Definition of Butter Fat and Romano Cheese
Do you know What is Butter Fat and Romano Cheese. If you are looking for the definition of Butter Fat and Romano Cheese or want to know what is Butter Fat and Romano Cheese?, then this is where you will fetch your answers. Well, in simple terms Butterfat is a triglyceride (a fat) derived from fatty acids such as myristic, palmitic, and oleic acids. Saturated fatty acids: Palmitic acid: 31% Myristic acid: 12% Stearic acid: 11% While Romano is an Italian cheese, predominantly made from cow's milk, sheep's milk or goat milk, and sometimes a mixture of two or all of these. Both these products are unique in their own ways. Butter Fat is a Not Available colored dairy product and Romano Cheese is Pale yellow colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Butter Fat bears Not Available flavor with a Not Available aroma whereas Romano Cheese has Mild, Sharp and Tangy flavor and a Strong aroma. The color, flavor and the aroma of these products depict their origin. Butter Fat originated in NA, whereas origin of Romano Cheese is traced back to Italy.