit of M. is the freshness of the cream, as can be seen from the circular of the export trading company of Busk in Copenhagen, given by it to its suppliers ["Uebe r die Zubereitung von susser Butter und Exportka se in kleinen Meiereien" (Copenhagen, 1878) ]. The most convenient temperature for churning is at the beginning of the process 11.2¦С, at the end up to 15¦С. For export M., only cream of 12-hour settling is used, while for local use even after 24 hours, at which M.'s yield increases slightly without harming its quality. M.'s preparation from slightly sour cream (Holstein M.) is used in northern Germany and France; This method has especially spread since the time when M. began to be prepared for export to other countries, due to the strength of the resulting product. For oxidation, slightly sour milk is added to the cream, at a temperature of 15¦С. 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 M. may not crash. The latter circumstance, which easily arises at the slightest oversight or inexperience, is one of the weaknesses of the production of M. from sour cream. M. 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 to churn M. associated with them, various defects of M., etc. As a positive quality of this method, there is also the opportunity to obtain M. of the desired variety, 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 M., sourdough, a smaller dose should be added, which generally ranges from 6-12% by weight of cream, while pasteurized cream is used. About the method of preparing M. from completely sour cream, it is necessary to mention only because this method, unfortunately, is still used, especially in small farms, where cream, due to their small daily intake, is sometimes collected for more than a whole week.
Churning milk from sour milk has many advantages in terms of ease of production, requiring lower costs, labor, etc. On the other hand, the waste resulting from churning milk, the so-called churning, is suitable only for fattening pigs, so that the income received from the production of cheese from skimmed milk. 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.
Shooting down M. is brought only to a certain extent. Then M. is subjected to further processing. Raw milk fat, as it comes out of the churn, is a mixture of 60-70% pure milk fat and 40-30% other ingredients, while well-processed cheese has 85 to 90% fat; therefore, M. during processing loses about 18-33% in weight. Untreated milk, 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 is carried out in such a way that, after removal from the churn through a special churning hole, water is poured in, 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, M. is collected on a sieve and the latter is lowered into water for a while. Of course, it is necessary to wash the M. from sour cream, while in other cases it may even be harmful, since the substances that give the M. aroma and special taste are extracted with water. Push-ups are performed either by hands in special troughs, or by pressing machines. The latter should be recommended rather than push-ups by hand, since M.'s hands heat up and lose their appearance, and often their taste. Push-ups are sometimes combined with salting M. [Salted M. is not used in southern Germany, Austria and Switzerland, while in the north. Germany and other foreign markets such M. is in great demand]. Purpose of salting M. ? give it strength and more fully highlight buttermilk. Separate pieces are sprinkled with not very large and not very fine salt, in an amount of 2-6% by weight of M., 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 M., determines its strength. According to Fleishman, the required amount of salt is taken, guided, approximately, by the following calculations:
For 1 Russian pound
For each kg At 1% salting
Packing M., going for export to England, Spain and other countries, is produced in the so-called. "tertiary" barrels, made of dry beech or oak wood, with wooden hoops. In other areas, M. is sent in large barrels, tubs and boxes. Table M. is packed somewhat differently; in this case, great care is required, with pieces of M., 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 packaging M. is that when filling a barrel or box between individual pieces, there should not be a single free space filled with air; otherwise, these points will be centers from where its corruption will spread throughout M. M.'s preservation in tightly closed barrels or tubs should be in a cool place, and the more carefully M. was prepared, the longer it is stored. With poor preservation of M., bacteria and fungi develop in it, causing the bitter taste of M. If this spoilage is noticed in time, can M. be processed? sometimes with the addition of soda or refined sugar, or turning it into melted M. In severe spoilage, such M. goes to soap or candles.
Since M. consumers prefer M. with a known color, butter makers resort to tinting M., adjusting its color to the color of summer M. (see above). The following substances are used as materials for coloring M.: 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) Marigolds, Calendula arvensis; 5) the dye of orleans, extracted from the pulp of the fruit of the annatto tree.
