How is it that every dairy product goes bad outside fridge but butter is meant to be stored in butter dish outside fridge?
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Butter doesn’t last as long unrefrigerated. Because it’s at room temperature, it’s much easier to spread on food, and therefore I go through a whole stick a lot faster.
Butter doesn’t last as long unrefrigerated. Because it’s at room temperature, it’s much easier to spread on food, and therefore I go through a whole stick a lot faster.
Butter doesn’t last as long unrefrigerated. Because it’s at room temperature, it’s much easier to spread on food, and therefore I go through a whole stick a lot faster.
I can’t believe no one has said this, but butter going [rancid](https://foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/) is a result of a chemical reaction resulting from exposure to oxygen, not due to microbes. Butter, being pure fat, usually cannot support life very well. But the lipids can get oxidized by air causing unpleasant tasting molecules. Chemical reactions happen slower at colder temps, which is why it won’t really happen in the fridge but will happen very quickly on a very hot day.
I can’t believe no one has said this, but butter going [rancid](https://foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/) is a result of a chemical reaction resulting from exposure to oxygen, not due to microbes. Butter, being pure fat, usually cannot support life very well. But the lipids can get oxidized by air causing unpleasant tasting molecules. Chemical reactions happen slower at colder temps, which is why it won’t really happen in the fridge but will happen very quickly on a very hot day.
I can’t believe no one has said this, but butter going [rancid](https://foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/) is a result of a chemical reaction resulting from exposure to oxygen, not due to microbes. Butter, being pure fat, usually cannot support life very well. But the lipids can get oxidized by air causing unpleasant tasting molecules. Chemical reactions happen slower at colder temps, which is why it won’t really happen in the fridge but will happen very quickly on a very hot day.
Better was created and became widespread specifically because making butter is a way to preserve a dairy product.
Better was created and became widespread specifically because making butter is a way to preserve a dairy product.
Am I too Australian too understand keeping things outside of a fridge?
Am I too Australian too understand keeping things outside of a fridge?
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