A person wanted to have bread but when he applied butter on the bread he found that the butter had turned brown and was smelling foul.why does it happen so???
Answers
Left in the open air, butter turns rancid or turns brown and smells foul quickly
hope it helps!
Explanation:
A sour-bitter taste is identifiable with rancidity (i.e. soapy, baby-vomit, blue cheese). Rancid butter becomes yellow to brown and the flavor becomes harsh. There appears to be a seasonal effect, with the months between July and September having the highest occurrences, and is also caused by stressed cows, and plumbing issued with the processing tanks. Rancidity is caused by a chemical development, which continues until the milk is pasteurized. It often occurs if the membranes around milkfat globules are weakened or broken. When butter becomes rancid, the enzyme lipase breaks it down into glycerol and fatty acids. Hydrolytic rancidity results in the formation of free fatty acids and soaps (salts of free fatty acids) and is caused by either the reaction of lipid and water in the presence of a catalyst or by the action of lipase enzymes. Low levels of free fatty acids are not objectionable if they are sixteen or eighteen carbon fatty acids as commonly found in soybeans, corn or animal fat. However, in butter fat (and coconut oil), low levels of shorter carbon chain fatty acids may be quite objectionable. The worst offender being butyric acid (butanoic acid)