Definition of Butter Fat and Roquefort Cheese
Do you know What is Butter Fat and Roquefort Cheese. If you are looking for the definition of Butter Fat and Roquefort Cheese or want to know what is Butter Fat and Roquefort 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 Roquefort is a French Blue cheese, made from the milk of sheep. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Roquefort Cheese is Blue 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 Roquefort Cheese has Salty, Sharp and Tangy flavor and a Sour smell and Strong aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Roquefort Cheese is traced back to France.