Definition of Butter Fat and Dadiah
Do you know What is Butter Fat and Dadiah. If you are looking for the definition of Butter Fat and Dadiah or want to know what is Butter Fat and Dadiah?, 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 Dadiah is fermented milk product made from the milk of water Buffaloes. The milk obtained from buffaloes is fermented in bamboo containers or tubes. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Dadiah 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 Dadiah has Sour and Thick flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Dadiah is traced back to Indonesia.