Definition of Butter Fat and Camembert Cheese
Do you know What is Butter Fat and Camembert Cheese. If you are looking for the definition of Butter Fat and Camembert Cheese or want to know what is Butter Fat and Camembert 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 Camembert cheese is a French soft cheese, made from unpasteurized cow's milk having bland, hard and crumbly texture. Aged cheese has a rich buttery flavor. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Camembert Cheese 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 Camembert Cheese 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 Camembert Cheese is traced back to France.