Butter vs. Cheese

Difference Between Butter and Cheese

It’s hard to stay without your morning toast with butter, isn’t? And who can resist these delicious cheese pizzas in the Pizza-Hut and Domino’s? God knows they use cheese to make such delicious pizzas. And half the taste of paranthas made by your mom will disappear without this piece of butter spread generously by the mother. As long as butter, cheese are products of milk and bring the goodness of Mother Nature to your health and taste they will be used. Yet they are so different from each other (such as chalk and cheese, they say). You can find both equally delicious, but are you aware of the differences between these two dairy products? Let us learn.

Butter

Butter is made from cream that you see making the milk flow. Butter is a mixture of milk fat, buttermilk and water. After getting out of the cream from milk, it is bitter due to the efforts of lactic acid and bacteria called Streptococcus cremoris or Lactobacillus lactis. Even some bacteria called Leuconostoc citrovorum were added to the cream before churning. These bacteria convert the citric acid present in the milk into acetyl which is responsible for the taste and aroma of butter. During the act of churning the cream becomes grainy and buttermilk separation occurs. Milk fat globules are violently agitated and bouquet together to turn the cream displaying nature of oil in water emulsion and water in oil emulsion.

Butter, when it is finally formed after churning reportedly has greater spreadability as a major characteristic property that is not present in the substitutes used by people instead of butter. This spreadability is a result of the presence of glyceride structures of butterfat and also due to the presence of saturated fatty acids. Once the butter has been well pasteurized, you can keep it refrigerated for a long time without any deterioration in quality.

 

Cheese

We all know the names of all dishes which are made cheese before your eyes and most of the name is stuck in your forehead. But have you ever thought how your favorite cheese is made and what its nutritional properties are. The cheese is made from curdled milk which has been separated from the liquid portion of milk. Curding milk is made using an enzyme called rennin and lactic acid bacterial starter cultures. The curd of milk so obtained is cut into cubes and then heated to about 38 degrees Celsius for about 45 minutes. The curd cubes shrink due to heat and acid formation takes place. The remaining liquid portion of milk (also called whey) is drained and then the curd is cut again into small cubes. These cubes are kept under pressure during the night to empty more moisture. Although there is always some amount of moisture in the finished product, its proportion decides the cheese classification as soft cheese, hard or soft. If the water content is 50 to 80%, then it’s called the soft cheese. It is called semi-hard if the moisture content is about 45% and hard if the water content falls below 40%.

Additional bacterial action is required to give the cheese the desired shape and texture and it is called matured cheese. In India, a special cheese called paneer Surti is made in Mumbai and Surat. The paneer (cheese) is made using coagulants obtained from the stomach of a goat. The cheese is usually made of buffalo coagulant obtained.

 

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