Bushra Griffith
Butter is a dairy product with a high-fat content, which makes it susceptible to spoilage. Exposure to light, heat, and oxygen causes butter to oxidize, altering its molecular structure and resulting in changes to its taste, texture, and colour. Spoiled butter may smell sour or rancid, resembling blue cheese, smelly feet, or vinegar. Interestingly, raw butter, which is a living and breathing product, often has a distinct cheesy or Parmesan smell due to the culturing process it undergoes during production. This cheesy aroma is a byproduct of fermentation, as bacteria within the raw butter consume lactose and convert it into lactic acid. While this scent may be off-putting to some, it is entirely normal and indicative of a living, probiotic food.
| Characteristics | Values |
|---|---|
| Smell | Butter can develop a funky or sour smell due to oxidation, spoilage, or the presence of butyric acid. Cultured butter or raw butter may have a cheesy smell, similar to Parmesan cheese, due to the fermentation process and the presence of microorganisms. |
| Taste | Butter that has turned rancid will have a sour, funky, or bitter taste. Raw butter has a unique flavor profile and is more tart than pasteurized butter. |
| Storage | Butter should be stored in its original packaging in the refrigerator or freezer to prevent oxidation and the absorption of odors. Butter can be stored at room temperature for a few days to a week but may develop off flavors or spoil faster, especially if unsalted. |
| Shelf Life | Butter lasts longer in the freezer (up to 1 year) or refrigerator (up to 3 months) compared to room temperature storage (1-3 days). |
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What You'll Learn
Raw butter can smell like cheese due to fermentation
Butter is a dairy product with a high-fat content that acts as a protective barrier, preventing bacteria from forming. However, its fat content also makes butter susceptible to spoilage. As it is exposed to light, heat, and oxygen, butter oxidizes, altering its molecular structure and resulting in changes to its taste, texture, and colour.
Raw butter, in particular, can exhibit a distinct cheesy odour, resembling parmesan cheese. This smell arises from the culturing or fermentation process, where bacteria present in the raw butter consume lactose (milk sugar) from the cream, converting it into lactic acid. This process is similar to that of yogurt, kefir, or buttermilk fermentation. The resulting cultured butter has a complex, tangy flavour and contains gut-healthy probiotics.
The fermentation process in raw butter is a natural occurrence that cannot be stopped but can be slowed down. Storing raw butter in the freezer can almost completely halt fermentation, preserving its quality for up to a year. Refrigeration also significantly slows down fermentation, allowing for a shelf life of up to 3 months. However, at room temperature, fermentation proceeds rapidly, and butter will only last 1-3 days before spoiling.
The cheesy smell of raw butter is not indicative of spoilage. In fact, raw butter is said to be superior due to its probiotic properties. The fermentation process adds to the richness, boldness, and flavour of the butter over time. While the smell may be strong, it usually does not transfer to the taste.
It is worth noting that the preference for raw butter's smell and taste is subjective. Some individuals may find the odour unpleasant or unusual, especially if they are accustomed to the more familiar pasteurized butter, which lacks the diverse microorganisms present in raw butter. Pasteurized butter undergoes a heating process to kill bacteria, resulting in a "dead product" that is safer for consumption but devoid of the beneficial bacteria and enzymes found in raw butter.
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The type of butter and how it's stored affects its smell
The type of butter and how it's stored can significantly impact its smell and overall quality.
Raw butter, for instance, may have a slight cheesy smell due to the fermentation process. This occurs when bacteria consume the lactose in the cream, converting it into lactic acid. While this cheesy scent may be off-putting, it's generally safe to consume and won't affect the taste. Freezing raw butter can slow down this process, preserving its freshness.
Similarly, cultured butter, which is common in European varieties like Kerrygold, can have a tangy, slightly cheesy aroma akin to yogurt, kefir, or buttermilk. This type of butter contains live cultures, similar to yogurt, and is also a good source of probiotics.
Butter's high-fat content, typically at least 80%, contributes to its long shelf life. However, this fat content also makes it susceptible to rancidity when exposed to heat, light, and oxygen. Therefore, proper storage is crucial to maintaining its freshness and aroma.
For short-term storage, butter can be kept at room temperature for 1-3 days. However, unsalted butter is more prone to developing off-flavors, so it's best to store it in the refrigerator, especially if your kitchen temperature exceeds 70°F. Salted butter has a lower risk of bacterial growth due to its lower water content.
For longer-term storage, refrigeration is recommended, with the optimal storage duration being about three months. The butter should be kept in the coldest part of the fridge, typically at the back, to prevent temperature fluctuations.
For the longest storage duration, freezing butter is recommended. It can be stored in the freezer for up to a year, although some sources suggest using it within a few months for optimal taste and texture. To prevent odor absorption and freezer burn, ensure the butter is tightly wrapped or stored in its original packaging, placed inside a freezer bag.
