Definition of Cuajada and Butter Fat
Do you know What is Cuajada and Butter Fat. If you are looking for the definition of Cuajada and Butter Fat or want to know what is Cuajada and Butter Fat?, then this is where you will fetch your answers. Well, in simple terms
- Cuajada is technically a type of fresh cheese that is made from milk curds, although some consider it more of a pudding.
- It is popular in Northern Spain and areas of South and Central America such as Nicaragua, Brazil and Costa Rica.
While 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% Both these products are unique in their own ways. Cuajada is a Not Available colored dairy product and Butter Fat is Not Available 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. Cuajada bears Not Available flavor with a Not Available aroma whereas Butter Fat has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Cuajada originated in Spain, whereas origin of Butter Fat is traced back to NA.