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I answer the question why I did not wash the butter!!!
Referring to the textbooks-Food products /Technology of milk and dairy products (G. V. Tverdokhleb, G. Yu. Sazhinov, R. I. Ramanauskas)
content ..
Washing the butter!
The surface plasma of the grains forms macro-droplets in the oil, connected by wide channels, through which the diffusion of nutrients and the promotion of microbes can be carried out. When washing the oil grain with water, the surface buttermilk, which is rich in nutrients for microbes, is removed, which increases the oil's resistance during storage. Highly dispersed buttermilk, which is located inside the grain, is not washed, but it is inaccessible to microorganisms. With the most thorough washing, only half of the milk sugar contained in the grain and 15-27% of the protein can be removed. The softer and larger the grain, the worse the buttermilk is washed. With the washing water, the taste and aroma substances of the plasma are removed, the taste and aroma of the oil are weakened, and an empty taste is formed. In addition, the oil plasma has antioxidant properties due to the sulfhydryl groups (-SH), tocopherol (vitamin E), P-carotene, and phosphatides contained in it. Therefore, washing the oil justifies itself with bacterial contamination of the cream and storing the oil at temperatures close to positive. If the oil is produced from first-class raw materials with careful observance of sanitary and hygienic conditions, the plasma is well dispersed when processing the oil, then there is no need to wash it. In the unwashed oil, the SOMO is higher by 0.2-0.5%. If these conditions are met, washing is usually excluded or carried out minimally - by irrigation.
At positive storage temperatures, when bacterial spoilage processes are put in the first place, washing helps to increase the safety of the oil. Conversely, the storage capacity of unwashed oil is higher than that of washed oil under conditions of negative temperatures, which almost exclude bacterial spoilage processes.
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