The content of the article:

Butter is a product of processing fatty cow's milk (cream), a high-quality product has a high fat content of at least 72.5%. This product cannot be called known since ancient times or an innovation: the preparation of butter (whipping from fat milk) at home began around the 9th century in Russia, and industrial production began in the 19th century.

Used in cooking: for a sandwich and for seasoning (softening) cooked dishes. There are several types: salted, unsalted, sour cream, sweet cream, with fillings (fruit, chocolate, etc.).

The influence of butter on human health is controversial - due to the presence of animal fats (cholesterol), it is both a useful and harmful product that requires careful use and balance.

The chemical composition of the "Krestyanskoe" grade oil

One of the less fatty varieties of butter consists of 72.5% cream and is called "Peasant". It is believed that the less animal fat a food contains, the better and more it can be eaten. Using an example of one of the popular "dietary" varieties, we will consider all the components of this product.

Calorie content of butter"Peasant" per 100 g of product - 660 calories. And:

• Fat - 72.5 g
• Proteins - 0.82 g
• Carbohydrates - 1.33 g
• Water - 25 g
• Dietary fiber is absent
• Cholesterol - 170 mg
• Saturated fatty acids - 47.2 g
• Unsaturated fatty acids - 2.25 g
• Mono- and disaccharides - about 1 g

Vitamins:

• A - 0.39 mg
• D - 1.33 mcg
• E - 1.1 mg
• Beta-carotene - 0.35 mg
• PP - 0.09 mg
• B1 - 0.01 mg
• B2 - 0.1 mg
• - 0.049 mg

Macro and microelements:

• Sodium - 15.1 mg
• Calcium - 24.2 mg
• Potassium - 29.9 mg
• Magnesium - 0.41 mg
• Phosphorus - about 30mg
• Sulfur - 7.95 mg
• Copper - 2.55 mcg
• Iron - 0.21 mg
• Manganese - 0.002 mg
• Zinc - 0.09 mg

Useful properties of butter

Dairy products have been used by mankind since time immemorial. These are both cheeses and dairy products(kefir, fermented baked milk) and sour cream and butter are delicious and occupy the main place on dining table... They all provide health benefits and contain mass micro- macronutrients, vitamins and acids useful for the skin, digestion, work internal organs... As for the benefits of butter, this is a controversial issue. Such an amount of fat, calories, cholesterol, which it contains, requires a competent balanced attitude, because a little "overdoing" with the use can acquire completely unpleasant diseases for the rest of your life. But first, about the benefits ...

Butter has been used in food for centuries, naturally without all sorts of modern impurities like palm oil, etc., it was completely natural, of high quality, natural, holistic and therefore more useful. But only after modern research can one say with accuracy about the benefits of this product for humans, for example, for hormonal background... For women who feel bitter about not being able to conceive, oil can bring invaluable benefit- it normalizes reproductive ability, the ability to conceive.

Sick with ulcers and other ailments gastrointestinal tract doctors recommend the use of high quality butter, which eliminates gastrointestinal infections and normalizes the microflora. Saturated fat increases the body's ability to fight off tumors. Lauric acid is able to inhibit the growth of fungus (fighting candidiasis), improves skin condition. , also found in butter, boosts immunity.

Vitamin D, known for its exclusivity and benefits, is found in high concentration in butter and plays a role in the absorption of calcium, is good for bones and teeth, for vision, as well as vitamin A in the same product. It is useful to use oil for skin, hair, to increase efficiency and reduce fatigue.

But it should be noted that the product is beneficial only in certain quantities. Thinking that more is better is a mistake. Animal oil is a fatty product and contains "bad" cholesterol, which causes atherosclerotic vascular diseases and poor nutrition of internal organs.

The harm of butter and contraindications

In the last century, the results of international studies were published on the dangers of cholesterol contained in animal fatty foods. So butter is a product made from heavy milk cream and also contains cholesterol. Therefore, it must be consumed within reasonable limits, for example, two sandwiches with butter a day is enough. Cholesterol is especially dangerous for blood vessels. In small quantities, it is a building material that makes tissues elastic (including the walls of blood vessels), in large quantities it accumulates as a surplus (in the form of plaques) on the inner walls of arteries and veins and completely blocks the lumen in the capillaries. By launching an atherosclerotic process in the body, ultimately unpleasant diseases - strokes, heart attacks, blood clots, venous insufficiency, etc.

There are less fatty varieties oils containing 72.5% fat. Such varieties as "Krestyanskoye", "Smolenskoye" and others, on which the packaging contains precisely these fat content figures, contain less cholesterol.

For people with elevated level cholesterol, or with pre-existing health problems in the form of strokes, heart attacks, thrombophlebitis and other vascular problems, the consumption of butter should be minimized or completely replaced, however, like other foods containing a large amount of animal fats.

Slimming butter

David Asprey's new diet is called Bulletproof, based on a cup of black coffee in which an 80 gram piece of unsalted butter is dissolved. The assertion is controversial that you can lose weight with a fatty animal product, but the "inventor" of this diet insists on its effectiveness. Coffee combined with butter makes the waist slimmer, he believes, and cites as an example the favorite drink of Tibetan monks - tea with animal oil (buffalo milk). In Tibet, they are sure that a drink with butter gives energy, strength, health and harmony.

Several famous people already tried this experimental diet and coffee with butter, which Asprey called "maslatte" and tastes were polar: from "pleasant, energizing" to "the taste of the drink is terrible."

Making butter at home

The best butter, without impurities, flavor improvers, preservatives, etc., can be obtained at home. The main ingredient for this is cream. highest quality or sour cream. The procedure takes from several minutes to several hours, depending on the technical equipment. If you make butter by hand (in the old-fashioned way in a special wooden crush), then the result will be a delicate product, if you do it in a mixer, then the butter will turn out to be coarser. The advantage of the home procedure is that you can mix it with any additives: garlic, onions, herbs, pickles or chocolate (cocoa).

So, one of the options for making butter with your own hands:

For example, we take 1 liter of heavy heavy cream, we shift their container for whipping. Take a whisk (spoon, fork, etc.) and start beating the contents until a granular mass is formed. Then remove the tool and begin to knead it with your hands, then the granular mass will begin to separate into oil and liquid. Drain the liquid and crush the mass further. When a sufficiently dense glomerulus is formed, then rinse it under a cold stream pure water... The butter is ready, salt or sweeten it, as you wish, placing it in a prepared tray. Smooth out, place in the freezer for a few hours.

How much cream or cow's milk do you need to make 1 kg of butter? To make a kilogram of butter, you need cream, on average, you need 2 kg of this product with a fat content of at least 36% (the fatter the cream, the more the final product will be). To make 2 kg of cream, you need about 25-30 liters of milk.

Total: for the production of butter in a volume of 1 kg, you need about 25-30 liters of milk.

Watch video recipes and tips on how to make butter at home:

How to store cow's milk butter

Butter is a delicate product and absorbs a lot unpleasant odors(if, of course, they are present in your home), therefore, store it separately from other products, in a tightly closed container-oiler.

Be sure to protect from sunlight. In the refrigerator it is good, in foil it is even better, but for a few days (up to 15 days). For long-term storage (for example, a large piece of animal oil), a freezer is used - several weeks or even months.

• This dairy and animal product appeared later than cheese. At the beginning of its appearance as a food product, it was whipped by the Sumerians for medicinal purposes.
• It may seem surprising, but it really is: the quality and taste of the butter depends on the pasture of the cow. In other words, what kind of feed the cattle's stomach digested, so will the milk that it gives. This means that cream, and sour cream, and cottage cheese, and butter ...
• Butter is rightly called mind food. Fats in its composition are involved in the process of renewal and construction of cells, especially in the tissues of the brain and nerve fibers.
• When preparing hot dishes, butter is not used - useful substances and vitamins are lost. Best use- sandwiches and dressing for ready meals.
• More than 5 million tons of this dairy product consumed in the world for 1 year.

Video about the benefits of butter:

Cow oil

Cow oil is food product, which is made from milk cream. It is a fat-water emulsion, the continuous (dispersed) phase of which is fat, and moisture and dry skimmed milk residue (SNF) are evenly distributed in it.

The consumer properties of cow oil are determined by the quality of raw materials and careful adherence to the production technology.

There are two ways to make cow oil:

Whipping prepared cream with a fat content of 30-40%:

Conversion of high-fat cream: (68-82%) into butter in special devices - butter-boilers.

Despite the fact that the method of making oil significantly affects its consumer properties, manufacturing plants never inform consumers how the oil was made. This is primarily due to the fact that there is one standard for cow oil (GOST 37-91), the requirements of which must be met by the oil, regardless of the way it is made.

Cow oil identification marks

Blood oil, which today enters the consumer market, according to the characteristics of the recipe composition, is divided into four main groups:

Butter;

Dessert butter;

Butter with a partial replacement of milk fat with vegetable;

Processed and canned cow butter.

Cow's milk butter in accordance with GOST 4 399: 2005 is a product that is made only from cow's milk or its processed products, with moist and dry non-fat substances evenly distributed in a 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 not less than 61.5%, which constitutes a homogeneous water-in-fat emulsion.

