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See also: Food Eating Contests - Margarine
BUTTER
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.
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.
BUTTER GRADES
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.
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