Roskachestvo discovered yeast and mold in butter

Organoleptic properties were also evaluated.

Experts of Roskachestvo examined seven brands of butter with 82.5% fat content. The products were checked for the content of pathogenic microorganisms, yeast, mold, toxic elements (lead, cadmium, arsenic and others), pesticides, preservatives, as well as for compliance with labeling requirements. Organoleptic properties (taste, color, smell and texture) were also evaluated.
Prior to this, butter inspections took place in 2016 and 2018. In 2016, a large-scale study of 64 brands was carried out. Then, in a number of products, experts found an increased contamination of bacteria, yeast, mold and even E. coli. However, the myth was dispelled that manufacturers are massively replacing natural milk fat with vegetable. In 2018, ten stamps were examined. There were no violations of microbiological indicators, and there were no cases of falsification.

Based on the results of the current study, the following conclusions were drawn: all products were made without the addition of vegetable fats, the fat content corresponds to the declared values (at least 82.5%); the production used pasteurized fresh high-quality cream; no preservatives or dyes were found; the oil has excellent thermal stability - it retains its shape for two hours at room temperature. Manufacturers do not deceive about the weight of the product - how many grams are stated on the package, so much it weighs.
However, experts found an excess in the content of yeast and mold in the oil of one brand. And this is a violation of the technical regulation "On the safety of milk and dairy products." Their presence in the composition of the product, emphasize in Roskachestvo, may be associated not only with sanitary conditions at production, but also with a violation of the storage, transportation and sale regime.

As explained by the head of the standardization group of the Russian Dairy Union Larisa Abdullaeva, the oil is not hermetically packed in parchment or foil. And such packaging is easily broken. "When the temperature regimes of storage in trade and logistics are violated (freezing / defrosting), moisture is formed - the plasma of butter. The plasma is very similar in composition to whey and is a good environment for the development of yeast and mold," the expert noted. And she added that storage conditions must be observed not only in the store, but also at home. If the butter has already been removed from the refrigerator and has been thawed, then you should not re-freeze it.
Source: Rossiyskaya Gazeta

27.11.2020 07:25:35
(Automatic translation)