Depending on the technological characteristics and organoleptic characteristics, butter is divided into types:

Sweet creamy and salty sweet creamy:

Sour-creamy and salty sour-creamy.

Depending on the mass fraction of fat, butter is divided into groups:

Extra butter;

Peasant butter;

Sandwich butter;

Ghee (milk fat).

Sweet butter is a type of butter made from natural pasteurized in no way fermented cream. If table salt is added to the oil, then the oil is classified as salty sweet and creamy.

Sour butter is considered a type of butter that is produced from pasteurized cream, which has been previously fermented with pure cultures. lactic acid bacteria... The composition of sour butter can also include table salt and, accordingly, such butter has the name salted sour butter.

Extra butter is a group of butter with a mass fraction of fat from 80.0% to 85.0%. Peasant butter is a group of butter with a mass fraction of fat from 72.5% to 79.9%. Butter is considered a sandwich group of butter with a mass fraction of fat from 61.5% to 72.4%.

Peasant butter is produced in sweet-butter and sour-butter. Sweet butter can be salty or unsalted, it can contain milk fat from 72.5% to 79.9%. Sour butter is produced only unsalted.

Sandwich butter is also made from fermented or non-fermented 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 sweet butter or sour butter. It is almost pure milk fat and contains no less than 98% fat and no more than 1% water. When the butter is overtaken, the milk plasma, which is the cause of most of the defects in cow butter, is almost completely removed, and the ghee becomes more stable during storage.

In addition to the aforementioned types of butter, many more varieties of butter come to the consumer market, they are produced according to production technological instructions and must meet the requirements technical conditions(THAT).

Vologda butter is obtained only from non-fermented cream and has been subjected to high-temperature processing (cream pasteurization temperature is 95-980C). This oil has an expressive creamy color and a pleasant nutty flavor and aroma. It is not produced salty, it contains 82.5% fat and no more than 16% moisture.

Creamy dessert butter divided into two subgroups:

Butter with food fillers (chocolate, fruit, honey, etc.);

Oil with a high content of SNF and fillers (tea, table, cheese).

Chocolate butter is made from non-fermented cream with added sugar and cocoa powder. This butter must have at least 62% milk fat, no more than 16% water, at least 18% sugar, less than 2.5% cocoa powder melts.

Fruit oil is produced from NOT fermented cream, it must have at least 62% milk fat, at least 16% sugar, not more than 16% water, and fruit and berry juices and supplies.

Honey butter is sweet butter, in the production of which honey is added in such a way that in finished product there was at least 25% of honey sugars, milk fat content - not less than 52%, water - not more than 18%.

The assortment of butter, in which part of the milk fat is replaced by vegetable fats, is as follows: culinary, dietary, baby and various soft varieties.

Cooking oil is made from a mixture of cream and 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 because it contains a fairly large amount of polyunsaturated fatty acids. The group of processed and canned oil includes ghee, cheese, sterilized, canned oil.

Wo-cheese butter is made from cream obtained from whey, which is a waste of syro-boiled production. The whey is subjected to a double separation in order to maximize the milk fat, from which the butter is then obtained. This type of oil in its composition of the masses has an increased amount of proteins, 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 apparatus, the product is packaged in a tin container, hermetically sealed and sterilized. Dachshund butter contains at least 82% milk fat and not more than 16% will.

Table 5.55 are given chemical composition some types of blood oil.

By organoleptic indicators cow oil must meet the requirements given in table. 5.56.

Table 5.55

The organoleptic indicators of the quality of the oil are determined in the oil column, 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 a clear taste sensation and a correct idea of ​​the consistency. In case of disagreement on the assessment of the quality of ghee, organoleptic assessments of its taste and smell are carried out in molten form at a temperature of 36 (± 2) С

By physical and chemical indicators cow oil must meet the requirements given in table 5.57.

Mass fraction of table salt for sweet and sour butter, not more than 1.0%. If vitamin A is used, its content should be no more than 10 mg / kg in terms of the 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 has no more than 10 mg / kg.

Table 5.57

STANDARD REQUIREMENTS FOR physicochemical indicators of the quality of cow oil

The meaning of COW OIL in the Brockhaus and Efron Encyclopedia

COW BUTTER

Under the name of cow M. is meant the product obtained by churning cream, moreover, 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 M. The knocking down of M. from the named products is carried out using special machines and devices in which the initial material (cream, sour cream, milk) is set in a very fast and strong motion, which facilitates the joining of individual fat globules into large M. lumps (see the corresponding article) ... The simplest devices for churning are the so-called. churns (see). To obtain M. directly from milk, more complex machines are used, which have recently achieved significant perfection. These machines include the apparatus proposed by M. Schrodt and F. Duroy, in which slightly fermented milk can either be directly processed into butter, or, before churning, the cream is skimmed from the milk. further processing in the same cars. According to Koenig, the average composition of M., obtained from the Schrodt apparatus, is expressed in the following values ​​(in percent):

Casein and milk sugar

Into dehydration. oil consists of:

Other organic matter Oil 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 sound than that obtained by churning cream, since it contains a greater amount of water and generally low-fat organic substances, respectively, to which it turns out to be more prone to spoilage ( rancidity). Machines constructed in recent times by Jacobsen and Laval, according to the observations of V. Fleischmann, deliver very gentle and at the same time sufficiently persistent varieties of M. In these machines, M. is knocked out of cream extracted from milk poured into special ones, combined with the same 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 are made by M. in a very a short time(1-2 minutes). The most favorable temperature for churning M. in the Jacobsen apparatus is 20-21 ° C, while the Laval machine is adapted to a temperature of 16-17 ° C. The composition of the products delivered by the last of the mentioned devices, according to Fleischman's research, turned out to be as follows (in percent):

Non-greasy organic matter

Mineral constituents together with table salt Sample I

1.73 Sample II

The undoubted advantages of complex churns, in comparison with simple churns, lie in their great productive capacity, as well as in the speed of work; but according to the quality of the products they produce, according to Fleischman, they are inferior to those devices in which the mechanical effect on the whipped 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 non-fatty components of cream, which determines the lesser tendency of such M. varieties to spoilage and rancidity.

Varieties of M., found in our trade, depending on the material and method of production, are divided into 3 main types: cream, or table, Chukhonskoe, or sour cream, and melted Russian M. The best varieties canteen M. are prepared by knocking down completely fresh cream; they have the most delicate taste and smell, should be well wrung out of the whey and should not be salted. Chukhonskoe (kitchen) M., obtained by churning sour cream or fermented milk, is usually used for making dishes, and is also processed into ghee M. Overheating of Chukhonsky M. is used to extract water and low-fat components from it. When melted, sour cream is divided into two layers, the upper one consisting of pure fat, and the lower one containing water and other non-fatty constituents (churning). The melted pure fat is drained, cooled to crystallization, and marketed under the name of melted Russian M.

In addition to the methods of processing the initial material (see the corresponding article), the physical properties and appearance of M. are also influenced by animal feed and their maintenance. Summer food (grass) determines the most yellow M., whereas winter, mixed food, containing less chlorophyll, gives M. only a very weak yellow tint. In a similar dependence on the season, feed, and breed of animals, the taste, aroma and even the chemical composition of the fat obtained are found. According to Bussengo's research, summer oil contains much more liquid fat (60% olein) than winter fat (35%).

The fats contained in cow M. consist of a mixture of so-called. triglycerides, i.e. esters glycerin and various fatty acids. In addition to tristearin, tripalmitin, and trilein, M. also contains triglycerides of volatile fatty acids (butyric, nylon, caprylic, and capric). The mutual ratio of the listed glycerides, according to Pellegrino Spalangani, is expressed in the following values.

0.307% Higher fatty glycerides

The fat of bovine M. 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 the fat of cow M., in comparison with other animal fats, according to F. Schulze and A. Reinecke, is characterized by high content oxygen and a slightly lower carbon content, which can be seen from the following comparison:

Oxygen

Hydrogen Fat of Cow Butter

11.85% Fat of bovine lard

11.91% Fat lard

The specific gravity of the fat of cow M., 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¦C) and solidification (19-24¦C).

The chemical nature of the fats consumed in food has a significant effect on the greater or lesser absorption by the body. Fats consisting exclusively of solid higher fatty acids (palmitic and stearic) are much more difficult to emulsify than fats containing 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 lard is much more difficult to digest than cow M. (Fleerin). Dr. Chernov, who has studied milk fat specifically, has come to the conclusion that a healthy body is capable of absorbing 90 to 95% of the total amount of fat eaten. Further, according to his experiments, it turned out that during febrile illnesses the body assimilates the same fat by an average of 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. Prof. Meyer, who experimented on two perfectly healthy subjects, an adult (37 years old) and a child (9 years old); adults assimilated natural M. in an amount of 98.2-98.7%, while a child assimilated 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 M., in terms of digestibility, is best shape fats introduced into the body as a food product. 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 this latter acquires a pungent-bitter taste and smell, which depends mainly on the formation of free butyric acid. The conditions conducive to rancidity and, in general, the deterioration of M. are: exposure to direct sunlight and the influence of atmospheric oxygen. M., containing water and other components of milk whey, rancid more easily than ghee, but even this last and even sterilized M., after a certain time and under favorable conditions, can turn rancid. According to Ritsert's experiments, it turned out that sterilized M., being exposed to the influence of light and oxygen in the air, goes rancid after 3 days. On the other hand, Duclos considers the vital activity of the microorganisms contained in it to be the main cause of damage to M. Be that as it may, from a practical point of view, it is very important that severely rancid M. varieties are promptly removed from circulation in the trade. According to Stockmeyer's experiments, fresh M. can be considered those varieties whose rancidity does not exceed 2-5¦ (that is, 2-5 cubic cm of a normal alkali solution per 100 g of M.); varieties with 8¦ rancidity already have a clearly pronounced 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 canal. According to analyzes carried out at the Moscow City Sanitary Station, the rancidity of the melted M. sold in our country turned out to be as follows:

Research time

1894-95 Number of investigated samples

116 Medium rancidity

It can be seen from this table that for all 4 years even the average rancidity of ghee 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 100 samples of melted M., investigated in 1893-94, only 22% turned out to be relatively fresh (1¦? 6¦), and of 116 samples analyzed in 1894-95, approx. 29%.