Special varieties of M. So-called. "whey milk" is 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; at the same time, the release of fat is produced either by the addition of whey, in connection with heating, or? in the latest way? settling at low temperature. "Glared" meat, 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. The essence of M.'s preparation consists in its melting, during which the resulting foam is removed and the settled sediment is removed. Such M. is distinguished by its strength. Peasants remelt M. in Russian stoves, in the so-called free spirit. To replace cow margarine with artificial margarine margarine (see Margarine). The “buttermilk” or “skolotina” remaining when churning M., depending on whether M. is prepared from sour or fresh material, 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:
0.56% casein
3.30% Protein
0.20% Milk sugar mixed with lactic acid
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; Is it for making cheese? in pure form or mixed with skimmed milk; finally, buttermilk is an excellent additional feed for calves and pigs. Strongly sour buttermilk is usually boiled before feeding, given in small portions several times a day. Of the varieties of cow's milk, salted and unsalted are distinguished first of all. 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 the highest grades of M., the best material is cream, skimmed a few hours after pouring milk into settling vessels. In central Germany, the Saxon "M. from Erzgebirge" has long been especially famous. The best and most famous French varieties of M. are: 1) M. from Gournay and Isigny, in Normandy, 2) M. Brittany, semi-salted, 3) M. Flanders. It is prepared from the freshest cream, not older than 12 hours. In Hungary, "Bernstein" is considered the best M., but in Italy? "Milanese" In the eastern parts of the United States of North America, two varieties of M. are famous, "fancy" and "golden M.".
The composition of various varieties of M., according to the study of Fish:
unsalted Water
86.93 Protein substances, milk sugar, milk. acids, etc.
0.60 table salt
0.83 Ratio of fat to lean
The ratio of fat to non-fat indicates the method of preparation of M. In cream and milk, the ratio = approximately 100:10. In M. from strongly sour cream, therefore, with a high content of casein, this ratio is less; in heavily washed M., the ratio is wider, since the amount of water has increased at the expense of casein. The quality of M. depends not only on the material from which it is prepared and the very method of preparation, but also on the thoroughness of observations during all processes of oxidation of cream or milk, churning of M., washing, packaging, etc. If these conditions are not observed, then and other by-products, M. may show either mold, or bitterness, or some foreign smell or taste, such as, for example, fat, fish, etc.
The emergence of the dairy business in Russia is associated with the name of N.V. Vereshchagin. In the seventies, the first artel dairies appeared near Cherepovets; 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 the oil mill 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 remaining milk after skimming the milk 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 settling is used in "Gussander" basins [They are made of tin, 2 inches 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. When fermenting cream, unfortunately, sometimes peroxide? this is one of the weaknesses of the organization of our butter-making. The churning of M. is carried out in modified Lefeld butter churns, which cost 30-40 rubles when discharged from warehouses, but in place of the tub it costs 3-4 rubles, forging 6-7 rubles. After churning, M. 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. M. is packed in alder barrels, containing three pounds of M. Most of the M. goes to St. Petersburg, the other part 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 the poor quality of M. As a result, our export M. cannot withstand competition with foreign and even M. brought 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 cows withstand long distances and are of quite good quality, despite the lower milk yield of Finnish cows, even compared to Yaroslavl cattle. At large oil mills, where milk is delivered from the surrounding inhabitants, the latter is first of all pasteurized at 70-75¦С; then, cream is mechanically separated, which, after cooling (either in refrigerators or in special tubs), is oxidized in a special way (by Dr. Storch) and churned in churns of such dimensions that after processing all the obtained cream fills a barrel of 4 pd. Thanks to this, in each given barrel (I must say, always with a mark of the plant, variety and day of production) contains the M. 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 M. is known for its quality, enjoying unconditional trust. In Sweden, in the 1970s, the Joint-Stock Dairy Company for the Provinces of Lake Mälar was founded, located in Stockholm. Since the accumulation and transportation of milk in large quantities is inconvenient and unprofitable, the Society set up special "collection points for milk", where milk was brought by the surrounding inhabitants; here the latter was settled, according to the Schwartz method, and the cream was sent to the next departments, "branch dairy", and the skimmed milk either came back to the milk suppliers, or went to the head of the cream settling. In the "branch dairy" the cream was churned onto the milk, and this milk then went to the "main" or "central" dairy, from where, after processing and capping, it went on sale. Interestingly, those suppliers who delivered milk per year in excess of a certain norm could participate in the Company's 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 instructors from the Society; the latter, in addition, undertook to sell M. manufactured by the partnership for a certain percentage. After the founding of the Society, M.'s supply 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, "Dairy-economic joint-stock company for western Sweden".
