Definition of Butter Fat and Swiss Cheese
Do you know What is Butter Fat and Swiss Cheese. If you are looking for the definition of Butter Fat and Swiss Cheese or want to know what is Butter Fat and Swiss 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 Swiss cheese is a mild cheese made from cow's milk and has a firmer texture than baby Swiss. The flavor is mild, sweet and nut-like. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Swiss 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 Swiss Cheese has Nutty and Sweet flavor and a Fruity and Strong aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Swiss Cheese is traced back to Switzerland.