Definition of Butter Fat and Mursik
Do you know What is Butter Fat and Mursik. If you are looking for the definition of Butter Fat and Mursik or want to know what is Butter Fat and Mursik?, 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 Mursik is a fermented yogurt drink combined with ash from cromwo. It is prepared in specially made Gourd containers in Kenya. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Mursik 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 Mursik has Bitter and Sharp 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 Mursik is traced back to Kenya.