Facts due to which our Cottage Cheese saves its curd structure:

1. High quality raw materials

Our closed production cycle starts with growing of necessary crop. We have preciously balanced the feed for our cows, which allows us to obtain milk with high protein content. Protein is a ‘construction material’ of Cottage Cheese. Higher protein content results in denser Cottage Cheese and better shape of cheese curd.
We use starter cultures only from world leaders in the industry.

2. Delicate curd processing.

Milk ripening results in dense Cottage Cheese. Cheese makers carefully observe cutting and temperature modes of Cottage Cheese boiling.
We are proud of our cheese makers and results of their daily work!

For production of Cottage Cheese we use milk with high protein content . For this purpose, we have developed balanced feed ration for our cows that includes alfalfa and other bean cultures.

Method 1. Check of the Cottage Cheese for starch content.

Producers add starch to increase the weight of Cottage Cheese. It is easy to reveal starch in the product. Place several iodine drops on pieces of Cottage Cheese. If iodine becomes blue, the product contains starch. If the product remains brown, you have bought high quality product. Constant use of products that contain starch slows down fat burning process.

Method 2. Check of Cottage Cheese for vegetable fats by means of temperature.

You can check the product for content of vegetable fats by means of boiling water. Place 1 tea spoon of fresh Cottage Cheese into the glass and pour it with boiling water. Then mix it thoroughly. High-quality product will roll into dense ball. Product that contains vegetable fats will dissolve while remaining small sift clots.
You can also heat up Cottage Cheese on dry and clean frying pan. Product that contains vegetable fats will melt while high-quality product will curl up leaving some whey.

Method 3. Check of Cottage Cheese for vegetable fats by means of open air.

Leave the product in open air at room temperature. If Cottage Cheese will turn yellow and be covered with solid crust but retain its original flavor and taste in 4-7 hours, this product has vegetable fats. High-quality Cottage Cheese will retain its original appearance but its taste and flavor will become sour.

Our butter consists of only one ingredient. It is pasteurized natural cream. We do not use dyes.

In milk, fat is represented by large number of fat globules (2-3 microns), which are evenly distributed in the water part. Shell of these fat globules contains vitamin A. This vitamin gives the butter a yellowish color.
(For example, carrots contain a large amount of vitamin A and therefore it has saturated orange color).

Sweet Cream Butter is a concentrated product. To produce 1 kg of butter, we need 22 liters of milk. The amount of fat globules in sweet cream butter is much larger than in milk. That's why milk is white and butter is yellowish.
(For the same reason, Quark Cheese that contains 9% fat is darker than Quark Cheese that contains 0% fat. The higher fat content in Quark Cheese, the larger amount of fat globules and the more yellowish shade it has)

"Summer" butter is yellower than "winter" one. The reason is simple - in summer the cows have more vitaminized diet - resulting milk contains more vitamin A.

With all responsibility, we guarantee that our butter contains only cream made of fresh natural milk.
There are 2 methods of making butter: butter churning and conversion of high-fat cream. At home, butter is produced by churning.
We use the method of converting high-fat cream.
Fresh milk is separated into cream and skimmed milk.
Received cream is pasteurized and separated into high-fat cream (73-83% fat) and liquid buttermilk (0.4% fat). Then the moisture and fat content of cream isnormalized. For this purpose liquid buttermilk is added to the high-fat cream in the required amount. This is the point where butter making process begins. This process can be compared with molecular cuisine: the membranes of fat globules burst , the fat plasma is released and makes uniform structure with moisture due to gradual cooling and mechanical effect on cream.

Depending on the moisture percentage in high-fat cream, the butter may have different fat content. Our Extra butter has ratio of 82.5% fat to 16% moisture; Selianske butter has ratio of 72.6% fat to 24.4% moisture; Buterbrodne butter has ration of 63% of fat to 33% of moisture.

The more moisture in the butter, the faster it freezes and the more time it takes to defrost it. The butter, made by converting high-fat cream, has more gentle and plastic consistency and is better absorbed.

Butter, spread and cream- vegetable mixture differ in content.
Butter is made only from pasteurized cream (100% milk fat). Butter does not contain flavors and colorants.

The spread and cream-vegetable mixture contain vegetable fats.
Mass fraction of total fat is 50%-85% in spreads and 99% in mixtures.
The mass fraction of milk fat in both the spread and the mixture is not less than 25% of the total fat content.
The composition of the spread and mixture includes food flavors and colorants.

Spreads and mixtures contain trans fats. Trans fats are artificially created vegetable fats. Trans fats are also used in confectionery, processed food, snacks and mayonnaise, indicated as hydrogenated or partially hydrogenated fats. Such fat is resistant to oxidation and deterioration.

Regular consumptionof trans fats increases the risk of cardiovascular diseases, type II diabetes and oncology.

In our assortment there is an item "Butter in tube". This type of packaging ensures better preservation of butter.

The reason why - it is a sealed package. It also can be called "touristic" because the butter-tube is easy to carry with on hikes, picnics or send it to relatives

It is produced on a fully automated production line: milk reception milk separation pasteurization of cream cream separation normalization of high-fat cream formation of butter automatic packing in hermetic package (tubes).

Table 1. Period of storage of Selianske butter 72.6% fat manufactured according to DSTU 4399: 2005 (at relative air humidity no more than 80%):

Buterbrodne butter of Bilotserkivske trademark is made according to DSTU 4399: 2005.

It doesn’t contain vegetable fats. It contains only pasteurized natural cream.

The production of butter with a fat content of 63% is possible due to the usage of high-fat cream converting technology.

Extra butter 82.5% fat, Selianske butter 72.6% fat and Buterbrodne butter 63% fat differ only in fat to moisture ratio.