Definition of Butter Fat and Milk Skin
Do you know What is Butter Fat and Milk Skin. If you are looking for the definition of Butter Fat and Milk Skin or want to know what is Butter Fat and Milk Skin?, 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 Milk skin refers to sticky skin of protein that forms on the top of milk and milk containing liquids. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Milk Skin 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 Milk Skin has Creamy, Milky 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 Milk Skin is traced back to Japan.