Literature: Dr. Wilhelm Fleishman, "Milk and Dairy Business" (Russian translation by V. I. Kovalevsky); Dr. W. Kirchner, "Guide to dairy farming" (translated in the journal "Agriculture and Forestry", 1892); Dr. von Klenze, "Dairy Farming" (translated from German under the editorship of P. N. Kuleshov); dr ed. von Freidenreich, "Bacteriology as applied to dairy farming" ("Agriculture and Forestry", 1894); Av. A. Kalantar, "How to choose a churn" ("Master", 1895 ¦¦ 41 and 42); Report by A. V. Sovetov, in the society of rural. -household, about a trip to the North. lips. and etc.
E. Karatygin.
Brockhaus and Efron. Encyclopedia of Brockhaus and Efron. 2012
See also interpretations, synonyms, meanings of the word and what is COW BUTTER in Russian in dictionaries, encyclopedias and reference books:
- COW BUTTER in the Bible Encyclopedia of Nicephorus:
(2 Samuel 17:29, Ps 54:22, Proverbs 30:33) - actually means curdled milk, cream, and then butter. From these places... - COW BUTTER in the Great Soviet Encyclopedia, TSB:
cow, food product, which is a concentrate of milk fat (78-82.5% depending on the type of butter, in ghee - ... - BUTTER COW TRADE
Not so long ago, the world market showed little interest in cow butter, which in most cases was consumed at the place of production, as a commodity, ... - COW BUTTER in the Encyclopedic Dictionary of Brockhaus and Euphron:
Under the name of cow's milk, they mean a product obtained by churning cream, and the microscopic fat globules contained in them, losing their shell, ... - COW BUTTER in the Big Encyclopedic Dictionary:
food product, milk fat concentrate. Fat content 78-82.3% depending on the type of butter, in ghee approx. 99%. Part …
Rancidity called a special process occurring in M., in which this latter acquires a caustic-bitter taste and smell, which depends mainly on the formation of free butyric acid. Conditions that contribute to rancidity and generally deterioration of M. are: exposure to direct sunlight and the influence of atmospheric oxygen. M., containing water and other components of milk whey, goes rancid more easily than melted, but this latter, and even sterilized M., after a certain time and under favorable conditions, can become rancid. According to Ritsert's experiments, it turned out that sterilized M., being subjected to the influence of light and atmospheric oxygen, rancid after 3 days. On the other hand, Duclos considers the main cause of damage to M. the vital activity of the microorganisms contained in it. Be that as it may, from a practical point of view, it is very important that highly rancid varieties of M. be promptly removed from circulation in trade. According to Stockmeyer's experiments, fresh M. can be considered those varieties whose rancidity does not exceed 2-5 ° (i.e., 2-5 cubic cm of a normal alkali solution per 100 g of M.); varieties with 8 ° rancidity already have a clearly expressed unpleasant taste and smell; M. with 12-13.7 ° rancidity, according to the observations of the same author, are capable of causing mild diseases of the gastrointestinal tract. According to the analyzes made at the Moscow City Sanitary Station, the rancidity of the baked M. sold by us turned out to be as follows:
From this table it can be seen that for all 4 years, even the average rancidity of baked M. sold in Moscow significantly exceeded the maximum value allowed by hygiene for fresh M. The rancidity of individual samples sometimes reached a very high degree (34.41 °). Of the 100 samples of baked milk 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 | ||
| 1893-94 | 1894-95 | |
| Percentage of samples with rancidity from 1 to 4° | 11% | 8,61% |
| Percentage of samples with rancidity from 4 to 6° | 12 | 20,68 |
| Percentage of samples with rancidity from 6 to 10° | 45 | 31,89 |
| Percentage of samples with rancidity between 10 and 20° | 29 | 88,79 |
| Percentage of samples with rancidity between 20 and 30° | 2 | - |
| Percentage of samples with rancidity from 30 to 34.41° | 1 | - |
The changes that M. undergoes during inappropriate storage are not limited to rancidity; under certain conditions, even perfectly properly prepared 2 good varieties are covered greasy white spots, at which M. acquires a smell and taste reminiscent of lard. According to the experiments of O. Dammer, this phenomenon can occur under very different conditions: M. in a short time can acquire a greasy appearance, taste and smell, if it is, albeit not for long, exposed to direct sunlight and left without any protection from heating them; the same thing easily happens when preserving varieties of creamy milk, in the pores of which, together with drops of salt water, a significant amount of air bubbles is contained; finally, varieties of baked milk that are stored in winter in such rooms, the temperature of which either drops below 0 ° C, or again rises above the freezing point, easily acquire a greasy taste.
