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Cheese vs Butter - Health impact and Nutrition Comparison

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Cheese
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Butter

Introduction

Cheese and butter are two of the most commonly consumed dairy products. Both are made from the milk of various mammals and are used mostly as ingredients in dishes. In this article, we will look into what other similarities these two foods share and what sets them apart, by comparing their nutritional profiles and how they affect our health.

Production

Turning milk into cheese starts with adding bacteria to the milk, that turns the sugar lactose into lactic acid. This acidifies the milk, which slowly starts to change its state from liquid to solid. Later, an enzyme called rennet is added to speed up this process by curdling the protein called casein. During this time, the milk forms into two matters, curd and whey. Curd, the solid part, is kept, whilst whey, the liquid part, is removed. Later on, salt is added for flavour and preservation. After this, all that’s left is to give the cheese its familiar shape and let it age to the desired level of ripeness.

While cheese is made by curdling milk’s protein, butter is made by separating milk from the cream, consisting mostly of fats. The cream can be aged, after which it is churned or shaken, to the point that it separates into butter granules and buttermilk. After draining and washing the butter granules, salt and other flavourings can be added, forming it into the final product.

Taste and Use

Butter and cheese have distinct tastes and textures, even though, depending on the type, both of these aspects can change considerably. Cheese usually has a stronger texture, a saltier taste and a much higher melting point, compared to butter.

Both of these foods can be used in the kitchen in a variety of ways, in savoury dishes and pastries.

Types

Almost every step of the complicated cheesemaking process can be altered to achieve different cheeses. However, the main difference between types of cheese depends on what kind of milk it was initially made from. Milk, used in cheesemaking, can come from cows, sheep, goats, buffalo, as well as other, less commonly used mammals, such as camels or even horses and yaks. Other factors like the aging period, fat content, texture and added ingredients also determine the type of the cheese.

Butter can be made from various types of milk as well. A change in the steps of the process results in a different kind of butter, such as cultured butter, if it is made from fermented milk, salted or unsalted butter, grass-fed butter, if it is made from the milk of grass-fed cows, and many others.

Nutrition

Naturally, based on the type of the cheese and butter the nutritional composition changes. For this article, we are using the nutrition for cheddar cheese and salted butter.

Macronutrients and Calories

Butter is more dense, containing only 18% water, whereas cheese consists of 37% water.

One average serving size of cheese is considered to be one slice that weighs 28g. The serving size of butter is almost half of that, one tablespoon that contains 14.2 grams of butter.

Calories

Both are very high calorie foods, however, butter, consisting mainly of fats, is much higher. It contains 717 calories per a hundred gram serving. The same amount of cheese has 404 calories.

Protein and Fats

As mentioned previously, cheese is the curdled protein of milk, whereas butter is the fat separated from milk. Naturally, cheese is much higher in protein and butter is a lot richer in fats.

Cheese is a perfect source of all essential amino acids and is particularly high in tryptophan, threonine and isoleucine. In contrast, butter contains very little protein, less than one gram of it in a hundred gram serving.

Butter contains almost three times more fat than cheese. However, when it comes to the breakdown of the fat content, they are quite similar. The dominant fat in both foods is saturated fat. Next in line, based on percentage, are the monounsaturated fatty acids, leaving polyunsaturated fatty acids in last place.

Carbohydrates

Cheese contains 3g of carbohydrates in a hundred gram serving. These carbs are all sugars, consisting of glucose, lactose and galactose.

Butter, on the other hand, contains a negligible amount of carbohydrates.

Both foods do not contain fiber.

Vitamins

Cheese contains more of all B complex vitamins, such as vitamin B1, vitamin B2, vitamins B3, B5 and B6, the folate form of vitamin B9 and vitamin B12. Cheese also contains vitamin D, whereas butter is absent in it.

Both are rich in vitamin A, however, butter contains double the amount. Butter is richer in vitamin E and vitamin K as well.

Both cheese and butter completely lack vitamin C and the folic form of vitamin B9.

Minerals

Cheese is a great source of most minerals, being richer in all of them, compared to butter. Cheese contains higher levels of calcium, phosphorus, zinc, magnesium, iron, potassium, copper, selenium and manganese.

Butter is richer in choline and much lower in sodium.

Glycemic Index

Cheese and butter contain so little carbohydrates, that coming up with an exact number for a glycemic index is difficult (1). Both have low glycemic indices.

Adding cheddar cheese to a high glycemic index food, such as potato, pasta and toast, has been shown to reduce the glycemic index of the meal (2).

