Examples of visible fats are margarine, butter, salad oil and the fat surrounding a cut of meat. Storing butter Because of its high fat content, butter contains many calories and should be used sparingly in the diet. Storing butter properly lengthens its shelf-life so it can be used over a longer period of time. Butter in one-pound blocks can be cut into smaller portions, repackaged and frozen for future use. To prevent a type of spoilage called rancidity, protect butter from heat, light and air.
Rancid butter has an unpleasant taste and smell.
To prevent rancidity, never store butter at room temperature. For ease in spreading, remove butter from the refrigerator 10 to 15 minutes before using it. Butter absorbs odors from other foods rapidly. To prevent flavor changes, keep butter wrapped in moisture, vapor-proof material or in tightly covered containers. For refrigerator storage, leave butter in its original wrapper.