Relationships between Milk Fat Acidity, Short-Chain Fatty Acids, and Rancid Flavors in Milk

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Abstract
The correlation coefficient (r) value for total fat acidity and flavor was statistically significant (P < .05) in the milk of individual cows, and in herd milk when rancid flavors developed by mixing raw and homogenized milk. The relationships between the short-chain fatty-acids and rancid flavors were significant (P < .05) in the milk of individual cows but not in herd milk. The amounts of C1, C2 and C3 acids in this milk were low in nearly all cases, and their relationship to rancid flavors was not statistically significant.