Butter - production and composition. How is butter produced? What is butter made from?

Vegetable, animal or even industrial oils are present in our everyday life. To prepare lunch, you cannot do without sunflower oil or butter; Motor oil is necessary for technical needs. What olive oil, butter or other popular types of oils are made from is the topic of today’s material.

What is olive oil made from?

Olive oil is produced different varieties, and depending on the grade and place of extraction of raw materials, as well as the manufacturing technology of the product, the oil has different quality indicators.

The highest grade olive oil is a variety of “extra virgin olive oil” using only freshly pressed olives and with a minimum percentage of acidity (0.3%). In the production of this oil, exclusively ripe olives are used, hand-picked at the height of the harvest (late September-early October). At the same time, the raw materials are carefully selected, washed and undergo a crushing process using a press. Olives are pressed without heating, which is why this method of producing olive oil is called “cold pressed”. The first pressing produces the highest quality oil.

Oil made from a mixture of natural “live” oil and refined oil is called “pure olive” and has an acidity of up to 2%. The oil produced from olive pomace is called “olive-pomace oil”, has an acidity of 5-10% and is a second-class product with a fairly low price.

About raw materials for sunflower oil

This type of vegetable oil is present in the kitchen of every housewife. Sunflower oil is added both to salads and used in the preparation of first and second courses. Depending on the quality of the raw materials and how sunflower oil is made, the finished product is unrefined, refined or hydrated oil of the highest, first or second grade.

To produce sunflower oil, sunflower seeds are used, which are crushed and pressed. Depending on the production process, the oil turns out to be aromatic or completely odorless, transparent or beautiful. sunny color.

How and from what is butter made?

Many people probably know what butter is made from. The use of cow's milk in the production of butter according to GOST technologies indicates its high quality and proper taste. Butter, which is produced exclusively from high-fat cream without adding vegetable fats, can be considered a natural product with a fat content of 72-82%. But if the production technology requires the proximity of dairy cream and palm oil, such a product cannot be called butter; such oil is classified as a “spread” and contains no more than 50% animal fat.

What is palm oil and what is it made from?

For many years now, palm oil has not been an unavailable overseas product. It is used in the production of many products, including the cosmetics industry.

This vegetable oil made from the fruits of the oil palm, namely from the pulp of the palm “plum”. The manufacturing technology, although time-consuming, is not complicated. First, the raw materials are collected and stored for about a month. Afterwards, the palm fruits are cooked, where during the digestion process, translucent golden-hued oil rises to the surface. It is collected and stored for several years. Palm oil has the properties to harden at room temperature, becoming white and hard.

Raw materials for motor oil

To keep your car's engine running like a clock, you need to add engine oil to it on time.

Automotive oils are different types, and which of the offered brands is right for your iron horse will be determined by the operating requirements for your car.

It's important to know what motor oils are made of, if a mistake in choosing the right one can be costly. Engine oil is based on mineral or synthetic oils. Mineral oils are produced from petroleum, while synthetic oils are produced using chemical synthesis. There are also semi-synthetic ones, made from a mixture of mineral and synthetic bases.

In addition to the base for the production of motor oil, special additives are used that help stabilize, strengthen or weaken the properties and characteristics of the oil, which normalizes the operation of the car engine.

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Vegetable oil. What can it be made from?

Olive oil. In the production of olive oil, only virgin oil is considered natural and healthy. This product contains a whole bunch of nutritional elements necessary for the human body. Vitamins A, K, D, E, phenols that help strengthen the immune system, linoleic and oleic acid and many other trace elements are simply inseparable from this oil. In addition, olive oil is almost 100% absorbed by the human body.

Linseed oil. As the name suggests, this oil is made from flax seeds. Like all vegetable oils, flaxseed oil contains a whole complex of polyunsaturated fatty acids, but Omega-3 is especially worth noting. The fact is that the content of Omega-3 fatty acids in this product is twice as high as their content in fish oil! As a rule, one does not cook with this oil, but consumes 10-20 ml before meals. It is believed that flaxseed oil helps to lose weight and also stabilizes the gastrointestinal tract.

