Do you know What is Butter Fat and Kaymak. If you are looking for the definition of Butter Fat and Kaymak or want to know what is Butter Fat and Kaymak?, 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 Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Kaymak 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 Kaymak has Creamy and Milky 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 Kaymak is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.