Lipases are used to break down milk fats and give characteristic flavors to cheeses. Stronger flavored cheeses, for example, the Italian cheese, Romano, are prepared using lipases. The flavor comes from the free fatty acids produced when milk fats are hydrolyzed. Animal lipases are obtained from kid, calf and lamb, while microbial lipase is derived by fermentation with the fungal species Mucor meihei . Although microbial lipases are available for cheese-making, they are less specific in what fats they hydrolyze, while the animal enzymes are more partial to short and medium-length fats. Hydrolysis of the shorter fats is preferred because it results in the desirable taste of many cheeses. Hydrolysis of the longer chain fatty acids can result in either soapiness or no flavor at all.