Creamy oil - food supplement you need. It is rich in useful substances, thereby positively affecting the condition of the skin, vessels, immune system and brain activity. But under one condition - if it is high-quality. Unfortunately, not all modern dairy producers produce such oil. How to choose a good creamy butter in abundance of the assortment?
Packing of butter oil
The first way to recognize high-quality oil is a visual inspection of the product. Prefer the oil in foil packaging - it saves the properties of the product. Also keep in mind that a pack with good cow oil will be solid. Pay attention to the presence of an inscription "Oil" and the fatty product - it should be at least 72%.
Composition and timing of storage of butter
On the same package, carefully read the composition - high-quality butter should consist of solid milk and cream. The presence of any other ingredients automatically displays a natural product. The same supplements extend the shelf life of the oil, so good products can not be stored 6, 9 or 12 months. Plus, the natural composition of the product determines its price - no less than 70 rubles per pack. In relation to guests or the one, it is definitely better to focus on the products made according to GOST. However, remember that it is the creamy oil that is produced according to GOST R 52969-2008.
Taste and color of butter
Consider and rasprobovat oil may be in the market or at home. With regard to color quality product - it should be a mixture of yellow and white colors. Pure yellow or purely white oil may result from admixture of dyes (the first case) or vegetable oils (in second). To taste good butter must have it creamy aftertaste. It quickly melts in your mouth, does not stick to the teeth, and has no other off-flavors. Besides quality oil has no odor.
Butter sectional
Unfolding pack, pay attention to packaging - quality oil will be left in it. When section it does not crumble, it does not stick to the knife and a good spread on bread. If you see on the cut or separation of water droplets - is an occasion to doubt its genuineness.
Temperature test butter
Supporting real oil composition can and its 'behavior' at different temperatures. Thus, the natural oil of high quality, remove from freezer, spread on bread only after about half an hour. In contrast to the spread or margarine, which defrost more quickly. In this latter, bonded, water droplets themselves will be given on the surface.
Product may be subjected to a more severe test - cast piece in hot water or hot frying pan. In the first experiment, the natural oil is uniformly dissolved, and the product with additives - disperse pieces. In a second experiment a quality product melted without such "special effects", such as water and white foam.
Of course, all 100% quality distinguish butter from a poor product will not work without laboratory tests. However, thanks to our advice, the chance to buy margarine or spread under the guise of butter, you will be much less!
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second, it is now a good oil from $ 100 and above. We take New Zealand Anchor - delicious, natural, solid cream, only the price of the unmerciful)) But if you mess something can be easier to put, for sauces or confectionaries just buy it, the cream turns out perfect, smooth and without lumps and tasty such that spoons have his wish.