Real butter freezes or not. Why butter does not freeze in the refrigerator, remains soft
In the section on the question Present butter without additives should it freeze in the refrigerator or should it not? given by the author Shoko-alright the best answer is Real oil freezes, but does not turn into stone, and when you start cutting it immediately after you take it out of the refrigerator, it does not crack and the knife moves smoothly.
If it stays warm for a long time, nothing stands out from it and it does not lose its shape.
But also Valio, for example, is not real butter, as it cracks and crumbles when you cut it.
Answer from Vasya[guru]
Of course it should, it's made from cream.
Answer from Insufficient salting[guru]
No no. The real (good) just should not freeze very much.
And when you take it out of the fridge, it should melt quickly.
Compare "Vologda" butter and "Anchor" (I don't consider butter at all)
"Anchor" generally can not be removed in the cold and it will always be solid.
Compare butter and margarine. Margarine is much harder than butter because it contains additives.
Answer from Protozoa[guru]
definitely a must!!
Answer from Neurosis[guru]
the present should not freeze, and what does not freeze is very harmful, its melting point is higher than the body temperature, which means it does not break down in the body, does not provide nutrients, and gastric juice ( hydrochloric acid) does not dissolve it! that's for sure!!
Answer from Evgenia Frenkel[guru]
The melting point of pure milk fat, which forms the basis of butter, has a melting point of 26 ... 32 degrees, i.e. in the refrigerator it should solidify, but remain plastic: it is easy to smear on bread, melt on the tongue. If it remains too liquid, or vice versa, crumbles, too solid - this is a falsification, a fake. There are too many of them now.
Answer from Nastena[guru]
Must! If it doesn't freeze, then it's a spread!
Answer from Ivan Mornov[guru]
there is a creamy spread that room temperature DO NOT hide!
Answer from Dans[active]
Not a very clear question, in the refrigerator the temperature is +5 in the freezer -12. Liquid like water freezes at 0, -1 Old refrigerators are not at all clear at what temperature they freeze.
Answer from Alexey Gumensky[newbie]
Harden - should, freeze - no!
Bread and butter is what millions of Russians eat for breakfast and snack. We fry with butter, we bake pies with it, it is in every refrigerator. But is it oil?
"Vologda" is no more
According to the data of the Russian Union of Dairy Industry Enterprises, in terms of falsification, butter ranks second in our country after alcoholic products. By law, this product must contain exclusively dairy components in its basis - but what does it actually consist of?
Enterprising manufacturers are replacing milk fat with cheap palm kernel oil. It does not contain valuable nutrients, trace elements and vitamins inherent in a natural product obtained from a cow. Moreover, vegetable fat contains trans-fatty acids, which cause pathological changes in the body.
At the same time, they write on the packaging that the product is manufactured in accordance with GOST, that the oil is “Vologda”, and other words encouraging the consumer. After all, not every buyer knows that "Vologda" is no longer the name of a variety, now any producer operating in the Vologda region can call his product this way.
In Europe, the requirements for oil are more stringent than ours, - says Roman GAYDASHOV, expert of the Society for the Protection of Consumer Rights "Public Control".- They do not approve not only the components that replace cow fat, but even the taste of pasteurization, cream, various smells. Our state guarantees the consumer some kind of safety, that is, it protects against radionuclides and other terrible substances, but does not ensure the quality of the product. This leads to the fact that instead of butter, we eat a creamy-vegetable spread.
Back to the 90s
An examination conducted by the Moscow Quality State Unitary Enterprise in the Test-Pushchino testing laboratory showed that out of five butter samples, only two corresponded to the information on the label, the requirements of GOST and the Technical Regulations for dairy products (see table). For the majority, the fatty acid composition did not meet the requirements of the law, in other words, the manufacturer did not use animal fats, but vegetable fats. E. coli was found in one of the samples, not to mention prohibited preservatives and foreign flavors.
Such a surge in the falsification of butter was observed only in the early 90s. It seemed that we successfully survived this moment, - complains Igor NAZAROV, Deputy General Director of the Moscow Quality State Unitary Enterprise.