Milk thistle oil. Milk thistle, or, in other words, milk thistle, at first cannot be imagined as a “supplier” of vegetable oil. However, milk thistle seed oil is considered one of the most beneficial. Since ancient times, this plant has been used to treat diseases of the liver and gall bladder, and all thanks to the fact that it contains rare substance- silymarin, which protects liver cells from all kinds of toxic substances. Also, milk thistle seed oil has a softening effect on diseases of the oral cavity.

Grape seed oil. As a rule, in stores selling perfumes and cosmetics you can find creams based on grape seed oil. There is nothing surprising in this, because it notes high content linoleic acid and vitamin E. Both help retain moisture in the skin, which for a certain time maintains its elasticity and healthy complexion.

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Shararam alchemy lesson answers. Shararam lesson in entertaining alchemy from Agent answers.

Beginning of an entertaining alchemy lesson from an Agent at the School of Magicians: Hello. I argued with a sorcerer that chemistry is better than alchemy. This argument angered him so much that he conjured a duck nose on me!

Help Wanted! Chemistry cannot defeat the spell; only an alchemist can disenchant me. Can you help?

Question No. 1: Mark what color potion you get if you mix a red decoction of fly agarics and a blue solution of crushed sapphires. Answer No. 1: See the answer in the picture.

Question No. 1a: Mark what color potion you get if you mix a red decoction of fly agarics and yellow basilisk venom. Answer No. 1a: See the answer in the picture.

Question No. 1b: Mark what color potion you get if you mix yellow basilisk venom and a blue solution of crushed sapphires. Answer No. 1b: See the answer in the picture.

Question No. 2: Write down the name of the magical animal into which the magician will turn if he mixes magical elements from the flasks. Answer #2: dragon

Question No. 2a: Write down the name of the magical animal that the magician will turn into if he mixes magical elements from the flasks. Answer #2a: basilisk

Question No. 3: Solve the example and find out how many grains of gold need to be added to the potion to get the philosopher's stone. Answer No. 1: 12-5X2=2

Question No. 3a: Solve the example and find out how many grains of gold must be added to the potion to get the philosopher's stone. Answer No. 3a: 5+2X3=11

Question No. 3b: Solve the example and find out how many grains of gold need to be added to the potion to get the philosopher's stone. Answer No. 3b: 7-6:2=4

Question No. 4: Mark which valve must be opened to pour henbane infusion into the cauldron with fly agaric decoction. Answer No. 4: See the answer in the picture.

Question No. 4a: Mark which valve must be opened to pour henbane infusion into the cauldron with toad stew. Answer No. 4a: See the answer in the picture.

Question No. 4b: Mark which valve must be opened to pour henbane infusion into the cauldron with broth from bat wings. Answer No. 4b: See the answer in the picture.

Question #5: Find two identical werewolf fangs to make a transformation potion! Answer No. 5: See the answer in the picture.

Question #5a: Find two identical werewolf fangs to make a transformation potion! Answer No. 5a: See the answer in the picture.

Question #5b: Find two identical werewolf fangs to make a transformation potion! Answer No. 5b: See the answer in the picture.

Question No. 6: Look carefully at the pictures and write how many differences there are in the apparatus for preparing a potion of transformation and a potion of invisibility. Answer #6: 6

Question No. 6a: Look carefully at the pictures and write how many differences there are in the apparatus for preparing a potion of transformation and a potion of invisibility. Answer #6a: 4

Question No. 7: To finish your studies, find the alchemical cap of Umnikus. Look carefully at his portrait and choose the one that suits you. Answer No. 7: See the answer in the picture.

We helped Sharar's agent and gave Sharar a lesson in entertaining alchemy! Thank you I can already feel my nose getting smaller and will soon return to normal. Now I believe that alchemy is also a serious science, and for your help I give you a young alchemist’s kit. He's already in your house.

Bread and butter is what millions of Russians eat for breakfast and snacks. We fry with butter and bake pies with it; it’s in every refrigerator. But is it oil?

