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A question about butter.

post #1 of 4
Thread Starter 

A silly question I'm sure, but I have never seen this before...a fairly new pkg. of unsalted butter has developed brown spots. I keep the sticks I'm using in a covered glass dish, on the counter, the sticks I'm not using are kept in the fridge...the apt is thermostat is kept at 68 degrees all the time, it doesn't smell rancid. Why is the butter turning color?

"If ya ain't got teamwork...ya ain't got didley" Laverne Di Fozzio
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"If ya ain't got teamwork...ya ain't got didley" Laverne Di Fozzio
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post #2 of 4

Don't know, but, When in doubt throw it out, means exactly that.  Dump it immediately.  Use the dishwasher, and/or a dilute solution of bleach or "kitchen sterilizer," to clean and sterilize the heck out of everything the sticks, unwrapped or wrapped, touched.

 

Why take chances?

 

BDL

post #3 of 4
Thread Starter 

Thanks for the reply BDL,

I will toss the stuff and clean the kitchen.

But, I am curious though, about what would cause the discoloration.

I'm being a bit of a science geek here.

"If ya ain't got teamwork...ya ain't got didley" Laverne Di Fozzio
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"If ya ain't got teamwork...ya ain't got didley" Laverne Di Fozzio
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post #4 of 4

I'm not sure but I do agree with BDL .... toss it and sterilize everything that the butter has come into contact with.

 

It could be anything from enzymatic browning maybe?   To bacterial contamination

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