called churning. A store-bought butter is often  pasteurized,​​ a process of partial sterilization,  

。從商店購買的黃油通常會經過巴氏殺菌，這是一種部分殺菌的過程，

to make the product safe for consumption  and improve its keeping quality. However,  

目的是讓產品可以安全食用並提高其保存質量。但是，

Bacteria can be introduced when handling butter,  causing it to spoil. The USDA recommends keeping  

處理黃油時可能會引入細菌，導致其變質。美國農業部建議將

butter at room temperature for no more than one  to two days. Salted butter is less likely to  

黃油在室溫下保存不超過一到兩天。 有鹽黃油

spoil at room temperature than unsalted butter,  but it is still important to compare labels  

在室溫下比無鹽黃油 更不容易 變質，但比較標籤

and avoid leaving it out for more than two days.  Alright, this information is kind of meaningless,  

並避免將其放置超過兩天仍然很重要。好吧，這些信息有點無意義，

just check out the videos, they give  you even more meaningless information!

看看視頻，它們給你更多無意義的信息！