Definition of Butter Fat and Fontina Cheese
Do you know What is Butter Fat and Fontina Cheese. If you are looking for the definition of Butter Fat and Fontina Cheese or want to know what is Butter Fat and Fontina 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 Fontina Cheese is an Italian, cow milk cheese that has acquired PDO status European law. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Fontina Cheese is Ivory 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 Fontina Cheese has Creamy, Smooth and Tart flavor and a Mild and Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Fontina Cheese is traced back to Italy.