The percentage of samples with varying degrees of rancidity is expressed in the following numbers:

Research 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¦

Changes to which M. undergoes during inexpedient storage are not limited to rancidity; at known conditions even completely correctly prepared 2 good varieties are covered with greasy white spots, with which M. acquires a smell and taste reminiscent of bacon. According to the experiments of O. Dammer, this phenomenon can occur under very different conditions: in a short time, M. can acquire a greasy appearance, taste and smell if, albeit for a short time, it is exposed to direct sunlight and is left without any protection from heating. by them; the same happens easily when the varieties of creamy M. are preserved, the pores of which, together with drops of salt water, contain a significant amount of air bubbles; finally, the varieties of melted M., stored in winter in such rooms, the temperature of which either drops below 0¦, then again rises above the freezing point, easily acquire greasiness.

As for the falsification of cow M., then, due to the widespread distribution, the relatively high price and high demand for this product, its counterfeiting is practiced on a large scale. The methods, as well as the substances and methods used in this case, are so numerous and varied that a detailed list of them is impossible here. The most established methods of falsifying M. can be divided into the following groups: 1) Adding cheaper grades of fat to M. (lard, margarine, vegetable and mineral M., etc.). 2) Adding water, starch, talc, flour, and other substances that increase the weight of the product to the Chukhonsky and creamy M. 3) The addition of preservatives (large amounts of sodium chloride, boric acid, salicylic acid, etc.). 4) The addition of harmful dyes. In addition to economic damage, falsification of M. can sometimes cause serious harm to the health of consumers. In those countries where there is no correctly and successfully drawn up regulation of the production and trade of margarine and artificial M., the addition to M. of lard and, in general, cheap foreign fats is most common, the origin and processing of which are carefully hidden by counterfeiters from legal supervision and correct control. Since the addition of one lard significantly raises the melting point and changes the appearance of the counterfeited 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 oil are used, which, due to their deterioration, cannot find buyers by themselves (Siberian oil). To such and such oil, after appropriate processing it, and the above-mentioned extraneous fats and oils are added. Instead of lard, margarine is sometimes added to spoiled cow butter, and this mixture often goes on sale under the name natural oil(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 extraneous fats. The percentage of falsified oil samples detected by the station is shown in the following table:

Research time

1895 Number of samples examined

116 Price for 1/4 lb

6-9 k. Percentage 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 in order to lower the melting point of the oil mixed with lard. To what has been said, it should be added that in our retail, small-scale trade in ghee, there are often varieties contaminated with accidental impurities (straw, hair, sawdust, flies, etc.). In order to increase the weight of Chukhonsky and butter, counterfeiters are often mixed with it huge quantities water, holding it with salt; To do this, unsalted butter is shaken with warm salt water, and the smallest droplets of water enter into a close mixture with the oil: Fleischmann managed to increase the weight of the oil by 26% in this way. Wileh describes a commercially available composition containing 29.52% pepsin and 70.48% anhydrous sodium sulfate, with which the author succeeded from 1 lb. butter, 1/2 liter of milk and 1 g of the specified preparation, get 2 pounds of oil containing 49.5% water, and the resulting product was almost identical in appearance from the present.

Preservatives (boric 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 use of 1/2 -3 g of boric acid adversely affects the processes of assimilation. 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 preservatives 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 serious objections to coloring the oil with harmless vegetable dyes (saffron, turmeric, orleans), especially since buyers, regardless of the season, usually demand oil painted in the usual golden yellow color ... But along with harmless paints, poisonous resin pigments (dinitrocresol, etc.) are sometimes used to color the 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 aftertaste (sourness, etc.). If the taste of the butter sold for butter is sour, then one can suspect an admixture of Chukhonsky (sour cream) butter. The presence of droplets of whey or water visible to the eye in a fresh cut indicates that the oil is poorly squeezed out. A well-made product does not stain the knife and does not stick to it when the blade is injected into the thickness of a piece of butter. For an approximate determination of water in Chukhonsky 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 cubic meters. cm, and the lower half of it is divided into hundredths of the total volume (percent), while the upper half is only in tenths. The test oil is placed in a special metal funnel, which is inserted into the opening of the above-described glass tube and heated on a small flame, while the softened oil falls into the tube. The total volume of oil in the glass tube should be exactly up to its hundredth division. After filling, the glass tube is lowered into hot water, and 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 counted. ? Good butter should not contain more than 15% water and other non-greasy ingredients; in Chukhonsky butter, generally less rich in fat than butter, an admixture of 20% of non-fat substances is allowed. If you melt so the name. 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; melted taste rancid oil disgusting. Further, good Russian oil should not contain any appreciable amount of water, churning, 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 should in no case be less than 99.0%

Determination of the admixture of foreign fats in the oil is carried out according to the methods of Meissl, Guebl and Ketstorfer, and also, in modern times, with the help of an Abbe refractometer specially adapted for the study of oil. The Meissl method, based on the determination of 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 into the oil, while the Guebl method is designed to determine the impurity of vegetable oils. Unfortunately, all these methods require special adaptations and laboratory conditions and are not applicable in household use, where one has to restrict oneself to the simpler methods proposed by Kunstman. They immerse an ordinary lamp in the melted butter and light it; after a few minutes, the lamp is extinguished, and it begins to smolder; the smoldering lamp, soaked in natural cow oil, does not emit a nasty smell; if the oil contained an admixture of lard or margarine, then the lamp spreads the characteristic sound of an extinguished tallow candle; in the case of an admixture of vegetable oils, the smell of an extinguished lamp or an oil lamp is obtained.

Wed J. K onig, "Die menschlichen Nahrungsund Ge nussmittel" (Issues 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 Industry" (translated from German under the editorship of P. Kuleshov).

S. S. Orlov.

The extraction of bovine M. has gained worldwide distribution due to its taste and strength. For the first time there are indications of it in Pliny, but, in any case, it is undoubted that both the Greeks and the Romans only heard about its use from the Scythians and Germans.

Previous explanations [Romané, 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 very process of churning M. was based on the opinion that the fat globules do not float freely in the serous fluid, but are allegedly surrounded a shell of casein, and the process of M.'s formation is determined by tearing of these shells. In this regard, there is an opinion about the influence of oxygen, which seems to promote the rupture of the shells and thereby accelerate the process of churning M. According to Soxhlet's views, fat at ordinary temperature is still in milk in a liquid "supercooled" state and only upon concussion, like supersaturated salt solutions or supercooled water, turns into a solid state. This explains why the fat globules in milk that has been frozen for a long time and then thawed slowly have the same appearance as the globules in milk that has been churned for a long time; and it is also understandable why pre-frozen and then thawed milk more easily knocks into M.

The process of churning M. depends on a number of conditions that affect the completeness of M.'s yield. Thus, both the quantity and quality of M., and the duration of the process of churning, depend on the temperature of the material. At too high a temperature, churning, although it ends quickly, but M. turns out to be less benign and less durable. A too low temperature, along with a lower yield, results in 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 NS. ? solid M. with a high melting point] and the breed of cows, then, from the air temperature in the churning room and from the kind of churn and, finally, from the quality of the material (milk or cream, sweet or sour). In a cold room, the temperature of the material being whipped should be higher than the temperature in a warm room, since the self-heating of milk or cream during whipping is somewhat weakened by cooling from the ambient air. Each churn, according to its structure, determines this or that heating of the churned material and requires, next, its own best temperature knocking down. Finally, for the complete excretion 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 to be churned. The movement, firstly, should not be too fast and not too slow, and secondly? unconditionally uniform. Based on experience and observation, the number of blows of various churns is as follows:

