Butter Facts That You Should Know

Butter is the churned, solidified fat of milk that is used in food preparation and as a spread.

No one knows exactly when butter was first discovered. Legend has it that the earliest butter was discovered accidentally one day as a Middle Eastern nomad on an extended journey carried a goatskin of milk with him. As he attempted to use the milk, he found that a yellow fat had formed, due to the constant motion during travel. Discovery, whatever it really was, eventually led to primitive butter churning methods, one of which included dragging a skinful of cream behind galloping horses.

How Butter Is Produced

The first step in butter making is to separate the cream from the milk. The cream is then pasteurized, cooled, and held around 40 degrees for several hours. During this time, the fat solidifies. At this point the fat is ready to be churned and the fat gathers into pea size granules. The next step is to wash the granules and add salt and color. This mixture is worked until the salt, color, and water are uniformly distributed. One of the final steps in the production of butter is the packing operation.

It is at this point that butter is graded. This is a voluntary step in the production of butter and individual creameries pay for the service. A sample of the butter is examined closely by federal inspectors for flavor, evenness of color, and body and texture characteristics. All of these tests affect the final grade that will ultimately appear on the butter label.

The United States Department of Agriculture has set up various classifications that are commonly used. The shield can bear the letters AA, A, or B. Grade AA has a very pleasant aroma, sweet flavor, smooth, creamy texture, and the salt is completely dissolved, and well blended. Grade A butter has a pleasant flavor and rates high in quality, although it is second best. These are the two grades most generally seen in grocery stores. Grade B is butter made from selected sour cream. It is an acceptable product although it does not quite measure up to the high qualities of the top two grades.

Nutritional Value

According to United States standards, butter must contain at least 80 percent milk fat. And since fat is very important in the diet, butter is probably one of the best sources. Not only is fat a concentrated source of energy, but it is also digested slowly, meaning that it will give you a satisfied or full feeling for a longer period of time.

One tablespoon butter adds 100 calories to the diet. It is an excellent source of vitamin A. Summer butter will be richer in vitamin A, however, because cows have more green feed during the summer months.

Kinds of Butter

Butter made from sweet cream and usually lightly salted is referred to as “sweet cream butter”. It is packaged in a one pound carton containing four wrapped quarters, or in a one pound wax paper wrapped block. Some wrappers are marked with measurements, making them handy for cooking and baking.

You can also purchase butter that is unsalted. This butter is generally referred to in the United States as “sweet butter” and is preferred by many Europeans. Some grocery stores and supermarkets keep it in the frozen food counter.

Whipped butter is made of standard butter with air or other gases whipped into it. This results in a product that is easier to spread. A point to keep in mind, is that because part of the volume is air, whipped butter cannot be successfully substituted directly for regular butter in most instances. In the grocery store you will find whipped butter sold in round tubs or in sticks, six to the pound.

How To Store

Butter will hold its quality if properly handled and stored. It should be kept refrigerated or frozen and protected from light in order to prevent chemical changes and undesirable flavor changes.

Since butter absorbs odors and tastes from other foods rather easily, distorting its own flavor, keep butter well covered in the refrigerator. A hint to remember – butter will keep better in its own carton than just in its paper wrapper.

If butter is not to be used within the week, store it in the freezer where it will keep several months. Be sure to wrap tightly and seal for best flavor results.