A similar study has been carried out with butter, showing that the glycemic response of bread can be lowered using fat, such as butter (3).

Acidity

The acidity of cheese can vary depending on its processing method and type. Milk usually has a pH value of 6.5 to 6.7. In the process of cheesemaking it gets acidified and coagulated. The pH of different types of cheese can range from 4.4 to 6.8, making them all acidic (4). The pH values of a few popular cheeses are: gouda - 5.8, cheddar - 5.5, mozzarella - 5.3, feta - 4.4 (5).

Butter is also acidic with a pH ranging from 6.1 to 6.4 (6).

The potential renal acid load (PRAL) is another useful value for measuring acidity levels. It shows the capacity of the food to produce acid or base inside the organism.

The PRAL for cheese has been calculated to be 16.5, whereas butter has a PRAL value of 0.4. The higher this number, the more acid the food produces. 

Weight Loss

Both cheese and butter are very high in calories, but butter contains much more calories, due to its high fat content. 

For a long time high calorie and high fat foods have been associated with weight gain. However, studies on this topic are not conclusive. Some studies have suggested that cheese consumption is inversely associated with weight gain (7, 8) and it might have a beneficial suppressive effect on abdominal fat accumulation (9).

Despite the common belief that dairy fat is inherently bad for your health, one study has found that high fat dairy, such as butter, may have an inverse association with obesity risk (10).

Cheese is the right choice between the two on a low fat diet, whereas butter is the relative winner if you’re on a low carb diet.

In summary, the most important aspect of weight loss is a balanced diet, there is no necessity to completely cut out butter or cheese from a weight loss diet, as long as you use it in moderation.

Health Impact

We already talked about the effects of cheese and butter on weight gain. Now, we will focus on other aspects of health.

Health Benefits

Cardiovascular Health

A moderate association has been found between cheese consumption and a lower blood pressure (11, 12). Other studies do not find a correlation between cheese intake and blood pressure at all (13). Nevertheless, people with high blood pressure have to be aware of the high sodium levels found in some cheeses, especially in processed and salted cheese.

Similar beneficial associations have also been found between an improvement of blood pressure and butter intake (14). Conversely, some studies find diets rich in saturated fatty acids to be a significant risk factor for high blood pressure (15).

When it comes to the comparison of regular-fat or reduced-fat cheese and their effects on cardiovascular health, research has not found a significant difference between the two (16). 

The negative effects of trans fatty acids from vegetable oils have been well substantiated. However, trans fatty acids from ruminant sources, which can be found in butter, may not have a significant effect on blood plasma lipid levels, although they may reduce high density lipoproteins levels (17). 

The consumption of butter has been observed to have increased total cholesterol and low density lipoprotein levels more significantly, when compared to cheese (18).

Overall, the negative associations between butter consumption and cardiovascular health have weakened over the years. While butter does raise blood plasma levels to undesirable levels, scientists have not found strong correlations between butter intake and all cause mortality (18).

Diabetes

Multiple studies have shown a positive association between milk and dairy consumption and a decreased risk of type 2 diabetes (18)

Cheese, being high in both protein and fat, has been shown to increase insulin secretion and greatly reduce glycemic response, when consumed prior to high carbohydrate meals (19).

Saturated fatty acids do not have one definite effect on patients with type 2 diabetes (20). Foods rich in saturated fatty acids, such as butter, have to be viewed separately in order to see distinctive effects. Adding butter to a high carbohydrate meal may also help reduce the glycemic response (3).

A meta-analysis of butter’s effect on diabetes has found small or neutral associations between the two (21).

Another meta-analysis suggests a significant inverse association between the intake of cheese and type 2 diabetes (22).

Cancer

Fermented dairy food intake, such as cheese, has been found to decrease bladder cancer, esophageal cancer and colorectal cancer risk (23). However another study did not find a protective association between solid cheese consumption and colorectal cancer (24). 

Downsides and Risks

Unfortunately, as most things, cheese and butter come with their downsides as well.

Cardiovascular Health

While butter is not the villain it has been made out to be for a period of time, it still increases total cholesterol and low density lipoprotein levels in the blood (25). This can pose a risk for hypercholesteremic people with cardiovascular issues.

Neurological Health

High cheese consumption has been associated with an increased risk of Parkinson’s disease, potentially due to the effect of cheese on oxidation levels in the brain (26)

Cancer

Overall, most studies show non-significant associations between cheese and butter intake and cancers. However, a meta-analysis shows that cheese consumption may increase the risk of prostate and breast cancers, while butter consumption may lead to a higher risk of non-Hodgkin's lymphoma (27).

