Why does milk, cream, yogurt, etc. become rancid if left unrefrigerated, but butter can just freeball in a butter dish for-seemingly-ever and still be safe and edible?

Question

I just don’t get it. I’m sure there’s a very sciency explanation, but it makes no sense to me. I love that it can sit out to be soft and spreadable, but you try that with cream and you’re on the way to a stinky cheese, milk or yogurt you’ve just got a curdled surprise.

So why can butter just sit out and not start to stink or become dangerous to eat?

In: 122

Answer 1

oil is anti-microbial. its actually more sterile than if you bleach a surface… in fact many industrial food producers that’s how they maintain a clean environment.. they spray everything with special oil.. its actually kinda intersting… i’ll find the article.

fuck me i tried!

i can’t remember exactly how they phrased it and i can’t figure it out.. somebody else know what the fuck i’m talking about? it was some science thing comparing different surfaces after different sterilization methods and from what i remember an oily surface was the most resistant to superbugs and also to pathogenic bacteria.. but i can’t recall what kind of oil of the specifics.