Confused between pizzas and parathans? It is just the matter of the taste rendered by the creamy goodness spread over them. The yummy cheese and butter makes these delicacies so irresistible. While they are both made from milk, the taste and texture make them different, like chalk and cheese they say. As cheese and butter are both derived from milk, they are generally classified as dairy products by virtue of this characteristic. But there are a few characteristics that make them different from each other.
What is different between cheese and butter? Apart from the difference in their taste and flavour, cheese and butter have nutritional differences like:
- Cheese helps reduce the risk of osteoporosis with its higher content of calcium, butter can give healthier muscles.
- Cheese is well known to provide supple and healthy glowing skin while butter exfoliates dead skin.
- Cheese contains fewer amounts of fat as compared to butter which is a better option for those with heart issues and obesity.
- Cheese being more difficult to digest, people may prefer butter in the diet.
- Cheese contains 366 kilocalorie per 100 grams as compared to 717 366 kilocalorie per 100 grams of butter.
Cheese is processed from milk curds after they are separated from whey. Curding of milk is done by using an enzyme called rennin and lactic bacterial starter cultures. The milk curd is further processed in the form of cubes and heated to 38 degree Celsius for about 45 minutes. The cubes shrink and become more acidic. The liquid portion of the milk that remains is called whey. It is drained and the solidified part is cut into pieces and kept under pressure. Depending on the moisture present after this procedure, the cheese is classified as soft cheese, semi hard cheese and hard cheese. There is a variety of cheese available in the market. In India the most popular cheese consumed is the cottage cheese or paneer. Usually the milk of cows, buffalos, sheep or goats is used to prepare cheese. It comprises of proteins and fat that comes from this milk.
Butter is made from the cream that is present in whole milk, mainly that of cow’s. Butter is made by churning vigorously fresh or fermented milk to separate the fat or cream. The remaining liquid is removed. The cream so obtained is processed with lactic acid bacteria to make it sour. The bacteria convert citric acid to acetyl which gives the aroma and flavour to the butter. Once the butter is well pasteurised, it can be kept refrigerated for a longer duration. Butter contains saturated fatty acids that give it the spreadability.
Cheese manufacturers in India have been providing the variety of cheese in different sizes and packaging to the market. As cheese is becoming popular with the growing health concerns, people have been preferring cheese over butter. Whereas, Butter manufacturers in India have also taken to the latest technology to produce low fat and better quality of butter.