"Vologodsky" no longer exists

According to the Russian Union of Dairy Industry Enterprises, butter ranks second in our country after alcoholic beverages in terms of the level of adulteration. By law, this product must contain exclusively dairy components - but what does it actually consist of?

Enterprising manufacturers are replacing milk fat with cheap palm kernel oil. It does not contain valuable nutrients, microelements and vitamins inherent in a natural product obtained from a cow. Moreover, vegetable fat contains trans isomers of fatty acids, which cause pathological changes in the body.

At the same time, it is written on the packaging that the product is manufactured in accordance with GOST, that the oil is “Vologda”, and other words reassuring to the consumer. After all, not every buyer knows that “Vologda” is no longer the name of the variety; now any manufacturer operating in the Vologda region can call their product this way.

In Europe, the requirements for oil are more stringent than ours, says Roman GAYDASHOV, expert at the People's Control consumer rights protection society.- They do not approve not only of components that replace cow fat, but even of pasteurization, cream, and various odors. Our state guarantees the consumer a certain safety, that is, it protects against radionuclides and other dangerous substances, but does not ensure the quality of the product. This results in us eating a creamy vegetable spread instead of butter.

Back to the 90s

An examination carried out by the State Unitary Enterprise “Moscow Quality” in the testing laboratory “Test-Pushchino” showed: out of five samples of butter, only two met the information on the label, the requirements of GOST and the Technical Regulations for dairy products (see table). For the majority, the fatty acid composition did not meet the requirements of the law, in other words, the manufacturer used vegetable fats, not animals. E. coli was found in one of the samples, not to mention prohibited preservatives and off-flavors.

Such a surge in butter adulteration was observed only in the early 90s. It seemed that we had successfully survived this moment,” laments Igor NAZAROV, Deputy General Director of the State Unitary Enterprise “Moscow Quality”.

It turns out they didn't survive. Except that the choice has become larger. Today on Moscow shelves you can find about 80 various types butter. More than 60% - Russian production. The price range is from 30 to 140 rubles. Imported (France, Finland, New Zealand) more expensive, but, as practice shows (including the latest examination), better quality.

Abroad, they prefer cultured butter,” says R. Gaidashov. - It contains lactic acid concentrate and is considered more useful. Our consumers prefer sweet cream varieties, for the production of which only pasteurized cream is used.

By the way, importing companies do not always bring packaging into compliance with Russian legislation - they do not indicate the category of oil or write a grade (for example, “Extra”), which we do not have. Therefore, it is extremely difficult to understand what is inside by looking at the sealed package.

Try to find a good oil experimentally. Here are some signs of a quality product:

Priced at 30 rubles. Only a spread can be sold;

High-quality butter does not harden even in the freezer, it always remains plastic and after 5 minutes it should be easily spread on bread;

Color good oil- from whitish to light yellow, a bright yellow tint is a bad sign;

The oil should not crumble at the break (if this happens, it means it contains a large number of moisture).

Vegetable, animal or even industrial oils are present in our everyday life. To prepare lunch, you cannot do without sunflower oil or butter; Motor oil is necessary for technical needs. What olive oil, butter or other popular types of oils are made from is the topic of today’s material.

What is olive oil made from?

Olive oil is produced in different varieties, and depending on the grade and place of extraction of raw materials, as well as the technology for manufacturing the product, the oil has different quality indicators.

The highest grade of olive oil is the “extra virgin olive oil” variety, using only freshly pressed olives and with a minimum percentage of acidity (0.3%). In the production of this oil, exclusively ripe olives are used, hand-picked at the height of the harvest (late September-early October). At the same time, the raw materials are carefully selected, washed and undergo a crushing process using a press. Olives are pressed without heating, which is why this method of producing olive oil is called “cold pressed”. The first pressing produces the highest quality oil.

Oil made from a mixture of natural “live” oil and refined oil is called “pure olive” and has an acidity of up to 2%. The oil produced from olive pomace is called “olive-pomace oil”, has an acidity of 5-10% and is a second-class product with a fairly low price.

