Vologda oil can be called one of the assets of our state.It is well known not only in Russia but also abroad over a hundred years.Production of butter, conquered his refined taste of many people around the world, it started in 1870, when the cheese-maker Nikolai Vereshchagin visited the exhibition of the dairy industry in Paris.There he encountered a milk product having a nut-like flavor.The reason for this was grass growing in Normandy.Vereshchagin captured the idea to create a similar oil Vologda, because grass meadows in the region were no worse than French pastures, giving nutty flavor to the final product.
However, the first attempt was unsuccessful.The reason for this was the use of the raw, not boiled water.Fix it and entering into technology pasteurizing cream Vereshchagin got what is today called "Vologda butter."The main highlight is its trademark taste and aroma of roasted nuts.
became famous after the birth of the production technology of oil from "Greta cream" Maslodel continued to improve the recycling process until his death.Because of his modesty, the product he called Paris.The second title, which had in its history oil Vologda - St. Petersburg.Its modern name it received already during the Soviet era.
Today dairies Russia by producing this oil, have to ensure compliance with GOST, developed during the Soviet era.In particular, the basic requirement is considered to be the quality of the cream.Use only the raw materials produced by the method of separation of milk premium.The fat content of the cream - 27-24%.Another important condition is the time factor, it should take place in a single day.In addition, the cream should have no foreign odors, acidity can not exceed 15T.
Before you run the entire batch of raw material for the production of oils, making the sample by pasteurization.Depending on the results determined which product to be produced.When bland taste and smell of sweet butter will be produced if these figures are striking - Vologda.Pasteurization temperature - 97-98 degrees.It ensures that the aromatic substances that give the end product its flavor and aroma signature.The required operations are manufacturing of oil quenching, maturation, beating and washing the final product with boiled water.
inadmissible temperature increase in excess of the value of pasteurization, a certain technology, twice (re) pasteurization, extract cream hot for more than twenty minutes.All this leads to a decrease in the properties of the aromatic oil.In accordance with the finished product should have 82.5% fat, the amount of moisture in it must not exceed 16%.It is made in the summer is recommended.Shelf life is not more than a month after its completion Vologda butter goes into a different status and becomes a normal oil premium.
