Definition of Butter Fat and Sour cream
Do you know What is Butter Fat and Sour cream. If you are looking for the definition of Butter Fat and Sour cream or want to know what is Butter Fat and Sour cream?, 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
- Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria.
- The bacterial culture, which is introduced either deliberately of naturally, sour and thickens the cream.
Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Sour cream 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 Sour cream has Sour 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 Sour cream is traced back to Europe, Greece, Italy.