It turns out they didn't survive. Is that the choice has become more. Today on the Moscow shelves you can find about 80 different types of butter. More than 60% - Russian production. The range of prices is from 30 to 140 rubles. Imported (France, Finland, New Zealand) is more expensive, but, as practice shows (including the latest examination), it is better.
Sour cream butter is more popular abroad, - says R. Gaidashov. - It contains lactic acid concentrate and is considered more useful. Our consumer, however, likes sweet cream varieties, for the production of which only pasteurized cream is used.
By the way, importing companies do not always bring the packaging in line with Russian legislation - they do not indicate the category of oil or write a variety (for example, "Extra"), which we do not have. Therefore, by the appearance of a sealed pack, it is extremely difficult to understand what is inside.
Try to find a good oil by experience. Here are some signs of a quality product:
At a price of 30 rubles. only spread can be sold;
High-quality butter does not freeze even in the freezer, it always remains plastic and after 5 minutes it should be easily spread on bread;
The color of a good oil is whitish to light yellow, a bright yellow tint is a bad sign;
The oil should not crumble when broken (if this happens, it means that it contains a large amount of moisture).
|
The results of the examination of the State Unitary Enterprise "Moscow Quality" and the laboratory "Test-Pushchino" * |
||||||||||
|
Oil, |
Corresponding- |
Bulk |
Mass fraction |
Fatty-acid composition of milk fat |
Micro- |
Conse Rants |
Corresponding |
|||
|
according to GOST |
actual content |
according to GOST |
application- |
actual content |
||||||
|
Oil |
18,5- |
80-85 |
82,5 |
84,9 |
corresponds to milk fat |
not exposed |
corresponding |
|||
|
Oil |
15,8 |
82,5 |
82,5 |
82,9 |
not |
not exposed |
does not match |
|||
|
Oil |
25,4 |
82,5 |
82,5 |
not |
exposed- |
159,5 |
not acc. by microbi- |
|||
|
Oil |
14,3 |
82,5 |
82,5 |
84,1 |
not |
not |
not acc. by organol- |
|||
|
President, |
14,0- |
15,4 |
50,0- |
82,7 |
resp. milk fat |
not |
corresponding |
|||
|
* The oil was tested for compliance with the requirements of the Federal Law dated |
||||||||||
Probably every housewife has ever encountered such a situation: a sandwich hopelessly spoiled by “butter” from a freshly opened pack. It's summer now, and the products sold in stores deteriorate quickly if stored improperly. Especially when it comes to perishable products, which include butter. will tell you how to choose butter and how to determine its quality at home. Let's see what this natural product should be dairy production.
solar oil
Butter is in high consumer demand in our country. Not surprisingly, this product is on our table every day. Everyone knows the saying: “You can’t spoil porridge with butter” is quite justified. What kind of porridge, if it is not seasoned with oil, what kind of sandwich without it, it is an essential ingredient in many recipes when preparing dough, various creams, it goes as a great addition to some soups.
Butter is very useful product dairy production, it is rich in vitamins A, E and K, contains proteins and carbohydrates, milk fat, minerals (potassium, calcium, magnesium, iron, phosphorus, sodium, copper, zinc, manganese). That is, almost all the useful substances that are contained in cow's milk are also found in butter, since it is made by separating or churning cream collected from cow's milk. That is why nutritionists recommend including this valuable product for human health in your diet every day.
Of course, butter should be eaten in moderation, since it is a high-calorie product (748 kcal per 100 g), which is easily absorbed by the body (by 91%). In addition, butter has a rather high percentage of cholesterol (200 mg per 100 g of product, with an allowable rate of 300 mg). As you know, an increase in the level leads to the development of problems with the heart, negatively affects the human vessels. 
The recommended norm without harm to health is 10 - 20 g of butter per day. That is, you can put a piece of butter in the porridge that you cooked for yourself or spread a couple of sandwiches (but not with sausage, but, for example, with cheese). Such an amount will not damage your figure, but will bring huge health and beauty benefits. It is especially useful to eat oil in the cold season of the year, it will give your body additional energy.
Rules for buying butter in a store
Going to the store, it is important to buy a high-quality, natural product that has all the benefits for the body. How to choose the right butter? What should you pay attention to first of all?
