Shelf life of butter. Producers of butter

Butter is included in the dietalmost all people. From a sandwich with this fragrant tender product it is difficult to refuse. It is important to know the expiration date of butter cream, to keep it fresh for as long as possible and do not regret about wasting money on it.

How much butter can be stored

Shelf life of butter in factory packaging at storage temperature from +5 to -5 ° C, depending on the type of product:

• Yaroslavl, tea, dessert or with fillers - 30 days;
• other varieties - 20 days;
• sandwich - 15 days.

Butter butter is stored at an air humidity of not more than 80%, since high humidity promotes the development of mold in the product.

The shelf life of butter, purchased by weight, is determined by the type of packaging for storage:

• in parchment paper - 10 days;
• in the foil packaging - 20 days;
• in plastic cups or capsules - 15 days.

Foil serves as the best packaging for butter, the taste of the product does not deteriorate, it does not turn yellow longer and does not rancid.

The shelf life of butter in packs of factory production can be from 1 to 3 months.

A real butter is enoughperishable product. The shelf life of butter, in comparison with the counterfeit containing vegetable oils, is significantly different. Butter with vegetable fat content can be stored for more than 3 months. The less the shelf life of butter, the less chemistry there is. Falsifiers are stored much longer due to preservatives in their composition.

How to store butter

It is best to store the oil in the refrigerator whentemperature close to 0 ° C. The best packing for storing butter in the refrigerator is a foil or parchment. Also perfectly suitable for storage are hermetically sealed containers or oats from porcelain, stainless steel, ceramics. But the food film should be discarded, since it practically does not protect the product from ingress of air, which promotes the multiplication of bacteria in the product.

Oil should be placed away from products with a pungent odor, as it has the property to absorb odors.

Without loss of consumer qualities in the refrigeratorthe oil can lie about 3 weeks. If it is necessary to store it longer, it is recommended to change the packaging, for example, to transfer it to a container, lubricator or other foil.

Also, the oil can be frozen, while the shelf life is increased to a year.

Without a refrigerator, you can save the oil by wrapping itit in a foil or parchment and placing it in a strong saline solution or vinegar under a press. You can also wrap a piece of oil in a cloth soaked in vinegar. And if possible put in a cool place, away from direct sunlight.

How to choose natural and quality butter

In order to confidently buy thisproduct, you need to see what normative document butter is made of. GOST 32261-2013 regulates the quality and characteristics of butter in Russia.

If the manufacturer puts GOST on the package32261-2013, it means that before you a quality product, with a pure creamy taste, and most importantly - without vegetable fats. Some manufacturers can resort to cunning and put on the packaging the inscription GOST, but without numbers. This is an advertising move, you need to carefully study the labeling and composition of the product. And make sure whether the oil is made in accordance with GOST or it is advertising.

It also indicates that the creamoils can only include cream, milk, buttermilk, salt, bacterial leaven and color. Thus, the marking "Butter. GOST 32261-2013 "says that the product is completely natural, this is definitely not a spread.

On the packaging of butter should be indicatedthe name "Butter", and not "oil", "butterfly", etc. If you see this name, you should immediately be alerted, because this is not a natural product, but there are additives of vegetable origin.

Oil, spread or margarine - what to choose?

Butter is a fat and high-calorieproduct. This is more a delicacy than the basis of nutrition. Its main disadvantages are high calorie, high cholesterol and high cost.

Margarine was invented as a cheap substitutebutter. Also, the storage time is higher. In its composition are harmful to humans trans-isomers of fatty acids. The only benefit of margarine is the lack of cholesterol.

In the spread there is no cholesterol, no transisomers, butit has emulsifiers, dyes. The production of a quality spread is quite expensive. Therefore, today there are many substandard falsifications on the market. For dietary purposes, butter is inferior to a quality spread, since the spread is less caloric and does not contain cholesterol.

Domestic producers of butter

The oil market in Russia is rich and rich. Many enterprises of the dairy industry produce it, here are some of the major producers of the Russian Federation:

• LLC "Nevsky Chees", is located in St. Petersburg.
• ZAO Ozeretsky Dairy Plant, is located in the Moscow region.
• ZAO Umalat, Moscow.
• Valuyskoye OAO Moloko, Belgorod Region, the town of Valuiki.
• OJSC "Wimm-Bill-Dann", is located in Moscow.
• GUP "Training and Experimental Dairy Plant" VGMHA named. Vereshchagin, the city of Vologda.
• Korenovskiy Milk Canning Combine, located in the Krasnodar Territory, Korenovsk.
• JSC "Rzhevsky Maslovyrokombinat", Moscow region, Krasnogorsky borough.
• JSC "Ostankino Dairy Plant" is located in Moscow.
• OOO "RostAgroKompleks", is located in the Moscow region, Pushkinsky district.

Large producers of butter of near abroad

Producers of neighboring countries also offer butter of their own production, here are some of them:

• OAO Savushkin Product, Belarus.
• JSC "Milkavita", Belarus.
• Terra Food, Ukraine.
• LLC "Lustdorf", Ukraine.
• Moldproduct LLP, Kazakhstan.
• "Molservis", Kazakhstan.
• "Milk Union", Kazakhstan.

Imported butter

Imported butter can also often be found on trade counters. List of the largest producers:

• The Kerrygold Company Ltd, Ireland.
• Arla Foods amba, Denmark.
• Brazzale S.P.A., Italy.
• "Lactalis International", France.

Butter is a wonderful food product. It contains fat-soluble vitamins A, D, E, as well as vitamins C and B. They are necessary for healthy growth of nails, hair, proper functioning of internal organs. The use of butter has a beneficial effect on the digestive tract, helps to reduce constipation, exacerbation of gastritis, strengthens the nervous system, helps the hormonal and reproductive system, increases efficiency, well affects the eyesight, supports the elasticity of the skin.

But still the basis of butter isanimal fat, and hence cholesterol. Not in vain the recommended rate of butter per day for an adult is 1-2 tablespoons. As in everything, in the consumption of butter you need to know the measure. It is a product for delicacies, for pleasure and raising of mood.

The shelf life of butter, its composition, reliable producer, GOST are the criteria for choosing a quality product. Trying such a butter at home, you do not have to regret.