Contribution of Free Fatty Acids to the Flavor of Rancid Milk

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Abstract
Fatty-acids added to fresh milk in the quantities reportedly liberated by lipase produced a flavor similar to the flavor of rancid milk. Samples of milk with groups of fatty-acids and fatty-acids singly omitted from the mixture were evaluated for rancidity. The even-numbered fatty-acids from butyric to lauric accounted for the fatty-acid contribution to rancid flavor and those above lauric acid contributed little, if any, to the rancid flavor. No single fatty-acid in the butyric to lauric acid series predominately influenced the rancid flavor.
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