Summary

In summary, cheese is the curdled protein of milk, while butter is the separated fat. Naturally, cheese is higher in protein and carbohydrates and butter contains more calories and fat. Cheese is richer in all B complex vitamins, vitamin D and all minerals, whereas butter is higher in vitamin A, vitamin E, vitamin K and choline. Butter also contains less sodium.

Cheese may be the better choice for cardiovascular health, but both of these foods have been studied to have positive effects on type 2 diabetes.

Overall, whichever you choose, both cheese and butter consumed in moderation, can be a part of a healthy diet. 

Sources.

  1. https://www.researchgate.net/publication/11293071
  2. https://pubmed.ncbi.nlm.nih.gov/16435002/
  3. https://pubmed.ncbi.nlm.nih.gov/18097844/
  4. https://www.cheesescience.org/ph.html
  5. https://www.uoguelph.ca/foodscience/book/export/html/1963
  6. https://www.engineeringtoolbox.com/food-ph-d_403.html
  7. https://pubmed.ncbi.nlm.nih.gov/17158433/
  8. https://pubmed.ncbi.nlm.nih.gov/24138541/
  9. https://www.sciencedirect.com/science/article/abs/pii/S095869460700088X
  10. https://pubmed.ncbi.nlm.nih.gov/22810464/
  11. https://pubmed.ncbi.nlm.nih.gov/17413097/
  12. https://pubmed.ncbi.nlm.nih.gov/30468507/
  13. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7003316/
  14. https://pubmed.ncbi.nlm.nih.gov/6649711/
  15. https://pubmed.ncbi.nlm.nih.gov/8889627/
  16. https://academic.oup.com/ajcn/article/104/4/973/4557124
  17. https://academic.oup.com/ajcn/article/95/2/318/4576728
  18. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5867544/
  19. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12525
  20. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12525
  21. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4927102/
  22. https://pubmed.ncbi.nlm.nih.gov/23945722/
  23. https://pubmed.ncbi.nlm.nih.gov/30374967/
  24. https://pubmed.ncbi.nlm.nih.gov/24499149/
  25. https://pubmed.ncbi.nlm.nih.gov/26135349/
  26. https://pubmed.ncbi.nlm.nih.gov/24894826/
  27. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352799/
Article author photo Victoria Mazmanyan
Profession: Yerevan State Medical University
Last updated: December 18, 2020

Infographic

Cheese vs Butter infographic
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Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food
Cheese
7
:
1
Butter
Contains more Iron +600%
Contains more Calcium +2858.3%
Contains more Potassium +216.7%
Contains more Magnesium +1250%
Contains more Copper +87.5%
Contains more Zinc +3944.4%
Contains more Phosphorus +1795.8%
Contains less Sodium -98.3%
Iron Calcium Potassium Magnesium Copper Zinc Phosphorus Sodium 6% 213% 7% 20% 10% 100% 195% 86%
Iron Calcium Potassium Magnesium Copper Zinc Phosphorus Sodium 1% 8% 3% 2% 6% 3% 11% 2%
Contains more Iron +600%
Contains more Calcium +2858.3%
Contains more Potassium +216.7%
Contains more Magnesium +1250%
Contains more Copper +87.5%
Contains more Zinc +3944.4%
Contains more Phosphorus +1795.8%
Contains less Sodium -98.3%

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food
Cheese
8
:
3
Butter
Contains more Vitamin D +∞%
Contains more Vitamin B1 +480%
Contains more Vitamin B2 +1158.8%
Contains more Vitamin B3 +40.5%
Contains more Vitamin B5 +272.7%
Contains more Vitamin B6 +2100%
Contains more Vitamin B12 +547.1%
Contains more Folate +800%
Contains more Vitamin A +101.2%
Contains more Vitamin E +226.8%
Contains more Vitamin K +191.7%
Vitamin C Vitamin A Vitamin E Vitamin D Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Vitamin B12 Vitamin K Folate 0% 75% 15% 18% 8% 99% 2% 25% 16% 138% 6% 21%
Vitamin C Vitamin A Vitamin E Vitamin D Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Vitamin B12 Vitamin K Folate 0% 150% 47% 0% 2% 8% 1% 7% 1% 22% 18% 3%
Contains more Vitamin D +∞%
Contains more Vitamin B1 +480%
Contains more Vitamin B2 +1158.8%
Contains more Vitamin B3 +40.5%
Contains more Vitamin B5 +272.7%
Contains more Vitamin B6 +2100%
Contains more Vitamin B12 +547.1%
Contains more Folate +800%
Contains more Vitamin A +101.2%
Contains more Vitamin E +226.8%
Contains more Vitamin K +191.7%

