Cheese vs. Butter
Main DifferenceThe main difference between cheese and butter is that the cheese is primarily made by curd or the semisolid substance formed after the milk coagulation process and butter is made by churning the cream separated from milk.
Difference Between Cheese and Butter
Cheese vs. Butter
Cheese is a milk product which is made by the coagulation of milk protein casein whereas butter is also a milk product made by beating or churning the milk or cream.
Cheese vs. Butter
Cheese is used in pasta, pizza, or as a toast spread, on the other hand, butter is used in cooking or baking, or for greasing the baking tray.
Cheese vs. Butter
Cheese is very low in fats conversely butter is mostly just fat because churning accumulates all the fats from the milk.
Cheese vs. Butter
Cheese is made from curd churned from the milk on the flip side butter is made from the cream of fresh milk.
Cheese vs. Butter
Cheese reduces risk of osteoporosis, hypertension, tooth decay, and heart diseases while butter helps in treating fungal infections, has anti-tumor and anti-cancer properties, and builds up muscles.
Cheesenoun
(uncountable) A dairy product made from curdled or cultured milk.
Butternoun
A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
Cheesenoun
(countable) Any particular variety of cheese.
Butternoun
Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it).
peanut butterCheesenoun
(countable) A piece of cheese, especially one moulded into a large round shape during manufacture.
Butternoun
Any specific soft substance.
butter of antimony; butter of arsenicCheesenoun
That which is melodramatic, overly emotional, or cliché, i.e. cheesy.
Butternoun
Someone who butts, or who butts in.
Cheesenoun
Money.
Butterverb
(transitive) To spread butter on.
Butter the toast.Cheesenoun
In skittles, the roughly ovoid object that is thrown to knock down the skittles.
Butterverb
To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow.
Cheesenoun
A fastball.
Butterverb
To increase (stakes) at every throw of dice, or every game.
Cheesenoun
A dangerous mixture of black tar heroin and crushed Tylenol PM tablets. The resulting powder resembles grated cheese and is snorted.
Butternoun
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
Cheesenoun
Smegma.
Butternoun
a fighter who strikes the opponent with his head
Cheesenoun
(technology) Holed pattern of circuitry to decrease pattern density.
Butterverb
spread butter on;
butter breadCheesenoun
A mass of pomace, or ground apples, pressed together in the shape of a cheese.
Cheesenoun
The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia).
Cheesenoun
A low curtsey; so called on account of the cheese shape assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration.
Cheesenoun
(slang) Wealth, fame, excellence, importance.
Cheesenoun
The correct thing, of excellent quality; the ticket.
These cheroots are the real cheese.Cheeseverb
To prepare curds for making cheese.
Cheeseverb
(technology) To make holes in a pattern of circuitry to decrease pattern density.
Cheeseverb
(slang) To smile excessively, as for a camera.
Cheeseverb
(slang) To stop; to refrain from.
Cheese it, the cops!Cheeseverb
(slang) To anger or irritate someone, usually in combination with "off".
All this waiting around is really cheesing me off.Cheeseverb
(video games) To use an unsporting tactic; to repeatedly use an attack which is overpowered or difficult to counter.
You can cheese most of the game using certain exploits.Cheeseverb
(video games) To use an unconventional, all-in strategy to take one's opponent by surprise early in the game (especially for real-time strategy games).
Cheeseinterjection
(photography) Said while being photographed, to give the impression of smiling.
