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The Lipase, Fatty Acid and Cholesterol Content of Cow's Blood in Relation to the Production of Rancid Milk

Oklahoma Agricultural Experiment Station, Stillwater, Oklahoma

ABSTRACT

In a study of off-flavored milk (4) (5) (6), significant differences were found between the composition of normal and that of rancid milk produced by animals of the same breed while maintained under the same nutritional and environmental conditions. Rancid samples were lower in lactose and higher in chloride, fat, total solids, protein, titratable acidity and hydrogen-ion concentration than were normal samples obtained during same period of lactation. Of perhaps even greater significance, the lipolytic activity of rancid milk was found to be greater than that of normal milk.

The increased lipase content of rancid milk has come to be regarded as one of the causes, if not the sole cause of natural rancidity. The flavor of rancid milk is attributed to the presence of free fatty acids, an unusual amount of which is thought to be released as a result of the increased amount of lipase. It has been suggested, however, that other factors may contribute to the production of rancidity.