Effect of Added Fatty Acids on the Flavor of Milk
Open Access
- 1 March 1964
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 47 (3) , 295-296
- https://doi.org/10.3168/jds.s0022-0302(64)88644-6
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.This publication has 2 references indexed in Scilit:
- A rapid quantitative method for the separation of free fatty acids from other lipidsJournal of Lipid Research, 1962
- A Rapid Silica Gel Method for Measuring Total Free Fatty Acids in MilkJournal of Dairy Science, 1956