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Cautiously, sour cream, cheese and ice cream: how to identify palm oil

Today the quality of dairy products in Ukrainian shops is poor. Thus, in Ukraine the leader among the adulterated food has traditionally been oil. Through the high cost and shortage of milk producers have resorted to tricks and useful substitute for expensive animal products on the cheap vegetable substitutes.

Experts have told how in house conditions to check the presence of palm oil in the most popular dairy products.

palm oil

Palm oil is extracted from the fruit and leaves of the oil palm. The product is extremely cheap, but, according to nutritionists, is quite dangerous for the human body. Due to the high melting temperature (38-40 °C), palm fat when it is eaten is not digested completely. It turns into something like clay and accumulates on the walls of blood vessels. As a result, the person receives the whole bouquet of diseases, ranging from atherosclerosis, metabolic disorders, ending malignant tumors.

the effect of palm oil on blood vessels

In domestic products, palm oil began to add in the ‘ 90s, and its popularity is growing every year. Private buyer at the first sight, smell and the label cannot assess the quality of the product.

In addition to dairy products, palm oil is also actively used for the production konditerskih products.

Palm oil in dairy products

Cheese and sour cream

Milk fats melt at a temperature of 28-32 °C. It is therefore in the mouth and on the tongue there is a feeling greasy film, if you eat a spoonful of cottage cheese or sour cream with the addition of refractory palm oil. If at room temperature to keep cheese on the plate and he was covered with a yellow crust, but it will not change nor taste, nor smell, then most likely it palm. Natural will start to turn sour.

Ice cream

For the sake of experiment it is possible to make sacrifices and leave the ice cream just lying on the plate. Natural product is soft, the structure will melt. If the product contains palm oil, it melts not so fast, leave behind only translucent liquid.

Cheese

Cheese with vegetable fat easily identified by taste. It has a distinctive soapy taste. If the piece is too elastic, rubber when chewed or, on the contrary, it is crumbling when cutting (Parmesan exclude from suspects), the producers have sinned and used cheap vegetable substitute instead of real milk. Outdoor fake expose to the wind quickly and crack.

If a piece of cheese to leave on the sun, then after a few minutes it will become soft, lose firmness. Counterfeit, on the contrary, becomes more dense, and its surface will appear drop of oil.

Butter

As in the case of cheese, fake butter will get stuck on the teeth, leaving the language of greasy. True gently melt. At room temperature natural oil will soften. But the fake long remains firm.

Try throwing a piece of butter on a warm pan: natural melt and the surface will remain white film and cereals. “Oil” palm oil when melted, turn into a homogeneous liquid.

Manufacturers mask products with vegetable fats PI names like “Smetanka” cheese product, “sgushenka”. These names should you nastroitj. And carefully Wichita the product.

Recall, Ukraine has pledged to rename the cognac. Became known, some names are applying to get on the label of a popular beverage.

As reported by the portal Know.ia Ukrainians showed how to check the quality of alcohol.

Also Know As.Eeyore wrote that scientists made an incredible discovery. The British said that the famous shroud of Turin, which was prayed by millions of faithful turned out to be fake.

See: How to test the alcohol on quality not becoming a victim of counterfeiting

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