Do you like ** oil? Cream is a common food that can be used to make delicious desserts like cakes, breads, ice cream, etc., as well as for cooking, seasoning, spreading, etc. But did you know that not all butters on the market are the same, some are cream, some are animal butter, and some are vegetable butter, margarine, etc. The difference between these creams is not only the first and the taste, but also the raw materials, technology, nutrition, safety and other aspects. This article will popularize the difference between milk cream and animal butter for you, so that you can eat more clearly and healthily.
Cream, as the name suggests, is the fat extracted from milk, also known as whipped cream, butter, butter, etc. Butter cream is a natural dairy product that contains about 80% fat, about 14% water, and a small amount of lactose, whey protein, lactic acid bacteria, etc. The process of making milk cream is very simple, that is, put fresh milk in a container, let it layer naturally, and then collect the cream layer that floats on it, and after stirring, dehydration, cooling and other processes, you can get milk cream. Creamy cream is generally pale yellow in color, smooth in taste, and has a strong milky flavor, which can be eaten directly, and can also be used for baking, making sauces, and frying foods.
Animal butter is a broad concept that refers to the fat extracted from the milk of different kinds of animals, such as cows, sheep, whales, etc. Animal fat, the English name of animal butter, is a natural animal fat, containing different proportions of saturated fatty acids, unsaturated fatty acids, cholesterol, etc. The process of making animal cream is similar to that of milk cream, which is to put the animal's milk in a container, let it layer naturally, and then collect the floating cream layer on it, and after stirring, dehydration, cooling and other processes, animal cream can be obtained. Animal butter varies in color and texture depending on the animal and breed, and is generally harder, yellower, more fragrant, and more expensive than cream. Animal butter can be eaten as is, or it can be used for baking, making sauces, and frying foods, among other things.
The difference between milk cream and animal butter is mainly in the following aspects:
The raw materials are different. Milk cream is just one type of animal butter that is extracted from milk, while animal cream can come from different kinds of animals, such as cows, sheep, whales, etc. Different animal butters will also have slight differences in taste and texture.
The fat content is different. The fat content of milk cream is usually around 80%, while the fat content of animal butter varies depending on the animal and breed, generally between 70% and 90%. The fat content will affect the hardness, melting point, stability and other characteristics of the cream.
The nutritional value is different. Milk cream and animal butter are both high-calorie, high-fat foods, and excessive consumption can increase the risk of obesity, cardiovascular disease, etc. However, milk cream and animal butter also have some nutritional value, such as providing energy, vitamins A, D, E, K, etc. Milk cream also contains some lactose, whey protein, lactic acid bacteria, etc., which are good for digestion and immunity. Animal butter contains some animal proteins, cholesterol, etc., which are beneficial for growth and development. Different animal butters will also differ in terms of nutritional content, for example, sheep cream contains more unsaturated fatty acids than milk oil, which is beneficial for reducing blood lipids and blood pressure.
Security is different. Milk cream and animal butter are both natural foods that are relatively safe without any added coloring and chemical stabilizers. However, milk cream and animal butter also have some safety risks, such as the possibility of being affected by animal diseases, pollution, oxidation, etc., resulting in spoilage, taste, discoloration, etc. Therefore, both milk cream and animal butter need to be stored properly, avoid contact with high temperatures, sunlight, air, etc., and consume them as soon as possible without expiring.