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Relationships between Milk Fat Acidity, Short-Chain Fatty Acids, and Rancid Flavors in Milk¹

Department of Dairying, Oklahoma State University, Stillwater

ABSTRACT

It is known that rancidity is a combination of several flavors, rather than a single one, and that these flavors can be caused by a variety of treatments. It also is known that free fatty acids, particularly the short-chain ones, are at least partially responsible for rancid flavors (4, 5). Many workers have evaluated rancid flavors in connection with total milk fat acidity (acid degree or value) and short-chain free fatty acids, measured either as a group or individually (3–5, 10). Unfortunately, these data usually have not been presented in such a manner that it was possible to calculate the degree of relationship between these acids and rancid flavors. In connection with a rancidity project, it was thought desirable to again measure fat acidity and short-chain fatty acids in milk with varying intensities of rancidity induced by different treatments. The experiment was designed so statistical estimates could be obtained concerning the degree of relationship between these groups of acids and the intensities of rancid flavors.

¹ These data were taken in part from an M.S. thesis submitted to Oklahoma State University by Mr. Kolar in February, 1962.