About raw materials for sunflower oil

This type of vegetable oil is present in the kitchen of every housewife. Sunflower oil is added both to salads and used in the preparation of first and second courses. Depending on the quality of the raw materials and how sunflower oil is made, the finished product is unrefined, refined or hydrated oil of the highest, first or second grade.

To produce sunflower oil, sunflower seeds are used, which are crushed and pressed. Depending on the production process, the oil turns out to be aromatic or completely odorless, transparent or a beautiful sunny color.

How and from what is butter made?

Many people probably know what butter is made from. The use of cow's milk in the production of butter according to GOST technologies indicates its high quality and proper taste. Butter, which is produced exclusively from high-fat cream without adding vegetable fats, can be considered a natural product with a fat content of 72-82%. But if the production technology requires the proximity of dairy cream and palm oil, such a product cannot be called butter; such oil is classified as a “spread” and contains no more than 50% animal fat.

What is palm oil and what is it made from?

For many years now, palm oil has not been an unavailable overseas product. It is used in the production of many products, including the cosmetics industry.

This vegetable oil is made from the fruits of the oil palm, namely from the pulp of the palm “plum”. The manufacturing technology, although time-consuming, is not complicated. First, the raw materials are collected and stored for about a month. Afterwards, the palm fruits are cooked, where during the digestion process, translucent golden-hued oil rises to the surface. It is collected and stored for several years. Palm oil tends to solidify at room temperature, becoming white and hard.

Raw materials for motor oil

To keep your car's engine running like a clock, you need to add engine oil to it on time.

Car oils come in different types, and which of the offered brands is right for your iron horse will be determined by the operating requirements of your car.

It's important to know what motor oils are made of, if a mistake in choosing the right one can be costly. Engine oil is based on mineral or synthetic oils. Mineral oils are produced from petroleum, while synthetic oils are produced using chemical synthesis. There are also semi-synthetic ones, made from a mixture of mineral and synthetic bases.

In addition to the base for the production of motor oil, special additives are used that help stabilize, strengthen or weaken the properties and characteristics of the oil, which normalizes the operation of the car engine.

Personally, I associate the phrase “homemade butter” with early childhood. I remember being little, sitting with my grandmother in a cozy entryway behind a wooden tub of sour cream. We often made butter with her at home, quietly singing old favorite songs.

For a number of my friends, this same phrase evokes completely different associations. Hearing it, they imagine a simple useful product, while they compare preparing butter at home with a huge headache. Yes, not everyone understands that making homemade oil is quite easy.

Why make homemade butter?

Making homemade oil should be done by those people who love themselves and natural products. Of course, if you eat high-quality store-bought butter, nothing terrible will happen. But you should be aware that this product, unlike homemade butter, is not made from cream alone.

Oil producers are allowed to add dyes, bacterial preparations, preservatives, flavors, emulsifiers, stabilizers, etc. to their products. Do you want to eat fresh bread in the morning, spread with stabilizers and preservatives? No? Same thing. And it is not a fact that the oil you purchased contains only what we have listed. It may consist of more unexpected and dangerous components. Do you still think that preparing butter at home is a whim or stupidity? Hardly. Well, then let's learn how to make healthy butter.

Homemade butter from collected cream in a jar in 15 minutes

To prepare about 80 g of amazingly tasty and healthy homemade butter, you will need about 300-330 ml of cream. You can collect them from homemade fat milk. Just take a small ladle or mini ladle and skim off the cream that is on top of the milk. Of course, you can select them with a spoon, but this will drag out the collection process, and our task is to make homemade butter as quickly as possible.

Pour the collected cream into a half-liter jar. If you want to whip butter at home using a jar, you need the cream to occupy no more than two-thirds of the container. So if you have approximately 330ml of cream, a 500ml jar is the ideal vessel for whipping your homemade butter. Beat one at a time large quantity butter, taking a lot of cream and using a larger jar will make it a little more difficult and longer. It is better to choose a container with some kind of corrugated areas or notches, because when using a jar with smooth walls, you risk breaking the vessel with unformed oil. A jar with a hermetically sealed lid is especially good.