1. Name. The packaging should be written, for example, "peasant oil" or "traditional oil", etc. If the word BUTTER is not written on the package, then according to the law, this product is no longer butter, but is a kind of analogue, or simply a substitute or spread. A spread is just a fatty product made from vegetable fats. The percentage of milk fat in them is less than in natural butter, or may not be at all (then it is pure margarine). Should you take a cheap and not quality product, of course you decide. But there is no benefit in such a product, most likely only harm. 
2. Fat content. Real butter must have a fat content of at least 72.5%. It is the milk fat of cow's milk contained in a natural product that has the most useful and nutritious properties.
Butter, according to the percentage of milk fat in it, in Russia is divided into:
- traditional, it has the largest percentage of the mass fraction of fat - 82.5%;
- amateur, also has a high percentage of mass fraction of fat - 80.0%;
- peasant, the percentage of mass fraction of fat is 72.5%;
- sandwich with a percentage of mass fraction of fat - 61.0%;
- tea, has the lowest percentage of mass fraction of fat - 50.0%.
If you see a package called "sandwich butter", then you need to understand that having only 61% fat content, this product can no longer be real butter. Therefore, sandwich and tea oil contain in addition to milk fat: flavors, food colors, emulsifiers, consistency stabilizers.
In addition to the name of the product itself, you can also read the inscription: sweet and sour, which means that the butter was produced from fresh (sweet) pasteurized cream. If, in addition to the word butter, “sour cream” is also written on the pack, this means that the butter is also made from pasteurized cream but using sour milk cultures (it is allowed to add sourdough to such butter). Sour cream butter is considered more useful, as it is produced using lactic acid microorganisms, and it also has a more pleasant taste.
Another oil (traditional, amateur, peasant) is divided into salted and unsalted, which the label can also tell you about. 
3. GOST. It is necessary to choose butter on which GOST 37-91 is indicated, the first or premium(this is the main GOST, there are also other GOSTs that do not cancel the requirements of the main one, but expand the assortment names). Be careful: on the spread, according to the law of the Russian Federation, published in 2004, GOST R 52100-2003 can now be indicated. That is why you need to be especially careful when choosing, because packages with natural oil also contain GOST. They produced such a low-grade product, in order to still sell it, they write calling slogans on it: “light”, “dietary”, “natural aroma”, “creamy taste”. As you understand, the taste and fabulous aroma of such a product can be due to only one thing - the presence of synthetic flavors and flavors in it.
Only butter produced in accordance with GOST 37-91 contains everything that butter should differ in - vitamins, as well as natural milk fat. These important components help our vision, the beauty of the skin, hair, nails.
GOST butter is of two types: the first or the highest grade. The highest quality oil is considered the best. At the same time, specialists evaluate such organoleptic indicators as: smell, color, taste, consistency, packaging, etc. The product is evaluated on a 20-point scale. If the butter of this manufacturer as a result of such an assessment gains 11-16 points, then it is assigned the first grade. Upon receipt of 17-20 points - the highest grade.
In addition to the variety, an important indicator characterizing butter is the percentage of fat content. For a natural product, as mentioned above, it cannot be lower than 72.5%.
Butter can also be made according to specifications, in which case you need to carefully study the composition on the label. 
4. Composition. The composition of real butter should be written: cream and whole milk. This means that in a natural product there can be no vegetable fats at all, which are present in spreads. Spreads are of two types: vegetable-creamy, this is when the content of vegetable fats prevails in them over milk. And vice versa, creamy-vegetable, in this case, the product is dominated by milk fat over vegetable fats. The name spread in translation from English means spreading or stretching, i.e. soft butter. Due to the content of vegetable fats in them (and their share is at least 39%), the spread is easily spread, even when chilled in the refrigerator. Despite the fact that spreads can be enriched with various vitamins, phytosterols and other useful substances, they are less fatty than butter, but the presence of vegetable fats in them cannot make this product healthy. In addition, they can add flavor enhancers, artificial flavors. The most alarming factor is that all spreads contain trans-fatty acids, which can cause the risk of developing tumors, diseases of the cardiovascular system, infertility, Alzheimer's disease. Whether it is necessary to take such a risk by using a spread instead of a natural product is up to you, of course, since no one will be more responsible for your health than you yourself.