Minimum and maximum

Secondary Pushers

75 strokes up and down Rotating

70 rpm Oscillating

45 vibrations back and forth Percussion: With a recumbent shaft

97 revolutions Standing Shaft Sour Cream

115 rpm Sweet cream

160 rpm

Likewise, the degree of churn filling must be accurately determined, since the closer to its lower limit the degree of churn filling, the faster the churn moves and the shorter the churning process? and vice versa. Therefore, in the first case, a slightly lower temperature is used, in the opposite? higher, that is, accelerating the process. In addition, the device of the churn is important; in metal churns, the temperature is regulated during churning with the help of a water bath, in wooden churns? before filling, so that by the end of the process there is the desired temperature of the whipped material. Adding water to milk or cream either leaves no known effect, or even harms the process, due to liquefaction [Just as thicker 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 name of Tomlinson, Schührer, Lemmel and others powders and consisting, as it turned out, of sodium bicarbonate, soda, alum, boric acid, turmeric powder, etc., do not have any beneficial effect on the churning process. Finally, an undoubtedly important condition for the successful results of M.'s release is constant monitoring of the cleanliness of any dishes and material being churned. Churning M. from unleavened cream is prevalent mainly in Denmark, from where sweet creamy M. is delivered to all parts of the world. The first condition for M.'s successful exit 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 consumption even after 24 hours, the yield of M. increases somewhat without harming its quality. M.'s preparation from slightly sour cream (Holstein M.) is used in northern Germany and France; this method has become especially widespread since the time that M. began to be prepared for export to other countries, in view of the strength of the product obtained. For oxidation, add slightly sour milk, 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 go astray. The latter circumstance, which easily arises with the slightest oversight or inexperience, is one of the weaknesses in 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 by means of "clean dilutions of lactic acid fermentation fungi". This method has the advantage that when it is applied, there are no diseases of the cream, the associated failure of churning M., various vices of M., etc. How positive quality This method is also the possibility of obtaining M. of the desired grade, the very same acidification is done very easily, without requiring large expenditures and preparations. The layouts are obtained ready-made from special factories, among which the Blaernfeld and Twede firms are the most famous. First of all, a sourdough is prepared from the distributions sent in bottles. Take 1 bucket of skimmed milk, heat to 65¦Р., For 2 hours, then cool to 26¦ and pour the contents of the bottle. The oxidation process lasts about 18 hours, while maintaining the same temperature. After the milk has been condensed, it is placed on ice. Before using the starter cultures, remove the top layer, and mix the lower ones thoroughly. By adding 10% by weight of this first starter culture to the new skim milk, the following are prepared. The cooking method 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 clean wiring, you can produce 7-30, and with more experience and more (even up to 300)? secondary starter cultures. Having received the leaven, you can begin to oxidize the cream; before adding the leaven, the cream is heated to 12-13¦. The oxidation process should last no longer than 10 hours. When the cream has thickened, it is churned and processed in the usual way. To obtain a more delicate M., the sourdough should be added to a smaller dose, which generally ranges from 6-12% by weight of cream, but pasteurized cream is used. The method of preparing M. from completely sour cream should be mentioned 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 the simplicity of production, which requires lower costs, labor, etc. But the waste resulting from churning M., the so-called churning, is suitable only for fattening pigs, so that the income received from the production of cheese from skimmed milk. Churning of acidified milk is slower than the processing of cream, while it is carried out, of course, in large quantities, with several highest temperature and with slow rotation of the churn.

The knocking down of M. is carried out only to a certain extent. Then M. is subjected to further processing. Untreated M., as it leaves the churn, is a mixture of 60-70% pure milk fat and 40-30% of other constituents, while well-processed M. has 85 to 90% fat; therefore, during processing, M. loses about 18-33% in weight. Untreated M., as containing easily decomposing substances, is easily spoiled; therefore, after churning, they resort to removing the churning. The latter is achieved either by washing or squeezing. Washing is carried out in such a way that, after removing from the churn through a special churning hole, water is poured there, the churn is rotated several times, this water is drained, fresh water is poured again, etc., until the wash water comes out clear. In other cases, M. is collected on a sieve and the latter is immersed in water for a while. It is undoubtedly necessary to rinse M. from sour cream, while in other cases it may even turn out to be harmful, since the substances that give M. aroma and special taste... Squeezing is done either by hand in special troughs, or by squeezing machines. The latter should be recommended more than hand push-ups, since M. heats up from the hands and loses its appearance, and often taste. Push-up is sometimes combined with salting M. [Salted M. is not used in southern Germany, Austria and Switzerland, while in sowing. Germany and other foreign markets such M. is in great demand]. The purpose of salting M.? give it strength and make churning stand out more fully. Separate pieces are sprinkled with not very coarse and not very fine salt, in the 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 churning, the other part is dissolved in the remaining churning and, being distributed throughout M., determines its strength. According to Fleischmann, the required amount of salt is taken, guided by, approximately, the following calculations:

For 1 Russian pound

For each kg At 1% salting

Packaging M., going for export to England, Spain and other countries, is made in the so-called. "third" barrels, made of dry beech or oak wood, with wooden hoops. In other localities, M. is sent in large barrels, tubs, and boxes. The canteen M is packed in a slightly different way; in this case, great care is required, and the pieces of M., each of a small weight, are wrapped in parchment paper or linen and one by one are stacked and packed. Pressing butter into pieces at 1/4 and 1/4 and 1 lb. produced in special wooden presses. The first necessary condition the packaging of M. is that when filling a keg or a box between the individual pieces there is not a single free space filled with air; otherwise, these points will represent centers from where its damage will spread throughout M. Preservation of M. in tightly sealed barrels or tubs should be in a cool place, and the more carefully M. was prepared, the longer it lasts. If M. is poorly saved, bacteria and fungi develop in it, which determine the bitter taste of M. If this spoilage is noticed in time, then can M. be recycled? sometimes with the addition of soda or refined sugar, or its transformation into melted M. In case of severe deterioration, such M. goes to soap or candles.

Since consumers of M. prefer M. with a known color, buttermakers resort to tinting M., adjusting its color to the color of summer M. (see above). The following substances are used for coloring M. the following substances: 1) saffron, consisting of dried pistils of the Crocus salivus plant; as an expensive remedy, rarely used, 2) turmeric, that is, yellow roots, Curcuma longa, 3) carrot juice, Daucus carota, obtained by grinding carrots and squeezing their pulp through the canvas; add 1 lb. to the cream. the expected oil from 1/2 to a whole spoon, depending on the degree of color of the obtained juice; 4) Marigold, Calendula arvensis; 5) the dye of orleans, extracted from the pulp of the annatto tree.

Special varieties M. So-called. "whey M." is prepared from cheese milk, that is, from the liquid remaining in the kettle after removing the cottage cheese when preparing cheeses from whole milk; in this case, the release of fat is produced either by the addition of whey, in connection with heating, or? in the newest way? settling at a low temperature. "Ghee" 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 appreciated below creamy. The essence of M.'s preparation consists in melting it, and the resulting foam is removed and the settled sediment is removed. Such M. is distinguished by its durability. The peasants reheat M. in Russian stoves, in the so-called free spirit. To replace cow M. with an artificial one, use "margarine" M. (see. Margarine). The "churning" or "skolotina" that remains during the churning of M., depending on whether M. is prepared from sour or fresh material, may, in turn, be sour or sweet. The latter, when taken out of the churn, becomes bitter very easily, while in the sour churn, the presence of lactic acid bacteria prevents it from the development of bacteria in it that cause bitterness.

The average composition of churning is as follows:

0.56% Casein

3.30% Protein

0.20% Milk sugar sometimes mixed with lactic acid

Thus, in terms of the content of protein substances and milk sugar(which in sour is replaced partly by lactic acid), churning goes well with whole milk... The fat content ranges between 0.2 and 0.8% and should not exceed 1%. The churning taste is pleasant and refreshing; is it for making cheeses? in pure form or mixed with skim milk; Finally, churning is an excellent complementary feed for calves and pigs. Strongly oxidized churning is usually boiled before feeding, in small portions several times a day. Among the varieties of cow M., the distinction is primarily made 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 areas of Finland, Russia, Belgium and Italy. For cooking superior grades 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 particularly famous. The best and most famous French varieties M. essence: 1) M. from Gournet 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, "fanci" and "golden M."

The composition of various M. varieties, according to Fish's research:

unsalted Water

86.93 Protein substances, milk sugar, milk. acids, etc.

0.60 table salt

0.83 Fat to Lean Ratio

The ratio of fat to non-fat indicates the preparation method of M. In cream and milk, the ratio is approximately 100: 10. In M. from strongly sour cream, therefore, with a high content of casein, this ratio is lower; in M. the heavily washed ratio is wider, since the amount of water increased at the expense of casein. The quality of M. depends not only on the material from which it is prepared and the method of preparation itself, but also on the thoroughness of observations in all processes of oxidation of cream or milk, churning of M., washing, packaging, etc. and other by-products, in M. can be found either mold, or bitterness, or some foreign smell or taste, such as, for example, lard, fish, etc.