Vitamin and Mineral Summary Scores

The summary score is calculated by summing up the daily values contained in 300 grams of the product. Obviously the more the food fulfills human daily needs, the more the summary score is.
Vitamin Summary Score
35
Cheese
21
Butter
Mineral Summary Score
79
Cheese
4
Butter

Macronutrients Comparison

Macronutrient comparison charts compare the amount of protein, total fats, and total carbohydrates in 300 grams of the food. The displayed values show how much of the daily needs can be covered by 300 grams of food.
Protein
137%
Cheese
5%
Butter
Carbohydrates
3%
Cheese
0%
Butter
Fats
154%
Cheese
374%
Butter

Comparison summary table

Pay attention to the most right column. It shows the amounts side by side, making it easier to realize the amount of difference.
Cheese Butter
Lower in Cholesterol ok
Lower in Saturated Fat ok
Rich in minerals ok
Rich in vitamins ok
Lower in Sugar ok
Lower in Sodium ok
Lower in price ok
Lower in glycemic index Equal

Which food is preferable for your diet?

ok
ok
is better in case of low diet
Cheese Butter
Low Calories diet ok
Low Fats diet ok
Low Carbs diet ok
Low glycemic index diet Equal

People also compare

Comparison summary

Which food is lower in Cholesterol?
Cheese
Cheese is lower in Cholesterol (difference - 116mg)
Which food is lower in Saturated Fat?
Cheese
Cheese is lower in Saturated Fat (difference - 31.622g)
Which food is richer in minerals?
Cheese
Cheese is relatively richer in minerals
Which food is richer in vitamins?
Cheese
Cheese is relatively richer in vitamins
Which food is lower in Sugar?
Butter
Butter is lower in Sugar (difference - 0.42g)
Which food contains less Sodium?
Butter
Butter contains less Sodium (difference - 642mg)
Which food is cheaper?
Butter
Butter is cheaper (difference - $0.4)
Which food is lower in glycemic index?
?
The foods have equal glycemic indexes (0)

All nutrients comparison - raw data values

Nutrient Cheese Butter Opinion
Calories 404 717 Butter
Protein 22.87 0.85 Cheese
Fats 33.31 81.11 Butter
Vitamin C 0 0
Carbs 3.09 0.06 Cheese
Cholesterol 99 215 Cheese
Vitamin D 24 0 Cheese
Iron 0.14 0.02 Cheese
Calcium 710 24 Cheese
Potassium 76 24 Cheese
Magnesium 27 2 Cheese
Sugar 0.48 0.06 Butter
Fiber 0 0
Copper 0.03 0.016 Cheese
Zinc 3.64 0.09 Cheese
Starch
Phosphorus 455 24 Cheese
Sodium 653 11 Butter
Vitamin A 1242 2499 Butter
Vitamin E 0.71 2.32 Butter
Vitamin D 0.6 0 Cheese
Vitamin B1 0.029 0.005 Cheese
Vitamin B2 0.428 0.034 Cheese
Vitamin B3 0.059 0.042 Cheese
Vitamin B5 0.41 0.11 Cheese
Vitamin B6 0.066 0.003 Cheese
Vitamin B12 1.1 0.17 Cheese
Vitamin K 2.4 7 Butter
Folate 27 3 Cheese
Trans Fat 0.917 Butter
Saturated Fat 18.867 50.489 Cheese
Monounsaturated Fat 9.246 23.43 Butter
Polyunsaturated fat 1.421 3.01 Butter
Tryptophan 0.547 0.012 Cheese
Threonine 1.044 0.038 Cheese
Isoleucine 1.206 0.051 Cheese
Leucine 1.939 0.083 Cheese
Lysine 1.025 0.067 Cheese
Methionine 0.547 0.021 Cheese
Phenylalanine 1.074 0.041 Cheese
Valine 1.404 0.057 Cheese
Histidine 0.547 0.023 Cheese
Fructose 0 Cheese

References

The source of all the nutrient values on the page (excluding the main article the sources for which are presented separately if present) is the USDA's FoodCentral. The exact links to the foods presented on this page can be found below.

  1. Cheese - https://fdc.nal.usda.gov/fdc-app.html#/food-details/173414/nutrients
  2. Butter - https://fdc.nal.usda.gov/fdc-app.html#/food-details/173430/nutrients

All the Daily Values are presented for males aged 31-50, for 2000 calorie diets.

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.