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The Control of Rancidity in Milk¹

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

During the past few years the problem of rancidity in milk has been growing in importance, and many people have become interested in learning more about it. Unfortunately, the literature contains much that seems contradictory. Paul Sharp used to complain bitterly that there are two kinds of facts: true facts, and facts that ain't so; and it is very hard to tell which are the "true facts." It might be better to describe the situation somewhat differently. There are two kinds of facts. Some of them are always true but many of them are only true under special circumstances. It is not easy to tell which are which; and it is even more difficult to recognize the special conditions which determine whether a fact is true or not true.

What do we mean when we speak about rancid flavors? The word means different things to different people. Outside of the dairy industry, the term is applied to all forms of fat deterioration.

¹ This paper was part of a symposium given at the annual meeting, June, 1956.