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Scientifically, butter’s high-fat content and low water activity make it less prone to bacterial growth compared to other dairy products. However, it can still spoil due to oxidation and the growth of mold if left out for extended periods. The temperature and humidity of your kitchen can also affect how quickly butter goes bad.

Leaving butter out at room temperature can lead to spoilage and the growth of harmful bacteria, especially if the butter is exposed to contaminants. While the risk is relatively low, it’s not nonexistent. Mold can develop, and the butter can become rancid, affecting both its taste and safety.

Refrigerating butter significantly slows down the spoilage process, keeping it fresh for longer. It prevents the growth of bacteria and mold, ensuring that the butter remains safe to consume. Refrigerated butter also retains its flavor and nutritional value better over time.

In some cultures and regions, leaving butter out is more common due to traditional practices or climate conditions. For example, in cooler climates, butter may stay fresh longer at room temperature. In contrast, warmer regions might necessitate refrigeration to prevent spoilage.

Experts generally recommend refrigerating butter to ensure safety and longevity. However, they acknowledge that keeping a small amount of butter out for immediate use is acceptable, provided it’s consumed within a few days and stored in a covered dish to minimize exposure to air and contaminants.