Definition of Butter Fat and Ricotta Cheese
Do you know What is Butter Fat and Ricotta Cheese. If you are looking for the definition of Butter Fat and Ricotta Cheese or want to know what is Butter Fat and Ricotta 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
- Ricotta is an Italian whey cheese made from sheep or cow, goat, or Italian water buffalo milk whey left over from the production of cheese.
- Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Ricotta Cheese 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 Ricotta Cheese has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Ricotta Cheese is traced back to Italy.