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
Summary. On the basis of acid degree determinations applied to fat obtained
from cream samples, it is concluded that fat acidity determinations are helpful in ...
Summary. The development of hydrolytic rancidity in raw milk by a naturally
active lipase present in high concentration can be successfully prevented by
Jul 19, 2010 ... The development of hydrolytic rancidity in raw milk by a naturally active lipase
present in high concentration can be successfully prevented by ...
Detection and prediction of hydrolytic rancidity in milk by multiple regression
analysis of short-chain free Fatty acids determined by solid phase microextraction
May 21, 2010 ... Rancidity in milk was estimated more conveniently by changes in surface tension
than by fat acidity determinations. There was less overlapping ...
Dairy products, particularly fluid milk, are very susceptible to hydrolytic rancidity
because milk contains active lipases and esterified short chain fatty acids. Also ...
Mar 15, 2014 ... powder to other current methods of preparing rancid milk, such as ..... The
hydrolytic rancid off-flavors and aromas in milk are caused by the ...
Feb 13, 2012 ... Milk lipids | lipolysis and hydrolytic rancidity. Deeth, H. C. (2011). Milk lipids |
lipolysis and hydrolytic rancidity. In John W. Fuquay, Patrick F. Fox ...
Lipolysis, the enzymic hydrolysis of milk lipids to free fatty acids and partial
glycerides ... Hydrolytic rancidity in milk and milk products has been a concern to