Butter is one of the most important sources of animal fats. We discussed its importance in human nutrition with Ing. Peter Kočiš, head of dairy production in Sabinov.
Are the times behind us when butter was considered a risky food due to cholesterol content?
Butter indeed contains cholesterol, but replacing it with hardened fats (margarines) because of that is unwise. Hardened fats are artificial products, usually produced by hydrogenation of liquid oils, which is a chemical process resulting in an unnatural product for the body. It turns out that the more foods are distant from their natural form, the harder the body processes them, and their health aspect is questionable. Few know that fresh butter is considered in many cultures a source of solid health and good life.
What exactly does it mean if the product label says Butter?
For a product to be called butter, it must meet legislatively prescribed parameters. The fat content must be at least 80% (SABI brand butter contains 82%) and water content a maximum of 16%. The remaining two percent are non-fat components such as proteins, lactose, and minerals. If a butter product does not meet these parameters, it cannot be called butter; manufacturers invent other names for such products. Therefore, if a customer really wants to buy butter, the first criterion is the name.
How does ordinary butter differ from "fresh" SABI butter?
Our SABI butter is made from fresh cream. To clarify, for example, some butters are frozen, such as from unused surpluses or state material reserves, and then reprocessed and sold as butter. Such butters are chemically and fat-content-wise comparable to fresh butter, but there is a small degree of fat oxidation, so they are less tasty. They are sold at a lower price.
SABI butter is really "fresh..."
One hundred percent. "Fresh" SABI butter is made only from fresh cream, and I want to emphasize that it is made only from Slovak milk, more precisely from milk only from our region. Our company occasionally exports some dairy products but does not import any milk. All dairy products are made only from Slovak milk. Therefore, the slogan "Good Slovak" is not just an empty slogan for us but is based on the fact that not only the production is in Slovakia but also the main raw material is from Slovakia.
How long does it take for fresh milk to become "fresh" butter?
Fresh milk is skimmed, then the obtained cream is pasteurized, then it matures by so-called physical ripening, meaning it is cooled to about 4–8 °C, and at this temperature, milk fat crystallizes. Ripening lasts up to 12 hours in stainless steel tanks where cooling is ensured. Then the cream is slightly heated, and the butter is churned only by mechanical mixing; no chemicals are used. Then it is packed and shipped to wholesalers and retail stores. So it is really fresh. We want to emphasize that our butter contains no preservatives. Only thanks to a well-managed production process does it retain freshness so that we can guarantee a shelf life of up to 75 days.
Let's mention the health benefits of "fresh" butter.
Butter contains saturated fatty acids, which primarily serve as a source of body energy and not as a source for storing body fat. Like any fat, it causes a feeling of fullness after consumption, meaning it reduces hunger, we overeat less, and stay full longer. With moderate consumption, we do not have to fear that butter contributes to overweight. Butter also enables the absorption of fat-soluble vitamins, especially vitamins A, D, E, and K. It also helps patients suffering from digestive tract diseases. It is better for cooking than vegetable oils, which burn more easily and are more suitable for cold cuisine. In adults, it acts as a prevention of constipation, and in children, it helps with diarrhea. Simply put, if consumed moderately and as part of a balanced diet, it is an excellent, tasty, and irreplaceable food.