5. Price. Butter should have a price of less than 80 - 100 rubles per pack. This is an average figure, a pack can also be of different weights - less than 200 grams. But you need to understand that with a purchase price of milk of 20-23 rubles, in order to produce 1 kg of butter, you need to process more than 20 liters of milk. Therefore, real butter cannot be too cheap.
6. Date of manufacture. It will not be superfluous to look at the date of manufacture if the price of a pack of oil is suspiciously low. Stores often hold promotions at the end of the expiration date of the product, reducing its price. In this case, it is doubtful to talk about the quality of the product, because by the end of its shelf life, it already begins to accumulate harmful substances, oxidation products, and if proper storage rules in the store are not followed, harmful microorganisms. The longer the butter was stored in the store, the more likely it is to buy a low-quality product.
The expiration dates indicated on the packaging can vary from 1 month to several months. GOST clearly prescribes a shelf life of 30-35 days. But on packages of imported oil, you can see a much longer period. Such a deviation from the standard is allowed if the manufacturer receives the appropriate permission from Rospotrebnadzor. However, in this case, there is a high probability that there are additives that are not beneficial for human health in the oil to increase the period. Personally, I buy oil from domestic manufacturers with a one-month expiration date.
7. Packing. In the store, you need to choose butter packed in foil or opaque parchment, then the product will be less susceptible to destruction by light, and hence oxidation. The packaging should not be deformed, if this is observed, then most likely the oil has been thawed and re-frozen, which will adversely affect its quality.
What else can you pay attention to?
8. Hardness test. Try pressing your finger on a stick of butter. If it is solid, then this is a good sign. Since oils containing vegetable fats (palm, coke, rapeseed, sunflower oil) cannot freeze completely even in freezer.
9. Test for trace. In addition to hardness, you can also check if the butter leaves traces. You need to bend the edge of the package and see if there are traces of oil left on it. Natural buttermilk has a high fat content and cannot leave marks on the foil or other packaging in which it is located.
Examination at home: how to determine the quality of butter
Even if you were able to choose the right butter in the store, according to the above points, there is no full guarantee that you bought a quality product. Cases of detection of low-quality dairy products in the sale, unfortunately, are not uncommon in our time. If you still doubt whether you brought real butter home, there are "home" ways to check. So, how to determine the quality of butter at home? 
Having opened a pack of butter, housewives quite often can find a dark yellow coating on it. This is due to long storage, the oil becomes covered with staff and its surface acquires a dark yellow color. This is not considered a product defect, the staff can be easily removed with a knife. The oil itself should not be too yellow or too white in color. If the color of the butter is rich yellow, this can only mean one thing, a large amount of food coloring- beta-carotene.
But it happens otherwise, if the butter was stored incorrectly in the store - at a temperature above plus 4 ° C or in the light, then spoilage of the product is inevitable. Under the influence of oxygen, the fats that make up the butter are oxidized, and harmful chemical compounds are formed: aldehydes, ketones, keto acids.
The same thing can happen if necessary conditions storage for this product, but in violation of its expiration dates. After the expiration of the oil sale period, oxidation processes will also inevitably begin, leading to the accumulation of substances harmful to the human body in it. That is why it is important for buyers to carefully look not only at the% fat content of this product (for high-quality oil, this figure should not be less than 72.5%). But also on the expiration date - is it close to the end of the implementation period. You need to be especially careful when the store holds promotions with a discount on butter, in which case the price reduction may be due to this very factor.
Benign oil:
- whitish or light yellow;
- the surface on the cut should be shiny, dry;
- the taste and smell are pure, characteristic of this product.
How to check for fraud at home
The most common way to falsify oil is to add hydrogenated vegetable fats to it or completely replace the product with them. Unfortunately, to determine their presence in butter at home, you will have to rely on your own sense of smell and taste. Since only laboratory analysis is able to determine the exact composition of the purchased product. There are other ways of falsification: cottage cheese or cheese is mixed into the butter.
However, at home, you can also try to determine the quality of butter, if you have doubts about it. 
1 way. The easiest is to taste it. Take a small piece and taste it, as already mentioned above, the taste should be clean - with a delicate sweet milky aftertaste. It should not taste bitter, fishy, or too salty (the exception is salted butter, which is specially added salt, thereby increasing its shelf life). Real butter is also virtually odorless and melts quickly in your mouth, unlike spread.