So, pour the selected cream into the jar and close it with a lid. Take a glass container and start shaking the cream so that it hits either the bottom of the jar or the lid with which it is closed. After 5-10 minutes, you will notice that small particles of oil begin to form on the glass. Shake the jar for another four minutes. If you open the lid and see an already formed piece of homemade butter, you can stop shaking and start washing the creamy product.

First, drain the cloudy liquid (buttermilk) from the jar, then rinse the oil under running water cold water. You can rinse homemade oil directly in the jar until clear water runs out of the container. In this simple way you can prepare butter at home in 15 minutes.

Attention: The milk from which you remove the cream should be at room temperature. If you whip the cream too warm, the butter may turn out runny. But working with a cold product will take much longer. Then whipping can take 20-25 minutes.

To keep homemade butter longer, it needs to be lightly salted. After this, the butter should be wrapped in foil and placed in the refrigerator.

Butter in a jar from store-bought warm cream in 4 minutes

You can whip butter in a jar of cream in five minutes or even a little faster. But for this you better buy heavy cream. Of course, even very fatty, but cold cream will need to be whipped for at least 15 minutes.

Before you start making homemade butter, chilled cream should be kept out of the refrigerator for about 10 hours so that it warms up evenly and well. After this, you will have to shake the jar for about four minutes. When the oil is clogged, you need to carry out all the steps mentioned above (drain the buttermilk, rinse, add salt, etc.).

Homemade butter in a modern manual butter churn in 3 minutes

Not everyone wants to shake a jar that is not suitable for churning homemade butter, even for those very 5-15 minutes. Many simply consider it undignified to cook a product in a vessel not intended for this purpose. If you are also not interested in this process, then you can buy a modern manual mini-churn. To be honest, it also resembles a jar. This type of butter churn is closed with lids on both sides. The cream is poured from the side where the silicone gasket with holes is located.

To prepare 125 g of butter you will need 220 ml of farm cream. You simply slowly pour in the cream that seeps into the jar through the holes mentioned above and let it settle. It’s good if the air temperature in the house where the cream is stored reaches 25°C. The cream should sit in the churn for about 8 hours. After this, you just need to shake the churn for about three minutes.

Now open the lid on the side of the churn that is intended for pouring in the cream. Squeeze a few tablespoons of the remaining liquid through the holes. After this, pour a little water into the churn and rinse the oil. After draining the water, open the churn from the back. Take a spoon and remove the oil.

Salt the prepared homemade butter and place it in the refrigerator to cool. Having such a special device, you can make not ordinary homemade butter, but with the addition of various ingredients. For example, girls can beat butter with honey. But men will like homemade garlic oil.

Let's go back in time or cook in a wooden churn

You can also look for a wooden churn. Not only does such a butter churn look quite colorful, it will also give you the opportunity to remember how you used to make homemade butter with your grandmother (well, of course, if such a thing happened in your life).

A wooden butter dish usually consists of a mortar into which sour cream is poured, a lid that prevents the whipping product from splashing, a pusher, and some kind of stick (which is used for whipping). This stick, at the end of which there is a round piece with holes or another figure, is inserted into the hole on the lid. After you pour the sour cream into the mortar, put on the lid with a stick inserted into the hole and begin to beat the butter.

Remember that you cannot fill the churn to the top with sour cream, otherwise it will come out and splash. It is better if you fill the mortar by a third with sour cream. Beat homemade butter in a mortar for 15-20 minutes.

If some of the sour cream still comes out, you can collect it and, opening the butter can slightly, return the escaped product to its place. When the sour cream stops jumping out and you hear squelching sounds, this can only mean one thing - the butter has been whipped to such an extent that the buttermilk has already separated. Work a few more minutes and you can pull out the oil.

Food processor instead of butter churn

If you urgently need to get about 250 g of butter, for example for baking a cake, and you don’t have time to heat the cream, you can use a food processor. It will quickly liquefy even chilled cream into butter. Many food processors come with a special blade for whipping butter.

