Definition of Butter Fat and Clotted cream
Do you know What is Butter Fat and Clotted cream. If you are looking for the definition of Butter Fat and Clotted cream or want to know what is Butter Fat and Clotted cream?, 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 Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Clotted cream 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 Clotted cream 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 Clotted cream is traced back to Unknown.