The emergence of the dairy business in Russia is associated with the name of N.V. Vereshchagin. In the seventies, the first artisan dairies appeared near Cherepovets; from here they spread to the surrounding areas and especially to Poshekhonsky district. Peasant dairies are built very simply: usually any spacious hut, partitioned in two, goes under the dairy. In one half, "reception", milk is taken and butter is churned and processed. The second half "settling", ie, the room for settling the cream, is arranged somewhat differently. Due to the need to maintain the temperature here, despite the season, always within 7-10¦Р., The settling room is arranged like a basement, convenient for ventilation, with a brick oven. In addition to these two halves, at the oil mill there is necessarily a glacier for storing oil. Due to the fact that the oil mill cannot contain as many livestock as would be required to produce the required amount butter, milk is usually delivered by the neighboring peasants, while the latter give only cream, the milk remaining after skimming is taken back for household use. Such milk is called "skim milk". Milk is accepted without determining its quality, with one common fee. In Denmark, on the contrary, milk quality is strictly monitored, which, in turn, forces suppliers to pay more attention to feed and livestock care in general. The received milk is drained into one common tub and left in the "settling room" to separate the cream. In large oil mills, separators are used in this case. The settling of the cream is used in "Gussander" cans [They are made of tin, with a depth of 2 tops, at the bottom there is a hole for skim milk release], a method introduced in Russia by N.V. Vereshchagin. After draining the skimmed milk, the cream is acidified and then goes to churning the butter. When fermenting, the cream, unfortunately, is sometimes acidified? this is one of the weaknesses in the organization of our butter-making. Churning of M. is carried out in modified Lefeld churns, which cost 30-40 rubles when discharged from warehouses, in place of the tub costs 3-4 rubles, forging 6-7 rubles. After churning, M. is washed 3-4 times in the same churn. cold water, then they take it out on the table and squeeze it with a roll. M. is packed in alder barrels containing poods of three M. Most of M. goes to St. Petersburg, the other part to Moscow. The sad aspects of our buttermaking are the complete lack of cleanliness in production and the low acquaintance of the population with rational methods, the result of which is the poor quality of M. As a result, our export M. cannot withstand competition with foreign and even M. imported from Finland. It must be said that the organization of the dairy business in Finland is set on solid ground and serves as one of the main concerns of the government. Finlyandskoe M. can withstand long-distance transportation and is good quality despite the lower, even in comparison with Yaroslavl cattle, milk yield of Finnish cows. In large creameries, where milk is delivered from the surrounding residents, the latter is primarily pasteurized at 70-75¦C; then the cream is mechanically separated, which, upon cooling (or in refrigerators, or in special tubs), is oxidized in a special way(Dr. Storch) and churn in churns of such dimensions that everything received by M. fills a barrel of 4 pd after processing. Due to this, each given barrel (it must be said, always with a mark of the plant, grade and day of production) contains M. of simultaneous churning. Another feature of Finnish buttermaking is the unconditional purity of production and close acquaintance with perfect receptions. The latter goal is achieved by the existence of special lower schools of buttermaking. In addition, 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 who graduate from higher courses in dairy farming, deserves attention. With the latter purpose, the Higher Mustial Institute was also set up, with exemplary cattle yards and dairy products. The result is that everywhere, not to mention the rest of Russia, the Finnish M., known for its quality, enjoys unconditional trust. In Sweden, in the seventies, the "Joint-stock dairy company for the provinces of Lake Melarsk" was founded, located in Stockholm. Since the accumulation and transportation of M. in large quantities is inconvenient and unprofitable, the Society set up special “collection points for milk,” where milk was brought by the neighboring inhabitants; here the latter was defended, according to the Schwarzian method, and the cream was sent to the following branches, the "branch dairy", and the skim milk either went back to the milk suppliers, or went to the head of the cream settling. In the "branch dairy" the cream was poured into the M., and this M. then went to the "main", or "central", dairy, from where, by processing and capping, it went on sale. It is interesting that those suppliers who delivered milk per year in excess of a known rate could participate in the profits of the Society. When the neighboring owners became 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, was obliged to sell the manufactured by the partnership M. for a certain percentage. After the foundation of the Society, M.'s vacation began to exceed the import, and this excess reached up to 2 million kg. Following the example of the described Society, in Gothenburg was founded, in 1871, the "Dairy Joint Stock Company for Western Sweden".

Literature: Dr. Wilhelm Fleischmann, "Milk and Dairy Business" (Russian translation by V. I. Kovalevsky); Dr. W. Kirchner, "Guide to the Dairy Industry" (translated in the journal "Agriculture and Forestry", 1892); Dr. background Klenze, "Dairy Industry" (translated from German, ed. By PN Kuleshov); Dr. Ed. von Freudenreich, "Bacteriology as applied to the dairy industry" ("Agriculture and Forestry", 1894); Av. A. Kalantar, "How to choose a churn" ("The Boss", 1895, 41 and 42); A. V. Sovetov's report, in rural society. -hoz., about a trip to the North. lips. and etc.

E. Karatygin.

Brockhaus and Efron. Encyclopedia of Brockhaus and Efron. 2012

See also the interpretations, synonyms, meanings of the word and what is COW BUTTER in Russian in dictionaries, encyclopedias and reference books:

• COW BUTTER in the Biblical Encyclopedia of Nicephorus:
  (2 Samuel 17:29, Ps 54:22, Prov 30:33) - actually means thickened milk, cream, and then butter. From the indicated 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 - ...
• OIL COW TRADE
  Not so long ago, the world market was not very interested in cow oil, 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 M. they mean a product obtained by churning cream, moreover, 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 oil, in ghee approx. 99%. Part …

Cow butter- Under the name of cow's Butter, cow means a product obtained by whipping cream, and the microscopic fat globules contained in them, losing their shell, stick together and form a solid total mass. In addition to cream, sour cream, also whole, slightly fermented milk can serve as a material for the manufacture of Cow Butter. Churning Cow butter from the named products is produced with the help of special machines and devices in which the initial material (cream, sour cream, milk) is set in a very fast and strong motion, contributing to the connection of individual fat globules into large lumps. Cow butter (see the corresponding article) ... The simplest devices for churning are the so-called. churns (see). To obtain Cow's Butter directly from milk, more complex machines are used, which have recently achieved significant perfection. Such machines include the apparatus proposed by Cow Butter by Schrodt and F. Duroy, in which slightly fermented milk can either be directly processed into butter, or cream is skimmed off the milk before churning, which is further processed in the same machines. According to König, the average composition of Cow Butter obtained from Schrodt apparatus is expressed in the following values ​​(in percent):

					Into dehydration. oil consists of:
						Other organic substances
Butter made from milk
Butter made from cream

From the above table it can be seen that Cow Butter obtained by direct churning of milk, from a sanitary point of view, turns out to be less sound than that obtained by churning cream, since it contains a greater amount of water and generally low-fat organic substances, therefore, it turns out to be more prone to spoilage ( rancidity). Machines built in recent times by Om and Laval, according to V.A.'s observations, deliver very delicate and at the same time sufficiently persistent varieties. 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, enters a special cylinder, in which churning takes place. According to Fleischmann's observations, both machines produce Cow Butter in a very short time (1-2 minutes). The most favorable temperature for churning cow butter in the Jacobsen apparatus is 20-21 ° C, while the Laval machine is adapted to a temperature of 16-17 ° C. The composition of the products delivered by the last of the mentioned devices, according to Fleischman's research, turned out to be as follows (in percent):

The undoubted advantages of complex churns, in comparison with simple churns, lie in their great productive capacity, as well as in the speed of work; but in terms of the quality of the products they produce, according to Fleishman, they are inferior to those devices in which the mechanical effect on the whipped cream is not so strong (see). Slow lumps of butter, occurring at a lower temperature (10-14 ° C), also contributes to a more perfect separation of fat from other non-fatty components of the cream, which is the reason for the lesser tendency of such varieties of butter to spoil and rancid.

Bovine butter varieties found in our trade, depending on the material and method of production, are divided into 3 main types: creamy, or dining room, chukhonskoe, or sour cream, and melted Russian Cow Butter The best varieties of table butter Cow butter is prepared by whipping completely fresh cream; they have the most delicate taste and smell, should be well wrung out of the whey and should not be salted. Chukhonskoe (kitchen) Butter of cow, obtained by churning sour cream or fermented milk, is usually used for making meals, and is also processed into ghee. When reheating, sour cream butter is divided into two layers, with the upper one consisting of pure fat, and the lower one containing water and other non-fatty components (churning). Melted pure fat is drained, cooled to crystallization and marketed under the name of melted Russian Butter cow

In addition to the methods of processing the original material (see the corresponding article), the physical properties and appearance of cow oil are also influenced by animal feed and their content. Summer food (grass) produces the most yellow color in cow oil, while winter food, mixed food containing less chlorophyll, gives only a very weak yellow tint in cow oil. In a similar dependence on the season, feed, and breed of animals, the taste, aroma and even the chemical composition of the fat obtained are found. According to research, summer cow butter contains much more liquid fat (60% olein) than winter butter (35%).

The fat contained in cow oil consists of a mixture of so-called. triglycerides, i.e. esters of glycerol and various fatty acids. In addition to a, a and trilein, bovine oil also contains volatile fatty acids (butyric, nylon, caprylic and capric). The mutual ratio of the listed glycerides, according to Spalangani, is expressed in the following values.

Cow fat Cow oil is so significantly and differs from other animal fats that it contains about 7% of glycerides volatile fatty acids contained in fats of other origin in a significantly smaller amount (0.26%). Elementary composition of cow fat Cow oil, in comparison with other animal fats, according to F. Schulze and A., is characterized by a high oxygen content and a slightly lower carbon content, which can be seen from the following comparison:

Specific gravity of cow fat Cow oil, 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 ° C) and solidification (19-24 ° C).