To make butter in a food processor, simply pour the cream into the bowl of the machine and begin beating it until the buttermilk comes out. Almost 250 g of homemade butter is obtained from 400 ml of market heavy cream. When the oil is ready, pour it into a colander and rinse. If you didn’t use all the butter when preparing your baked goods, you can wrap the remainder in parchment paper and put the natural product you made yourself in the refrigerator.

Making butter at home with a mixer

To prepare 450 g of butter, you will need about a liter of not too thick sour cream. From fattier sour cream you can get about 600 g of homemade butter. This method is good because using a mixer, as well as a food processor, you can quickly make butter from a chilled dairy product.

Before putting medium-thick sour cream in the refrigerator, it is better to pour it into a bowl in which you will then beat the butter. At first, the speed of the mixer can be set higher, but after a few minutes, when the sour cream turns into buttery crumbs, reduce the speed of your hand-held machine. Otherwise, everything will start to fly apart in different directions.

Beat the butter until the crumbs begin to float in the whitish water. After this, drain the oil in a colander to get rid of the liquid, but do not rush to crush it into a solid lump. Only after thoroughly washing the butter crumbs under cold water can you begin to form balls from homemade butter. Wrap the pieces of butter in cling film and place in the freezer.

Prepare butter in a saucepan from frozen cream (waste-free production)

There is no special need to whip frozen cream in a food processor or mixer. Yes, and whipping completely thickened cream using technology is a little problematic. This can be done with a regular tablespoon.

To get 400 g of homemade fatty butter, you will need half a liter of thick store-bought cream, a saucepan, a spoon and a little time. Pour the cream into the saucepan and start stirring it. After a few minutes, the cream will set even more and the stirring process will become more intense. You basically just have to carefully squash the cream against the side of the saucepan.

This task seems a little tedious at first, because you don’t know how much longer you will have to knead the thick cream. But when you see how the buttermilk begins to stand out, you realize that there are only 5-6 minutes left before the process is completed. You need to get rid of this escaping water, as in previous methods of preparing oil at home. Don’t rush to pour it into the sink, because you can collect the buttermilk in a bowl and, replacing milk with it, cook delicious pastries. It turns out that 500 ml of heavy cream, if handled correctly, will provide you not only with 400 g of butter, but also with 100 ml of buttermilk for charlotte.

To quickly get rid of the released liquid, tilt the container slightly while kneading the cream near one side of the saucepan. This will allow the buttermilk to run to the opposite side of the pan without mixing with the butter. You can get homemade oil using this method, without haste, in 10 minutes. Since you are unlikely to eat 400g of fatty butter quickly, it would be wise to freeze some of it.

How to shape homemade butter

If you want to get a perfectly smooth piece of butter with a beautiful shape, then you will need a plate and sleight of hand. Place the butter, separated from the buttermilk, washed and squeezed out of water, into a deep plate. The piece should be of such a size that it can roll slightly across your dish. Now start tossing the oil a little. This will knock out excess water and make the surface of the product smoother. The oil must not only be tossed, but also rolled over the plate. Using a plate, you will get a piece of butter, free of residual water, with a smooth surface and a regular oval shape.

Recipes for making original homemade butter

It has already been mentioned that you can make homemade butter with garlic or honey. But these are not all products that go perfectly with butter. Let's do something unusual and make delicious homemade butter with peppers and onions for men, with orange zest and cranberries for women, etc.

Homemade Butter with Peppers and Onions

Cut half a red bell pepper into pieces and fry in a frying pan until soft. After this, put the pepper in a food processor, add 100 g of homemade butter and a few stalks of green onions. Add salt and ground black pepper to taste.

Place the thoroughly ground mass on parchment paper or foil and roll into a small sausage. Now our original oil needs to be cooled in the freezer.

Homemade butter with cranberries and zest

To prepare sweet homemade butter, in addition to 100 g of the freshest butter, you will need two tablespoons of cranberries, the same amount of maple syrup, and a large spoon of orange zest.

