Some prefer butter, while others prefer cheese. Depending on a person’s preference on taste or health ideals, one is preferred, while the other not so much. Knowing their differences may not be a big accomplishment on one’s part, but it can help someone who has or knows someone who has health conditions.
Cheese is a food product that is derived from milk. It comprises proteins and fat that comes from the milk, usually that of cows, buffalos, sheep, or goats. There are hundreds of types of cheese, and these come from various countries. A cheese’s style, flavor and texture may vary depending on the origin of the milk, including the animal’s diet. Generally, there are three processes the cheese undergoes, curdling, curd processing, and ripening.
- Curdling – A process where milk is separated into liquid whey (liquid remains after curdling is done) and solid curds (a dairy product obtained by coagulating milk).
- Curd processing –The cheese is set into a very moist gel. The curd will now be cut into small cubes that allow water to drain from the individual pieces of curd. (Some soft cheeses are essentially complete on this process).
- Ripening – Normally, cheeses will be left to rest under controlled conditions. Duration can be anywhere from a few days to several years. (While a cheese ages, microbes and enzymes will transform the cheese’s texture and also intensify its flavor).
Regarding its health and nutrition value, cheese can help you with calcium or protein deficiency and prevent tooth decay. On the negative side, it is said to contribute to cardiovascular disease, because of its high quantity of saturated fat, but numerous observational studies and meta analyses say otherwise. Most studies (not all), haven’t shown any association between taking in milk fat containing dairy products and the risk of cardiovascular disease, coronary heart disease, and stroke. In fact, it has been found that cheese can help reduce heart diseases.
Nutritional Values per 100 g: 366 Kcal, 100 g Proteins, 31.79 g Fats, 100 mg Cholesterol, 1045 mg Calcium, 132 mg Potassium, 0.63 mg Iron, and 1671 mg of Sodium.
Butter is a food product that is made by separating the butterfat from the buttermilk through the process of churning fresh or fermented cream or milk. It often is made from cow’s milk, but can also be made from other mammals’ milk such as goats, buffalo, yaks, and sheep. Butter is commonly used as a spread for bread, as a condiment on cooked vegetables, and in cooking.
The Process of Churning:
- Physically agitating the cream until it ruptures to form fat droplets. The fat droplets will then merge to form clumps of fat.
- Larger clusters of fat are formed and collected to form a network with air bubbles, which will then produce foam. Fat clumps increase in size and there will be fewer to enclose the air cells. Bubbles pop and foam begins to produce buttermilk.
- Cream is separated into butter and buttermilk. The butter will undergo kneading, freezing, melting, and then be frozen again into bigger chunks.
Regarding a butter’s nutritional value, it mostly is just the milk fat and contains only traces of lactose. This means moderate consumption is fine for lactose intolerant people. Milk allergies however are a different matter; butter may still contain enough allergy-causing proteins to cause a reaction. While butter is a good source of Vitamin A, it does have high levels of saturated fat. Butter can also be used in treating fungal infections and candida.
Nutritional Values per 100 g: 717 Kcal, 215 g Proteins, 81.11 g Fats, 0.85 mg Cholesterol, 24 mg Calcium, 24 mg Potassium, 0.02 mg Iron, and 643 mg of Sodium.
Aside from their nutritional values, there are quite a few notable differences that you might want to know about these two.
In terms of their health benefits, while cheese can help you reduce the risk of Osteoporosis (due to the high levels of calcium), butter can help you have healthy muscles. Another factor would be cheese providing a supple, healthy glowing skin, while butter exfoliates dead skin from the body. Because of the high amount of calories in butter, cheese is healthier from the point of view of the heart. However, cheese is more difficult to digest as compared to butter, meaning people with digestive problems may prefer to eat butter instead.
Taking in their nutritional values and benefits, cheese can clearly be said to be the winner, but it depends on you really. Whether you like the taste or not, or whether you take health issues seriously, it’s on you. So which do you prefer, cheese or butter?
|Made by coagulating or fermenting milk||Made by churning milk|
|Rich in Calcium||Contains Calcium|
|Lower in fat||Higher in fat|
|Reduces risk of osteoporosis, hypertension, tooth decay and heart diseases||Helps in treating fungal infections, has anti-tumor and anti-cancer properties, and builds up muscles|
|366 Kcal per 100 g||717 Kcal per 100 g|