1, the main nutrients are different:
Butter: vitamins, minerals, fatty acids
Cheese (cheese): protein, calcium, fat, phosphorus and vitamins, etc.
2, the main consumption of different efficacy:
Butter: moderate consumption of natural butter can improve the consumption of unsaturated fats or margarine caused by anemia.
Cheese (cheese): calcium, promote metabolism
3, suitable for different groups:
Butter: the general population, (pregnant women, obese people do not eat)
Cheese (cheese): all the people can eat cheese
.
Expanded Information:
Related:
Butter can be categorized from the process of production into Raw Butter (made directly from raw milk), Ultra-fine butter (only pasteurized unrefrigerated milk or cream can be used), fine quality butter (using partially frozen milk). In terms of flavor, there are also plain, semi-salted and salted butter.
Butter is divided into food butter and lubricating butter, lubricating butter, also known as grease, is a type of lubricant. Here focus on food butter: Mongolian language called "Shiritausu", its flavor is unique and pure aroma, rich in nutrients, is the herdsman's hospitality to the guests of the best. Butter can be extracted from milk skins, from white oil, or from oil skins condensed from fresh milk.
Baidu Encyclopedia - Butter