Improving laboratory control of butter

The work is devoted to the improvement of laboratory control of cow butter, which is sold in the chain stores and markets. The social relation of buyers to butter, its range in various retailers are studied, and samples of the butter, acquired in chain stores and markets of Moscow and Vladimir, are investigated. During microbiological studies, the presence of E. coli in the butter “Krestianskoe” was established, which does not meet the safety requirements of this product. In addition, in this butter was revealed a reduced content of milk fat 71.5% instead of 72.5%. Butter “Shokoladnoe” of the “Krestianskoe” trademark had only 60% of fat content, instead of the declared 62%. The packaging of this oil is marked with a distorted label according to the shelf life and storage conditions, which indicates information falsification. There is a mismatch in selected samples with the requirements of GOST and the stated indicators, which indicates the need to develop additional methods for identifying various fakes in butter. It was determined that by melting butter in hot water, by microscopying a product using a compressor or by irradiating the surface of butter with UV rays, it is possible to quickly and reliably identify some of its falsifications.