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en.wikipedia.org/wiki/Rancidification

Rancidification, the product of which can be described as rancidity, is the process which causes a substance to become rancid, that is, having a rank, unpleasant smell or taste. Specifically, it is the hydrolysis and/or autoxidation of fats into short -chain ...

krex.k-state.edu/dspace/handle/2097/14722

One of the common and important off-flavors in milk is hydrolytic rancidity or. lipolyzed flavor. The rancidity results from hydrolytic cleavage of fatty acids from milk ...

www.journalofdairyscience.org/article/S0022-0302(42)95341-4/abstract

The development of hydrolytic rancidity in raw milk by a naturally active lipase present in high concentration can be successfully prevented by mixing with ...

www.journalofdairyscience.org/article/S0022-0302(51)91739-0/abstract

On the basis of acid degree determinations applied to fat obtained from cream samples, it is concluded that fat acidity determinations are helpful in classifying ...

www.sciencedirect.com/science/article/pii/S0022030242953414

The development of hydrolytic rancidity in raw milk by a naturally active lipase present in high concentration can be successfully prevented by mixing with ...

link.springer.com/content/pdf/10.1007%2F978-94-010-9231-9_6.pdf

SUMMARY. Enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides ... Hydrolytic rancidity in milk and milk products has been a problem in the.

www.sciencedirect.com/science/article/pii/S0022030251917390

Rancidity in milk was estimated more conveniently by changes in surface tension than by fat acidity determinations. There was less overlapping of the surface ...

pubs.acs.org/doi/abs/10.1021/jf030347w

Oct 18, 2003 ... The objective was to establish a method for detecting and predicting hydrolytic rancidity in milk by correlating quantitative sensory data with ...

www.researchgate.net/publication/242327522_Prevention_of_Development_of_Hydrolytic_Rancidity_in_Milk

Feb 6, 2017 ... Hydrolytic rancidity in milk manifests itself by imparting the somewhat bitter taste and the sharp, unpleasant aroma characteristic of fat acids of ...

www.ncbi.nlm.nih.gov/pubmed/14611183

Detection and prediction of hydrolytic rancidity in milk by multiple regression analysis of short-chain free Fatty acids determined by solid phase microextraction  ...