Lifestyle

FAQs

Butter and cheese are made of the same ingredient: milk. The main difference, however, is that butter consists of mostly milk fat. In fact, according to FDA standards, it must contain no less than 80% milk fat. Cheese on the other hand, consists mainly of milk protein. Its manufacturing process requires adding rennet, an enzyme that causes milk proteins to coagulate, or curdle. This curd is then pressed and processed into the cheese that we see everyday.

Normally, cheese-making involves a curdling process using an enzyme. The two enzymes typically  used are either animal rennet and microbial/vegetable rennet. The latter is an enzyme from plants; hence cheese made with this kind of rennet is suitable for vegetarians. Most commodity cheeses such as Cheddar Cheese, Processed Cheddar Cheese, and Mozzarella Cheese are made using microbial or vegetable rennet, so vegetarians can safely consume them.

There are many kinds of cheese to choose from, each of them with different percentages of fat content. If you still want to get a high amount of calcium from cheese (1 kg. of cheese is produced from 10 liters of milk) but are afraid of getting fat, you can always choose low fat cheese. However, you should keep in mind that the amount of fat in cheese also determines its creamy, rich flavour.

Allowrie Zero Butter Blend Spread is a new, healthy recipe butter that has undergone a delicate and detailed production process, beginning with the selection raw materials and ending with the ready-to-eat finished product: a healthy butter that has 0% trans fat. Hence, it reduces risk of coronary heart disease and high blood pressure. Allowrie Zero Butter Blend Spread is also fortified with Omega 3 and DHA, making it an even healthier choice.

Allowrie Processed Cheddar Cheese in yellow packaging are called “slice on slice”. This kind of cheese is recommended for hot sandwiches or recipes that require heating. Meanwhile, the blue packaging contains individually-wrapped cheese slices which are excellent for cold sandwiches or recipes that don’t require heating. “Slice on slice” cheese is especially produced to withstand a greater amount of heat and melt more slowly, so that when it is heated or baked, the cheese will melt to an appropriate texture, yielding better flavours. Both types of cheese, however, contain the same amount of protein and calcium.

Butter consists mainly of fat derived from milk whereas margarine, or imitation butter, is based on vegetable fat, or a combination of vegetable and milk fat. Butter and margarine can be used in place of each other. There are, however, 2 basic kinds of margarine: 1) shelf stable margarine, an inexpensive margarine that is easy to store and use, and 2) margarine that must be kept refrigerated. The latter is produced from unsaturated fatty acids such as sunflower oil, olive oil, cottonseed oil or canola oil and is healthier because it does not accumulate in the body and in fact, even helps reduce cholesterol.