INFO FOUND OFF OF: http://hypertextbook.com/facts/2003/JessicaCheung.shtml Melting Point of Butter
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ResultBelitz, Hans-Dieter and Grosch, Werner. Food Chemistry. New York: Springer, 1999: 485. [Look at the table below: Melting Characteristics of Butterfat] < 40 °C Francis, Frederick J. "Butter and Butter Products." Encyclopedia of Food Science and Technology. Indiana: Wiley, 2000: 226. "Butter samples made from low melting liquid fractions and from a combination of primarily low melting liquid fractions and a small amount of high melting solid fractions exhibited good spreadability at refrigerator temperature (4 °C) but were almost melted at room temperature (21 °C)." 21 °C Butter: The Natural Choice. butterisbest.com. 13 May 2003. "Melting Point: 82.4 - 96.8 °F (28-36 °C)
Analysis: Melting point measures the temperature range at which a solid becomes a liquid. Butter's narrow melting range provides a sharp melting curve, for a quick flavor release and smooth mouthfeel." 28 °C-36 °C Difference between butter and margarine, including melting points. ochef. com. 13 May 2003. "The melting point of butter is between 90 °F and 95 °C (32 °C and 35 °C)." 32 °C-35 °C I determined the melting point of butter myself. Melting Point (°C) trial 1 trial 2 33 38 35.5 °C
Butter is a fatty food extracted from cream that was first produced sometime around 2000 BCE In ancient Rome people used it as hairdressing or skin cream and elsewhere in ancient times it was used as an ointment and medicine. Nowadays, butter is primarily used as a tasty spread for bread and as an ingredient in many baked foods. There are three steps into the butter-making process: pasteurization (which kills harmful bacteria and prevents spoilage), churning (a continuous process done by large machines that rapidly beat the cream to separate the fat from the water), and packaging.
Butter contains fat-soluble vitamins A, D, and E. There are over 120 different compounds in which contribute to butter's unique flavor, such as lactones, fatty acids, diacetyl, methyl ketones, and dimethyl sulfide (the primary factors responsible for its flavor). Butter consists of at least 82% butterfat, a fat that is found in milk and cream, and at most 16% water. A small amount of salt is also added to most butters. (The presence of salt lowers the melting point slightly.) Many countries over the world have used butter. However, butter consumption has dropped over the years due to its association with health problems, such as obesity and Heart disease.
The point at which butter begins to melt lies between 21 °C and 40 °C. The larger amount of short-chain fatty acids in butter indicates sharpness in the melting curve. From the table below, the solid content percentage varies with the temperature at which it melts, an indication that butter doesn't have a definite melting point.Table: Melting Characteristics of ButterfatTemperature (°C)Solid Content (%)Temperature (°C)Solid Content (%)5 43-47 30 6-8 10 40-43 35 1-2 20 21-22 40 0 I determined the melting point of butter by the following process:
Depending on the type of butter; generally after 40 0C.
Typical butter melts between 33°C and 38°C.
95-100 0F, depending on the type of butter
Between 90F to 95F depending on the exact mixture of water, fat, and milk solids in the given batch.
Butter will melt at room temp.
Hot things....,
50C
ice can melt at room temperature. Anything that is liquid at room temperature would, in its frozen state, melt at room temperature. Oils, beverages and mercury - if in a frozen state - would melt when exposed to room temperature.
because the good lord said let it melt
nope butter begins to melt at 90 degrees
Cause its frosty like snow! Snow melts right?
True, but it can get very, very soft if the room is warm.
yes you can but it melts the butter
Ice because when you leave it out it quickly melts
Yes.
It is hot in the summer. the butter will melt.
it melts
Because peanut butter, aside from peanuts, is grossly made up of oil. Chocolate gets much harder than peanut butter, thus requiring a much higher temperature to melt.
Butter is a complex natural product, and is a mixture of many substances. Consequently, it does not have a definite melting point - merely a softening point. It will become liquid in the vicinity of 300C. Having been melted, it will not reform to butter again.