Definition of Butter Fat and Curd
Do you know What is Butter Fat and Curd. If you are looking for the definition of Butter Fat and Curd or want to know what is Butter Fat and Curd?, 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 Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Curd is White 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 Curd has Sour flavor and a Fresh and Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Curd is traced back to Unknown.