Definition of Butter Fat and Blue Cheese
Do you know What is Butter Fat and Blue Cheese. If you are looking for the definition of Butter Fat and Blue Cheese or want to know what is Butter Fat and Blue Cheese?, 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
- Blue cheese is a general classification of cheese that have cultures of the mold Penicillium added, so that the final product is spotted or veined throughout with blue.
- It carries a distinct smell, either from that or various specially cultivated bacteria.
Both these products are unique in their own ways. Butter Fat is a colored dairy product and Blue Cheese is 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 flavor with a aroma whereas Blue Cheese has Salty, Sharp and Tangy flavor and a Sour smell and Strong aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in , whereas origin of Blue Cheese is traced back to Europe, France.