Definition of Romano Cheese and Soured Milk
Do you know What is Romano Cheese and Soured Milk. If you are looking for the definition of Romano Cheese and Soured Milk or want to know what is Romano Cheese and Soured Milk?, 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 Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. Both these products are unique in their own ways. Romano Cheese is a Pale yellow colored dairy product and Soured Milk 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 Soured Milk 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 Soured Milk is traced back to Africa.