A breakfast favorite, buttered toast

Not only is butter delicious but the aroma and richness are appealing to the senses. How do you like your buttered toast?
Spreading butter on freshly toasted bread is simply divine. Some spread butter into their toast while others place slices of butter on their toast in order to further enjoy the aroma and texture of the butter. The basic simplicity of buttered toast is the very reason that there are so many ways to enjoy it, including how it is toasted, and how the butter is spread. Butter is considered to be a Bingham fluid meaning butter becomes more viscous with constant force. By applying constant force to the knife one is easily able to spread butter on bread. Butter is a perishable item so must be stored below 10 degrees so butter is very hard when first taken out of the refrigerator. Cold butter is easily cut but too hard to spread on toast so there are, even when cold, easily spreadable butter spreads. These products are made softer with vegetable oil and other ingredients and in production process the butter spread’s viscosity is studied under many different conditions.

Viscosity of butter

VISCO™  measurement examples
Spindle : ULA
Sample temperature :40℃

Viscosity graph of Butter


Butter is according to the Japanese ministerial ordinance considering the compositional standards of milk products butter is defined as a highly concentrated form of fluid milk. It must have over 80% milk fat and less than 17% water content in order to be labeled and classified as butter.

Classifications butter by Manufacturing Method

●Fermented Butter
Butter made by adding lactic acid to heavy cream and allowing it to ferment. Has a very rich aroma.
●Non Fermented Butter
Butter made with heavy cream not by lactic acid fermentation. It has a fresh smooth taste and is the most commonly consumed butter in Japan.

Salted and Unsalted Butter

●Salted Butter
Salt is added to butter during the whipping process. Salt enhances the flavor and allows for a longer shelf life. The amount of salt is roughly 1.5%.
●Unsalted butter
Used mainly for cooking and baking. As there is no added salt the shelf life is shorter than salted butter.