Definition of Kaymak and Butter Fat
Do you know What is Kaymak and Butter Fat. If you are looking for the definition of Kaymak and Butter Fat or want to know what is Kaymak and Butter Fat?, then this is where you will fetch your answers. Well, in simple terms Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. 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. Kaymak 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. Kaymak bears Creamy and Milky flavor with a Milky aroma whereas Butter Fat has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Kaymak originated in Central asian countries like kazakhstan, kyrgyzstan, tajikistan, whereas origin of Butter Fat is traced back to .