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Effect of Added Fatty Acids on the Flavor of Milk

Department of Food Science, University of Illinois, Urbana

ABSTRACT

In the terminology of the dairy scientist, the rancid flavor of milk and milk products is caused by the liberation of fatty acids through the action of lipase. The off-flavor has commonly been attributed to the presence of free butyric and other water-soluble volatile acids, such as caproic and caprylic acids (2).

There appears to be no reason to question the potential flavor-producing property of butyric acid, because it possesses a foul odor and causes a stench when allowed to vaporize in to the atmosphere. On the other hand, it is generally not possible to clearly identify the flavor of butyric acid when tasting a rancid dairy product. Therefore, other fatty acids may substantially contribute to the rancid flavor of dairy products.

To determine whether other fatty acids contribute to the rancid flavor, the following acids were tested: C-1 to C-5, iso C-5, C-6, C-8, C-9, C-10, C-12, C-14, C-16, C-18, C-18⁽⁼⁾, and C-18⁽²⁼⁾.