"The majority of cows that produce Westgold butter are jersey cows which are known for their high quality, rich and creamy milk that is naturally high in butter fat."
Have you ever wondered why butter is yellow? We often get asked why our butter is so yellow compared to other butter around the world. If you’ve been fortunate enough to travel overseas you may have noticed that butter in other countries often has a lighter, white colour compared to here in New Zealand. The reason for this is what the cows are fed; grass fed cows produce a yellow butter.
The science behind this is the beta-carotene (yellow pigment) found in the grass eaten by cows; which is stored in the cows’ fat and carried into the milk. Because the milk is mostly water the yellow colour doesn’t come through with the milk and instead is carried with the fat which produces the butter. After butter is churned, the beta-carotene (pigment) is exposed as the butter fat is separated leaving a beautiful yellow butter product.
So what makes Westgold butter so good?
The majority of cows that produce Westgold butter are jersey cows which are known for their high quality, rich and creamy milk that is naturally high in butter fat. Surprisingly, other animals don’t store beta-carotene in the same way that cows do so butter from sheep or goat milk is white.
Our unique West Coast location also contributes to the high quality of our butter. The high rainfall on the West Coast means our cows graze on lush green pastures all year round, so we don’t need to rely on irrigation or supplementary feed.
Essentially, a natural grass-fed diet will result in a yellow coloured butter while cows that are fed mostly grains will produce a lighter coloured butter. This is similar to free range hens producing eggs with brighter almost orange coloured yolks. We reckon, the more yellow the butter, the happier the cow.
FAQs
A natural pigment, beta-carotene, provides this yellow colour. The presence of this carotene is also why butter is a source of Vitamin A. Cows that have been fed green fodder – such as grass – will tend to have more carotene in their milk, and therefore give yellower butter than cows fed on dry feed, like grains.
Is butter naturally yellow? ›
Butter has a natural pale-yellow color but can range from deep yellow to white depending on feed used and the breed of cow the milk originates from. In the United States, the diet of cows varies from those in Europe and Oceania, and there are also breed differences.
Why is butter yellow but cream is white? ›
The science behind this is the beta-carotene (yellow pigment) found in the grass eaten by cows; which is stored in the cows' fat and carried into the milk. Because the milk is mostly water the yellow colour doesn't come through with the milk and instead is carried with the fat which produces the butter.
Why did my butter turn yellow? ›
Beta Carotene
Beta-carotene is known as the fat-soluble precursor of vitamin A in the body, which is present in plant foods. Since beta-carotene is fat-soluble, it accumulates in the fat of milk and butter.
What do they put in butter to make it yellow? ›
Consumers have historically favored yellow butter. For this reason, creameries producing white butter have traditionally added a brilliant yellow extract from the annatto seed (a tropical tree) to butter.
Can you eat yellowed butter? ›
Discolored or moldy butter is a clear indication that it's time to throw it away. The color of spoiled butter can differ based on how rancid it is, but any change from its natural cream-yellow hue might point to spoilage.
Is yellow butter OK to eat? ›
Cows that graze tend to get more beta carotene in their diet compared to cows eating blended silage, which makes the butter more yellow in color. It's not enough to affect the nutritive value of the butter, though. If you buy butter in the US from pasture fed cows, it will likely have more of that yellow color.
Why is amish butter so yellow? ›
Why is the butter so yellow? Our cows eat fresh, pasture grass resulting in their milk containing more beta-carotene. Beta-carotene is the same pigment that gives carrots and pumpkins their orange color.
Can butter go bad? ›
When butter is exposed to elements like heat, light and oxygen, its fat begins to break down. This leads to spoilage. But storing it in a cold fridge or icy freezer will put that spoilage off. In the freezer, well-wrapped butter can last up to a year, after which its flavor and quality will be compromised.
What is the best butter in the world? ›
Cabot Creamery's salted butter won the top prize in its category with 99.65 points, a near-perfect score. The Vermont company narrowly beat out a French butter that costs two to three times the price. Cabot Creamery is a New England farmer cooperative, making the brand easy to love.
A. The difference in color is primarily due to the higher fat content of butter. Cows that eat grass and flowers store the yellow pigment beta carotene, found naturally in those plants, in their fat. The pigment gets carried over into the fat in their milk.
Why is British butter so yellow? ›
Why is British butter so yellow? Yellow butter is produced by grass-crunching cows, because they're taking in lots of beta-carotene from the great outdoors. Lush, green British fields are ideal, because there's so much for the cows to tuck into – so butter from the UK is often a particularly rich yellowy colour.
Why is US butter white? ›
The colour of butter depends on the foods the cows eat. When they are fed hay or corn their milk is whiter and so is the butter. If instead the cows are grazed in pastures, their milk is a bit yellow because of the carotenoids in the flowers they eat together with the grass.
How to tell if butter is bad? ›
Spoiled butter will have a sour, bitter taste, and may also change in color and give off a subtle, unpleasant odor. It may also taste like the other foods in your refrigerator, as it quickly absorbs the flavors of any strong-smelling ingredients in its vicinity.
Is white butter better than yellow butter? ›
Adding salt not only increases its calorie content but also the level of sodium level in the body. Moreover due to the presence of saturated fats eating yellow butter puts us at risk of high cholesterol. While as saturated fats present in white butter retain calcium, phosphorus and vitamins A and D.
Why is Irish butter more yellow than American butter? ›
Why Is Irish Butter Yellow? The moist climate in Ireland creates fertile soil and extra-green grass, which results in higher levels of beta-carotene. In turn, this adds an even brighter yellow hue to the Irish cow's milk.
Is butter artificially colored? ›
Very rarely, more carotene, or another related natural pigment, is added to butter to enhance the yellow and if so, the added pigment appears on butter labels as "colorant". But most butter has not been coloured, it comes that way all by itself.
Is butter dyed yellow? ›
As it turns out, the yellow color of butter is directly linked to its fat content. Sophie Egan explains that cows eat grass and flowers, and yellow beta-carotene from those plants is stored in the cows' fat. The pigment is carried with the fat into the milk.
Why is butter not yellow anymore? ›
Without the presence of beta-carotene, the milk produced by these cows lacks the yellow pigmentation, resulting in white butter. The absence of greenery in their diet leads to the absence of color in the final product.
Is good butter yellow or white? ›
While it is safe to consume both white and yellow butter in moderation, if you are a regular consumer of butter, it is best to switch to White Butter. The best thing about White Butter is that it can be made at home and is free of any kind of processing, chemicals, colour and salt.
