Definition of Butter Fat and Tilsit Cheese
Do you know What is Butter Fat and Tilsit Cheese. If you are looking for the definition of Butter Fat and Tilsit Cheese or want to know what is Butter Fat and Tilsit 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 Tilsit Cheese is semi hard cheese, light yellow in texture, made from pasteurized or unpasteurized cow milk. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Tilsit 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 Tilsit Cheese has Creamy, Mild, Piquant and Spicy flavor and a Strong aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Tilsit Cheese is traced back to Switzerland.