Concerning falsifications cow M., then, due to the ubiquity, relatively high price and great demand for this product, its fake 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 falsifying M. can be divided into the following groups: 1) Adding cheaper varieties of fat to M. (lard, margarine, vegetable and mineral M., etc.). 2) The addition of water, starch, talc, flour, and other substances to Chukhon and butter milk that 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. Besides economic damage, falsification of M. can sometimes cause serious harm to health of consumers. In those countries where there is no correctly and successfully drawn up regulation of the production and trade in margarine and artificial margarine, the most common addition to margarine is lard and foreign 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 greatly increases the melting point and changes the external appearance of the counterfeit oil, the latter is usually flavored with some vegetable or mineral oil having a lower 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 lard, margarine is sometimes added to spoiled cow butter, and this mixture is often sold under the name of natural butter (see Margarine). According to research carried out at the Moscow City Sanitary Station, it turned out that melted cow butter, 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:
| Study Time | G. | G. | G. |
| Number of samples examined | 21 | 100 | 116 |
| Price for 1/4 pound | 7-9 k. | 7-8 k. | 6-9 k. |
| The percentage is falsified. samples | 52,4% | 20% | 21,55% |
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. The experiments of Forster and Schlenker proved that the daily intake of 1/2-3 g of boric acid adversely affects the assimilation processes. Salicylic acid, although less harmful in itself, nevertheless it cannot but have bad effects, especially on 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 (with the exception of a small amount of table salt) cannot be allowed. Against touch-ups oils with harmless vegetable dyes (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 oil dyed in the usual golden yellow color. But along with harmless paints, poisonous resin pigments (dinitrocresol, etc.) are sometimes used to color oil. Protozoa 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. The presence of 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 butter and butter, Birnbaum 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-greasy ingredients 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 unpleasant odor; the taste of melted rancid butter is disgusting. Further, good Russian oil should not contain any noticeable amount of water, or buttermilk, or salt crystals, and in general, in liquid form, it should be almost completely transparent and without any sediment. The amount of fat in it must in no case be less than 99.0%
Determination of admixture of foreign fats in oil produced according to the methods of Meissl, Gübl and Ketstorfer, and also, in modern times, using an Abbe refractometer specially adapted for the study of oil. The Meissl method, based on determining 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 Gubl 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; smoldering lamp, impregnated with 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.
Getting bovine M. has gained worldwide distribution due to its taste and strength his. 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 [Romanet, Johnston, K. Fraas, Babo, Trommer, G. f. Baumgauer, A. Müller, J. C. Morton, Martini, Fr. Knopp - see "Milk and Dairy Business" by Dr. V. Fleishman (translated from German Kovalevsky,).] The very process of churning M. was based on the opinion that fat globules do not float freely in the serous fluid, but are surrounded as if would be a shell of casein, and the process of M.'s formation 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 speeds up the process of churning M. According to Soxhlet, at ordinary temperature, fat in milk is still in a liquid "supercooled" state and only when shaken, like supersaturated 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 M.
