Definition of Soured Milk and Roquefort Cheese
Do you know What is Soured Milk and Roquefort Cheese. If you are looking for the definition of Soured Milk and Roquefort Cheese or want to know what is Soured Milk and Roquefort Cheese?, then this is where you will fetch your answers. Well, in simple terms 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. While Roquefort is a French Blue cheese, made from the milk of sheep. Both these products are unique in their own ways. Soured Milk is a Not Available colored dairy product and Roquefort Cheese is Blue 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. Soured Milk bears Not Available flavor with a Not Available aroma whereas Roquefort Cheese has Salty, Sharp and Tangy flavor and a Sour smell and Strong aroma. The color, flavor and the aroma of these products depict their origin. Soured Milk originated in Africa, whereas origin of Roquefort Cheese is traced back to France.