It is very difficult for someone to avoid toasts with butter in the morning, isn’t it? And who can avoid those yummy cheese rich pizzas in Pizza Hut and Domino’s? Only god knows what they do to that cheese to make such yummy pizzas. And half the taste of the dough or bread made by your mom would be gone if we don’t take that piece of butter spread over it. Cheese and butter both of them are milk products and both tends to bring the goodness of Mother Nature to your health and taste. However both of them are very much different from each other (like chalk and cheese, as they say), yes one can easily say that they are equally tasty but are you aware of the differences between these two dairy products? Let us discuss them.
Butter is made from the type of cream that you see floating over milk. Butter is a made up of 3 things: fat of milk, buttermilk and water. After extracting the cream from the milk, it is soured with strains of lactic acid and bacteria called Streptococcus cremoris or Lactobacillus lactis. One more bacteria called Leuconostoc citrovorum is also added to the cream before the process of churning. This bacteria transforms citric acid present in milk into acetyl which is the basic ingredient responsible for the aroma and the flavour of butter. During churning the cream becomes granular and separation of buttermilk from cream takes place. The fat globules of milk get violently agitated and clump together to turn the nature of cream from that of oil in water emulsion into water in oil emulsion. A characteristic property of butter when it is formed after churning is its spread ability this property is not present in alternatives used by people in place of butter. This spread ability is a output of glyceride structures of butterfat and also because of the presence of saturated fatty acids.
I can assume that you imagine the dishes made from cheese when its name is taken in front of you. But do you know how your favourite cheese is made and what are its properties? Cheese is made from milk curd that has been extracted from liquid portion of milk. Curding of milk is done using an enzyme called rennin and lactic bacterial starter cultures. The milk curd is then cutted into cubes and then heated for about 40 to 45 minutes on 38 degree Celsius heat. Due to the heat the curds cubes shrink and also the acid formation is increased.
Difference between Butter and Cheese
- We know that butter and cheese both are made up of milk but there is a huge difference between their tastes and aroma
- 100 grams of butter has 737 calories which is much higher than cheese (440 calories is highest for cream cheese)
- 100 grams of butter has 81.7 grams of fat which is much more than what 100 gram cheese has (34g for cream cheese)
- Cheese is higher in protein (31.5g) while butter has just 0.5g protein in 100g serving