2 way. Dissolve a tablespoon of oil in a glass of hot water. When it has completely melted, stir the liquid and let it stand. Pure butter should not leave a residue, it should evenly stir, and not break up into “components”.
3 way. Put a piece of butter in the freezer for an hour, this is enough time for it to harden if it is made from cream. Try to cut a frozen piece with a knife, if it starts to crumble into pieces (and not cut with a knife), while the chipped surface is clean and uniform, then you have a really natural product without any additives. In a fake, vegetable fats do not allow the oil to completely harden even in the freezer, it will still be soft and easy to cut with a knife.
4 way. Heat the pan, put a piece of butter in it. It will heat up, begin to melt, a foam will appear that smells good. The spread will melt either with an unpleasant odor or no odor at all.
However, it is not recommended to fry anything in butter, as harmful carcinogens are formed in it when heated strongly. For frying, it is better to use olive or refined sunflower oil.
5 way. If you accidentally forgot to put the oil in the refrigerator and moisture appeared on its surface in the form of water droplets, such oil cannot be real. In this case, natural butter will melt slightly, become plastic, it can be easily spread on a piece of bread.
Now you know how to determine the quality of butter at home.
Butter belongs to the category of perishable products. Therefore, when you discover that you have purchased a defective product, do not hesitate to return it to the store: even if you have a receipt a day later, it will be difficult for you to prove that the product was damaged not due to improper storage at home.
I propose to watch a video from the “Test Purchase” series of programs from which you will learn how to choose butter, the manufacturer of which “traditional butter” company was recognized as the best, and you will also see how delicious it is to cook Kiev cutlets from chicken breast and butter.
How to store butter
And at the very end, a few tips on how to properly store butter, which has a short shelf life. Everyone, of course, knows that this perishable product should be stored in. However, when purchasing it for a long time, it is better to place it in the freezer so that it does not deteriorate. If for several days, then put it in a plastic container with a lid, a porcelain or glass oil dish. It is best to keep butter, like all dairy products that are perishable, on the topmost shelf of the refrigerator - where the temperature is lowest. Although in some models of refrigerators such a shelf is located, on the contrary, at the bottom. The oil must be closed with a lid or placed in a plastic bag, otherwise it will quickly absorb odors.
Why does butter not freeze in the refrigerator, remains soft?
Most likely you really do not buy butter, but some kind of fake for it. The butter that I buy, even lying in the refrigerator, freezes so that before I spread it on bread, I need to heat it up a little in the microwave. Yes, and in childhood, butter from the refrigerator was also not smeared on bread, and we heated it over a glass of hot tea.
I take it out of the freezer and hammer nails with it! In the refrigerator compartment, the oil is soft, as it should be. Apparently the wrong sort of beret, I bought one brand from New Zealand for a long time, now another one of ours has begun to buy!
if the package says that the oil creamy, which means that in the refrigerator it should harden. when grandma kept a cow, own oil even in the cellar it was hard. and in the refrigerator and did not cut off plainly. if the oil is soft all the time, it means that vegetable fats have been added there, and the packaging of such oil should be written creamy vegetable
Butter does not freeze in the refrigerator, because it contains milk fat, which in butter can be from 72% or more, depending on the type of butter. It is precisely this fat that prevents the oil from hardening, as, for example, lard does not harden in the refrigerator. But still, if you put the butter in the freezer, it will harden, and it will have to be chipped off in pieces like an ice floe.
I buy real butter from a thrush at the market. And do you know what is its main difference from oil with various herbal supplements? 100% butter should freeze in the freezer and, when you try to cut it, break into pieces.
It is not natural butter that does not freeze in the freezer, but a parody of it. Due to the fact that everything that is possible was stuffed into a product called butter, - different oils, which should not be included at all, and the recipe is broken.
