Definition of Butter Fat and Cheshire Cheese
Do you know What is Butter Fat and Cheshire Cheese. If you are looking for the definition of Butter Fat and Cheshire Cheese or want to know what is Butter Fat and Cheshire 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 Cheshire Cheese is a British cheese produced in the Cheshire county. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Cheshire Cheese is Orange 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 Cheshire Cheese has Mild, Milky and Tangy flavor and a Aromatic aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Cheshire Cheese is traced back to Cheshire, England.