Butter

Butter – a valuable source of animal fats. It is made from cow's milk, and concentration of fat reaches in a product 82%, and in melted butter to 99%.

Distinguish 4 classes of quality of butter – an extra, highest, first and second grade. To prolong an oil period of validity, salt can be added to it (its contents should not be more than 2%).

Sweet cream butter is made of fresh cream, and kisloslivochny – from skvashenny lactic ferments of cream which impact to oil specific relish. As fillers vanillin, sugar, fruit juice, cocoa, honey can be entered into a compounding of preparation of butter.

The fattest grades of butter are traditional (fat content makes it to 82,5%), amateur (80%) and country (72,5%).

Properties of butter have to correspond to standard criteria of quality – oil has to have a true taste and a smell, with lack of foreign smacks, a dense consistence (existence of small water drops on a section is admissible), homogeneous white or cream coloring. In the winter butter has lighter, whitish shade, and in the summer more yellow, in it dependence on freshness of a grass which is eaten by animals is traced. If oil crumbles at a pasting and cutting, so in it a lot of water.

Butter is served to a table for addition to porridges, puree and other ready second courses, used for preparation of sandwiches.

Melted butter is made, melting creamy at a temperature about 80 degrees Celsius. It contains up to 99% of fats. Outward and properties of butter after its remelting change – it becomes saturated-yellow color, granular on a consistence.

Store natural butter in the refrigerator not longer than 30 - 35 days. On packaging longer term can be specified, most likely, preservatives and other fats are added to such oil.

Advantage of butter

About 150 fatty acids are a part of butter. The most part of these acids is made saturated, but it contains also unsaturated fatty acids – arachidonic, linolenic and linoleic. Unsaturated fatty acids bring "bad" cholesterol out of an organism, and also are important for normal sight, for work of a nervous system, health of skin and mucous membranes.

The advantage of butter also is that it is a source of fat-soluble vitamins – A, E, D, K. Vitamin A (Retinolum) supports work of immunity on protection against disease-producing bacteria and viruses, it is strong antioxidant, without it full-fledged sight is impossible. Retinolum is capable to accelerate healing of ulcers and erosion of the alimentary system. Vitamin E participates in formation of sex hormones, recovery (regeneration) of the damaged fabrics, one of antioxidants, supports beauty and health of hair, skin and nails. Vitamin D plays an important role in exchange of calcium and phosphorus, participates in formation of bones and joints, is growth vitamin. Vitamin K influences coagulability of blood, raising it.

Milk fats promote assimilation by an organism of the calcium important for muscle work and creation of a bone tissue. High caloric content of butter does it by an irreplaceable component in a diet of the sick people nursing women who need rich energy sources.

Harm of butter

The popular belief in harm of butter as cholesterol source is enough. Actually, if to use oil moderately, without abusing, then this product will bring more benefit, than harm.

It is known what with food gets to an organism to a third of all cholesterol. Cholesterol in small amounts is extremely necessary for an organism – it is included into structure of all cellular membranes, is intermediate substance in synthesis of sex hormones and vitamin D, is important for strong immunity. There are researches proving communication between the low level of cholesterol in an organism and low mental abilities of the person.

Excess of cholesterol and saturated fatty acids with which butter is rich can promote development of atherosclerosis when on walls of vessels the plaques menacing to cork vessels and to break blood circulation are formed. But also it is known what to 2/3 all cholesterol is developed by an organism that is already connected with features of a metabolism.

The Serotoninovy receptors sensitive to "joy hormone" to serotonin cannot fully work without the sufficient content in cholesterol blood that also demonstrates rather advantage, than about harm of butter. Butter is recommended to eat to the people inclined to depressions, bad mood and suicide bents.

Butter caloric content

All know that the excess use of oil can lead to increase in weight, obesity and obesity. This is true, the caloric content of butter makes about 748 kcal on 100 g. It is higher than a caloric content more of some melted butter – 885 kcal on 100 g of a product. To avoid adverse influence of oil on health, it is necessary to remember that the need for it is no more than 12 g/days and not to exceed this quantity.