The chemical nature of the fats eaten has a significant effect on the greater or lesser digestibility their body. Fats consisting exclusively of solid higher fatty acids (palmitic and stearic) are much more difficult to emulsify than fats containing known amounts of liquid and volatile fatty acids. difficult-to-emulsify fat in the intestine, of course, is less perfect and complete; that is why, for example, ordinary beef lard is much more difficult to digest than cow Butter (Fleurin). Dr. Chernov, who has studied milk fat specifically, has come to the conclusion that a healthy body is capable of absorbing 90 to 95% of the total amount of fat eaten. Further, according to his experiments, it turned out that during febrile illnesses the body assimilates the same fat by an average of 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. Prof. Meyer, who experimented on two perfectly healthy subjects, an adult (37 years old) and a child (9 years old); Adults assimilated natural cow butter in the amount of 98.2-98.7%, while for the child in the amount of 97.1%. The results obtained by other researchers (Gultgren and Landgren) fully support the above data reported by Chernov and Meyer, and therefore lead to the general conclusion that fresh cow oil, in terms of digestibility, is the best form of fat introduced into the body as a food source. It goes without saying that what has been said applies only to varieties completely fresh Oil cow oil, while rotten (rancid) cow oil, according to Stockmeyer's research, can cause malaise, heartburn and other symptoms of complete dyspepsia.

Rancid is a special process occurring in cow butter, in which this latter acquires a pungent-bitter taste and smell, which depends mainly on the formation of free butyric acid. The conditions contributing to rancidity and generally spoilage of cow oil are: exposure to direct sunlight and the influence of atmospheric oxygen. Cow butter, containing water and other components of milk whey, goes rancid more easily than ghee, but even this last and even sterilized Cow Butter, after a certain time and under favorable conditions, can turn rancid. According to Ritsert's experiments, it turned out that sterilized Cow Butter, when exposed to light and oxygen in the air, goes rancid after 3 days. On the other hand, Duclos considers the vital activity of the microorganisms contained in it to be the main cause of spoilage. Be that as it may, from a practical point of view, it is very important that highly rancid varieties of Cow Butter are promptly removed from circulation in the trade. According to Stockmeyer's experiments, fresh bovine butter can be considered those varieties whose rancidity does not exceed 2-5 ° (that is, 2-5 cubic cm of normal alkali solution per 100 g of bovine butter); varieties with 8 ° rancidity already have a clearly expressed unpleasant taste and smell; Cow oil with 12-13.7 ° rancidity, according to the observations of the same author, is capable of causing mild diseases of the gastrointestinal canal. According to the analyzes carried out at the 1st city sanitary station, the rancidity of the ghee sold in our country turned out to be as follows:

It can be seen from this table that for all 4 years even the average rancidity of ghee sold in Moscow significantly exceeded the maximum value allowed by hygiene for fresh bovine butter. Rancidity of individual samples sometimes reached a very high degree (34.41 °). Out of 100 samples of ghee cow butter examined in 1893-94, only 22% turned out to be relatively fresh (1 ° - 6 °), and of 116 samples analyzed in 1894-95, approx. 29%.

The percentage of samples with varying degrees of rancidity is expressed in the following numbers:

	Research time
Percentage of samples with 1 to 4 ° rancidity
Percentage of samples with rancidity from 4 to 6 °
Percentage of samples with rancidity from 6 to 10 °
Percentage of samples with rancidity from 10 to 20 °
Percentage of samples with 20 to 30 ° rancidity
Percentage of samples with rancidity from 30 ° to 34.41 °

Changes to which bovine butter undergoes during inappropriate storage is not limited to rancidity; under certain conditions, even completely correctly prepared 2 good varieties are covered greasy white spots, at which the oil of cow acquires a smell and taste reminiscent of lard. According to the experiments of O. Dammer, this phenomenon can occur under very different conditions: Cow oil in a short time can acquire a greasy appearance, taste and smell if, albeit for a short time, it is exposed to direct sunlight and is left without any protection from heating by them; the same thing easily happens while maintaining the varieties of butter, cow, in the pores of which, together with drops of salt water, contains a significant amount of air bubbles; finally, the varieties of ghee, stored in winter in such premises, the temperature of which sometimes drops below 0 °, then again rises above the freezing point, easily acquire greasiness.

Concerning falsifications cow oil, then, due to the widespread distribution, the relatively high price and high demand for this product, its counterfeiting is practiced on a large scale. The methods, as well as the substances and methods used in this case, are so numerous and varied that a detailed list of them is impossible here. The most established methods of counterfeiting Cow oil can be divided into the following groups: 1) Adding cheaper grades of fat (lard, margarine, vegetable and mineral oil, etc.) to cow oil. 2) Adding water, starch, talc, flour and other substances that increase the weight of the product to the Chukhonsky and butter. 3) The addition of preservatives (large amounts of sodium chloride, boric acid, salicylic acid, etc.). 4) The addition of harmful dyes. In addition to economic damage, counterfeiting Cow Butter can sometimes cause serious harm to the health of consumers. In those countries where there is no correctly and successfully drafted regulation of the production and trade of margarine and artificial butter, the addition of lard to butter and, in general, cheap foreign fats, the origin and processing of which is carefully hidden by counterfeiters from legal supervision and correct control, is most common. Since the addition of one lard significantly raises the melting point and changes the appearance of the counterfeited 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 oil are used, which, due to their deterioration, cannot find buyers by themselves (Siberian oil). To such and such oil, after appropriate processing it, and the above-mentioned 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 n). According to studies carried out at the Moscow City Sanitary Station, it turned out that ghee sold in small vegetable and colonial shops often seems to be mixed with extraneous fats. The percentage of falsified oil samples detected by the station is shown in the following table:

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 in order to lower the melting point of the oil mixed with lard. To what has been said, it should be added that in our retail, small-scale trade in ghee, there are often varieties contaminated with accidental impurities (straw, hair, sawdust, flies, etc.). In order to increase the weight of Chukhonsky and butter, counterfeiters often mix huge amounts of it with it. water, holding it with salt; To do this, unsalted butter is shaken with warm salt water, and the smallest droplets of water enter into a close mixture with the oil: Fleischmann managed to increase the weight of the oil by 26% in this way. Wileh describes a commercially available composition containing 29.52% pepsin and 70.48% anhydrous sodium sulfate, with which the author succeeded from 1 lb. butter, 1/2 liter of milk and 1 g of the specified preparation, get 2 pounds of oil containing 49.5% water, and the resulting product was almost identical in appearance from the present.

Preservative substances (boric and salicylic acid) are usually added to the oil, which has already undergone some deterioration, in order to mask its harmful qualities. Experiments a and a have shown that the daily use of 1/2 -3 g of boric acid is harmful to the assimilation processes. , although it is less harmful in itself, but 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 preservatives to the oil (for 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 substantiated objections, especially since buyers, regardless of the season, usually require oil painted in the usual golden yellow color. But along with harmless paints, poisonous resin pigments (dinitrocresol, etc.) are sometimes used to color the oil. recognition methods falsified butter: butter, regardless of color, should not be salty and no water droplets should be visible on a fresh cut. The taste and smell of the oil should be very delicate, without any foreign aftertaste (sourness, etc.). If the taste of the butter sold for butter is sour, then one can suspect an admixture of Chukhonsky (sour cream) butter. droplets of milk whey or water visible to the eye on a fresh cut indicates that the oil is poorly squeezed out. A well-made product does not stain the knife and does not stick to it when the blade is injected into the thickness of a piece of butter. For an approximate determination of water in Chukhonsky and butter, he offers a very simple apparatus consisting of a glass tube sealed at the bottom. The entire tube has a volume of approximately 30 cubic meters. cm, and the lower half of it is divided into hundredths of the total volume (percent), while the upper half is only in tenths. The test oil is placed in a special metal funnel, which is inserted into the opening of the above-described glass tube and heated on a small flame, while the softened oil falls into the tube. The total volume of oil in the glass tube should be exactly up to its hundredth division. After filling, the glass tube is lowered into hot water, and 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 counted. - Good butter should not contain more than 15% water and other non-greasy ingredients; in Chukhonsky butter, generally less rich in fat than butter, an admixture of 20% of non-fat substances is allowed. If you melt so the name. 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 appreciable amount of water, churning, or salt crystals, and in general, in liquid form, it should be almost completely transparent and without any sediment. fat in it should in no case be less than 99.0%

Determination of foreign fats admixture in oil It is produced according to the methods of Meissl, Guebl and Ketstorfer, and also, in modern times, with the help of Abbe oil, specially adapted for research. The Meissl method, based on the determination of the amount of volatile fatty acids soluble in water, contained in 5 g of oil, makes it possible to calculate the amount of animal fats mixed into the oil, while the Guebl method is intended to determine the impurity of vegetable oils. Unfortunately, all these methods require special adaptations and laboratory conditions and are not applicable in household use, where one has to restrict oneself to the simpler methods proposed by Kunstman. They immerse an ordinary lamp in the melted butter and light it; after a few minutes, the lamp is extinguished, and it begins to smolder; the smoldering lamp, soaked in natural cow oil, does not emit a nasty smell; if the oil contained an admixture of lard or margarine, then the lamp spreads the characteristic sound of an extinguished tallow candle; in the case of an admixture of vegetable oils, the smell of an extinguished lamp or an oil lamp is obtained.