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Butter absorbs odours and can smell like its surroundings
Butter is a dairy product with a long shelf life compared to other fresh dairy products. However, it can eventually spoil, and its quality can deteriorate over time, affecting its flavour and texture. One of the indicators of spoilage in butter is an off odour, which can be attributed to the presence of butyric acid, a natural compound in butter. This compound can break down over time, leading to the development of a sour, rancid, or bitter smell, which some have likened to blue cheese, smelly feet, or vinegar.
Interestingly, butter has the tendency to absorb odours from its surroundings, especially when left uncovered. This means that butter can sometimes take on the smell of other foods stored nearby, such as in a refrigerator. This phenomenon is not limited to unpleasant odours, as some types of butter, such as cultured butter, are known for their slightly cheesy or funky odour, resembling yogurt, kefir, buttermilk, or cheese. Cultured butter is produced through a fermentation process, similar to yogurt, which contributes to its distinct aroma.
Raw butter, in particular, is known to exhibit a cheesy smell due to the presence of diverse microorganisms and the process of fermentation. The bacteria in raw butter consume the lactose (milk sugar) in the cream, converting it into lactic acid. This process is similar to what occurs in raw milk, giving it a sour taste. While the cheesy smell in raw butter is considered normal, it is important to note that butter can be safely consumed beyond its expiration date as long as it looks, smells, and tastes fine.
The absorption of odours by butter can be mitigated through proper storage practices. Butter should be stored according to the package directions, with factors such as the type of butter and storage temperature playing a significant role in maintaining its freshness. For example, the USDA recommends storing butter at room temperature for no longer than 1-2 days to prevent the development of off flavours. In contrast, storing butter in the freezer can help extend its shelf life for up to a year, although this may also impact its texture and flavour.
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Spoiled butter may smell like blue cheese, smelly feet, or vinegar
Butter is a staple in many kitchens and has a surprisingly long shelf life compared to other dairy products. However, it can eventually spoil, and the type of butter and how it is stored play a significant role in its longevity.
One way to tell if butter has spoiled is by its smell. Spoiled butter may smell like blue cheese, smelly feet, or vinegar. This unpleasant scent is caused by the breakdown of butyric acid, a natural compound in butter that becomes more prominent over time. While a little spoiled butter is not likely to make you sick, it will have a sour, funky, or bitter taste.
Raw butter, in particular, may have a slight cheesy smell due to the fermentation process. Raw butter is a living food that contains diverse microorganisms. These bacteria consume the lactose in the cream, converting it into lactic acid, which gives off a cheese-like odour. This process is similar to what happens in raw milk, making it sour.
To slow down the fermentation process in raw butter, it can be stored in the freezer for up to a year or in the fridge for up to three months. On the counter at room temperature, fermentation occurs much faster, and butter will only last 1-3 days.
In addition to smell, other signs of spoiled butter include mould, discolouration, and a grainier texture. Butter tends to darken and become drier as it ages. It is important to note that butter packages typically have expiration dates, but butter can still be consumed beyond that date if it looks, smells, and tastes fine.
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Cultured butter can smell like yoghurt, kefir, or buttermilk
Cultured butter is a type of butter with added live cultures, similar to yogurt. It has a complex, tangy flavor and contains gut-healthy probiotics. The process of making cultured butter involves adding live culture yogurt to heavy cream and allowing it to ferment. This fermentation process gives cultured butter its distinctive smell and taste.
The yogurt used in the process must be natural yogurt with live cultures and contain no thickeners, gums, or additives. Flavored yogurts, Greek-style yogurts, or thinner, sugared yogurts will not work for making cultured butter. The cultured butter can be made using a yogurt maker or a stand mixer, and the process typically takes a few days for the best results.
The smell of cultured butter can be similar to that of yogurt, kefir, or buttermilk. This is due to the fermentation process which also gives it a tangy or funky scent. Cultured butter made with Mexican sour cream, for example, has been described as smelling like yogurt. However, the smell of cultured butter does not always translate to its taste, as some have described it as not tasting like yogurt despite the similarity in scent.
In addition to its unique smell and taste, cultured butter also offers various health benefits due to the presence of live cultures. It is said to be probiotic, promoting gut health and enhancing the nutritional profile of the butter. Cultured butter is a versatile product that can be used in various dishes, from baked goods to risottos.
Overall, the distinctive smell of cultured butter is a result of the fermentation process and the use of live culture yogurt or kefir in its production. This unique scent can be reminiscent of yogurt, kefir, or buttermilk, adding to the complexity and tanginess of this type of butter.
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Frequently asked questions
Raw butter can have a cheesy or "Parmesan" smell due to the culturing process it goes through during manufacturing. The bacteria in raw butter consume the lactose in the cream, converting it into lactic acid.
Raw butter is a living and breathing product with diverse microorganisms within. The culturing process it goes through is similar to the process of making yoghurt, kefir, or cheese.
No, pasteurized butter is a dead product, made from heavy cream that is heated to extreme temperatures to kill all bacteria for food safety purposes.
If your butter smells sour or rancid, it has likely gone bad. Butter that has turned rancid will have a sour, funky, or bitter taste.