The process of churning M. depends on a number of conditions that affect the completeness exit M. Thus, both the quantity and quality of M. and the duration of the churning process depend on the temperature of the material. At too high a temperature, although the churning ends quickly, the M. turns out to be less benign and less durable. Too low a temperature, along with a lower output, causes slow churning. The height of the temperature that should be chosen when churning depends on the melting point of milk fat, which in turn is determined by the nature of the feed [Green fodder, rapeseed cake, etc. produce soft milk with a low melting point, large amounts of straw, tops, etc. n. - solid M. 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 (it is 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 the self-heating of 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 the complete isolation of M., 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. Movement, firstly, should not be too fast and not too slow, and secondly, unconditionally uniform. Based on experience and observations, the number of blows of various churns is as follows:
| Minimum and maximum | Average | |
| pusher | 50-100 | 75 beats up and down |
| rotating | 30-110 | 70 turns |
| rocking | 40-50 | 45 swings back and forth |
| Drums: | ||
| With a lying shaft | 75-120 | 97 revolutions |
| Standing Shaft Sour Cream | 100-130 | 115 revolutions |
| sweet cream | 140-180 | 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, of course, an important condition for the successful results of the output of M. is the constant monitoring of the cleanliness of any dishes and knocked down material. Whipping milk from unleavened cream is common mainly in Denmark, from where sweet cream cheese is shipped to all parts of the world. The first condition for the successful exit of M. is the freshness of the cream, as can be seen from the circular of the export trading company of Busk in Copenhagen, given by it to its suppliers ["Uebe r die Zubereitung von süsser Butter und Exportkä se in kleinen Meiereien" (Copenhagen, )] . The most convenient temperature for churning is 11.2°C at the beginning of the process, and up to 15°C at the end. For export M., only cream of 12-hour settling is used, while for local use even after 24 hours, at which M.'s yield increases slightly without harming its quality. The preparation of M. from slightly sour cream (Holstein M.) is used in northern Germany and in France; This method has especially spread since the time when M. began to be prepared for export to other countries, due to 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 M. may not go astray. The latter circumstance, which easily arises at the slightest oversight or inexperience, is one of the weaknesses of the production of M. from sour cream. M. 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 has begun to spread through "pure breeding of lactic acid fermentation fungi." This method has the advantage that when it is used, there are no diseases of the cream, the failure to churn M. associated with them, various defects of M., etc. As a positive quality of this method, there is also the opportunity to obtain M. of the desired variety, 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 M., sourdough, a smaller dose should be added, which generally ranges from 6-12% by weight of cream, while pasteurized cream is used. About the method of preparing M. from completely sour cream, it is necessary to mention only because this method, unfortunately, is still used, especially in small farms, where cream, due to their small daily intake, is sometimes collected for more than a whole week.
Churning M. from sour milk has many advantages in terms of ease of production, requiring lower costs, labor, etc. But the waste resulting from churning M., the so-called 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.
Shooting down M. is brought only to a certain extent. Then M. is subjected to further processing. raw M., as it comes out of the churn, it is a mixture of 60-70% pure milk fat and 40-30% other components, while well-processed M. has from 85 to 90% fat; therefore, M. during processing loses about 18-33% in weight. Untreated milk, 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, M. is collected on a sieve and the latter is lowered into water for a while. Of course, it is necessary to wash the M. from sour cream, while in other cases it may even be harmful, since the substances that give the M. 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 hand, since M.'s hands heat up and lose their appearance, and often their taste. Push-ups are sometimes combined with salting M. [Salted M. is not used in southern Germany, Austria and Switzerland, while in the north. Germany and other foreign markets such M. is in great demand]. The purpose of salting M. is to give it strength and to highlight the buttermilk more fully. Separate pieces are sprinkled with not very large and not very fine salt, in an amount of 2-6% by weight of M., 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 M., 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 | 0.92 gold | 10 g |
| " 2 " " | 1.84 gold | 2 0 g |
| " 3 " " | 2.77 gold | 30 g |
| " 4 " " | 3.69 zł | 40 g |
| " 5 " " | 4.61 gold | 50 g |
| " 6 " " | 5.53 zł | 60 g |
| " 7 " " | 6.45 zł | 70 g |
| " 8 " " | 7.37 gold | 80 g |
| " 9 " " | 8.29 zł | 90 g |
| " 10" " | 9.22 gold | 100 g |
Since M. consumers prefer M. with a known color, butter makers resort to tinting M., adjusting its color to the color of summer M. (see above). The following substances are used as materials for coloring M.: 1) saffron, consisting of the dried pistils of the Crocus salivus plant; as an expensive remedy, rarely used, 2) turmeric, i.e. yellow roots, Curcuma longa, 3) carrot juice, Daucus carota, obtained by rubbing carrots and squeezing through the 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) Marigolds, Calendula arvensis; 5) the dye of orleans, extracted from the pulp of the fruit of the annatto tree.