Wed J. König, "Die menschlichen Nahrungsund Ge nussmittel" (Issues 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 Industry" (translated from German under the editorship of P. Kuleshov).

S. S. Orlov.

Extraction of cow oil cow oil gained worldwide distribution due to its taste and strength. For the first time there are indications of it in Pliny, but, in any case, it is undoubted that both the Greeks and the Romans only heard about its use from the Scythians and Germans.

Previous explanations [Romané, K. Fraas, Babo, Trommer, G. f. Baumgauer, A. Müller, J.C. Morton, Fr. Knopp - see "Milk and Dairy Business" by Dr. V. Fleischman (translated from German. Kovalevsky, 1877).] The very process of churning Cow Butter was based on the opinion that fat globules do not float freely in serous fluid, but are surrounded as if a shell of casein, and the process of formation of cow butter is due to the rupture of these very shells. In this regard, there is an opinion about the influence of oxygen, which seems to promote the rupture of the shells and thereby accelerate the churning process. or supercooled water turns into a solid state. This explains why the fat globules in milk that has been frozen for a long time and then thawed slowly have the same appearance as the globules in milk that has been churned for a long time; and it is also understandable why pre-frozen and then thawed milk is more easily churned into Cow Butter

Churning process Cow butter depends on a number of conditions that affect the fullness exit Cow Butter So, both the quantity and quality of cow oil and the duration of the churning process depend on the temperature of the material. If the temperature is too high, the churning, although it ends quickly, but on the other hand, the cow oil is less benign and less durable. A too low temperature, along with a lower yield, causes churning. The height of the temperature that should be chosen when churning depends on the melting point of the milk fat, which in turn is determined by the nature of the feed NS. - solid Oil cow with a high melting point] and the breed of cows, then, from the air temperature in the churning room and from the kind of churn and, finally, from the quality of the material (milk or cream, sweet or sour). In a cold room, the temperature of the material being whipped should be higher than the temperature in a warm room, since milk or cream during whipping is somewhat weakened by cooling from the ambient air. Each churn, according to its structure, determines this or that heating of the churned material and requires, next, its best churning temperature. Finally, for the complete release of butter, sour milk requires the highest temperature, sour cream somewhat lower, and 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 to be churned. , firstly, it should not be too fast and not too slow, and secondly, it should be absolutely uniform. Based on experience and observation, the number of blows of various churns is as follows:

	Minimum and maximum
Pushers		75 hits up and down
Rotating		70 revolutions
Swinging		45 swings back and forth
Drums:
With a recumbent shaft		97 rpm
Standing Shaft Sour Cream		115 rpm
Sweet cream		160 rpm

Likewise, the degree of churn filling must be accurately determined, since the closer to its lower limit the degree of churn filling, the faster the churn moves 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, that is, an accelerating process. In addition, the device of the churn is important; in metal churns, the temperature is adjusted during churning with the help of a water bath, in wooden churns - before filling, so that by the end of the process there is the desired temperature of the churned material. Adding water to milk or cream either leaves no known effect, or even harms the process, due to liquefaction [Just as thicker 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, Schührer, Lemmel, etc. and consisting, as it turned out, of sodium bicarbonate, soda, alum, boric acid, turmeric powder, etc., due to the nature of their constituent parts, do not have any beneficial effect on the churning process ... Finally, an undoubtedly important condition for successful yield results Cow oil is for the cleanliness of all dishes and whipped material. Churning Butter made from unleavened cream is prevalent in Denmark, from where sweet butter is delivered to all parts of the world. The first prerequisite for a successful exit of bovine butter is the freshness of the cream, as can be seen from the circular of the export trading company of Busk in e, given by it to its suppliers ["Uebe r die Zubereitung von süsser Butter und Exportkä se in kleinen Meiereien" (Copenhagen, 1878) ]. The most convenient temperature for churning is 11.2 ° C at the beginning of the process, and up to 15 ° C at the end. Only cream of 12-hour settling is used for export cow butter, while for local consumption even after 24 hours, the yield of cow butter slightly increases without harming its quality. Preparation Cow butter made from slightly sour cream (Holstein Cow Butter) is used in northern France and also in France; This method has especially spread since the time when Cow Butter 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 the butter may not go astray. The latter, which easily arises with the slightest oversight or inexperience, is one of the weaknesses of the production of Cow's butter from sour cream. The Cow Butter 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 by means of "clean dilutions of lactic acid fermentation fungi". This method has the advantage that when using it there are no diseases of the cream, the associated failure of churning Cow Butter, various defects Cow Butter, etc. acidification is done very easily, without requiring large expenditures and preparations. The layouts are obtained ready-made from special factories, among which the Blaernfeld and Twede firms are the most famous. First of all, a sourdough is prepared from the distributions sent in bottles. Take 1 bucket of skimmed milk, heat to 65 ° R., for 2 hours, then cool to 26 ° and pour the contents of the vial. The oxidation process lasts about 18 hours, while maintaining the same temperature. After the milk has been condensed, it is placed on ice. Before using the starter cultures, remove the top layer, and mix the lower ones thoroughly. By adding 10% by weight of this first starter culture to the new skim milk, the following are prepared. The cooking method 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 clean dilution, you can produce 7-30, and with more experience and more (even up to 300) - secondary starter cultures. Having received the leaven, you can begin to oxidize the cream; before adding the leaven, the cream is heated to 12-13 °. The oxidation process should last no longer than 10 hours. When the cream has thickened, it is churned and processed in the usual way. In order to obtain a more tender cow's butter and sourdoughs, a smaller dose should be added, which generally ranges from 6-12% by weight of cream, but pasteurized cream is used. The method of preparing Cow's butter from completely sour cream should be mentioned only because this method, unfortunately, is still used, especially in small farms, where cream, due to its low daily intake, is sometimes collected for more than a whole week.

Churning Cow butter made from sour milk has many advantages in terms of ease of production, requiring less costs, labor, etc. churning, is only suitable for fattening pigs, so the income earned from the production of cheese from skim milk is wasted. The churning of the acidified milk is slower than the processing of cream, while it is, of course, carried out in large quantities, at a slightly higher temperature and with a slow rotation of the churn.

Churning Bovine butter is only brought to a certain extent. Then the bovine oil is further processed. Untreated Cow oil, as it comes out of the churn, it is a mixture of 60-70% pure milk fat and 40-30% other constituents, while well-processed Cow Butter has 85 to 90% fat; Consequently, when processed, Cow Butter loses about 18-33% in weight. Untreated bovine butter, as containing easily decomposing substances, is easily spoiled, therefore, after churning, they resort to removing the churning. The latter is achieved either by washing or squeezing. Washing is produced in such a way that, after removing from the churn through a special churning hole, water is poured there, the churn is rotated several times, this water is drained, fresh water is poured again, etc., until the wash water comes out transparent. In other cases, the butter is collected on a sieve and the latter is immersed in water for a while. It is absolutely necessary to rinse Cow Butter from sour cream, while in other cases it may even turn out to be harmful, since the water removes substances that give the butter the cow's aroma and special taste. Push up produced either by hand in special troughs, or by squeezing machines. The latter should be recommended more than hand push-ups, since cow oil heats up from the hands and loses its appearance, and often even taste. Push-up is sometimes combined with salting Cow oil [ Salted Oil cow is not used in southern Germany, Austria and and, while in sowing. In Germany and in other foreign markets this Cow Butter is in great demand]. The purpose of salting Cow butter is to give it strength and give it a fuller churning effect. Separate pieces are sprinkled with not very coarse and not very fine salt, in the amount of 2-6% by weight Cow oil, then compressed into one lump, cut again into several pieces, etc. Part of the salt is released along with the squeezed churning, the other part is dissolved in the remaining churning and, being distributed throughout the butter of the cow, determines its strength. According to Fleischmann, the required amount of salt is taken, guided by, approximately, the following calculations:

	For 1 Russian pound	Per kg
At 1% salting
" 2 " "
" 3 " "
" 4 " "
" 5 " "
" 6 " "
" 7 " "
" 8 " "
" 9 " "
" 10" "

Packaging Cow oil, going for export to England, Spain and other countries, is produced in the so-called. "third" barrels, made of dry beech or oak wood, with wooden hoops. Elsewhere, Cow Butter is shipped in large barrels, tubs and boxes. Packed a little differently table Oil cow; in this case, great care is required, and the pieces of cow butter, each of a small weight, are wrapped in parchment paper or linen and individually stacked and packed. Pressing butter into pieces at 1/4 and 1/4 and 1 lb. produced in special wooden presses. The first prerequisite for packing cow butter is that when filling a keg or a box, there is not a single empty space left between the individual pieces; otherwise these points will be the centers from where its spoilage will spread throughout the Cow Butter. Conservation Oil Cow in tightly sealed barrels or tubs, it should be in a cool place, and the more thoroughly the butter was cooked, the longer it lasts. With poor savings Bovine butter bacteria and fungi develop in it, causing a bitter taste. Bovine butter If this deterioration is noticed in time, then you can process the bovine butter - sometimes with the addition of soda or refined sugar, or turning it into ghee butter. on soap or candles.

