Definition of Margarine and Soured Milk
Do you know What is Margarine and Soured Milk. If you are looking for the definition of Margarine and Soured Milk or want to know what is Margarine and Soured Milk?, then this is where you will fetch your answers. Well, in simple terms Margarine is a spread made from vegetable oils, water, and sometimes milk. It is used as a substitute for butter. While Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. Both these products are unique in their own ways. Margarine is a colored dairy product and Soured Milk 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. Margarine bears flavor with a aroma whereas Soured Milk has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Margarine originated in Europe, Greece, Italy, whereas origin of Soured Milk is traced back to Africa.