Definition of Butter Fat and Clabber
Do you know What is Butter Fat and Clabber. If you are looking for the definition of Butter Fat and Clabber or want to know what is Butter Fat and Clabber?, 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 Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Clabber 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 Clabber 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 Clabber is traced back to Irish.