Since the consumers of Butter of cow prefer the Butter of cow with a known color, buttermakers resort to tinting Cow oil, adjusting its color to the color of summer Cow oil (see above). The following substances are used for coloring cow oil: 1) saffron, consisting of dried pistils of the Crocus salivus plant; as an expensive remedy, rarely used, 2) turmeric, that is, yellow roots, Curcuma longa, 3) carrot juice, Daucus carota, obtained by grinding carrots and squeezing their pulp through the canvas; add 1 lb. to the cream. the expected oil from 1/2 to a whole spoon, depending on the degree of color of the obtained juice; 4), Calendula arvensis; 5) the dye of orleans, extracted from the pulp of the annatto tree.

Special varieties Cow oil So-called. "cow's whey oil" made from cheese milk, that is, from the liquid remaining in the kettle after removing the curd when making cheeses from whole milk; in this case, the release of fat is carried out either by adding whey, in connection with heating, or, according to the newest method, by settling at a low temperature. "Ghee" Cow Butter, 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 appreciated below creamy. Cooking Cow oil consists in melting it, and the resulting foam is removed and the settled sediment is removed. This bovine oil is distinguished by its durability. Amy reflowing Cow oil is produced in Russian stoves, in the so-called free spirit. To replace cow oil cow oil artificial enjoy "margarine" Cow butter(cm. ). Remaining when knocked down Cow Butter churning or "skolotina", depending on whether the sour or fresh material is prepared. Cow's butter, in turn, can be sour or sweet. The latter, when taken out of the churn, becomes bitter very easily, while in the sour churn, the presence of lactic acid bacteria prevents it from the development of bacteria in it that cause bitterness.

The average composition of churning is as follows:

Thus, in terms of the content of protein substances and milk sugar (which in sour milk is partly replaced by lactic acid), churning goes well with whole milk. The fat content ranges between 0.2 and 0.8% and should not exceed 1%. The churning taste is pleasant and refreshing; it serves for the preparation of cheeses - in pure form or mixed with skim milk; Finally, churning is an excellent complementary feed for calves and pigs. Strongly oxidized churning is usually boiled before feeding, in small portions several times a day. From varieties Cow Butter, first of all, there is a distinction 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 areas of Finland, Russia, Belgium and Italy. For the preparation of the highest grades of butter, the best material is cream, skimmed a few hours after pouring the milk into settling vessels. In central Germany, the Saxon "Butter of Erzgebirge" has long been particularly famous. The best and most famous French varieties Cow oil are: 1) Cow oil from Gourne and Isigny, in and, 2) Brittany cow oil, semi-salted, 3) Cow oil, etc. It is prepared from the freshest cream, not older than 12 hours. In Hungary the best butter is Bernstein, and in Italy it is Milanese. In the eastern parts of the United States of North America, two varieties of butter are famous, Fansi and Golden Cow Butter.

The composition of various varieties of Cow Butter, according to Fish's research:

The ratio of fat to lean indicates the cooking method. Cow Butter In cream and milk, the ratio is approximately 100: 10. In bovine butter made from strongly sour cream, therefore, with a high content of casein, this ratio is lower; The heavily washed bovine oil ratio is wider, since the amount of water has increased at the expense of casein. Cow butter depends not only on the material from which it is prepared and the method of preparation itself, but also on the careful observation during all processes of oxidation of cream or milk, churning cow butter, washing, packaging, etc. other by-products, in the oil of cow, either mold, or bitterness, or some foreign smell or taste, such as lard, fish, etc., can be found.

The emergence of the dairy business in Russia is associated with the name of N.V. and. In the seventies, the first artisan dairies appeared under the tsom; from here they spread to the surrounding areas and especially to Poshekhonsky district. Peasant dairies are built very simply: usually any spacious hut, partitioned in two, goes under the dairy. In one half, "reception", milk is taken and butter is churned and processed. The second half "settling", ie, the room for settling the cream, is arranged somewhat differently. Due to the need to maintain the temperature here, despite the season, always within 7-10 ° R., the settling room is arranged like a basement, convenient for ventilation, with a brick oven. In addition to these two halves, at the oil mill there is necessarily a glacier for storing oil. Due to the fact that he cannot keep as many livestock as would be required to produce the required amount of butter, milk is usually delivered by the neighboring peasants, while the latter give only cream, the milk remaining after skimming is taken back for household use. Such milk is called "skim milk". Milk is accepted without determining its quality, with one common fee. In Denmark, on the contrary, milk quality is strictly monitored, which, in turn, forces suppliers to pay more attention to feed and livestock care in general. The received milk is drained into one common tub and left in the "settling room" to separate the cream. In large oil mills, separators are used in this case. cream is used in "Gussander" cans [They are made of tin, 2 vershok deep, at the bottom there is a hole for skimmed milk outlet], a method introduced in Russia by NV Vereshchagin. After draining the skimmed milk, the cream is acidified and then goes to churning the butter. When fermenting, the cream, unfortunately, is sometimes acidified - this is one of the weaknesses in the organization of our butter-making. Churning Cow butter is produced in modified Lefeld's churns, which cost 30-40 rubles when discharged from warehouses, while in place of the tub costs 3-4 rubles, forging 6-7 rubles. After churning, the butter 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. Cow oil is packed into alder barrels containing three poods. Cow oil Most of the cow oil 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 low acquaintance of the population with rational methods, the result of which is poor quality Cow Butter As a result, our export Cow Butter cannot compete with foreign and even Cow Butter imported from Finland. It must be said that the organization of the dairy business in Finland is set on solid ground and serves as one of the main concerns of the government. Finnish Cow Butter withstands long-distance transportation and is of quite good quality, despite the lower, even in comparison with Yaroslavl cattle, milk yield of Finnish cows. In large creameries, where milk is delivered from the surrounding residents, the latter is primarily pasteurized at 70-75 ° C; then the cream is mechanically released, which, upon cooling (either in refrigerators, or in special tubs), is oxidized in a special way (Dr. Thanks to this, each given barrel (I must say, always with a mark of the plant, variety and day of production) contains cow's butter of simultaneous churning. Another feature of Finnish buttermaking is the unconditional purity of production and a close acquaintance with perfect techniques. The latter goal is achieved by the existence of special lower schools of buttermaking. In addition, 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 who graduate from higher courses in dairy farming, deserves attention. With the latter purpose, the Higher Mustial Institute was also set up, with exemplary cattle yards and dairy products. The result is, everywhere, not to mention the rest of Russia, Finnish Cow Butter, renowned for its quality, which enjoys unconditional trust. In Sweden, in the seventies, the "Joint-stock dairy-economic company for the provinces of Lake Melarsk" was founded, located in St. "where the local residents brought milk; here the latter was defended, according to the Schwarzian method, and the cream was sent to the following branches, the "branch dairy", and the skim milk either went back to the milk suppliers, or went to the head of the cream settling. In the "branch dairy" the cream was churned into Cow Butter, and this Cow Butter then went to the "main" or "central" dairy, from where it was sold for processing and capping. but that those suppliers who delivered milk per year in excess of a known rate could participate in the profits. When the neighboring owners became convinced of the profitability and strength of such an organization, then they joined the Society, and partnerships were formed under the leadership of special companies from the Society; the latter, in addition, was obliged to sell the cow's butter produced by m for a certain percentage. After the foundation of the Society, the leave of Butter cow began to exceed the import, and this excess reached up to 2 million kg. Following the example of the described Society, in Gothenburg was founded, in 1871, the "Dairy Joint Stock Company for Western Sweden".

Literature: Dr. Fleishman, "Milk and Dairy Business" (Russian translation by V. I. Kovalevsky); Dr. V., "Guide to the dairy industry" (translated in the magazine "Selskoe i", 1892); Dr. von Klenze, "Dairy Industry" (translated from German under the editorship of PN Kuleshov); Dr. Ed. von Freudenreich, "Bacteriology as applied to the dairy industry" ("Agriculture and Forestry", 1894); Av. A. p, "How to choose a churn" ("The Boss", 1895, Nos. 41 and 42); Report A. V. and, in rural society. -hoz., 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 hardening (15-24 ° C), is easily absorbed by the body (90-95%).

Butter also contains proteins, 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 vitamin B summer time carotene

Milk fat is well absorbed and immediately gives a person energy. This is why a butter sandwich is considered a great breakfast. It gives us strength and strengthens the body.

Butter is especially beneficial for those with digestive problems. A diseased stomach and duodenum, "oiled", recover faster. Healing vitamin A speeds up the healing of ulcers. Those suffering from chronic cholecystitis, pancreatitis and gallstone disease can pamper themselves with 15-20 g of oil per day. But you shouldn't eat more than 5-7 grams in one sitting.

Cholesterol is indispensable for the production of biologically active substances: bile acids, sex and some other hormones. If a woman's body lacks fat, her periods disappear, conception is impossible.

Fats are part of cells and are required for their renewal. There are especially many fatty compounds in nerve tissues and the brain. Therefore, poor nutrition in infancy causes irreparable damage to the intellect. Insufficient fat intake in schoolchildren may result in impaired concentration and decreased academic performance.

In butter, 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 improves the overall balance of blood lipids. In addition, oleic acid suppresses the activity of the cancer gene.

Thus, moderate consumption butter is good for our health. It is no coincidence that our ancestors ate butter only on short days, of which, as you know, there are less than lean days in the year, and they were healthy.