Definition of Romano Cheese and Butter Fat
Do you know What is Romano Cheese and Butter Fat. If you are looking for the definition of Romano Cheese and Butter Fat or want to know what is Romano Cheese and Butter Fat?, then this is where you will fetch your answers. Well, in simple terms 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. While 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% Both these products are unique in their own ways. Romano Cheese is a Pale yellow colored dairy product and Butter Fat is Not Available 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. Romano Cheese bears Mild, Sharp and Tangy flavor with a Strong aroma whereas Butter Fat has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Romano Cheese originated in Italy, whereas origin of Butter Fat is traced back to NA.