Natural butter consists of milk fat, milk proteins, and microscopic drops of water. It is made only from cow’s milk or processed milk products and should not contain any food additives.
Butter is the most easily digestible source of vitamin A, which is needed to support the adrenal glands and thyroid gland. The butter also improves the functioning of the gastrointestinal tract and reduces the risk of cardiovascular disease. Butter is rich in antioxidants that reduce the possibility of developing internal diseases and atherosclerosis.
The use of butter does not lead to excess weight, because it contains fatty acids, which are consumed by the body only for energy, and not for fat accumulations.
With the development of technological capabilities, manufacturers reduce the cost of production by adding vegetable fats and other impurities and butter is no exception. Therefore, everyone should know how to choose the butter of high quality.
● The butter marking must contain the mark: DSTU (Ukrainian national standardization system) 4399: 2005.
● Don’t buy products called “butter products” – these are products that imitate butter but they are not.
● Storage temperature should not be more than 6 ºC.
● Shelf life should not exceed 30-35 days (if the product can be stored longer – it contains special additives).
● The butter should have a slight yellowish tinge, in winter natural butter is lighter and in summer – darker. This is due to the quality of the grass that the animals eat. But it should not be completely white or yellow.
● The cut should be dry, dense, shiny, and without delaminations.
● Natural butter is easily spread on bread. If it crumbles, it contains a lot of water.
● The butter should melt quickly in your mouth and not stay on your teeth, as margarine does.
● The taste is tender, creamy, without a bitter aftertaste.
These simple rules will help you understand where the real butter is and where the fake is.
Choose only those of high quality!