Special varieties of M. So-called. "serum M. " prepared from cheese milk, i.e. from the liquid remaining in the boiler after the removal of the curd 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. "Ghet" M., 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. The essence of M.'s preparation consists in its melting, during which the resulting foam is removed and the settled sediment is removed. Such M. is distinguished by its strength. Peasants remelt M. in Russian stoves, in the so-called free spirit. To replace bovine M. artificial enjoy "margarine" M.(see Margarine). Remaining when knocking down M. "churning" or "Skolotina", depending on whether M. 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 serves for the preparation of cheeses - in its pure form or in a mixture with skimmed milk; finally, buttermilk is an excellent additional feed for calves and pigs. Strongly sour buttermilk is usually boiled before feeding, given in small portions several times a day. From varieties cow's milk 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 the highest grades of M., the best material is cream, skimmed a few hours after pouring milk into settling vessels. In central Germany, the Saxon "M. from Erzgebirge" has long been especially famous. The best and most famous French varieties of M. are: 1) M. from Gourne and Isigny, in Normandy, 2) M. Brittany, semi-salted, 3) M.
The ratio of fat to non-fat indicates the method of preparation of M. In cream and milk, the ratio = approximately 100:10. In M. from strongly sour cream, therefore, with a high content of casein, this ratio is less; in heavily washed M., the ratio is wider, since the amount of water has increased at the expense of casein. The quality of M. depends not only on the material from which it is prepared and the very method of preparation, but also on the thoroughness of observations during all processes of oxidation of cream or milk, churning of M., washing, packaging, etc. If these conditions are not observed, then and other side effects, either mold or bitterness, or some foreign smell or taste, such as, for example, fat, fish, etc., may be found in M.
The emergence of the dairy business in Russia is associated with the name of N.V. Vereshchagin. In the seventies, the first artel dairies appeared near Cherepovets; 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 the oil mill 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 remaining milk after skimming the milk 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 settling is used in "Gussander" basins [They are made of tin, 2 inches 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. The churning of M. is carried out in modified Lefeld butter churns, which cost 30-40 rubles when discharged from warehouses, but in place of the tub it costs 3-4 rubles, forging 6-7 rubles. After churning, M. 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. M. is packed in alder barrels, containing three pounds of M. Most of the M. goes to St. Petersburg, the other part 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 the poor quality of M. As a result, our export M. cannot withstand competition with foreign and even M. brought 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 cows withstand long distances and are 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, after cooling (either in refrigerators or in special tubs), is oxidized in a special way (by Dr. Storch) and churned in churns of such dimensions that after processing all the obtained cream fills a barrel of 4 pd. Thanks to this, in each given barrel (I must say, always with a mark of the plant, variety and day of production) contains the M. 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 M. is known for its quality, enjoying unconditional trust. In Sweden, in the 1970s, the Joint-Stock Dairy Company for the Provinces of Lake Mälar was founded, located in Stockholm. Since the accumulation and transportation of milk in large quantities is inconvenient and unprofitable, the Society set up special "collection points for milk", where milk was brought by the surrounding inhabitants; here the latter was settled, according to the Schwartz method, and the cream was sent to the next departments, "branch dairy", and the skimmed milk either came back to the milk suppliers, or went to the head of the cream settling. In the "branch dairy" the cream was churned onto the milk, and this milk then went to the "main" or "central" dairy, from where, after processing and capping, it went on sale. Interestingly, those suppliers who delivered milk per year in excess of a certain norm could participate in the Company's 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 instructors from the Society; the latter, in addition, undertook to sell M. manufactured by the partnership for a certain percentage. After the founding of the Society, M.'s supply began to exceed imports, and this excess reached up to 2 million kg. Following the example of the Society described, in Gothenburg it was founded, in 1871 1895, Nos. 41 and 42); Report by A. V. Sovetov, in the society of rural. -household, about a trip to the North. lips. and etc.