Say "cheese"! ... and there we are!Cheesenoun
a solid food prepared from the pressed curd of milk
Cheesenoun
erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
Cheeseverb
used in the imperative (get away, or stop it);
Cheese it!Cheeseverb
wind onto a cheese;
cheese the yarnComparison Chart
| Cheese | Butter |
| A dairy product made by curd or the semisolid substance formed after the milk coagulation process | A dairy product made by churning the cream separated from the milk |
| Calcium | |
| Rich in Calcium | Contains Calcium |
| Fats | |
| Lower Fat | Higher Fat |
| Calories in 100g | |
| 349 | 717 |
| Proteins in 100 g | |
| 100 grams | 0.8 grams |
Cheese vs. Butter
Cheese is a milk product which is made by the coagulation of milk protein casein from the milk of cows, buffalo, goats or sheep. It is available in different flavors and textures in the market. Butter is made by beating the milk or fermented cream, and then butterfat is separated from the buttermilk after that. Cheese is commonly used in pasta, pizza, or as a toast spread. Butter is used in cooking or baking, or for greasing the baking tray. Cheese and butter are both dairy products, but they are made using different methods. They greatly differ from each other in terms of taste due to this difference. Cheese is very low in fats as compared to the butter. Butter is made from the cream of fresh milk. Cheese is made from curd churned from the milk. Cheese is lower in fats and calories and richer in vitamin and mineral content. The calcium content in cheese keeps the teeth and bones strong and lowers the risk of osteoporosis. Butter is mostly just fat because churning accumulates all the fats from the milk. It contains very little protein. One hundred grams of cheese contains 349 calories. One hundred grams of butter has 717 calories. Cheese contains nutrients like zinc and biotin that aids tissue growth in the body, prevents muscles degeneration, protects the skin, and keeps hair and nails strong. Butter contains some healthy fatty acids that are essential for maintaining thyroid and adrenal health. It also has antimicrobial properties that are useful for fighting pathogenic microorganisms thriving in the intestinal tract.
What is Cheese?
Cheese is a milk product that is derived from milk. It comprises fats and proteins that come from the milk of cows, buffalos, sheep, or goats. The flavor and texture of cheese may vary depending on the origin of the milk, also including the animal’s diet. There are different types of cheese. The process of cheesemaking may differ from one to another, but all of these processes involve the following four steps:
- Curdling: Curding of milk is done using a lactic starter or an enzyme called rennin. This milk is cut into cube shape and then heated. The curd cubes shrink later because of heat and also the acid formation is increased.
- Draining: It removes, the liquid content forms the curd. The remaining liquid portion of milk (whey) is drained, and then the curd is again cut into small cubes. These cubes are kept under pressure overnight, and if there is still moisture present in the final product, then its proportion classifies the cheese as hard, semi-soft, or soft cheese.
- Pressing: Pressing makes use of mold or form in which the curds are pressed. These molds expel moisture, and the cheese becomes drier and firmer as a result.
- Ripening: Ripening stage also called the maturation stage is all about setting the right temperature, moisture, and oxygen to affect microbes present in the cheese. These microbes work to create a unique aroma and texture of cheese.
Nutritional Values of 100 g cheese
- 100 g Proteins
- 79 g Fats
- 1045 mg Calcium
- 132 mg Potassium
- 63 mg Iron
- 1671 mg of Sodium
What is Butter?
Butter is a milk product that is made by separating the butterfat from the milk through the process of churning fresh or fermented cream or milk. It often is made from cow’s milk, but can also be made goats, buffalo, yaks, and sheep milk. In the production of butter, milk is churned until the fats set apart from the liquid and the butter gets a semi-liquid state. Butter gives you an instant burst of energy, and it is essential in maintaining thyroid and adrenal health. Butter helps in fighting pathogenic microorganisms, which develops in the intestinal tracts with its antimicrobial properties. Finally formed butter after churning has a characteristic property known as spreadability, which is not present in substitutes used by people in place of butter. This spreadability is a result of glyceride structures of butterfat and also because of the presence of saturated fatty acids. The commercial process of making butter is:
- First, the fresh milk is collected and is brought to the creamery.
- Here, the cream is separated from whole milk with the use of centrifugal force.
- Milk is heating for pasteurization after that.
- Then the cream is put into a churning apparatus or cylinder where it is beaten vigorously.
- The process of churning takes place until it forms butter.
- Remaining buttermilk is drained.
Nutritional values of 100 grams of butter
- 81 grams of fat with 3.3 grams of trans fats and 51 grams of saturated fats
- 8 grams of protein
- 717 calories
ConclusionButter and cheese are both dairy products that are different from each other in their taste, texture, flavors, color, and mainly the process of their extraction.