Place butter and cranberries in a food processor. Wash the orange and finely grate its skin. Pour the syrup over the butter and strawberries, add a spoonful of zest and chop all the ingredients well. The resulting mass, just like the previous one, is placed in foil (baking paper), rolled into a sausage and frozen.

Homemade oil for gourmets

Both boys and girls will definitely like this homemade oil. First of all, you need to get the same 100 g of homemade butter. You can get it using any of the methods mentioned (using a food processor, mixer, hand churns, jars, spoons with saucepans, etc.).

So, for a gourmet snack, in addition to butter, you need to have Parmesan. To prepare the original sandwich butter, four tablespoons of grated Parmesan is enough. Place the butter and parmesan in a food processor and add sun-dried tomatoes (two tablespoons). The finishing touch is basil leaves. Take no more than five leaves. That's it, our ingredients are ready for grinding.

The resulting gourmet snack also needs to be wrapped in paper or foil, just like sweet butter with syrup or savory with pepper.

Homemade herb butter for meat and potatoes

I don't know about you, but some people love to eat steak fries with herb butter. To prepare this creamy masterpiece, you need to mix 100 g of butter with a spoon of lemon juice, two pinches of salt, rosemary, parsley and oregano (1 tbsp each). The butter is served chilled.

Butter - food product which is produced by the method of separating or churning cream obtained from cow's milk or other large and small milk cattle. Used for cooking variety of dishes in combination with other foods.

It is not known when butter was first invented, but the methods for preparing it were known. 6 thousand years ago. As evidenced by the recordings of his recipes on ancient parchments, stone tablets and manuscripts. In the territory of modern Russia and the CIS countries, it became widespread already in the 9th century AD. They began to make it in every house where there was cattle and sell it to everyone who wanted to try this amazing product.

Therefore, today it can easily be found on a sandwich with sausage or in a plate of hot dumplings. And every time you spread a slice of bread, you wonder, how is butter made?

What is butter made from?

To obtain butter, you must use fresh milk. For some time it is processed using special technologies, as a result of which high quality oil is obtained. Home and factory cooking methods differ only in the use of special equipment, depending on production capacity. Myself technological process always remains the same.

Interesting Facts: In Rus', it was previously believed that if you feed a cow grass on a certain day, the butter will turn out golden in color. Therefore, on May 23, every self-respecting owner of domestic cattle tried to feed his cows with yellow grass, while charming it with magic words.

Making butter

Butter production – separator

Before production begins, milk is heated to a temperature of 50°C. To do this, it is pumped through a pipeline system into a special container equipped with hidden heating elements. The process occurs gradually so as not to accidentally spoil the raw materials. After reaching the required temperature, the milk is sent to the separator. In a closed container, an aluminum blade rotates at high speeds (1500 rpm), which whips and separates heavy cream and skim milk from small portions of milk.

Cream with a fat content of 40% is left for a long time in closed stainless containers. After which, they are sent to an oil press, where a huge drum rotates at a speed of 900 revolutions per minute and beats them until an oil with a fat content of more than 80% is obtained. Under the influence of rotation, a reaction occurs between the fat, water and air that make up the cream.

Fat globules hit each other, lose their membranes and stick together into a single mass. Salt and other fillers are added to the resulting oil, if necessary, to obtain specific flavors. But most often, manufacturers limit themselves only to salt.

Quality control and packaging

Samples of finished products are taken to the laboratory, where they are checked for compliance with standards. After receiving positive results, the oil is packaged in paper with a layer of foil. This packaging is more dense and helps protect the oil from leaking when heated from elevated temperatures, water or other liquids getting inside. The foil also protects the oil from sunlight, under the influence of which it oxidizes.

Interesting Facts: Butter from winter milk is much lighter than from summer milk. This is because the color comes from vitamin A, which is enriched in fresh summer grass.

The production of butter does not require much effort or expense. It can be prepared without problems in a factory or at home. To do this, fresh full-fat milk must be cleaned and shaken well. The result is a delicious oil that will please every gourmet.