Vologda oil does not harden in the refrigerator - apparently due to the specifics of the manufacturing technology
Butter that doesn't freeze is not butter at all. butter, but butter to the races of the same oil, it just freezes and when you take it out of the refrigerator you can’t smear it so easily
Most likely this is not real butter, but a spread. It's like this vegetable oil or creamy with the addition of vegetable fats. Sometimes manufacturers may not list vegetable fats as ingredients.
if your refrigerator freezes well, then there is only one answer:
something is wrong with this antifreeze oil:
in nm there are additives of vegetable oils ...
and other supplements.
those. According to modern classification, this is not butter, but a spread.
in general, the thing is not natural and not useful ...
Butter is an indispensable product that the hostess always has at hand. It is used when frying or baking, they are lubricated with molds and, of course, with it delicious sandwiches. But, only a few know how to properly organize the storage of butter in the refrigerator.
General rules
Maslice has many useful properties, but loses them under the influence of high temperatures and direct sunlight. Therefore, the product must be stored in a dark, cool place. In urban conditions, the ideal place is a refrigerator, but in the countryside, a cool cellar does a good job.
But to know optimal conditions not enough, because there are many nuances - packaging, composition, temperature. All this must be taken into account when organizing the storage of the product.
How to pack butter for storage
Storing butter in the main compartment of the refrigerator is the best option if the product is completely consumed within a few weeks. How much butter is stored at an average temperature of -3 to +3 degrees directly depends on the packaging.
- If it transmits light, that is, it is made of loose paper or polyethylene, then the product will be fresh for 1.5-2 weeks. You can extend this period - just place the package in a dark plastic container that does not let light through.
- In the case when the oil is packaged in foil or laminated paper, no additional measures are required, however, a hermetically sealed container will help to preserve its freshness and taste even better.
Attention! There is another reason why storage in a container should be organized. Butter easily absorbs odors and tastes of other products, so you need to put it in a container with a lid to keep the taste without extraneous notes in it.
Freezer - long oil storage
Many housewives are interested in the question of whether butter freezes in the refrigerator and whether it is possible to extend its shelf life using a freezer. If a large amount of oil was suddenly purchased, then it can be stored in the freezer, but only under certain conditions:
- separate sealed packaging;
- the temperature is not lower than -18 degrees (otherwise it will freeze and lose its useful and taste qualities).
Under the influence of negative temperatures, a soft product freezes and becomes so hard that it is very difficult to cut it. However, repeated freezing and thawing of butter is not recommended. To prevent such a mistake experienced housewives It is advised to prepare soft butter before freezing as follows:
- the whole mass is divided into portioned pieces of 200-250 grams;
- each serving is wrapped in parchment paper;
- ready-made portions are placed in a clean, dry plastic container with a lid.
This measure will allow you to get the product out of the freezer as needed. Defrost it in the main compartment of the refrigerator, where the oil does not freeze.
Storage at room temperature
Some people prefer to buy groceries in advance. For large volumes of product, it can be difficult to find a place in the freezer or refrigerator, so it is stored at room temperature. Another reason for the oil to be at room temperature is the breakdown of the refrigeration unit.
Storage in brine
- A large piece is cut into portions of 200-250 grams, each of which is wrapped in parchment.
- Next, proceed to the preparation of the saline solution. To do this, 1-2 tablespoons of salt are poured into 1 liter of water and intensively mixed until the grains are completely dissolved.
- Put portions wrapped in parchment into a container and tightly close the lid. They put the container in a basin or bucket, put a load on top. All are poured with saline and cleaned in a cool place.
storage in vinegar
Portioned pieces of butter are wrapped in parchment, and then in a specially prepared cloth. To do this, clean gauze is cut into pieces of the required length and moistened in 6% vinegar. Then the portions are stacked in glassware and sprinkled with sugar. The container must be closed and put in a cold place without access to direct sunlight.
How long should oil be stored
The period during which the product retains its freshness depends on the storage method and the composition of the oil:
- 5-10 days on the table at room temperature in a butter dish under an opaque lid;
- 10-15 days in the main section of the refrigerator in parchment paper;
- 15-20 days in the main section of the refrigerator in foil paper and containers;
- 3-5 months in the freezer if the butter is unsalted;
- 1 year in the freezer if the product is salted.
Having decided on the period during which a portion of the oil will be sold, you can choose a convenient storage option, however, it should be taken into account that the product could lie in a store or warehouse for some time, so the storage time is counted from the date of manufacture indicated on the package.
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