White off Cream Cake and Fresh Milk Cake Difference are as follows:

One, the practice is different

White off Cream is the product of the fresh milk to be stirred after the upper layer of the thick object after the filtration of part of the water. It is mainly used as a flavoring, very good nutrition but high fat content, so do not eat too much.

Butter, also known as cream, white skimmed oil, is the separation of thin cream and skimmed milk in milk, so that the thin cream ripe and stirred into the. The biggest difference between butter and cream is the composition, butter has a higher fat content. High-quality butter is light yellow in color, uniform and fine texture, no moisture oozing from the cut surface, and fragrant odor.

Two, different nutritional value

Milk is rich in nutrients, containing high-grade fat, various proteins, vitamins, minerals, especially containing more vitamin B, they can moisturize the skin, protect the epidermis, cracking, wrinkle so that the skin smooth, soft and tender, so that the hair black to reduce the loss of, and thus play a role in skin care and beauty.

Butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotene. However, butter contains a lot of saturated fatty acids (bad fats) and cholesterol, while the content of calcium and protein is relatively low, and the nutritional value is lower than that of whole milk and thin cream.

Three, different sources

People drink fresh milk mainly from cows, buffaloes and sheep, as well as horses. White off the cream is the need for cold water or warm water can be used for bread and other baked goods production and use of new products, from spray-dried white off and protein carriers and other processing and become a good emulsification and white off the inherent flavor, can be used to make soups and convenient dishes, the shelf life at room temperature for 6 months.