Do you know What is Butter Fat and Paneer. If you are looking for the definition of Butter Fat and Paneer or want to know what is Butter Fat and Paneer?, 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 Paneer, a kind of cheese, a South Asian cuisine, is an unaged cheese made by churning milk with vinegar, lemon juice or other acids. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Paneer 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 Paneer has Milky flavor and a Fresh and Milky aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Paneer is traced back to Afghanistan, India, Iran, South asian countries like Bangladesh, Bhutan, India, Maldives, Tajikistan.