Definition of Butter Fat and Quark
Do you know What is Butter Fat and Quark. If you are looking for the definition of Butter Fat and Quark or want to know what is Butter Fat and Quark?, then this is where you will fetch your answers. Well, in simple terms Butterfat is a triglyceride (a fat) derived from fatty acids such as myristic, palmitic, and oleic acids. Saturated fatty acids: Palmitic acid: 31% Myristic acid: 12% Stearic acid: 11% While Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Quark is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Butter Fat bears Not Available flavor with a Not Available aroma whereas Quark has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Quark is traced back to Germany.