Our Company, Kitchen Concepts Unlimited, conducted a shelf life study on butter. We worked with a food safety lab and tested all kinds of butters, including salted, unsalted, organic, European brands, and the regular generic brand you’d find at any grocery store.
The scientist at the lab tested for yeast, mold, bacteria and rancidity. “If food is going to spoil, one of those four things will happen to it,” the scientist said. For 21 days, the bitter sat in the lab at room temperature (68°F – 78°F), and the butter, which was inspected under a microscope, was fine. Or, as the scientist said, “of good microbial quality.”