Why most butter be refrigerated?

Butter contains a high percentage of fat, which is susceptible to spoilage by bacteria and mold. Refrigeration slows down the growth of these microorganisms, thereby extending the shelf life of butter. Additionally, refrigeration helps to maintain the butter's texture and flavor. When butter is cold, it is firmer and has a more solid consistency, making it easier to spread. Cold butter also has a more muted flavor, which allows the other ingredients in a dish to shine through.