Definition of Butter Fat and Limburger Cheese
Do you know What is Butter Fat and Limburger Cheese. If you are looking for the definition of Butter Fat and Limburger Cheese or want to know what is Butter Fat and Limburger 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 Limburger is a cow milk, semi soft cheese, with a washed rind. Both these products are unique in their own ways. Butter Fat is a colored dairy product and Limburger Cheese is Straw 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 flavor with a aroma whereas Limburger Cheese has Grassy, Mild and Mushroomy flavor and a Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in , whereas origin of Limburger Cheese is traced back to Belgium, Germany, Netherlands.