Butter - a valuable source of animal fats. It is produced from cow milk, and the concentration of fat in the product reaches 82%, and the melted butter and 99%.  Butter - natural dairy product made from the cream

There are 4 classes of quality-butter - Extra, Extra, I and Class II. To prolong the shelf life of the oil, to it can be added to salt (its content should not be more than 2%).

Sweet butter is made from fresh cream and kisloslivochnoe - of fermented lactic ferments cream, which give oil a specific taste. The fillers in the preparation of butter formulation may be administered vanillin, sugar, fruit juices, cocoa, honey.

Most fatty butter is a traditional (its fat content is up to 82, 5%), ham (80%) and peasant (72, 5%).

Properties butter must conform to the standard criteria of quality - from the oil should be pure taste and smell, to the lack of foreign flavor, dense texture (permissible presence of small water drops on the cut), uniform white or cream-colored. In winter, butter has a lighter, whitish and more yellow in the summer, this can be traced dependence on fresh grass, they eat animals. If oil crumbles when namazyvanii and cutting, so there are a lot of water.

Butter served to the table to add to the porridge, mashed potatoes and other prepared main dishes, used for sandwiches.

Ghee is made, peretaplivaya cream at about 80 degrees Celsius. It contains 99% fat. The appearance and properties of the butter after peretaplivaniya change - it becomes saturated yellow color, grainy consistency.

Store natural butter in the refrigerator for no longer than 30 - 35 days. The packaging may be given a longer time is likely to be added to such oil preservatives, and other fats.

Use butter

The composition of butter and 150 include fatty acids. Most of these acids is saturated, but it contains and unsaturated fatty acids - arachidonic, linoleic and linolenic. Unsaturated fatty acids are removed from the body "bad" cholesterol, and are also important for normal vision, for the nervous system, healthy skin and mucous membranes.

Use butter is also that it is a source of fat-soluble vitamins - A, E, D, K. Vitamin A (retinol) supports immunity to protect against pathogenic bacteria and viruses, it is a potent antioxidant that can not complete without vision. Retinol is able to accelerate the healing of ulcers and erosions of the digestive system. Vitamin E is involved in the formation of sex hormones, recovery (regeneration) of damaged tissues, one of the antioxidants that supports beauty and health of hair, skin and nails. Vitamin D plays an important role in the metabolism of calcium and phosphorus, is involved in the formation of bones and joints, and a vitamin growth. Vitamin K influences blood coagulation, enhancing it.

Dairy fats contribute to the assimilation of calcium, important for working muscles and build bone. High-calorie butter makes it an indispensable ingredient in the diet of the sick, breastfeeding women who need a rich source of energy.

Harm butter

Quite popular belief about the dangers of butter as a source of cholesterol. In fact, if you use butter in moderation, not abusing, this product will do more good than harm.  Butter - a source of fat-soluble vitamins

We know that the food in the body gets a third of total cholesterol. Cholesterol in small quantities is essential for the body - it is included in the structure of all cell membranes, is an intermediate in the synthesis of sex hormones, vitamin D, essential for good immunity. There are studies showing a link between low cholesterol levels in the body and low intellectual abilities.

Excess of cholesterol and saturated fatty acids, which is rich in butter, can promote atherosclerosis, when the vessel wall plaque forming threatening occlude vessels and disrupt blood flow. But it is also known that up to 2/3 of all cholesterol produced by the body that is already associated with the peculiarities of metabolism.

Serotonin receptors that are sensitive to the "happiness hormones" serotonin can not work effectively without adequate cholesterol content in the blood, which also indicates more about the benefits than the dangers of butter. Butter has recommended people who are prone to depression, bad mood, and suicidal tendencies.

Calorie butter

Everyone knows that excessive use of oil may cause an increase in weight, obesity and obesity. It really is, because calorie butter is about 748 kcal per 100 g even higher caloric melted butter - 885 calories per 100 g of product. To avoid adverse effects on the health of the oil, it should be remembered that the need for it is not more than 12 g / day, and do not exceed this amount.