An eclectic collection of facts, trivia and statistics about various foods, beverages, plants and animals

You are here > Home

Also see: Food Articles and Cooking Tips



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free magazines and other publications

See also: Food Eating Contests; Margarine


Salted butter has up to 2 1/2% salt added to extend its keeping qualities.

A Buttery has nothing to do with butter.  It was originally a room where liquors were stored, later a place at universities where students could buy provisions, and then a place where food was served (a restaurant).

Most butter has a moisture content of 16% to 18%.

Butter is made from the milk of cows, sheep, goats, donkeys, horses, water buffaloes, and yaks. Camel's milk has very small fat globules and is difficult to churn into butter.

Butter has been colored yellow since the 14th century.

The first creameries (butter factories) in the U.S. began operation around 1860 in New York State.
By 1879 total factory butter production was 29 million pounds; in 1909 production was 627 million pounds and by 1921 production was over 1 billion pounds. Butter production peaked in 1940 at 2.2 billion pounds.
During WW II there were quotas on butter and margarine production rose dramatically as butter production fell off.

In 2009 U.S. Butter production was more than 1.5 billion pounds.(1,573,481,000 pounds) (USDA, 2010)

Many curious items have been preserved in Irish bogs, even complete human bodies. Recently (2009) another unusual item was found by workers for a peat company - a 3,000 year old wooden barrel of butter!
   The butter is not actually butter any longer, it has been transformed into 'adipocere,' a wax-like substance formed from animal fat. (Adipocere is also known as mortuary wax or grave wax, as human body fat may also turn to adipocere under the right conditions - cold, humid, and the absence of oxygen.)       Archaeology (Nov-Dec 2009)

Butter has been colored yellow since at least the 1300s.  During the Middle Ages it was colored with marigold flowers.

It takes about 21 pounds of whole milk to make 1 pound of butter.

Whipped butter is made by whipping nitrogen gas into the butter. The oxygen in normal air would promote oxidation and rancidity, but nitrogen gas is non-reactive.

In 1957 margarine consumption overtook butter consumption for the first time in the U.S.  Per capita consumption of butter was 8.3 pounds and margarine was 8.6 pounds.

Powdered butter was developed in Australia in 1962.

The world record for butter eating is 7 quarter pound sticks of salted butter in 5 minutes by Donald Lerman.


    U.S. Grade AA Butter:
    • Delicate sweet flavor, with a fine highly pleasing aroma;
    • made from high-quality fresh sweet cream;
    • smooth, creamy texture with good spreadability;
    • salt completely dissolved and blended.

    U.S. Grade A Butter:
    • pleasing flavor;
    • made from fresh sweet cream;
    • fairly smooth texture;
    • rates close to the top grade.

    U.S. Grade B Butter: 
    • may have slightly acid flavor;
    • generally made from selected sour cream;
    • acceptable by many consumers.




  BRAINS to BUTTON   |   Brains as Food   |   Branding   |   Bratwurst   |   Brawn   |   Brazil   |   Brazil Nuts   |   Bread   |   Bread and Butter   |   Breadfruit   |   Bread Pudding   |   Breakfast   |   Breakfast Cereals   |   Breakfast of Champions   |   Bring Home the Bacon   |   British Cooking   |   Broad Bean   |   Broccoli   |   Broccoli & Cholesterol   |   Broccoli Rabe   |   Broiler-Fryer   |   Brown Trout   |   Brownies   |   Brussels Sprouts   |   Bubble and Squeak   |   Buckwheat   |   Buffalo, American   |   Bulgur   |   Burger King   |   Burgoo   |   Butter   |   Butter Beans   |   Buttercrunch   |   Butterfinger   |   Butterfinger Potato   |   Butterfly   |   Buttermilk   |   Butterscotch Beans   |   Button Mushroom  


  Home   |   About Us & Contact Us   |   Bibliography   |   Food History Articles   |   Food Timeline   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages

Free Food Magazine Subscriptions


Recipe Videos, Food Safety, Food Science, Food Festivals, Vintage Commercials, etc.