Definition of Curd and Butter Fat
Do you know What is Curd and Butter Fat. If you are looking for the definition of Curd and Butter Fat or want to know what is Curd and Butter Fat?, then this is where you will fetch your answers. Well, in simple terms Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese. 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. Curd is a White colored dairy product and Butter Fat is 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. Curd bears Sour flavor with a Fresh and Sour smell aroma whereas Butter Fat has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Curd originated in , whereas origin of Butter Fat is traced back to .