Definition of Butter Fat and Provolone Cheese
Do you know What is Butter Fat and Provolone Cheese. If you are looking for the definition of Butter Fat and Provolone Cheese or want to know what is Butter Fat and Provolone 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 Provolone Cheese is an Italian cheese made from cow's milk. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Provolone Cheese is Pale yellow 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 Provolone Cheese has Buttery, Mild, Sharp, Spicy, Sweet and Tangy flavor and a Pleasant aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Provolone Cheese is traced back to Italy.