How to choose safe butter: expert advice
Butter is a tasty and useful product, but only if it is made from natural products. However, it should be noted that very often in Ukraine unscrupulous producers counterfeit butter and dairy products, thus jeopardizing the health of millions of people who buy it.
It is worth noting that on December 2, as a result of selection and inspection of butter samples in educational institutions found counterfeit. As it turned out, the products with the label of LLC "Bogodukhovsky Molzavod" used vegetable fats, which are strictly prohibited in the production of butter.
Oksana Prokopenko, an expert on the quality of meat and dairy products, told on the air of "Snidanok z 1+1" how to choose a safe and quality butter instead of counterfeit (to watch the video, scroll to the end of the page).
1. Price
Butter
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"Falsification can not have a high price, and the real, good product will be at a price - expensive, because if it is made from milk - it can not be cheap," - said the expert.
2. DSTU
Falsified oil is not different from counterfeit oil
Source: pixabay.com
Butter that was made from natural milk always has a sign - DSTU 4399.
"If you see - DSTU 4495 - this is a product with vegetable fats," - explained the expert.
3. Odor
Oil is being adulterated in Ukraine
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Natural butter has a very accepted dairy odor, without unnecessary impurities.
4. Color
What color natural oil should have
Butter that was made from natural milk can not be too white or on the contrary a rich yellow color. It is always a pleasant milky color.
5. Structure
Natural, real butter crumbles, freezes at -5 C and, and the product that contains vegetable fats even at low temperatures will be soft, elastic.
How to choose natural butter
Source: pixabay.com
"You can check the butter even by touch, natural will be hard, and low-quality - soft. And you can also throw a piece of butter in boiling water, adulterated butter will have a disgusting sour smell, and natural butter will have a pleasant creamy smell", - summarized the expert.
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