E. Karatygin.
Milk fat has valuable biological and taste qualities. It includes a balanced complex of fatty acids, contains a significant amount of phosphatides and fat-soluble vitamins, has a low melting point (32-35 °C) and solidification (15-24 °C), and is easily absorbed by the body (90-95%).
Butter also contains proteins found in milk, carbohydrates, some water-soluble vitamins, minerals, and water (this non-fat part is called butter plasma). Butter has a high calorie content (Vologda butter - 730 kcal / 100 g) and digestibility. Butter contains vitamin A and, and in the summer, carotene
Milk fat is well absorbed, immediately gives a person energy. That's why a butter sandwich is considered a great breakfast. It gives us strength and strengthens the body.
Butter is especially useful for those who have a disorder with digestion. "Oiled" sick stomach and duodenum recover faster. Healing vitamin A accelerates the healing of sores. Those suffering from chronic cholecystitis, pancreatitis and cholelithiasis can treat themselves to 15-20 grams of oil per day. But you should not eat more than 5-7 g in one sitting.
Cholesterol is indispensable for the production of biologically active substances: bile acids, sex and some other hormones. If there is not enough fat in a woman's body, her periods disappear, conception is impossible.
Fats are part of the cells and are necessary for their renewal. There are especially many fat-like compounds in nerve tissues and the brain. Therefore, poor nutrition in infancy causes irreparable damage to the intellect. With insufficient fat intake in schoolchildren, a violation of concentration and a decrease in academic performance is possible.
Butter contains up to 40% monounsaturated oleic acid, which is the glory of olive oil. It has a particularly beneficial effect on blood cholesterol levels, not to mention that it improves the overall balance of blood lipids. In addition, oleic acid suppresses the activity of the cancer gene.
Thus, moderate consumption of butter is good for our health. It is no coincidence that our ancestors ate butter only on fast days, which, as you know, are less in a year than fast days, and were healthy.
cow butter
Cow butter is a food product that is made from milk cream. It is a fat-water emulsion, the continuous (dispersion) phase of which is fat, and moisture and dry skimmed milk residue (SOMO) are evenly distributed in it.
Consumer properties of cow butter are determined by the quality of raw materials and careful observance of production technology.
There are two ways to produce cow butter:
Whipping prepared cream with a fat content of 30-40%:
Transformation of high-fat cream: (68-82%) into butter in special machines - butter-preparation machines.
Despite the fact that the way the oil is made significantly affects its consumer properties, manufacturing plants never inform consumers how the oil is made. This is primarily due to the fact that there is one standard for cow butter (GOST 37-91), the requirements of which the butter must meet, regardless of how it is made.
Identification features of cow butter
Blood oil, which today enters the consumer market, according to the characteristics of the prescription composition, is divided into four main groups:
Butter;
Dessert butter;
Butter with partial replacement of milk fat with vegetable fat;
Cow's butter, processed and canned.
Butter from cow's milk according to GOST 4 399: 2005 is a product that is made only from cow's milk or products of its processing, with moist and dry fat-free substances evenly distributed in the fatty medium, and is intended for direct consumption, culinary purposes.
Butter is butter, it is produced from cream, which has a specific inherent taste, smell and plastic consistency at a temperature of 12 ° C, with a milk fat content of at least 61.5%, which is a homogeneous water-in-fat emulsion.
Depending on the technological features and organoleptic characteristics, butter is divided into types:
Sweet creamy and salty sweet creamy:
Sour cream and salty sour cream.
Depending on the mass fraction of fat, butter is divided into groups:
Butter extra;
Peasant butter;
butter sandwich;
Melted butter (milk fat).
Sweet butter is a type of butter that is made from natural pasteurized fermented cream. If table salt is introduced into the composition of the oil, then the oil is classified as salty sweet-creamy.
Sour cream butter is a type of butter that is produced from pasteurized cream, which has previously been fermented with pure cultures of lactic acid bacteria. The composition of sour butter can also include table salt and, accordingly, such butter is named salty sour cream.
