Effect of Added Fatty Acids on the Flavor of Milk

Abstract

Of 16 fatty-acids ranging from C-1 to C-18, only 4 imparted a flavor to milk which resembled that produced by hydrolytic rancidity. The flavor of milk with added caproic-and/or caprylic-acid was described as unclean while that with added capric- and/or lauric-acid was bitter, soapy and rancid. The threshold level for these acids was less that 6.25[mu][mu]/100 g milk.