Butter extra is a group of butter with a mass fraction of fat from 80.0% to 85.0%. Butter peasant is a group of butter with a mass fraction of fat from 72.5% to 79.9%. Butter sandwich butter is considered a group of butter with a mass fraction of fat from 61.5% to 72.4%.
Peasant butter is produced in sweet-cream and sour-cream varieties. Sweet butter can be salted and unsalted, it can contain milk fat from 72.5% to 79.9%. Sour cream butter is produced only unsalted.
Sandwich butter is also made from fermented or unfermented cream. In its composition, it must have at least 61.5% and not more than 72.4% milk fat.
Ghee is obtained by heat treatment of sweet cream or sour butter. It is almost pure milk fat and contains at least 98% fat and no more than 1% water. Butter melting almost completely removes the milk plasma that causes most of the defects in cow butter, and the ghee becomes more stable during storage.
In addition to the above types of butter, many more varieties of butter enter the consumer market, they are produced according to production technological instructions and must comply with the requirements of technical conditions (TU).
Vologda butter is obtained only from non-fermented cream subjected to high-temperature processing (pasteurization temperature of cream 95-980C). This oil has an expressive creamy color and a pleasant nutty taste and smell. It is not made salty and contains 82.5% fat and no more than 16% moisture.
Creamy dessert butter is divided into two subgroups:
Butter with food fillers (chocolate, fruit, honey, etc.);
Oil with a high SOMO content and fillers (tea, table, cheese).
Chocolate butter is made from non-fermented cream with the addition of sugar and cocoa powder. This butter must have at least 62% milk fat, no more than 16% water, no less than 18% sugar and less than 2.5% cocoa powder.
Fruit butter is produced from non-sour cream, it must have at least 62% milk fat, at least 16% sugar, no more than 16% water, as well as fruit juices and supplies.
Honey butter is a sweet butter, during the production of which honey is added in such a way that the finished product contains at least 25% honey sugars, milk fat content - at least 52%, water - no more than 18%.
The range of butter, in which part of the milk fat is replaced by vegetable fats, is as follows: culinary, dietary, children's and various soft varieties.
Cooking oil is made from a mixture of cream and a milk-fat emulsion of oils, which are selected according to their fatty acid composition, with the addition of flavors.
Baby oil must contain at least 50% fat, including 10% oil. Its recipe also includes chicory, cocoa and other fillers. This oil has a high biological value, since it contains a fairly large amount of polyunsaturated fatty acids. The group of processed and canned oils includes ghee, cheese, sterilized, canned.
Cheese butter is made from cream obtained from whey, which is a waste product of cheese-boiled production. The whey is subjected to a double separation in order to isolate the milk fat as much as possible, from which the oil is then obtained. This type of oil contains an increased amount of proteins in its mass composition, which makes it stable during storage.
Sterilized butter is made from high-fat cream obtained by separating hot milk or cream. Excess moisture is removed from this high-fat cream in vacuum machines, the product is packaged in tin containers, hermetically sealed and sterilized. Tax butter contains not less than 82% milk fat and not more than 16% vol.
In table. 5.55 shows the chemical composition of some types of blood oil.
According to organoleptic indicators, cow butter must meet the requirements given in Table. 5.56.
Table 5.55
Organoleptic indicators of oil quality are determined in a column of oil, which is removed with a special probe from the control units of the package. The determination is carried out in a room with an air temperature of 15-18 ° C, the oil temperature should not be higher than 10-12 C and not less than 6 C, since oil with a different temperature does not cause clear taste sensations and a correct understanding of the consistency. In case of disagreement on the assessment of the quality of melted butter, organoleptic assessments of its taste and smell are carried out in molten form at a temperature of 36 (± 2) C
In terms of physical and chemical parameters, cow butter must meet the requirements given in Table 5.57.
Mass fraction of table salt for sweet and sour cream butter, not more than 1.0%. In the case of vitamin A, its content should not exceed 10 mg / kg in terms of dry matter of the product, ß-carotene - the content should not exceed C mg / kg in terms of dry matter, and the mass fraction of annatto extract should not be more than 10 mg/kg.
Table 5.57
STANDARD REQUIREMENTS FOR PHYSICAL AND CHEMICAL INDICATORS OF COW BUTTER QUALITY
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